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Spring

FREE please ta ke
one!

30+
NO FUSS ITALIAN FEAST
Fabulous fete and fundraising treats

MAGAZINE

New recipes
under $4 a serve

PACK UP & GO!

BEST EVER PICNIC FOOD IDEAS

MONEY-SAVING COUPONS INSIDE

TAKE THE CHORE OUT OF HOUSEWORK

Parmesan Lamb Cutlets & Herb Salsa See recipe on page 11

Lets celebrate spring!


Fresh ideas for eating and entertaining

Spring entertaining. Complements all-round.

Twiggy Sticks
Straight from the deli, in a range of hot or mild, Twiggy Sticks are great with dips.

Chris Wine Dips


Using the finest ingredients infused with wine from Australias premium wine growing regions.

Josephines Goats Ash


Mild and creamy. A 100% Goats milk recipe rolled in vine ash.

M i l dP Mainland Premium Bl i Blue


New Zealands most-awarded cheese - with its rich golden curd, creamy texture and dense blue veining.

Green Olives available in selected Coles stores only.

Quince Paste
Maggie Beer is one of Australias best loved foodies. Her Quince paste is delicious with a sharp cheddar.

South Cape Persian Fetta


Creamy and soft, this cows milk fetta is infused with garlic, herbs and spices.

Jindi Reserve Brie


A new French style Brie which delivers exquisite flavours and a real Brie texture.

Gloucester Cheddar
A hard pressed, golden cheese which has a smooth, firm texture and a clean mellow flavour.

EDITORIAL
EDITOR Kandy Shepherd DEPUTY EDITOR Kyle Rankin ART DIRECTOR Helen MacDougall SENIOR DESIGNER Sally Keane CHIEF SUB EDITOR Rosemary Brown FOOD EDITOR Jane Collins FOOD PHOTOGRAPHY David Hahn, Dean Wilmot CONTRIBUTORS Katie Brown, Monique Gill, Sylvia Jimenez, Renae Leith-Manos, Tracy Rutherford, Mandy Sinclair PRODUCTION SERVICES MANAGER Peter Woodward PREPRESS SUPERVISOR Klaus Mller ACP CUSTOM MEDIA ENQUIRIES Kristine Young (02) 9282 8521 ADDRESS 54 Park Street Sydney NSW 2000 www.acpmagazines.com.au

Welcome to spring
hen we started to plan your Spring Coles Magazine we wanted to make the most of all the wonderful fresh produce available at Coles during spring. We also aimed to develop fresh new recipes that suited the needs of Aussie families during this wonderful season of renewed life and energy. A great Australian tradition is the spring picnic where friends and family gather to enjoy the balmy weather. Turn to Pack a Picnic on page 10 for the recipes and know-how to help you create a memorable outdoor feast. Try the delicious Prawn & Noodle Salad or Chicken & Antipasto Rolls. As the weather warms up, entertaining becomes more of a focus. If you enjoy spring lamb, be sure to try the Parmesan Lamb Cutlets with Herb Salsa, popular not only for a picnic

In this issue, spring means...

Food
Pack a hamper with these goodies and head outdoors for a fun-filled picnic (page 10). Give the family a taste of Italy (page 14) or impress them with fresh seasonal produce (page 20). Pressed for time? Try these easy midweek meals (page 23) and sneaky shortcuts (page 31). Taste some wonderful food from Victoria (page 36) and learn all about cheese (page 38). It's easy to eat healthily with some simple food swaps (page 41). Make the most of pantry items and leftovers (page 45).

ADVERTISING
NATIONAL ADVERTISING MANAGER Gillian Cornu 0403 989 105 gcornu@acpmagazines.com.au QLD SALES DIRECTOR Noel Fitzpatrick (07) 3000 8500 nfitzpatrick@acpmagazines.com.au SA ADVERTISING HWR Media & Communications Jerry Foreman 0401 145 551 acpsa@hwrmedia.com.au WA ADVERTISING HWR Media & Communications Matthew East 0418 940 544 acpwa@hwrmedia.com.au SALES AND PROMOTION MANAGER Kristine Young (02) 9282 8521 kyoung@acpmagazines.com.au

ACP CORPORATE
PBL MEDIA CHIEF EXECUTIVE OFFICER Ian Law PUBLISHING DIRECTOR, MENS, SPECIALIST & CUSTOM Phil Scott PUBLISHER CUSTOM MEDIA Gerry Reynolds PUBLISHING STRATEGIST Sally Wright NATIONAL SALES DIRECTOR, MENS, SPECIALIST & CUSTOM Louise Barrett GROUP ADVERTISING PUBLISHER Patricia Connolly PUBLISHING MANAGER Nicola OHanlon Published for Coles Supermarkets Australia Pty Ltd ACN 004 189 708 Toorak Rd, Tooronga Vic 3146 by ACP Magazines Ltd. ACN 053 273 546 54 Park St Sydney NSW 2000. Printed by Offset Alpine, 42 Boorea St, Lidcombe NSW 2141. 2009 All rights reserved.

We wanted to make the most of all the wonderful fresh produce available at Coles during spring
but also a dinner party. Italian-inspired recipes are always great for entertaining. Why not treat your guests to a special meal inspired by our Viva Italiano! feature on page 14? Spring is fete and fundraiser time. If youve volunteered to bake for the cake stand, you wont want to miss Fun at the Fete on page 50. Those Funny Face Cupcakes are a personal favourite and they taste every bit as good as they look! We are thrilled to bring you this issue of the Coles Magazine and feel sure some of the recipes can become family favourites you'll use time and time again. Bec Potter, Magazine Manager

Beauty
Give yourself a fresh new look this spring. Try a home hair colour, use a lighter moisturiser and revamp your make-up palette (page 55).

Home front

COLES SUPERMARKETS PTY LTD


MARKETING DIRECTOR Joe Blundell IN-STORE COMMUNICATIONS MANAGER Katie Robertson MAGAZINE MANAGER Rebecca Potter Please forward any queries or feedback to: Coles Customer Care Dept att: Rebecca Potter (Spring Coles Magazine), PO Box 480 Glen Iris 3146 E-mail: Coles.Customer.Care@coles.com.au Call toll-free: 1800 061 562 Website: www.coles.com.au To view Coles Group Ltd Privacy Statement see the Contact Us section at www.coles.com.au

Spring is the season to give your home a thorough clean. These handy hints and tips take the chore out of housework (page 59). If you have a small yard or balcony, then you don't have to give up on growing your own herbs and vegies. Pots provide the perfect solution (page 65). Australian standard measures are used in all Coles Magazine recipes, including standard cup, teaspoon and tablespoon measures. Eggs used in recipes are all 59g unless stated otherwise.

COLES Products featured in the magazine are on offer while stocks last. 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 31/8/09 until 6/9/09 (excludes liquor). Recipe costings are based on quantities used per recipe serve and are based on correct prices at the time of going to print. Prices may vary between stores.
This publication is not for sale.

GO ONLINE
Visit www.coles.com.au and check out the latest promotions on offer. The Coles Magazine is also online and there are heaps of other recipes and handy ideas.

7/08/2009 1:40:25 PM

1 CU1205_01_Cover.indd

Perfect Yogurt Every Time!

3 Easy Steps
STEP

Delicious Yogurt Made Easy!


With billions of live cultures in every spoonful, including acidophilus, freshly-made yogurt is the very best for you!
(and costs less)

Mix together the contents of an EasiYo Yogurt Base & Culture sachet with cold water in the EasiYo Jar.

STEP

Pour boiling water into the Yogurt Maker to the line at the side, level with the top of the baffle only. Place jar inside.

STEP

In 812 hours or overnight, EasiYo makes 1 kg/1 Litre of real yogurt!

Kick start your way to a healthy ealthy t summer by downloading your your o FREE Yogurt to Diet For Booklet. oklet. k www.easiyo.com/coles

EasiYos Yogurt Maker and Yogurt Sachets are available in selected Coles stores nationwide.

COLES2241

www.easiyo.com

50

31

23

Food
14 20 23 31 36

Contents
Beauty

Spring Magazine
Home front
59 THE BIG CLEAN-UP
Give your home a thorough spring clean with our handy hints and tips 65 SPACE SAVERS Grow fresh herbs and vegetables in pretty pots on your patio or balcony

10 PACK A PICNIC
Celebrate spring with these delicious treats perfect for an outdoor feast VIVA ITALIANO! Treat your family to recipes with a taste of Italy without going overseas IN SEASON NOW! Make the most of honeydew melon, baby spinach & blueberries MEALS IN MINUTES Tasty weeknight dinners that are super easy to make SNEAKY SHORTCUTS Quick hunger busters everyone will love A TASTE OF THE SOUTH Try some of the best fresh produce from our southern state of Victoria

38 WHY WE LOVE CHEESE


A guide to the wide range of wonderful cheeses now available at Coles 41 LIGHTEN UP! Easy food swaps to help you get healthy without you even realising it 45 USE IT WISELY Handy ways to use up leftovers and pantry items and help reduce food waste 50 FUN AT THE FETE Sweet recipes for fundraisers

Plus...

9 GOOD NEWS
Interesting updates and the latest products for you to try 49 COUPONS Save cash with some great offers 66 SHOPPING LIST Fill your shopping trolley with these spring recipe essentials

55 SPRING BEAUTY
Freshen up your look with a home hair colour and the latest make-up trends

45

55

59
7

Shopping

GOOD NEWS

Beaut for your next BBQ


As the weather starts to warm up, we Aussies love nothing better than to head outdoors with friends and family for a barbecue. This spring, why dont you try cooking a lean cut of Australian pork on the hot plate? Low in saturated fat and a great source of protein, thiamin (vitamin B1) and niacin (vitamin B3), pork is a healthy and delicious choice for your next barbie. There is a great range of lean pork cuts suitable for grilling available at Coles, including pork steaks, chops, cutlets, spare ribs and fillet the choice is yours!

HEALTHY START ART TO SPRING


Make your own natural yoghurt at home and give your body a boost for spring with EasiYo. In just three simple steps youll be enjoying delicious yoghurt using the EasiYo Yoghurt Maker System and a yoghurt base of your choice, available at Coles.* EasiYo yoghurt has no artificial ingredients, colours or preservatives. It is also full of live active cultures to help you feel great on the inside.

Fresh flowers give a colourful finishing touch to any home. This spring, head to your local Coles supermarket for a wonderful selection of your favourites wrapped and ready to take home.

GOOD NEWS
New products and interesting facts for savvy shoppers

The nest by far


Compiled by Rosemary Brown Photo: Getty Images *Coles Finest Ice Cream, Premium Eco Bags & EasiYo bases are not available at all Coles stores.

Coles Finest Ice Cream* has picked up three medals at the Dairy Industry Association of Australia's (DIAA) Australian Dairy Product Awards 2009. A panel of industry experts judged entrants from around Australia, with Coles Finest Madagascan Vanilla Bean Ice Cream winning a gold medal, as well as the Sentient Technologies award, given to the highest scoring ice cream entry overall. Coles Finest Caramel, Date & Pecan Ice Cream and Coles Finest Fig, Ginger & Honey Ice Cream also won silver medals.

MORE BAGS GO ECO


You will soon have a choice of new re-usable checkout bags and a new premium eco bag (above) as well as the green bags to pack your shopping in at Coles supermarkets. The new bags are available from mid September.* Made from natural fibres, with soft cotton handles, ten cents from every premium eco bag sold will be donated to Junior Landcare to help fund Indigenous Bush Tucker school gardens. Coles is also holding a plastic bag amnesty from mid September. Return your plastic shopping bags for recycling and we'll donate funds to Landcare.

CHOCOLATE COOKIE HEAVEN


Chocoholics and anyone who loves indulging in delicious cookies will be thrilled to discover that Ericas Kitchen Homestyle Cookies are now available in the bakery aisle at selected Coles supermarkets. The cookies come in two delicious flavours 40% Chocolate Chip, packed full of real chocolate chips, and Triple Choc Chip, which combines a yummy flavoured cookie with real white and dark chocolate chips. Perfect as an afternoon tea treat.

Pack a picnic
Fill a basket with these yummy goodies and enjoy a day out with the whole family
Smoked salmon mini quiches Parmesan lamb cutlets with herb salsa Prawn & noodle salad Chicken & antipasto rolls

Smoked salmon mini quiches


3 sheets 100g 2 tbsp 2 tbsp 1 tbsp 2 cup

per se0 e rv

$0.5

MAKES 24 PREPARATION 20 MINS COOKING 20 MINS

Menu Mains
Dessert Drink

frozen puff pastry, thawed sliced smoked salmon, chopped chopped dill chopped chives spreadable cream cheese eggs cream

Blueberry & lemon friands

Melon cordial

1 Preheat oven to 190C or 170C fan. Lightly oil two 12-hole round bottomed patty tins. Use a 7cm cutter to cut rounds from the pastry, and line the tins with the pastry rounds. 2 Divide the salmon, herbs and cream cheese evenly between the pastry shells. 3 Whisk the eggs and cream together, and carefully pour into the shells. Bake for 20 mins, until puffed and golden brown (they will sink on cooling). Lift quiches from tins and then place on a wire rack to cool.
PICNIC TIP: You can make quiches up to

1 month in advance. Freeze in an airtight container. Reheat from frozen on oven tray in 180C oven or 160C fan, for approx 15 mins. Cool, then take to picnic in an esky.

10

Outdoor entertaining

FOOD

3 steps to Parmesan lamb cutlets


1
Tear the bread into pieces and place in a food processor. Process until coarse crumbs form.

2
Combine breadcrumbs and parmesan, spread on plate. Spread flour on another plate. Lightly beat egg in shallow bowl. Dip all cutlets in flour, shake off excess.

3
Dip each cutlet in egg, coat in breadcrumb mixture. Arrange in a single layer on a plate, cover and chill for 30 mins. Fry cutlets in batches for 3-4 mins each side, drain on paper towel. For online video help on preparing and cooking Parmesan Lamb Cutlets, visit www.coles.com.au

serv Parmesan lamb per .90 e l cutlets with herb salsa


MAKES 12 PREPARATION 25 MINS + 30 MINS CHILLING COOKING 6-8 MINS PER BATCH

$4

Recipes: Tracy Rutherford Photos: Dean Wilmot Styling: Jane Collins

4 thick slices white bread, crusts removed cup Coles Shredded Parmesan cup plain flour 2 eggs, lightly beaten 12 Frenched lamb cutlets vegetable oil, to shallow fry
HERB SALSA

1 bunch 1 bunch 2 1 tbsp 1 clove 1 tbsp cup

parsley, leaves picked mint, leaves picked anchovies capers garlic red wine vinegar extra virgin olive oil

2 Dip all the cutlets in the flour and shake off excess. Working one at a time, dip into egg, then coat in breadcrumb mixture, pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30 mins. 3 To make Herb Salsa: Wash and dry the herb leaves and place into a food processor. Add anchovies, capers and garlic; process until finely chopped. Add vinegar; then, with the motor running, add olive oil in a thin stream. Scrape down the sides with a spatula, season with salt and pepper and process again briefly. Transfer to a bowl and cover with plastic wrap; refrigerate salsa until needed. 4 Heat about 2cm of vegetable oil in a frying pan. Cook the cutlets in batches for 3-4 mins each side, until golden brown. Drain on paper towels. Serve with the salsa.
PICNIC TIP: Cook cutlets in the

Aussie mums tips for going on a picnic


Some of the best family picnics we have been to have always included games to play for both kids and adults (even the seniors). This can range from a treasure hunt for the kids to the old egg and spoon race which is great fun. Michelle, mum of two, Gowanbrae, Vic I think the best picnics weve had were with family. Everyone brings something to share and each family brings their own plates, napkins and cutlery. Find a safe area to sit, not near roads; bring some games for the kids; and pack sunscreen, hats, changes of clothes (just in case!), portable radio/cd player for music, plus plenty of snacks. Renee, mum of three, Port Elliot, SA Brunch is easy to do for a picnic. You could cook breakfast-style stuff on the barbie (such as bacon, eggs, mushies and onions), warm a pot of baked beans mixed with other tinned beans, or even cook an omelette. What a great way to spend a Sunday morning with the family. Karen, mum of three, Darwin, NT Aussie mums are from the itestforcoles.com.au panel.

morning, cool, and store in an airtight container in the fridge until ready to transport to picnic in an esky.

1 Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with parmesan and spread onto a plate. Spread flour onto another plate, and lightly beat the eggs in a shallow bowl.

br ht Hot dinner g idea Serve Parmesan Lamb Cutlets hot with vegetables, if you like.

11

FOOD

Outdoor entertaining

Chicken & antipasto rolls


MAKES 8 PREPARATION 10 MINS

per se0 e rv
1 Pull all the meat from the chicken, and tear into shreds. 2 Cut French sticks along the centre, not all the way through, and open out. Spread each with mayonnaise. Fill each stick with half each of the shredded chicken, rocket leaves, eggplant, semi-dried tomatoes and peppers. Cut each into 4 pieces. Serve rolls with a little extra mayonnaise, if you like. *Note: Available selected Coles stores only.
PICNIC TIP: Make rolls in morning and

$3.8

1 2 cup 1 handful 200g 100g 150g

barbecued chicken French sticks* whole egg mayonnaise rocket chargrilled eggplant, sliced semi-dried tomatoes, chopped chargrilled peppers, chopped extra mayonnaise, to serve (optional)

store in an airtight container in the fridge until ready to transport to picnic in an esky.

Prawn & noodle salad


SERVES 8 PREPARATION 20 MINS COOKING 5 MINS

per se5 e rv

$2.8

270g soba noodles* 1 bunch asparagus, each spear cut diagonally into 4 pieces 300g cooked peeled prawns 1 Lebanese cucumber, halved lengthways and sliced 4 spring onions, finely sliced diagonally 50g snow pea sprouts, trimmed
DRESSING

2 tbsp 2 tbsp 1 tbsp 1 tsp

peanut oil lime juice sweet chilli sauce fish sauce

1 Cook noodles in a large pan of boiling water according to packet directions. Add asparagus to the pan for the last 2 mins of cooking. Drain noodles and asparagus into a colander, rinse under cold running water. Drain well. 2 Place noodles, asparagus, prawns, cucumber, spring onions and sprouts in a large bowl. 3 To make the Dressing: Combine the oil, lime juice, sweet chilli sauce and fish sauce in a small screwtop jar. Shake until well combined. 4 Drizzle the dressing over the salad and use clean hands to gently turn and combine the ingredients thoroughly. Serve salad chilled or at room temperature.
PICNIC TIP: Make salad in morning, store

in an airtight container in the fridge until ready to go. Keep well chilled in an esky. *Note: Japanese soba noodles are made from buckwheat. You can substitute with egg noodles or rice vermicelli noodles in the Prawn and Noodle Salad, if unavailable.

12

Outdoor entertaining

FOOD

Blueberry & lemon friands


MAKES 12 PREPARATION 30 MINS COOKING 20 MINS

PICNIC TIP: You can make friands 2-3 days

cup 1 cups 1 tbsp 150g 5 200g 150g

plain flour pure icing sugar finely grated lemon rind Lucky Almond Meal egg whites, lightly beaten with a fork Coles Butter, melted and cooled blueberries (fresh or frozen) extra icing sugar, to dust

per serve

$1.05

ahead, and store in an airtight container. If you don't have a friand pan, you can use a 12-hole medium muffin tin instead.

1 Preheat oven to 190C or 170C fan. Lightly grease a 12-hole non-stick friand pan. Cut small ovals of non-stick baking paper to line the bases. Sift the flour and icing sugar into a large bowl, then add the rind and the almond meal (ground almonds). Stir to combine evenly, and make a well in the centre. 2 Add the egg whites and butter to the dry ingredients, and stir until just combined; do not overbeat. Fold through blueberries. 3 Spoon mixture into the prepared pans. Bake for 25 mins, until well risen and golden brown. Leave the friands in the pans for 5 mins, then carefully lift out onto a wire rack to cool. Serve friands dusted with icing sugar.

Melon cordial

per se5 e rv

$0.3

1 cup water + 1 cup sugar + cup chopped mint + honeydew melon Combine water and sugar in a small saucepan. Stir over low heat without boiling until the sugar has dissolved. Add mint and bring to the boil. Reduce heat slightly, simmer for 2 mins. Cool to room temperature. Peel honeydew melon and remove seeds. Chop the flesh and puree in a food processor. Strain syrup and combine with the melon puree. Pour into a glass bottle with a stopper or other sealed bottle, chill until required. Keeps for up to 3 days and makes about 3 cups (to dilute). Serve diluted with mineral water, or champagne for an adults-only version. Serves 8.

Try these...
Coloured cutlery set
This stylish 24-piece cutlery set is perfect for picnics or outdoor entertaining at home. Made from stainless steel and plastic.

Lucky Almond Meal Honeydew melon

Make the delicious Melon Cordial (see left) with this season's honeydew melon, or chop and add to fruit salad for a refreshing dessert.

Almond meal is so handy for baking sweet treats. Try making the Blueberry & Lemon Friands (see above) for your next picnic.

13

per se5 e rv

$3.6

Viva Italiano!
Give the family a taste of Italy at home with these delicious, so-easy-to-make dishes

Pumpkin, ricotta & spinach pasta bake


SERVES 6 PREPARATION 15 MINS COOKING 35 MINS

1kg butternut pumpkin, peeled, chopped 250g tub Perfect Italiano Ricotta Cheese* 2 cloves garlic, crushed 1 bunch chives, snipped 400g pkt Coles Pasta Fresh Lasagne sheets** 100g baby spinach leaves 1 cup cream 1 cup chicken stock 2 cups Coles Grated Mozzarella Cheese Coles Baby Mesclun Salad, to serve 1 Place pumpkin in a medium bowl and microwave until tender. Cool. 2 Preheat oven to 180C or 160C fan. Grease a large baking dish. 3 Add ricotta cheese, garlic and chives to cooled pumpkin and mix well. Lay a lasagne sheet on a flat clean surface. Arrange some spinach leaves along centre of sheet. Top with spoonfuls of pumpkin mixture. Roll up to enclose filling and place in prepared dish, seam side down. Continue making cannelloni with remaining lasagna sheets and filling. 4 Pour cream and stock over filled cannelloni in baking dish. Top with cheese. Bake for 30 mins, until golden and bubbling. Serve pasta bake with salad leaves. Notes: *Tubs of ricotta cheese are smoother than fresh ricotta and will give the best consistency in this recipe (fresh ricotta may be too dry). **If using an alternative brand of fresh lasagne sheets, cut each sheet in half to make cannelloni.
FREEZER TIP: You can freeze the cannelloni at the end of Step 3. Once thawed, continue the recipe as directed.

PASTA PERFECTO Some staples of Italian ingredients.

14

Recipes: Mandy Sinclair Photos: David Hahn Styling: Jane Collins

Easy Italian

FOOD

Chicken & asparagus carbonara


SERVES 6 PREPARATION 15 MINS COOKING 20 MINS

per se0 e rv

$4.9

2 tbsp olive oil 3 skinless chicken breasts, halved lengthways, cut into 1cm slices 1 leek, finely chopped 1 clove garlic, crushed 200g cup mushrooms, sliced 100g sliced honey ham, shredded cup cream cup chicken stock cup Coles Shredded Parmesan cup torn basil leaves 400g penne pasta 2 bunches (12 spears) asparagus, each spear cut into 5cm lengths extra basil leaves, to serve

4 steps to Pumpkin, ricotta & spinach pasta bake


1
Place the peeled and chopped pumpkin in a medium heatproof bowl and microwave until tender. Or steam in a pan and transfer to a bowl.

1 Heat oil in a large frying pan on medium. Cook chicken, in batches, for 3-5 mins, until golden and cooked through. Remove from pan and set aside. 2 Cook leek in same pan on medium for 5 mins, until soft. Add garlic and cook for 30 secs, until fragrant. Add mushrooms and ham. Cook for 3 mins, until mushrooms are tender and ham crisp. Pour over cream and stock. Simmer for 1 min. Return chicken to pan with parmesan and basil, and simmer for another 2 mins to heat through. 3 Meanwhile, cook penne in a large pan of boiling salted water, according to packet directions. Add asparagus for the last 2 mins of cooking. Drain. Add penne and asparagus to carbonara sauce and toss to combine. Serve topped with extra basil leaves.

DO AHEAD TIP:

Make the pea puree in the morning and chill. To reheat, add cup hot water as puree will have thickened. Continue the gnocchi recipe from Step 2.

2
After pumpkin has cooled, add ricotta cheese, garlic and chives to the bowl. Mix together well, mashing the pumpkin to combine.

3
The pumpkin mixture should be quite creamy and moist in texture for ease of filling the pasta.

Gnocchi with pea puree & bacon


SERVES 6 PREPARATION 15 MINS COOKING 10 MINS

per serve

$1.6 0

4
Place spinach leaves in centre of a lasagne sheet and top with filling. Roll up and place seam side down in baking dish. Repeat with remaining sheets and filling. Bake as directed.

cup 40g 1 cups 1 clove 625g cup

cream Coles Butter Coles Frozen Mint Peas garlic, crushed gnocchi fresh ricotta cheese*, crumbled 175g ultra thin and crispy bacon, grilled mint leaves, to serve

For online video help on making Pumpkin, Ricotta & Spinach Pasta Bake, visit www.coles.com.au

1 Heat cream and butter in a small saucepan on low until simmering. Add peas and garlic, and season well with salt and pepper. Simmer for 5 mins, until peas are

just tender. Cool slightly. Place pea mixture in a blender with cup water and puree until smooth. 2 Cook gnocchi in a large saucepan of boiling water for 2 mins, until gnocchi floats to surface. Drain. 3 Spoon pea puree into each serving bowl, reserving a little puree for topping. Divide gnocchi between bowls, then spoon a little of the reserved puree over each and top with ricotta cheese. Finish each with a slice of bacon and a few mint leaves. Serve immediately. *Note: Fresh ricotta is available at the deli counter. It is firmer than tubs of ricotta.

15

r serv Veal with pe$3.30 e ham & sage


SERVES 6 PREPARATION 5 MINS COOKING 10 MINS

6 12 100g pkt 30g 1 tbsp 6

(750g) veal leg steaks sage leaves shaved ham Coles Butter olive oil potatoes, peeled, diced and par-cooked Coles Baby Mesclun Salad and lemon wedges, to serve

1 Pound each piece of veal between 2 sheets of baking paper, until thin. Cut each in half, crossways (to make 12 pieces in total). Top each piece with a sage leaf and a slice of shaved ham. 2 Heat butter and oil in a large frying pan on medium. Fry the par-cooked potatoes for 5 mins, tossing regularly, until golden and crisp. Drain potatoes on kitchen paper. 3 Reheat frying pan on medium. Cook veal, ham side down, for 1 min. Turn and cook for another 1 min or until cooked to taste. Serve with potatoes, mesclun salad and lemon wedges.

CH O

STEROL LE
AD

WE

RING

SP

Grilled polenta with pear & blue cheese


4 cups 1 cup cup 30g 420g can Coles Milk polenta Coles Grated Parmesan Coles Butter, chopped pear halves, drained and sliced 150g Castello Blue cheese

per se0 e rv

$0.9

MAKES 16 PREPARATION 15 MINS + 1 HR SETTING TIME COOKING 25 MINS

1 Line a 20cm square non-stick baking pan with baking paper. 2 Heat milk in a large saucepan on medium until just simmering. Gradually add polenta, in a slow stream, stirring constantly. Cook, stirring, on low heat for 15-20 mins, until smooth and polenta comes away from sides of pan. Remove from heat. Add parmesan and butter, stir until melted and creamy. Pour polenta into prepared pan, smoothing the top with a spatula. Set the polenta aside for 1 hr to set. 3 Invert set polenta onto a clean board. Cut into 16 squares. Place squares on a baking tray and cook under a preheated grill on high for 2-3 mins, until golden. Top each square with 2 pear slices and crumble over blue cheese. 4 Cook squares under grill for another 2 mins, until the cheese has melted. Serve grilled polenta immediately.
DO AHEAD TIP: Polenta squares can be made up to 2 days ahead and stored in fridge in an airtight container. Grill and top with pears and blue cheese.

RE

Easy Italian

FOOD

serv Fusilli with fetta per .85 e and chargrilled peppers


SERVES 6 PREPARATION 10 MINS COOKING 10 MINS

$3

Try these...
Always Fresh Piquillo Wood Roasted Small Whole Peppers
Perfect for antipasto platters or use in pasta dishes like Fusilli With Fetta And Chargrilled Peppers (see left).

400g fusilli pasta spirals 285g jar Always Fresh Piquillo Wood Roasted Small Whole Peppers, drained, chopped 100g shaved ham, finely chopped 4 spring onions, finely chopped, plus extra to serve 65g Lucky Pine Nuts, toasted 180g jar Persian fetta in oil* 1 Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain. Place in a large salad bowl. 2 Add peppers, ham, spring onions and pine nuts and toss to combine. Crumble over fetta and add the oil from the fetta jar. Toss pasta gently, top with extra chopped spring onions and serve immediately. *Note: Persian fetta is marinated in herbs, spices and olive oil.

Coles Baby Mesclun Salad

Mixed mesclun leaves make a healthy side for Veal With Ham & Sage (see opposite page) or you can use the leaves in your favourite salad.

JENSENS CERTIFIED ORGANIC SPICES


Genuine Jensens
Once upon a time spices were unadulterated; then technology invented artificial flavours, chemicals and colours. But our family produces only real spices, giving you the rich, wholesome garden-fresh tastes as mother nature intended.

Lucky Pine Nuts


Pine nuts are a favourite ingredient in many Italian dishes. Toast and add to pasta or toss through a mixed salad for extra crunch.

Your Cooking gets the Compliments


Our all-natural spices give your sauces, dips and recipes that honest-to-goodness appetite appeal thats real.

Mother Natures Good Taste.


www.jensens.com.au

2. 1.

1. Parsley
With a clean fresh taste thats said to be a natural breath freshener, its great as a garnish or chopped and added to soups, stews and salads.

4. 3.

5.

2. Dill
These delicate, fern-like leaves are exceptionally aromatic and give a very rich, tangy flavour. Best used in dressings, salads and with fresh fish.

3. Basil
Aromatic, sweet and spicy with a warm clove-like flavour and fragrance, its delicious with tomatoes, fish or chicken.

4. Thyme
Fragrant and sweet with subtle, dry aroma, its lovely in seasonings for poultry and stuffing, or as a tasty addition to lamb, beef or soups.

5. Coriander
Savoury and flavoursome with slight citrus undertones, its perfect in all manner of Asian dishes, particularly Thai.

Fresh spring greens. The best of field.


Asparagus
With a delightful tender crisp texture, its low in calories, has no cholesterol and is a great source of folic acid, potassium and dietary fibre. Great in soups, stews or simply steamed and served as a side dish.

Baby Spinach
Soft and tender in texture with a clean and mild flavour, its packed with antioxidants, vitamins and minerals. Perfect in sandwiches, salads or to stir into soups and pastas.

FOOD

Spring favourites

In season now!
Honeydew melons, spinach and blueberries are at their best in spring try these delicious recipes and make the most of the latest fresh produce

Honeydew melon

It may be green, but a ripe honeydew melon is as sweet as it is juicy! Packed with vitamin C, honeydew melons are also an excellent source of vitamin B6, fibre and folic acid (folate). Honeydews also contain key nutrients that are beneficial for healthy skin.
SERVE WITH

Melon with per serve mint syrup & yoghurt h


SERVES 4 PREPARATION 10 MINS COOKING 10 MINS

$1.95

Pack honeydew slices in your lunchbox, or add chopped pieces to a big, healthy, fresh fruit salad.

cup caster sugar 1 lime, rind finely grated and juiced 3 Masterfoods Star Anise* cup shredded mint leaves 1 honeydew melon, peeled and seeded extra mint leaves, vanilla yoghurt, to serve extra star anise, to decorate (optional, not edible)

1 Place sugar, lime rind and juice, star anise, mint and cup water in a small saucepan. Stir on low heat, until sugar dissolves. Simmer on medium heat for 10 mins, until syrupy. Cool to room temperature. Strain the syrup and discard solids. 2 Cut honeydew melon into wedges. Drizzle wedges with syrup, top with extra mint leaves and serve with dollops of yoghurt. Decorate with extra star anise, if desired. *Note: Star anise is a dried, star-shaped fruit from Asia used to infuse sweet and savoury dishes with a sweet aniseed-like flavour. It is available in the herbs and spices section at Coles.

Baby spinach

Spinach was Popeye's favourite vegie and it's no wonder! Full of iron, it also contains calcium, potassium and magnesium. Spinach is also a good supply of vitamins C and E, plus thiamin (B1), riboflavin (B2) and folic acid (folate).
SERVE WITH

Tender baby spinach is perfect in a salad. Just add your favourite dressing and some freshly ground pepper.

Blueberries

One of nature's true "superfoods" blueberries are a power house of antioxidants. They also contain anthocyanins, which help support joint structures and replenish collagen in the skin.
SERVE WITH

Blueberries are delicious in fruit salads and smoothies, and you can also add them to muffins and cakes. They're also great to munch just as they are.

20

White chocolate & blueberry tarts


1 sheets Coles Frozen Shortcrust Pastry, thawed 150g white chocolate, chopped cup cream 250g fresh blueberries pure icing sugar, for dusting 1 Preheat oven to 180C or 160C fan. Spray a 12-hole patty pan tray with oil. 2 Using a biscuit cutter, cut 12 x 7cm rounds from pastry. Ease into prepared pan. Chill for 30 mins.

per serve

$1.25

MAKES 12 PREPARATION 15 MINS, PLUS 1 HR 30 MINS CHILLING COOKING 20 MINS

br ht g idea

Go large
You can make the White Chocolate & Blueberry Tarts as one big tart instead, if you like.

3 Cut 12 x 8cm circles from non-stick baking paper. To blind bake pastry cases, line with the circles and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans and bake cases for another 5 mins, until golden. Cool. 4 Meanwhile, place chocolate and cream in a medium heatproof bowl. Place over saucepan of simmering water. Ensure the base of bowl does not touch water. Stir for 3-4 mins, until chocolate has melted and mixture is smooth. Transfer mixture to heatproof jug and pour into tart cases. Refrigerate for 1 hr, until firm. 5 Top with blueberries, dust with icing sugar.
DO AHEAD TIP: Tarts can be made up to 2 days ahead. Store in an airtight container in the fridge. Top with blueberries to serve.

per se5 e rv

$6.5

Spinach & fettuccine loaf h


SERVES 4 PREPARATION 20 MINS COOKING 20 MINS

60g 10 slices 250g 200g 2 cloves 250g tub 100g 1 cup cup

Coles Butter prosciutto fettuccine cup mushrooms, sliced garlic, chopped ricotta cheese* baby spinach leaves Coles Shredded Parmesan Lucky Crumbed Walnuts

1 Preheat oven to 180C or 160C fan. Melt 20g of butter and use to grease the base and sides of a 15cm x 25cm loaf pan. Using 1 piece of prosciutto at a time, line base and sides of pan, leaving prosciutto ends hanging over edges. 2 Cook fettucine in a large saucepan of boiling salted water according to packet directions. Drain and return to pan. 3 Meanwhile, melt remaining butter in a medium frying pan on high. Cook the mushrooms and garlic for 5 mins, until golden. Add to pasta with ricotta cheese, spinach, parmesan and walnuts. Mix to combine. 4 Pour into prepared loaf pan. Lay remaining prosciutto over pasta. Fold ends over to cover pasta. Bake for 10 mins, until firm. Stand for 10 mins before inverting onto a platter. Cut loaf into slices and serve with a salad. *Note: Use tub ricotta cheese for this recipe to ensure the correct consistency, as fresh ricotta from the deli counter may be too dry.

Recipes: Mandy Sinclair Photos: David Hahn Styling: Jane Collins

4 steps to making White chocolate & blueberry tarts

1
Li Line pastry cases with baking paper and fill with dried beans or rice.

Bake for 10 mins, then M l chocolate and cream P chocolate into tart Melt Pour remove paper and beans. in a heatproof bowl over cases. Chill 1 hr 30 mins. Bake 5 mins. Cool. a pan of simmering water. Top with blueberries.

For online video help on making White Chocolate & Blueberry Tarts visit www.coles.com.au

Quick & easy dinners Quick & easy dinners

FOOD FOOD

You can have a delicious family dinner on the table in a flash with these simple recipes

Meals in minutes
Chicken & vegie sausage rolls
per se0 e rv
$2.8
SERVES 4 PREPARATION 15 MINS COOKING 25 MINS

Recipes: Tracy Rutherford Photos: David Hahn Styling Jane Collins

300g 2 cloves 1 1 2 tbsp 2 sheets 1 2 tsp


SIDE SALAD

chicken mince onion, grated garlic, crushed carrot, grated zucchini, grated hoisin sauce frozen puff pastry, thawed egg, lightly beaten sesame seeds

250g pkt 50g cup 1 tbsp 1 tbsp

Coles Coleslaw Mix snow pea sprouts whole egg mayonnaise sweet chilli sauce lime juice

1 Preheat oven to 200C or 180C fan. Line two baking trays with non-stick baking paper. Place the mince, onion, garlic, carrot, zucchini and hoisin sauce into a large bowl. Season with salt and pepper, and use clean hands to thoroughly combine. 2 On a clean board, cut one pastry sheet in half. Lay of the mixture along the centre of each piece, and roll pastry over to enclose. Repeat with second pastry sheet. Brush rolls with beaten egg and sprinkle with sesame seeds. Cut each roll in half and place, seam side down, onto the prepared trays. Bake for 25 mins, until golden brown. 3 To make the Side Salad: Combine the coleslaw mix, snow pea sprouts, mayonnaise, sweet chilli sauce and lime juice in a large bowl. Turn to coat evenly. Serve salad with the sausage rolls.

FREEZING TIP: Sausage rolls can be stored in an airtight container and frozen. Thaw and reheat in oven at 200C or !80C fan for approx 10 mins. Serve with side salad.

3 steps to Chicken & vegie sausage rolls


1
Place the chicken mince, onion, garlic, carrot, zuchini and hoisin sauce into a large bowl. Season with salt and pepper. Using clean hands, combine well.

2
On a clean board, cut one pastry sheet in half. Lay of the mince mixture along middle of each piece. Roll pastry over to enclose. Repeat with second sheet.

3
Brush rolls with beaten egg and sprinkle with sesame seeds. Cut each roll in half, place seam side down on prepared trays. Bake for 25 mins until golden brown.

For online video help on making Chicken & Vegie Sausage Rolls, visit www.coles.com.au

23

FOOD

Quick & easy dinners

Tomato & bacon penne


400g 6 rashers 1 tbsp 1 penne pasta shortcut bacon olive oil leek, halved lengthways and finely sliced 200g grape tomatoes, halved 50g baby spinach leaves 125g fresh ricotta cheese*

per se0 e rv

$3.8

SERVES 4 PREPARATION 10 MINS COOKING 12 MINS

1 Cook the pasta in a large pan of boiling, salted water according to packet directions until al dente. Meanwhile, cut the bacon into 3 pieces lengthways, then crossways into thin strips. 2 Heat the oil in a large, deep frying pan on medium. Cook the bacon and leek for 5 mins, stirring often, until the leek is soft and the bacon is brown. Add the tomatoes and cook for 2-3 mins, until just softened. 3 Drain pasta and add to frying pan, along with the spinach. Toss to combine and lightly wilt the spinach. Season with salt and freshly ground black pepper, and crumble most of the ricotta over. Turn gently until just combined. Serve with remaining ricotta crumbled over top. * Note: Fresh ricotta cheese is drier than tub ricotta and will give the correct consistency in this recipe. It is available from the deli counter at Coles.

24

Easy salmon & corn tart


SERVES 4 PREPARATION 15 MINS COOKING 35 MINS

per se5 e rv

$3.7

1 sheet 415g can 420g can 4 cup 5 cup


SIDE SALAD

frozen puff pastry, thawed pink salmon, well drained corn kernels, drained spring onions, sliced grated tasty cheese eggs Coles Milk

Adverotial Promotion Slug.indd 1

1/07/2009 1:05:12 PM

60g 2 1 1 tbsp

Coles Baby Mesclun Salad tomatoes, chopped Lebanese cucumber, chopped Praise Italian Dressing

1 Preheat oven to 200C or 180C fan. Lightly oil a 20cm square non-stick cake tin. Line the tin with the puff pastry, pressing into corners. 2 Fill the pastry case with salmon, corn, spring onions and cheese. Whisk the eggs and milk together, and pour over the filling. Bake for 35 mins, until the tart is golden brown and set. Stand for 5 mins before cutting into slices to serve. 3 To make the Side Salad: Combine mesclun leaves, tomatoes and cucumber. Add dressing and toss thoroughly to coat. Serve with tart.

br ht g idea

Perfect picnic fare


The Easy Salmon & Corn Tart can be cooled , sliced and packed in an airtight container to take to a picnic. Chill in fridge until ready to pack into an esky. Pack the salad in a separate container; add dressing just before serving.

Paul Newman's Own Whole Egg Mayonnaise gives potatoes a delicious lift.

Warm chorizo & potato salad


SERVES 4 PREPARATION 10 MINS COOKING 15 MINS

FREEZING TIP: This chilli is suitable for freezing at end of Step 2. Reheat and serve with avocado mixture, sour cream and corn chips.

Warm chorizo & kiper potato salad with seeded mustard mayonnaise
1 kg 2 tsp 2 1 bunch kipfler potatoes olive oil chorizo, sliced watercress, trimmed, sprigs picked cup parsley, chopped cup 2 tsp 2 tsp 1 tbsp Seeded Mustard Mayonnaise Dressing Paul Newmans Own Whole Egg Mayonnaise lemon juice seeded mustard sour cream

1 Boil, steam or microwave potatoes until tender. Slice thickly while still warm. 2 Meanwhile, heat oil in medium frypan. Cook chorizo until browned. Drain on absorbent paper. 3 In large bowl, combine potatoes, chorizo, watercress and parsley. Pour Mayonnaise Dressing over and mix well. Serve in a large bowl. Seeded Mustard Mayonnaise Dressing: Combine ingredients in small bowl, mix well.

Pork & bean chilli


1 tbsp 1 2 cloves 2 tsp 500g 400g can cup 2 tbsp 400g can 1 tbsp 125g can 2 tbsp

per serve

$3.15

SERVES 4 PREPARATION 10 MINS COOKING 30 MINS

The good egg


Rich, creamy and extra smooth Paul Newman's Own Whole Egg Mayonnaise is made with the goodness of fresh whole eggs.

olive oil onion, finely chopped garlic, crushed Mexican chilli powder Australian pork mince diced Italian tomatoes chicken stock tomato paste kidney beans, rinsed and drained large avocado, diced lemon juice corn kernels, drained chopped coriander sour cream and corn chips, to serve (optional)

1 Heat oil in a large, deep non-stick frying pan. Cook onion over medium heat for 5 mins, until soft and golden. Add the garlic and chilli powder, cook, stirring, for 30 secs. Add the pork and cook for 5 mins, breaking up any lumps with a wooden spoon as it cooks. 2 Add tomatoes, stock and tomato paste to the pan. Stir to combine, then bring to the boil. Simmer over medium-low heat for 15 mins, until reduced and thickened slightly. Stir in beans, cook for 2-3 mins to heat through. 3 Meanwhile, combine the avocado, lemon juice, corn and coriander in a small bowl. Spoon the Pork & Bean Chilli into serving bowls and top with the avocado mixture. You can add a dollop of sour cream with the avocado mixture and serve corn chips on the side, if desired.

Turn to page 49 for a special money-saving coupon.

br ht g idea

Spice swap
Mexican chilli powder is a spice blend which isnt as hot as straight chilli powder. If you dont have any, you can use 1 tsp of chilli powder to make the Pork & Bean Chilli.

26

Pumpkin & egg pizzas

per se5 e rv

$3.9

SERVES 4 PREPARATION 20 MINS COOKING 45 MINS

butternut pumpkin (1kg), peeled and cut into 2-3cm cubes olive oil spray 4 wholemeal pita pocket breads, to use as pizza bases 1 cup tomato pasta sauce 100g shaved ham 1 cup grated tasty cheese 4 eggs 60g Coles Rocket Leaves balsamic vinegar and extra virgin olive oil, to drizzle 1 Preheat oven to 180C or 160C fan. Line an oven tray with non-stick baking paper. Spread pumpkin onto the tray, and spray with oil. Bake for 25 mins, until tender. Set aside to cool slightly. 2 Lightly oil two more oven trays, and put the pita bread onto them. Spread with the pasta sauce, then sprinkle with ham. Arrange the pumpkin onto the pizzas, putting it around the edge, and leaving about an 8cm gap in the centre. Sprinkle cheese over the pizza. 3 Carefully break an egg into the centre of each pizza. Bake for 20 mins, until crust is golden and egg has set. Lightly drizzle the rocket leaves with balsamic vinegar and oil. Top pizzas with a few rocket leaves and serve rest as a side salad. Sprinkle with black pepper to serve.

So saucy!

Peanut chicken with crunchy coleslaw


4 20 MINS + 1 HR MARINATING 25 MINS

4 chicken breast fillets 2 cloves garlic, crushed 1 tbsp honey 1 tbsp lime juice x 525g jar Taylors Peanut Satay Simmer Sauce Crunchy Coleslaw 400g savoy cabbage, shredded 1 small carrot, cut into matchsticks

1 small red capsicum, cut into matchsticks cup loosely packed coriander leaves 50g fried noodles 1 tsp sesame oil 2 tsp soy sauce 1 tbsp olive oil 1 tbsp caster sugar cup (60ml) white vinegar

Leaves Pane Toscano Traditional Pizza Base Rocket leaves are great for
Use this base instead of pita bread in the Pumpkin & Egg Pizza recipe above, or try it with your own special pizza toppings.

Try these... Coles Rocket


topping pizzas or adding to your favourite salad.

1 Using a sharp kn make shallow cuts in the knife, chicken breast in a criss-cross pattern. Combine ch chicken with garlic, honey, juice and cup Taylors Peanut Satay Simmer Sauce in a large bowl. Cover, marinate al Turn an ever yday me in refrigerator for 1 hour. refrige st with a t into a gourme fea 2 Cook c chicken in large, heated, oiled r's Simmer Sauce. delicious Taylo frypan until cooked through. Heat u some, ur Thick, rich and flavo remaining peanut satay sauce in remainin y in around dinner will be read a small saucepan. sa l be 20 minutes and you'l 3 Meanwh combine coleslaw Meanwhile, ke ready to ta ingredients in large bowl. Mix well. i a bow! 4 Serve chicken breast topped with warmed peanut satay sauce and crunchy coleslaw.

Taylor's Simmer Sauces

Golden Circle Diced Beetroot

Why not try diced beetroot on your next pizza? Or use in a salad with baby spinach, goat's cheese and pine nuts. Turn to page 49 for a special money-saving coupon.

27

FOOD

Quick & easy dinners

Lamb with garlic & lemon & chickpea salad


SERVES 4 PREPARATION 15 MINS COOKING 10 MINS

per se0 e rv

$2.8

DO AHEAD TIP: Make soup a day ahead, cover and chill. Reheat, make toasts and serve.

2 cloves 2 tsp 1 tbsp 4

garlic, crushed finely grated lemon rind olive oil lamb forequarter chops lemon wedges, to serve

CHICKPEA SALAD

3 400g can 2 tbsp 1 tbsp tsp pkt (60g)

small tomatoes, chopped small red onion, finely sliced chickpeas, rinsed and drained lemon juice extra virgin olive oil ground paprika Coles Baby Spinach & Rocket Salad

1 Combine the crushed garlic, lemon rind and olive oil in a large shallow dish. Add the lamb chops and turn to coat in the oil mixture, rubbing it into the surface of the meat using clean hands. 2 Preheat a chargrill or barbecue plate to moderately hot. Cook the chops for 5 mins each side, then set them aside on a plate to rest for 5 mins, loosely covered with foil. 3 To make the Chickpea Salad: Combine the tomatoes, onion and chickpeas in a large bowl. Drizzle with the lemon juice and extra virgin olive oil, and sprinkle with paprika. Add the spinach and rocket salad leaves and use clean hands to combine. 4 Serve the lamb chops with the salad and lemon wedges.

per se5 e rv

$4.6

Springtime soup with garlic toasts


SERVES 4 PREPARATION 15 MINS COOKING 30 MINS

1 tbsp 1 500g 5 cups 2 1 cup

olive oil small onion, finely chopped potatoes, peeled and chopped chicken stock barbecued chicken zucchinis, chopped frozen peas parsley leaves, to serve

GARLIC TOASTS

loaf (150g) ciabatta* bread, sliced 2 cloves garlic, halved 2 tbsp extra virgin olive oil 1 Heat oil in a large saucepan. Add onion and cook for 5 mins over medium heat, until soft. Add the potatoes and stock to the pan. Cover and bring to the boil, then reduce the heat slightly and cook with the lid tilted a tiny bit, for 15 mins, until the potato is tender. 2 Meanwhile, pull the meat from the chicken and finely shred. Add the zucchini to the soup and cook for 5 mins, until tender. Add the peas and shredded chicken and cook for a further 5 mins, to heat through. 3 To make Garlic Toasts: Toast the ciabatta slices, and rub one side of each slice with the cut garlic cloves. Drizzle slices with extra virgin olive oil. Ladle the soup into serving bowls and top each with a few parsley leaves. Serve accompanied with the toasts. Note: Ciabatta is a crusty Italian-style bread. You can use any crusty bread to make the Garlic Toasts, if ciabatta is unavailable.

28

Don salami. Variety is the slice of life.

No-one knows gourmet meats like a Don Fleischmeister. For generations, these fine European craftsmen have used secret recipes and time-honoured techniques to produce the perfect salami. Each Don salami has its own heat, smoke and texture rating printed on front of pack. So now, our Fleischmeisters have made it easier to pick the perfect salami to help you create the perfect meal.

Danish
This Danish delicacy is traditionally wood-smoked, giving it a greater smoke intensity than some other variants. It has a mild heat and captures more subtle flavours than most Southern European salamis. Delicious in a warm pasta salad or sliced on top of a crusty baguette.

Pepperoni White Hungarian


One of Dons very first salamis, this age-old favourite has a smooth, supple texture. It captures the flavours of mild smoked meats and, coupled with a mild spiciness, makes it a great choice for all palates and occasions. Perfect in an authentic antipasto platter, or grilled on ciabatta. Originally hailing from Italy, the humble pepperoni underwent further flavour development in the United States to help produce the bold flavoured salami we know and love today. Don pepperoni offers a delicious tartness that helps give your pizza or risotto a spicy lift. A simple way to add flavour and texture to your next meal. Turn your next meal into something special, make sure the salami you use is Fleischmeister approved.

Hot Hungarian
This popular salami shares the same smooth texture as the White Hungarian, but the added birds eye chilli lends it a subtle heat intensity that builds slowly on the palate. Great for adding a spicy twist to your next pasta or tapas platter.

& Trade marks of George Weston Foods Limited. All rights reserved.

Quick solutions

FOOD

Sneaky shortcuts
Need something quick and easy to feed hungry kids and adults alike? Try making these delicious recipes that your family are sure to enjoy

Recipes: Mandy Sinclair Photos: David Hahn Styling: Jane Collins

Bean & corn tortilla sandwiches


SERVES 4 PREPARATION 10 MINS COOKING 10 MINS

per se5 e rv

$3.9

1 1/2 cups pasta sauce + 400g can kidney beans, drained and rinsed + 420g can Edgell Corn Kernels, drained + 35g sachet of burrito seasoning mix + 1 tbsp vegetable oil + 8 Old El Paso Extra Light Tortillas + 1 cup grated tasty cheese + 1 avocado, diced + 1/2 cup coriander leaves, chopped Heat pasta sauce in a saucepan on medium. Add beans and corn. Stir through burrito seasoning mix and simmer for 2 mins. Heat oil in a large frying pan on medium. Cook 1 tortilla for 1 min, top with each of the cheese and the bean and corn mixture. Top with another tortilla, turn and cook for another 1 min, until crisp. Repeat with remaining tortillas and filling. Cut each tortilla stack into quarters and top with avocado and coriander to serve.

MUST HAVES Edgell Corn Kernels, fresh avocado, and Old EL Paso Extra Light Tortillas.

31

Quick solutions

FOOD

for D off dauyday 6 S n


Septem ber

at Greads

serv Lamb & per .70 e guacamole burgers l b


MAKES 4 PREPARATION 10 MINS COOKING 15 MINS

$5

1kg McCain Frozen Shoestring Superfries + 4 (500g) Coles Lamb Leg Steaks + 2 tbsp olive oil + 2 tbsp lemon juice + 2 tsp dried oregano + 4 Coles Round Rolls Wholemeal + 4 iceberg lettuce leaves + 150g tub Coles Finest Guacamole Dip Preheat oven to 200C or 180C fan. Arrange fries on a baking tray, cook according to packet directions. Meanwhile, place lamb steaks in a shallow dish. Pour over oil, juice and add oregano. Turn to coat. Cook lamb in a medium frying pan on high for 1-2 mins each side, until cooked to your liking. Split rolls and top the base of each with lettuce leaves and a lamb leg steak. Divide dip between each burger. Place lid of burger on side and serve with fries. MUST HAVES McCain Frozen Shoestring Superfries, Coles Lamb Leg Steaks and Coles Round Rolls Wholemeal.

*Note: If unavailable, use Praise Deli-style Dressing Honey and Dijon Mustard instead.

Prawn, lime & pe$7.20 e r serv s coriander wraps


SERVES 4 PREPARATION 10 MINS

100g Trident 100% Rice Vermicelli noodles + 1 bunch of coriander, leaves picked + 1 bunch of mint, leaves picked + 1 red chilli, finely chopped + 1 lime, rind finely grated and juiced + 1/3 cup Asian Home Gourmet Chinese-style Dressing* + 4 Wattle Valley Soft Wraps Wholegrain + 24 cooked prawns, peeled Place rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 mins, until soft. Drain noodles and, using scissors, cut into short lengths. Add herbs, chilli, lime rind, juice and dressing to noodles, toss to combine. Lay wraps on a flat surface. Arrange prawns on wraps (6 prawns per wrap). Top each with some noodle mixture, roll up to enclose. Cut each wrap in half to serve. MUST HAVES Wattle Valley Soft Wraps Wholegrain, fresh lime, and Trident 100% Rice Vermicelli noodles.

FOOD

Quick solutions

serv Bacon, egg & per .60 e cheese breakfastt mufns f


MAKES 4 PREPARATION 5 MINS COOKING 5 MINS

$3

ProChef Extra Virgin Olive Oil Cooking Spray + 175g pkt shortcut bacon + 20g Coles Butter + 4 eggs + 4 tasty cheese slices + 4 Mighty Soft English Muffins + barbecue sauce, to drizzle + 50g mesclun lettuce leaves Spray a large non-stick frying pan with oil. Cook bacon on medium heat for 2-3 mins, until brown. Remove. Place 4 egg rings in same pan, add a little butter inside rings to grease pan. Carefully crack eggs into rings, cook for 1-3 mins, until done as you like. Top each egg with 1 slice of cheese and bacon. Reduce heat to low and cook for 1 min, until cheese melts. Meanwhile, split and lightly toast muffins. Top base of each with an egg stack, a drizzle of sauce and lettuce. Sandwich together with top of muffin to serve. MUST HAVES Coles Butter, ProChef Extra Virgin Olive Oil Cooking Spray, and Mighty Soft English Muffins.

for D off day ay 6


Sund ber Septem

at Greads
per se5 e rv
$2.0

Char sui pork lettuce cups

SERVES 4 PREPARATION 10 MINS COOKING 10 MINS

1 tbsp vegetable oil + 500g Australian pork mince + 2 spring onions, chopped + 1/3 cup Lee Kum Kee Char Sui Sauce* + 2 tbsp water + 1 baby cos lettuce, leaves separated and washed + 1/4 cup coriander leaves, to serve Heat oil in a large frying pan on high. Cook mince, stirring to break up any lumps, for 5 mins, until brown. Add spring onions, char sui sauce and water. Simmer pork mixture for 2 mins, until heated through. Fill lettuce leaves with the pork mixture and top with coriander leaves to serve. *Note: Char sui sauce is a sweet, thick Chinese barbecue sauce, available from the Asian produce aisle at Coles. MUST HAVES Spring onions, pork mince from the meat department at Coles, and baby cos lettuce.

for D off dauyday 6 S n


Septem ber

at Greads

rv Potato & per se5 e smoked salmon stacks l t


SERVES 6 PREPARATION 5 MINS COOKING 15 MINS

$2.8

2 x 375g pkts of frozen Birds Eye Hash Browns + 1/2 cup Bulla Extra Light Sour Cream + 2 tsp horseradish cream + 150g Coles Smoked Salmon + 1 bunch snipped chives + 50g baby rocket leaves + olive oil, to drizzle Preheat oven to 200C or 180C fan. Line 2 baking trays with non-stick baking paper. Arrange hash browns on prepared trays and cook according to packet directions. Meanwhile, mix together sour cream and horseradish cream. Divide between 6 cooked hash browns. Divide salmon between the hash browns, and top with snipped chives, rocket and a drizzle of olive oil. Sandwich together with remaining hash browns and serve stacks immediately. MUST HAVES Coles Smoked Salmon, Bulla Extra Light Sour Cream, and Birds Eye Hash Browns.

r serv Lamington & pe$2.20 e strawberry trie i


SERVES 6 PREPARATION 10 MINS + 20 MINS CHILLING

375g strawberries + 12-pack (265g) Coles Lamington Fingers + 500ml carton pouring custard + 300ml cream + 2 tbsp Lucky Slivered Almonds, toasted Wash, hull and quarter strawberries. Break the lamington fingers into pieces. Arrange half of the lamington pieces and half of the strawberries in a large bowl. Pour over half the carton (250ml) of pouring custard. Repeat layers once more. Whip the cream until soft peaks form. Spoon or pipe over custard. Top with toasted almonds. Chill trifle for 20 mins before serving.

MUST HAVES Coles Lamington Fingers from the bakery department, fresh strawberries, and Lucky Slivered Almonds.

The hole A taste of story the south


Words: Kyle Rankin Photos: Getty Images/Photolibrary/James Lauritz Tourism Victoria *Bertocchi ham is available in all Victorian stores and nationally from October.

FOOD

Regional

Shaved and sliced Jarlsberg Cheese is now available fresh from the Coles Deli, Jarlsberg Slices & blocks available from the Coles dairy cabinet.

With its lush pastures and fertile soil, Victoria produces some of Australias finest food

Ham it up

We love it on rolls with hot English mustard, or served with salads and deli platters. Its delicious in omelettes and pasta sauces and its delectable served with crusty bread, sharp cheddar and a rich, fruity chutney. What are we talking about? Ham of course and you dont have to wait until Christmas to enjoy it! Bertocchi Natural Hickory Smoked Ham is a convenient off-the-bone ham with a sumptuous flavour. Traditionally hand cured and naturally smoked with hickory wood chips, Bertocchi Natural Hickory Smoked Ham is made from premium quality Australian pork. Bertocchi Smallgoods is a 100 per cent Australian family owned and run company based in Melbourne. And for nearly 40 years, Bertocchi has taken immense pride in making first-class ham and other smallgoods for the Australian market. Available in the deli department at Coles.*

Green and keen

Situated 75km south-east of Melbourne, the picturesque town of Koo Wee Rup is surrounded by rich, fertile land famous for its dairy industry and growing premium quality potatoes and asparagus. Established in 1971 as a dairy farm, the family-run Vizzarri Farms has been growing asparagus for 15 years. With over 1400 acres dedicated to cultivating top-quality asparagus, the Vizzarri family not only distribute their product Australia-wide, but also export overseas. Spring through summer is a busy time for the regions asparagus growers. And for Joe Vizzarri and his family, the fresh young asparagus is a welcome addition to the dinner plate! We love it steamed or microwaved, says Joe. It is so easy to prepare. All it needs is a dab of butter, some shaved parmesan and a drizzle of lemon juice. It also makes the perfect addition to egg or cheese dishes.

36

LUSH LAND Victoria's green pastures are perfect for producing quality produce.

Salad days

Nestled in the fertile food bowls of Victoria's Daylesford and central Gippsland regions, Tripod Farmers has been growing farm fresh salad leaves in Bachhus Marsh and Boisdale for the past 20 years. Owned and run by the Ruffo family, everyone at Tripod Farmers has a hands-on role in growing top-quality produce from preparing the soil, planting and weeding, to harvesting by hand and packing. A wide variety of lettuces and other salad leaves are grown by Tripod Farmers and supplied to Coles supermarkets, including minuet, butterhead, red and green coral, red and green oakleaf, cos and baby cos lettuce leaves; premium salad mix; baby spinach; and wild rocket. Pick up a packet of salad leaves at Coles you could make a caesar salad with cos, add colour to any salad with red oakleaf or, for a peppery finish, try some rocket leaves.

Cheese? Yes please!

Located in the heart of Victorias Gippsland region, the Maffra Cheese Company is busily making some of Australia's tastiest farmhouse cheeses. Using fresh, creamy milk from the companys own Holstein Friesian cows, Maffras cheeses are handmade using traditional cheese making methods. Maffras range is a cheese lovers delight. Cloth or wax-wrapped cheeses and cheddars flavoured with Dargo walnuts, peppercorns or garlic guarantees that your cheese board will never be boring! From pasture management to animal health, the Maffra Cheese Companys philosophy is designed to produce the purest milk for their cheese. They also select feed suppliers carefully, to ensure that no genetically modified feed reaches their cows. And Maffra cheeses contain no animal rennet, which means that theyre suitable for lacto-vegetarians.

CHEESE PLEASE A cheese board is a great way to try a variety of cheeses, from blue vein to brie.

Very creamy Frenchstyle soft cheese layered with Jindi Traditional Blue

Authentic French-style brie. When young: subtle earthy aroma. When mature: very creamy and pronounced avour

WHY WE LOVE
Hard and crumbly or soft and gooey, theres a cheese to suit every taste at Coles

The perfect accompaniment to any cheese. Jindi Fig and Walnut paste will enhance your cheese platter

CHEESE

ust as Australias palate for fine wine has developed, so has our taste for cheese. And our cheese industry has grown enormously in recent years producing some of the worlds most innovative and delicious products. From cloth wrapped tasty cheddars to smooth brie and camembert, the flavours and textures of cheeses on the market today seem endless. The white moulds brie and camembert are soft white cheeses with soft rinds and smooth, velvety centres. The flavour of these cheeses can vary from mild and buttery to lush and rich and theyre a must on any cheese platter. Jindi Cheese holds the tradition dear with its delicious new range of Reserve Brie, Camembert and Triple Cream Brie, while South Cape offers up a new take with Tapenade Brie, infused with the flavour of olives. Fetta in brine and marinated fetta are classed as fresh unripened cheeses and they are truly versatile. A must in Mediterranean recipes, fetta also adds another flavour dimension to salads and antipasto.

38

A guide to cheese

FOOD

Lemnos Persian Marinated Cheese is lightly spiced and delicious on crispy rolls or diced in cubes for a tasty snack. And Dodoni Feta is perfect for cheese and spinach pie and other Greek dishes. For those with a palate for full-flavoured cheese with a little tang, blue vein has all that and more. King Island Dairy offers Roaring Forties Blue, with its sweet, slightly nutty character for blue cheese lovers. For a wonderful, creamy flavour with bite try New Zealands award-winning Mainland Special Reserve Premium Blue. And from Denmark, the famous Castello Blue is a soft full-fat cheese making it rich and creamy. For those who love an intense blue favour,

The Australian cheese industry produces some of the worlds most innovative and delicious products
Clawsons Blue Stilton is one of Britains finest and its rich flavour makes it a star on dinner party cheese boards. If you love the nutty sweetness of Swiss cheese, the chances are you would also enjoy gouda, havarti, gruyre and other Eye cheeses. Mainland Special Reserve Gruyre is a delicious example of this classic European cheese. Gruyre is at the heart of fondue and is the traditional cheese used in French onion soup. Can you imagine a pizza without stretchy melted mozzarella cheese? Mozzarella is part of the stretched curd cheese family that includes the Italian favourite, bocconcini. La Casa Del Formaggios bocconcini is a delicately flavoured fresh cheese and can be used to carry other flavours such as fresh herbs and extra virgin olive oil in salads. It is also perfect for pizzas and on antipasto platters. The Italian cheese family also includes the world-famous parmesan. One of the hard grating varieties, it is a must in Italian cookery and the regal caesar salad. Last year, Australias Mil Lel Parmesan was awarded the coveted award of Worlds Best Parmesan at the World Cheese Championship in the US, and adds the perfect finishing touch grated or shaved over pasta creations. But when it comes to popular cheese, its cheddar that takes the biscuit pardon the pun! From subtly mild to mature cheddars that are sharp enough to bite back, there is a cheddar to suit every taste. Maffra Mature Cheddar is matured to a distinctive smooth flavour that embodies the richness of Victorias Gippsland dairy country. Mersey Valley Classic cheddar is a cheese with great character and complexity. Sharp and crumbly, it is a true cheddar lovers classic. Another great thing is the wonderful accompaniments that are now available. An ordinary cheese board becomes a gourmet platter with the addition of flavoursome fruit pastes that complement and enhance the cheese experience. Jindis range includes Plum, Pear and the piquant Fig & Walnut. And, of course, Maggie Beer has made her Quince Paste a gourmet legend. If youd like to try several new cheeses at once, visit the Coles gourmet cheese section and check out the platter packs. With their assortment of cheeses, these packs make a convenient way of putting together a cheese board with perfect harmony.

Words: Kyle Rankin Photos: Getty Images

39

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Healthy choices

FOOD

fat, sugar and sodium, says Coles Nutritionist Dr Victoria Inglis. The labelling scheme is included on the pack in addition to the nutrition information panel to better understand whats in a serve of a particular product, and how it contributes to your daily diet, she explains.

Healthy eating at a glance


The Australian Guide to Healthy Eating encourages the consumption of a variety of foods from each of the five food groups every day, says Dr Inglis. These all have significance for good health and its important to think about your dietary needs when making food choices. Aim to replace sugary, high-fat foods with fruits and vegetables, which are low in kilojoules but high in nutrients. Soon, youll be eating the recommended 2 serves of fruit and 5 serves of vegies per day! Include plenty of fibre in your diet (including high-fibre breads and cereals, oats, beans, lentils, nuts, fruit and vegetables). High-fibre foods keep your digestive system healthy, give you a feeling of fullness and may also help to lower cholesterol levels. When cooking, limit the amount of fat you use by using non-stick cookware. For flavour, use a variety of herbs and spices instead of bottled sauces, which can be laden with fat and sugar. Cut back on beverages with added sugars, and drink alcohol in moderation only. Replace full-fat milk in coffee and tea with low-fat or skim milk; or swap one or two milky drinks with herbal tea instead.

2 3 4 5

Spring is the perfect time to review your eating plan a few easy food swaps will help you feel healthier and look better

Lighten up!

W
Words: Monique Gill Photos: Getty Images

inters hearty fare and slower pace often add unwanted kilos. But your family doesnt have to spend up big on weight-loss programs to reap the health rewards. By making just a few small changes to your eating habits, you can lower your overall intake of kilojoules and get more of the nutrients your body needs, without feeling deprived. Start with writing down what you eat and drink every day. Identify any fatty and/or sugary snacks you could do without (like the choc-chip biscuit at morning tea, or the packet of chips you have in front of the TV!). Check which items you could replace with healthier options. Bear in mind, fat has more than twice the kilojoules per gram than carbohydrates and protein, and to lose weight, youll need to reduce the amount of kilojoules you consume

or increase your amount of exercise to burn off those extra kilojoules. Doing this is not as difficult as it may sound. For example, swapping a whole-milk latte for a skim milk one reduces the kilojoules consumed. Or instead of eating a croissant with butter and jam for breakfast, have oats with low-fat milk and a drizzle of honey porridge provides a slower release of energy, keeping you going until lunchtime; low-fat milk reduces your fat intake. Remember, every small change adds up. To make shopping for healthier alternatives easier, Coles has introduced the Daily Intake (DI) Guide across Coles branded packaged products. The DI Guide is a front-of-pack labelling scheme developed in consultation with dietitians and health experts that includes information about energy (kilojoules) plus the four main nutrients of interest fat, saturated

Cut the fat

Not all fats are bad for you. Some fat is or you essential to provide your body with fat-soluble vitamins and essential fatty acids. The trick is to limit saturated fat (meat fat, chicken skin, butter, cream) and trans fats (found in some processed foods such as biscuits and pastries, or deep-fried fast foods). Instead, use small amounts of healthy oils like canola, olive, sunflower and safflower oils, and include some raw, unsalted nuts and seeds in your diet.

41

A great start
"New great taste for all the family"
S Studies show that breakfast eaters g generally weigh less than those who s skip it altogether. A healthy breakfast f fills you up and reduces hunger t through the day, which means youre l less likely to crave (and eat) high-fat and sugary foods at other meals. Choose from a variety of nutritious foods aim to include fresh fruit or vegetables, whole grains, low-fat dairy and lean protein. So, instead of a bowl of cereal topped with sugar and whole milk, try a bowl of wholegrain cereal or porridge with fresh strawberries and skim milk. Instead of a sweet pastry with a tall, full-cream latte, choose a wholegrain bagel with light cream cheese, and a regular, skim latte. Other good-for-you choices include: Smoothie made from plain low-fat yoghurt, frozen mixed berries and a drizzle of honey. Wholegrain or wholemeal toast with poached egg and sliced tomato. Toasted wholegrain English muffin topped with salmon and low-fat cottage cheese. Fruit salad, topped with low-fat vanilla yoghurt and a sprinkle of chopped unsalted nuts.

Natural cheeserisotto Chicken, asparagus & pea


SERVES 4 PREPARATION 10 MINS COOKING 30 MINS

2 tbsp 500g 5-6 cups 1 1 1 1 tbsp 300g 1

oil chicken thigh fillets, chopped hot chicken stock onion, finely chopped stick celery, finely chopped clove garlic, finely chopped chopped thyme arborio rice to bunch asparagus, cut into 5cm lengths cup frozen peas, thawed

Y Your daily bread


S Sangers are synonymous with lunch th theyre convenient and never boring. But s served on white bread with lashings of b butter or mayo, and piled with cheese or f fatty meat like salami, theyre bad news. F For a more nutritious option, choose w wholegrain, seedy, or sourdough bread. These breads are high in fibre and iron, and help keep blood glucose levels stable, which keeps hunger at bay for longer. Instead of butter, choose a light spread with natural plant sterols to help reduce cholesterol; instead of mayonnaise, try a little mustard. Healthy sandwich toppings include: Sliced grilled lamb, reduced-fat hummus and baby rocket leaves. Grilled skinless chicken breast, any variety of lettuce, tomato and/or cucumber slices, Dijon mustard. Slice of reduced fat cheese, green salad, sprouts. Tuna in springwater mixed with low-fat cottage cheese, avocado, grated carrot. Hard-boiled egg mixed with low-fat mayonnaise.

2 cups grated KRAFT Tasty Cheese pepper, to taste n d hicke ik 1 Heat half the oil in a large saucepan and cook chicken for 6-8 mins chicken f k p or until cooked through. Remove and keep warm. n 2 Heat remaining oil in the saucepan then saut the onion, celery, garlic and thyme for 2-3 mins. Add rice and stir to coat in vegetable mixture. Gradually add stock in small amounts, stirring and allowing each amount to be absorbed by the rice before adding more. Continue until rice is almost cooked. 3 Stir in chicken, asparagus and peas and enough stock to finish cooking the rice. Add the cheese and pepper and stir until cheese has melted. Serve immediately.

Snack attack!

If you feel like a snack, Coles Nutritionist Dr Victoria Inglis suggests trying these hunger busters instead of your favourite treats: SKIP potato crisps TRY rice crackers with reduced-fat cheese SKIP lollies TRY a handful of nuts and dried fruit SKIP biscuits TRY a slice of wholegrain bread topped with banana slices and honey SKIP chocolate TRY two to three dried figs

42

D Dinner and dessert


F For dinner, go as lean as you can. Choose le lean cuts of meat trimmed of excess fat, s skinless chicken, or fish. Grilling or p pan-frying in non-stick cookware will r reduce your fat intake further. Making a roast? Place meat on a roasting rack so the fat drips off. Instead of white rice or regular pasta, choose wholegrain pasta, or basmati or brown rice, says Dr Inglis. For a nutrient boost, add a side dish of vegetables or a salad but skip the creamy dressing! Instead, try a fat-free bottled dressing, or make your own by mixing olive oil and balsamic vinegar. Sweet tooth? You dont need to forgo dessert. Try any of the following for an after-dinner treat: Low-fat ice cream. Low-fat frozen yoghurt. Sugar-free jelly with trim custard. Two squares of 70 per cent dark chocolate.

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Thirsty?
Often, we think were hungry when were actually thirsty! Drinking water throughout the day will keep you hydrated and curb your appetite. Choose the diet version of your favourite soft drinks, such as Diet Coke, or try sparkling mineral water with fresh lime slices and a squirt of lime juice. Alternatively, dilute 100 per cent fruit juice with soda water and pour over ice for a refreshing drink. Alcohol contains nearly 30 kilojoules per gram so limit your intake. If you do indulge, stick to no more than one (for women) or two (for men) standard drinks per day; swap beer for wine; or add sparkling water to half a glass of white wine for a refreshing spritzer.

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Aussie mums tips on healthy living and eating light


Downsize your portions without feeling like you're depriving yourself by changing to slightly smaller plates. So you think you are still getting a plate full of food, when in fact its not as much as you'd normally eat. Meagan, mum of two, Wollongong, NSW I put some rock music on and bop while cooking! I do side bends and lunges while stirring, race to the fridge, and try and get into the swing of things. The kids come and join in with the fun! Barbara, mum of 12, Beulah, Tas Twenty minutes walking or jogging around the garden every day keeps you active yet you can stay close to the kids as well, so there's no excuse you don't have time for exercise! Jodi, mum of two, Safety Bay, WA Aussie mums are from the itestforcoles.com.au panel.

Terms and conditions apply. The Biggest Loser TM Reveille LLC & operated under licence by FremantleMedia Australia Pty Limited.

43

Leftovers

FOOD

Use it wisely
Dont throw leftover food away, combine it with pantry staples to create a whole new meal
eftovers can fester in your fridge as ageing portions from Mondays dinner or forgotten jars of jam. This oversupply of leftovers goes on in virtually every kitchen. Earlier this year advocacy group Do Something! launched a campaign called FoodWise, to help reduce the three million tonnes of food Australians throw out each year. But its time to stop and take stock excuse the pun. Unless your leftovers are past their use-by date, you can save at least some of them by being creative.

STORE IT Keeping food stored properly and your fridge organised will help you plan your meals and reduce waste.

Plan ahead
Words: Katie Brown Photos: David Hahn/Getty Images Recipes: Jane OShannessy Styling: Jane Collins

The first rule of leftovers is to make sure you dont have too many in the first place. Dont be tempted to stock your fridge and pantry until they are so full you cant see what you have. Begin with basics plan your shopping trips and meals. De-clutter your pantry, fridge and freezer. Organise a weekly meal planner and then write your shopping list. they can offer a healthy meal for the next Mum of two, Jennifer Rosnell, from Wheeler nights dinner. While raw or lightly steamed Heights, NSW, writes a note on her fridge to vegies will preserve the nutrients more than remind her family what leftovers need to be boiling, baking or microwaving, this should not eaten. Its useful for when Im planning meals nack be a reaso to throw leftovers in the reason and if someone wants a snack nto bin! D Inglis explains. Dr plus it stops them diving into the cookie jar. Remember the age-old Dont leave food out of the rules dont shop when fridge, as bacteria can grow youre hungry, leave the gies ve If you've got leftover bin rapidly within an hour or two kids at home and avoid n't to dangerous levels. the impulse buys. you can't use up, do turn n Always refrigerate or Coles Nutritionist them. Instead you ca post m freeze cooked leftovers as Dr Victoria Inglis says, the old vegies into co e soon as they stop steaming. It is hard because were and use it to fertilis M Modern refrigerators and all time poor, but you ur garden. yo free freezers can cool hot food have to be organised. at effectiv but you need to divide effectively Freeze portions of food that your leftovers into small, shallow leftove you wont use in time and, if you containers that will cool down quickly, can, cook up enough for two meals says Lydia Buchtmann, the spokesperson and freeze one. for Food Standards Australia New Zealand. Dont forget to label the foods in your freezer She also advises checking the temperature and always include the date. As long as of your fridge. Make sure your fridge is running leftovers are stored and refrigerated promptly,

Compost and save waste

S Safe storage

at 5C or below as food poisoning bacteria will continue to grow above 5C. Use refrigerated leftovers within two to three days. You need to take special care if you have someone in your household who is pregnant, has a compromised immune system or is frail or elderly, as listeria food poisoning can be a concern, Lydia warns. And if youre unsure, follow the advice on your freezer lid or door about how long frozen leftovers will last it usually provides length of time for meat, fish and vegetables. Lastly, when reheating leftovers, make sure they are steaming hot all the way through (at least 75C).

Stock up

Dr Inglis advises keeping a stock of nonperishable foods in your pantry. Basics such as tomatoes, baked beans, canned corn, wholemeal pasta and rice will all keep a long time and can usually be combined with leftovers to create a healthy meal. So get creative or try our tasty recipes to help prevent food wastage in your kitchen.

45

Perfectly frank!
Silly sausage? No way! Plumrose Skinless Hotdogs are a smart choice for any meal

Caramelised onion and sausage tart


SERVES 4-6 PREPARATION 20 MINS COOKING 25 MINS

cup olive oil 1 kg brown onions, thinly sliced cup brown sugar cup balsamic vinegar 5 Plumrose Skinless Hot Dogs

2 sheets ready rolled puff pastry 100g fetta cheese, crumbled 2 tbsp flat leaf parsley

1 Preheat oven to 200C or 180C fan. Line 2 baking trays with baking paper. 2 Heat oil in a large frying pan over medium heat. Add onions. Cook for 3 mins, or until soft. Reduce heat to low. Cook, stirring often for 15-20 mins or until onions are light golden. 3 Add sugar and vinegar. Cook for a further 5 mins. Set aside to cool. 4 Heat a grill or frying pan over medium heat. Cook sausages for 6 mins, or until cooked through. Thickly slice. Cool. 5 Cut each pastry sheet in half, lightly score a 1cm border around each pastry rectangle, taking care not to cut through pastry. Place 2 rectangles onto each baking tray. 6 Spread onion mixture over pastry inside border. Top with sausages and fetta. Bake for 25 mins, or until pastry is golden and puffed. Sprinkle with parsley and serve.

Chickpea vegie patties

per se0 e rv

$0.4

MAKES 16 PREPARATION 10 MINS + 1 HR CHILLING COOKING 10 MINS

1 medium carrot, peeled and chopped, cooked cup frozen peas, thawed 400g can chickpeas, drained and rinsed 2 cloves garlic, chopped cup coriander leaves 2 tbsp parsley leaves 1 tsp ground coriander 1 tsp mild paprika 1 tsp ground cumin 1 egg yolk cup dried breadcrumbs, plus extra cup for crumbing cup vegetable oil, for cooking lemon wedges, salad leaves and Greek-style yoghurt, to serve 1 Combine carrot, peas, chickpeas, garlic, herbs, spices, egg yolk and breadcrumbs in a food processor. Season with salt and pepper and blend until chopped and the mixture starts to form a chunky paste. Chill the mixture in the refrigerator for 1 hr to firm up. 2 Drop tablespoons of mixture into a bowl containing remaining breadcrumbs and toss to coat. Heat oil in a large frying pan. Cook the patties in hot oil (about 6-8 at a time) until golden. Remove from pan and drain on paper towels. Repeat with remaining mixture. Serve the patties with lemon wedges, salad leaves and a dollop of Greek-style yoghurt.

It's in the can I It ' i h


D Delicious Plumrose Skinless H Hot Dogs and Skinless Cocktail Fr Franks are now available in co convenient easy-to-open ring-pull cans. ri

Coles Home Economist Jane OShannessy has the following quick and easy suggestions for using leftovers and pantry items: Add leftover roasted chicken to pasta sauce and heat through, or mix with chopped herbs, sour cream and grated cheese, then bake the mixture in pastry. Add leftover cheese, roasted chicken or cooked beans to a tortilla, then fold, toast in a frying pan and serve with salsa. Toss leftover cooked pasta with drained and flaked tuna, cream, mustard, chopped spring onions, peas and grated cheese, transfer to an ovenproof baking dish and then bake in oven.

Be creative

46

Leftovers

FOOD

Cheesy tuna & sun-dried tomato quiche


SERVES 4-6 PREPARATION 10 MINS + 30 MINS CHILLING COOKING 55 MINS

per se5 e rv

$3.3

2 sheets frozen shortcrust pastry, thawed 2 x185g cans tuna, well drained 6 eggs 1 cup sour cream 3 spring onions, finely chopped 2 tbsp chopped basil or parsley cup Coles Sun-dried Tomato Strips, well drained 3 tsp baby capers, rinsed (optional) cup grated tasty cheese side salad, to serve

International flavour!
B.-d. Farm Paris Creek
produces the finest organic/biodynamic European Style Hard and French Soft Cheeses from their grass-fed dairy herd. Our multi Award winning Tilsit, Norwegino & Gouda cheeses are available in Coles Supermarkets Nationally with Tilsit winning the DIAA Victoria Awards of Excellence as best Semi Hard Cheese in Australia.

1 Preheat oven to 200C or 180C fan. Cut pastry sheets in half and arrange in a greased 26cm quiche dish to fill. Press seams together. Trim edges, prick base and chill for 30 mins. 2 Line pastry base with baking paper. Fill with pastry weights, dried beans or rice to blind bake pastry case. Bake for 10 mins. Remove weights and bake a further 5 mins. Remove from oven and reduce temperature to 160C or 140C fan. 3 Arrange tuna on base of pie case. Whisk eggs, sour cream, spring onions, basil, tomatoes, capers (if using) and cup cheese. Season with salt and pepper and pour over tuna. Top with remaining cheese. Bake for 40 mins, or until set. Remove and cool. Serve with salad.

br ht g idea
w

Super quiche ideas


You could add some chopped rocket or spinach leaves instead of the herbs, or try grated parmesan cheese instead of tasty cheese in the quiche recipe.

Low GI, Flavour high!

For the perfect breakfast, dessert or sweet treat try Buderim Gingers special LOW GI Ginger Spread pure Australian sunshine in a jar! Find it in the conserves aisle!* Visit buderimginger.com for great recipe ideas.

*Not available in all stores.

47

FOOD

Leftovers
$1.35

Raisin & orange bread & butter pudding


SERVES 4-6 PREPARATION 10 MINS COOKING 40 MINS

per serve

6 slices 40g cup 4 cup 1 1 tsp 300ml 1 cups

white bread butter, softened raisins extra large (67g) eggs brown sugar orange, finely grated rind mixed spice cream milk icing sugar, ice-cream, extra orange rind, to serve

1 Preheat oven to 160C or 140C fan. Butter both sides of bread and cut in half. Arrange slices in 2 layers in a greased 8 or 10-cup ovenproof pudding dish (try a 23cm square baking dish) and sprinkle over raisins.

2 Combine eggs, sugar, orange rind, mixed spice, cream and milk in a large mixing bowl and whisk until well combined. Pour over bread and allow to soak in for 10 mins. 3 Place dish with pudding mixture in a large baking dish and fill with boiling water until it reaches halfway up the sides of the dish. Bake for 40 mins, or until set. Allow to stand for 5-10 mins before serving. Dust with icing sugar and serve pudding with ice-cream, such as Bulla Creamy Classics Vanilla, or cream. Sprinkle extra orange rind over the top of each serving, if desired.

br ht g idea

Sweet sultanas
Instead of using raisins, try 1/3 cup of sultanas in the bread & butter pudding recipe.

With Lindt Essence simply relax and savour the delectable Lindt chocolate and indulgent, luscious llings.
Available NOW at selected Coles supermarkets.

Find out more

For more information on the handling, preparation and storage of food, visit the Food Safety Information Councils website www.foodsafety.asn.au or the Food Standards Australia New Zealands website www.foodstandards.gov.au For more tips and hints on preventing food wastage visit www.foodwise.com.au

Cut out and save!


$1 off Masterfoods Homestyle Marinades
See page 22 for tasty Homestyle Marinade recipes
Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one transaction only at a Coles Supermarket between 03/09/09 until 28/10/09 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer. Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one transaction only at a Coles Supermarket between 03/09/09 until 30/09/09 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer.

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See page 26 for a delicious Warm Chorizo and Potato Salad recipe
Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one transaction only at a Coles Supermarket between 03/09/09 until 07/10/09 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer.

$1 Off Cracker Barrel Special ker p Reserve 250g

Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one transaction only at a Coles Supermarket between 03/09/09 until 24/09/09 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer.

$1 off Taylor's P Peanut Satay Simmer Sauce


See page 27 for a yummy Peanut Chicken and Crunchy Coleslaw recipe
Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one transaction only at a Coles Supermarket between03/09/09 until 30/09/09 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer.

20% off the Appletiser & Grapetiser range

Coupon Conditions: This original coupon must be presented at the time of purchasing the qualifying product(s). Coupon is valid for one transaction only at a Coles Supermarket between 03/09/09 until 14/10/09 and must be surrendered at point of purchase. Coupons that have been defaced, damaged, altered or have passed their expiry date are not valid. This offer is not valid at Coles Express, Coles Central and Coles Online. Not to be used in conjunction with any other offer. Whilst stocks last. No rainchecks. POS Instructions: 1. Customer must present coupon at the start of the transaction. 2. Scan promotional barcode. 3. Scan the product. 4. Write redeemed on coupon and put in drawer.

FOOD

Kids in the kitchen

Chocolate people
2 cups cup cup 185g cup
ICING

per se0 e rv

$0.5

MAKES 14 PREPARATION 30 MINS + 20 MINS CHILLING MIN MINS NG G COOKING 15 MINS

plain flour icing sugar mixture cocoa powder Coles Butter, chopped Coles Milk

1 egg white 1 cup pure icing sugar tsp lemon juice pink and blue food colouring 1 Preheat oven to 180C or 160C fan. Line 2 large baking trays with non-stick baking paper. Using a food processor, process the flour, sugar and cocoa powder until combined. Add butter and, using pulse button, process in short bursts until mixture resembles crumbs. 2 Add almost all of the milk and process in short bursts until the dough is evenly moistened and comes together in small clumps (pinch a little in your fingers and add remaining milk if its dry). Turn dough onto a clean work surface and press into a ball. 3 Divide the dough in half. Wrap one half in plastic wrap, set aside. Roll out the other half on a sheet of non-stick baking paper to 5mm thick. Use a 12cm cutter to cut people biscuits. 4 Place biscuits onto the prepared trays. Gently re-roll pastry scraps and cut out more people. Repeat with remaining dough set aside in plastic wrap. Chill for 20 mins. Bake for 15 mins. Cool biscuits on the trays for 5 mins, then transfer to a wire rack to finish cooling. 5 To make the Icing: Whisk the egg white in a mixing bowl until frothy. Sift icing sugar over, and add the lemon juice. Stir until smooth. Place a little into a piping bag with a small nozzle, and pipe the faces. Tint half of the remaining icing pink, and half blue with a few drops of the food colouring. Fill the icing bag with pink icing, and pipe pink clothes onto half the people. Wash out the bag, fill with blue icing and pipe blue clothes onto the remaining people. Leave biscuits to set.

safety first
Keep kids safe Make sure youre on hand to supervise kids in the kitchen. Always help with cutting and handling hot trays or pots.

DO AHEAD TIP: Chocolate People can be made up to 4 days in advance and stored in an airtight container.

Fun at the fete


Your children will have a ball helping you make these easy sweet temptations that are sure to sell like hot cakes at the school fete or any other spring fundraiser!
50

Kids in the kitchen

FOOD

Chunky white choc chip & pecan cookies


MAKES ABOUT 20 PREPARATION 20 MINS COOKING 20 MINS

per se5 e rv

$0.4

125g Coles Butter, at room temperature 1 cup brown sugar 1 tsp vanilla essence 1 egg 2 tbsp Coles Milk cup plain flour cup self-raising flour cup white choc bits cup Riverside Pecan Nut Halves, roughly chopped 1 Preheat oven to 170C or 150C fan. Line 2 baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar

Yummy muesli bars


125g cup 2 tbsp 1 tsp 2 cups cup 210 g

per se5 e rv

$0.7

and vanilla in a large mixing bowl until the butter mixture is light and creamy. Add the egg and milk, and beat well. 2 Sift flours over the bowl and mix in with a non-serrated knife. Add the choc bits and pecans, and, with clean hands, mix through. 3 Take heaped tablespoons of the cookie dough and roll into balls. Place balls onto prepared trays and flatten slightly. Bake for 20 mins*, until cookies are golden around the edges. Leave on the trays for 5 mins, then transfer to a wire rack to cool. *Note: If you're not using a fan forced oven, swap the trays between upper and lower shelves halfway through cooking.

MAKES 12 PREPARATION 15 MINS COOKING 25 MINS

Coles Butter brown sugar golden syrup vanilla essence rolled oats self-raising flour Lucky Snack Tub Fruit & Nuts with Yoghurt Berries 50g dark chocolate melts, melted

Recipes: Tracy Rutherford Photos: Dean Wilmot Styling: Jane Collins

1 Preheat oven to 160C or 140C fan. Lightly oil an 18 x 28 cm slice tin, and line with non-stick baking paper, overhanging the two long sides. 2 Combine the butter, sugar and golden syrup in a small saucepan, and stir over low heat until melted and smooth. Stir in vanilla essence. 3 Combine dry ingredients in a large bowl, make a well in centre. Pour in butter mixture, stir well. Transfer to prepared tin. Gently press with lightly oiled back of a spoon to form an even layer. 4 Bake slice for 25 mins, until lightly browned. Cool in tin, then lift out and cut into bars. Place melted chocolate into a small ziplock bag, and snip off a corner. Drizzle over bars, leave to set. Store in an airtight container for up to 4 days.

PACKING GOODIES FOR THE FETE + Package up biscuits in clear cellophane bags (from newsagents) and staple to seal. + Place a layer of tissue paper or baking paper on base of a cardboard gift box. Place brownies inside, top with lid to transport. + Put one or more portions of muesli bars in paper bags and twist at edges to seal. Write price and whats inside on bag. + Place cupcakes in a cake box. Make your own by stapling edges of a large sheet of cardboard together. Wrap in cellophane.

DO AHEAD TIP: These cookies can be made up to 3 days in advance and stored in an airtight container. Or wrap cookie dough in plastic wrap and freeze. Thaw on the day, roll into balls and bake cookies as directed.

51

FOOD

Kids in the kitchen

Toblerone & almond brownies


cup 200g 2 x 100g 3 1 cup cup cup cup Lucky Slivered Almonds Coles Butter Toblerone Dark chocolate bars eggs brown sugar self-raising flour plain flour cocoa powder icing sugar, to dust

per se0 e rv

$0.8

MAKES 24 PREPARATION 20 MINS + 4 HRS CHILLING COOKING 30 MINS

X per serve

$XX.X

1 Preheat oven to 170C or 150C fan. Lightly oil an 18 x 28 cm slice tin, and line with non-stick baking paper, overhanging the two long sides. Spread the almonds onto an oven tray and bake for about 7 mins, until golden. Set aside to cool. Place the butter and (150g) of the Toblerone into a heatproof bowl, and sit over a saucepan of simmering water. Stir mixture occasionally, until melted and smooth. Remove from the pan and cool slightly. Chop the remaining Toblerone (50g) into small pieces. 2 Using electric beaters, beat the eggs and sugar in a large mixing bowl for 3 mins, until light and foamy. Add the chocolate mixture and beat briefly to combine.

3 Sift flours and cocoa powder over bowl, fold in. Then fold in the chopped Toblerone and toasted almonds. Pour brownie mixture into the prepared tin, and bake for 30 mins. Cool in the pan, then refrigerate for 4 hrs, until firm. Lift out and cut into small squares to serve. 4 To decorate, cut a heart shape from a square of paper and hold paper stencil over a brownie. Place some icing sugar into a small sieve and shake over the brownie. Repeat with 11 more brownies. To create reverse heart image, place the heart shape on top of another brownie and sift icing sugar over. Repeat with remaining brownies.
DO AHEAD TIP: You can make brownies 2-3 days in advance and store in an airtight container.

0 per serve

$0.6

Marshmallow jam slice


MAKES 15 PREPARATION 20 MINS COOKING ABOUT 35 MINS

3 cup 1 cup 1 cup 150g cup 375g

Weet-Bix, crushed caster sugar desiccated coconut plain flour Coles Butter, melted strawberry jam marshmallows

1 Preheat oven to 180C or 160C fan. Lightly oil an 18 x 28 cm slice tin, and line with non-stick baking paper, overhanging the two long sides. Combine Weet-Bix, sugar, coconut and flour in a large mixing bowl and make a well in the centre. 2 Add melted butter to the dry ingredients and mix until evenly moistened. Tip into the prepared tin, and use the back of a spoon to press into an even layer. Bake base for 25-30 mins, until golden brown. 3 While the slice base is still warm, spread with jam. Arrange the marshmallows on top and return to the oven for about 7 mins, until just softened. Cool slice in the pan, then cut into squares to serve.
DO AHEAD TIP: Marshmallow Jam Slice is best made the day before or on the day of the fete, and stored in an airtight container.

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Make a funny face


We used snakes, raspberries, sour straps, Smarties and liquorice allsorts, to decorate our Funny Face Cupcakes, but you can choose any lollies you like. Or try Queen Writing Icing to make your funny faces.

52

A moment of delight in every bite.

Funny face cupcakes es


125g cup 1 tsp 2 1 cups cup
ICING

per se0 e rv

$0.8

MAKES 12 PREPARATION 40 MINS COOKING 20 MINS

Coles Butter, chopped caster sugar vanilla essence eggs self-raising flour Coles Milk

Try these...
GLAD BBQ tray
Bake slices in these handy trays and use to transport your goodies to the fundraiser. Too easy!

1 cup icing sugar mixture 20g butter, softened 1 tbsp boiling water lollies, to decorate 1 Preheat oven to 180C or 160C fan. Line a 12-hole medium muffin tin with paper muffin cases. Using electric beaters, beat butter, sugar and vanilla in a large mixing bowl until light and creamy. Add the eggs one at a time, beating well after each addition. 2 Fold in the flour and milk until just combined. Spoon mixture into prepared cases. Bake for 20 mins, or until cakes spring back to a gentle touch. Transfer to a wire rack to cool. 3 To make the Icing: Sift icing sugar into a bowl and add butter. Pour the boiling water onto butter, and stir to combine. Spread icing over cakes, decorate with lollies before it sets.

Toblerone

As well as eating Toblerone, you can use it in baking. Try dark chocolate in the Toblerone & Almond Brownies recipe (see opposite page).

Riverside Pecan Nut Halves

DO AHEAD TIP: Best made the day before or on day of fete, and stored in an airtight container. Plain cupcakes can also be frozen in a sturdy airtight container, then thawed and iced on the day.

Ideal for making the Chunky Choc Chip & Pecan Cookies (see page 51) or why not try a classic pecan pie?

www.kambly.com.au

Spring looks

BEAUTY

LOral hair colour expert Bronwyn Fraser says selecting a shade close to your hair colour is important. A shade that falls within one to two shades either lighter or darker than your natural hair colour ensures that the colour will harmonise with your natural skin tone and eye colour, she says. Warm (golden) toned skin, eyes and hair will be most suited to golden, copper, and auburn shades. A cooler natural colouring will be most suited to ash, pearl, icy chestnuts and violet or burgundy shades."

Choosing the right shade

Words: Renae Leith-Manos Photos: Dean Wilmot/Getty Images/Photolibrary

beauty
Give yourself a fresh new look as the season changes, with a home hair colour and the latest make-up trends

Spring

3 your colour Protecting

Understanding the three different types of colours available is important: Permanent colours are the most versatile as you can lighten or darken and cover up to 100 per cent of grey hair. They are permanent, so grow out of the hair. A re-touch application will be needed after approx 5 to 6 weeks. Permanent hair colours include LOral Paris Excellence Crme (1), Couleur Experte (2), Feria, Superior Preference (5), Excell10 (6), plus Garnier Nutrisse (7) and 100% Color (3). Another option is a long-lasting all over w hair colour, such as LOral Paris Casting Crme Gloss (8). This can brighten your hair by up to one shade, add amazing colour and shine plus blend in up to 70 per cent of grey hair. These last for approximately 28 shampoos. A semi-permanent lasts around 6 to 10 shampoos and can add colour and shine but does not cover grey or lighten the hair.

Three types of colour

Use specialised shampoo and conditioner for coloured hair, such as LOral Paris Elvive Colour Protect shampoo and conditioner (4). A deep conditioning treatment every 7-10 days will also keep it moist and shiny. Try the Garnier Fructis Colour Last range.

nti-ageing experts all say a change of hair colour can take years off you, and a new colour or highlights will give you a fresh face and vitality. It is easy to colour your own hair at home and is a cost effective way to update your look. The key is to allow plenty of time, and to choose a colour that suits your natural skin tone. Carefully follow all of the packet instructions to the letter to avoid the possibility of having a reaction to the product.

55

Our new Sundae makes it a fun day for the whole family.

Make-up trends

Highlight and contour are just two of the buzz words for make-up in spring 2009. What this translates to is making the most of what youve got. The focus is again on eyes, but this season pastel eye shades and long lashes are in. Healthy, radiant skin and subtle kissable lips are the other big trends for spring. These trends work across all age groups and skin types, and this season sees a return to a healthy and relaxed make-up style which has broad appeal.

Its really, really creamy.

And now, Bullas favourite avours also come in new snack size cups.

Subtle lips
Dark reds and hot pinks are out for lips this season, with subtle nudes, beiges and glosses making a return. These natural colours help to maintain a polished, but subtle look, to complement the eyes. Sheer colours are another way to create moisture, and you can achieve this by using last seasons berry lip colours blended with clear lip gloss.

Gorgeous eyes
Violet eyeliner will be hot this spring and gives the season's soft eyeshadow colours an elegant edge. Mascara only lasts three months once opened, so it regularly needs replacing. Make sure you have a fresh mascara in either black, brown or violet depending on your complexion. Brows are natural, but not too thick, so invest in a pair of easy-to-use tweezers.

Pi k th Pick them up in your local Coles supermarket i l lC l k from October. 56

Spring looks

BEAUTY

Skincare secrets

Try every models secret; double cleansing the skin. In other words, cleanse twice, particularly at the end of every day, to ensure make-up is completely removed.

Beauty buyer top picks!


Coles Skincare and Cosmetics buyer Kate OConnor reveals her best buys for spring. Check out these items in store now!
OLAY REGENERIST MICRO-SCULPTING CREAM This antiageing moisturiser helps reduce the ne appearance of fine es. lines and wrinkles. MAYBELLINE NEW YORK LASH STILETTO H ULTIMATE LENGTH WASHABLE MASCARA VERY BLACK Lengthen lashes dramatically with Maybelline's hot new mascara. CLEARASIL ULTRA PIMPLE BLOCKER PEN Use at the first sign of pimples to help prevent blemishes. RIMMEL 60 SECOND NAIL COLOUR CORALICIOUS Paint your nails in a flash with Rimmel's quickdrying nail colour. BIOR PORE UNCLOGGING SCRUB Gentle, lightly foaming scrub removes dull, dry skin and unblocks pores. MAYBELLINE NEW YORK MINERAL POWER NATURAL PERFECTING FOUNDATION This oil-free base creates a matte finish and contains an SPF 18 sunscreen.

Energise your skin

Exfoliant is essential, as it sloughs off old skin cells, and creates renewed energy for the skin. Be aware you will need a different product with larger grains for your body, as the skin on your body is thicker than the delicate skin on your face. Remember, exfoliation is crucial before self-tanning or moisturising.

Light and fresh


Body and face products with a divine fresh fragrance will leave you feeling invigorated after having a shower. Try Cussons Pure new range of body washes, including Little Treat, Soft Touch and Japanese Spa. Moisturise your face with a product that has an SPF of at least 10, even if your foundation has SPF. Try an oil-free or lighter moisturiser. Or blend your foundation with a new moisturiser to create your own tinted moisturiser.

Pretty face
Foundation should match your skin tone. Check it in natural light, and dont forget you are likely to need a darker make-up shade as the weather warms up (and your skin tans). Look for foundation with an SPF of at least 10 and wear a concealer a shade lighter than your foundation. Blushers are subtle shades of rose, peach and pale plum this season.

Theres a CHUX for every cleaning challenge. When Dads been playing chef, hand him a CHUX All Purpose Scrub. With a super absorbent sponge and non-scratch scourer its ideal for removing grime from most surfaces. To discover the range of quality CHUX cleaning solutions, look for CHUX in your cleaning aisle.

CHUX is a registered trademark.

Spring cleaning

HOME FRONT

THE BIG CLEAN-UP


The sun's shining, but chances are your house still has the winter blues. Blow away the cobwebs with these spring cleaning tips
No matter how many loads of washing youve done in your life, the odd mishap can still happen. These tips will help keep your clothes as fragrant as spring: As well as sorting your washing by colour, fabric and level of soiling, dont forget to remove any stray tissues from pockets. Ideally you will have been able to rinse stains in cold water before theyve set. If not, dont give up and add the garment to your collection of clothes to wear while gardening. Instead, try a pre-wash stain remover available at Coles. Fabrics react differently to different stains and stain removal treatments, so its important to identify the stain to remove it properly. The warmer weather makes this the perfect time to wash your doona. If it cant go through the washing machine, just lay the doona in a tub of water with half a cap of wool wash and stomp up and down on it. Dry flat. For instant freshness, just hanging your doona out in the sun will help kill bacteria.

Wash-day wonders

KEEP IT CLEAN Hanging washed sheets and bedding in the sun to dry also helps to kill bacteria.

Natural choice
BRUSH OFF This cobweb sweep is good for getting into tricky corners.

Cobweb corners

Clean up cobwebs with Oates Swivel Corner and Cobweb Sweep (left). The swivel head and angled bristles are perfect for those tight corners and skirting boards, while the extendable 1.35m handle reaches high ceilings.

No-one wants the environment to suffer for the sake of a gleaming home. Thankfully, there are now low cost products that are kinder to the environment and make it easy to reduce hazardous chemicals in your trolley. Green Choice, Coles own range of environmentally aware household products (left), offers everything from dishwashing liquid to window cleaners. The general cleaning products are biodegradable and use plant-based active ingredients, so they are safer to use around the house every day while still giving a great result.

59

QGPOCL1019

CLEAN SWEEP A good indoor broom and squ squeeze mop will help you keep floors sparkling clean. floo

Floor show

There is nothing that makes your home look and feel untidy more than a dirty floor. Regular sweeping is the best way to keep your home presentable. Oates Superior Broom (above right) gets to work on all indoor floor surfaces with long-lasting bristles that trap dirt. Giving high traffic areas a regular quick once-over with a dustpan and brush will stop mess getting out of hand. Oates Soft Grip Superior Dustpan Set features a rubber edge for easier rubbish collection. It can also be used outdoors. When your feet start sticking to the tiles, its time to get the mop out. Oates Tilt-a-matic Squeeze Mop (above left) tilts to reach awkward spots under low objects such as coffee tables. It has an easy hand wring lever to squeeze excess water out too much water dripping from a mop can damage your floor and extend drying time.

br ht g idea

Mat magic
Doormats inside and outside every entrance will reduce the amount of dirt people bring in on their shoes, cutting your cleaning time.

Dust tamers

Nothing says Spring quite like a clean house.


Oates has everything you need to make cleaning simple. From mops, brooms, buckets, scourers and sponges, the extensive Oates range is designed for a quick and easy clean and conveniently available at your local Coles supermarket. After all, Whatever you clean, Oates cleans best.
Visit us at www.oates.com.au or free call 1800 791 099

The average home accumulates about 18kg of dust each year, so no wonder we spend so much time trying to get rid of it. Start dusting at the k top of a room and work down, vacuuming the dust that settles on the floor. To remove stubborn pet hair off upholstery, slip on DUST FREE A glass-fronted cabinet a damp rubber glove for storing knick-knacks reduces dust. and swipe over cushions. Knickt th i knacks are dust traps, so store them in a glass-fronted cabinet to reduce dust. Washing them in soapy water saves time. To dust venetians, wrap a cloth around a ruler.

br ht Perfect pavers g Keep outdoor paved areas clean of tree sap, bird idea droppings and leaf stains with Selleys Outdoor Clean.

Spring cleaning

HOME FRONT

Clear out clutter

Hoarding old junk only increases the amount of housework you have to do, so its worth having a clear out. Sort out one room at a time. Say goodbye to anything that has been broken for over a year and anything that has gone past its use-by date, including cosmetics and medicines (you can dispose of old or unwanted medicines safely by taking them to any pharmacy). Recycle old magazines and junk mail. Instead of hanging on to old clothes in the hope theyll fit one day, promise yourself if you do drop a dress size youll go shopping. Weed out anything you havent worn in the last two years and, if its still in good condition, take it to a charity shop. Or use it for rags then discard.

Easy breezy!
Ajax Spray n W p Anti-Bacterial Ajax Spray n Wipe Anti-Bacterial x p ay Wipe nti- a i-Ba l
Mak pr ng cleani Make spring cleaning breeze and power through grease and grime with Make spring cleaning a breeze and power through grease and grime with ak pr cleaning ake ri ee eeze and power thro gh grease n we er ou grease oug im it ith Ajax Spray n Wipe Anti-Bacterial multi-purpose sprays. Available in Lavender & Citrus and Apple Blossom & Citrus, Ajax Spray n Wipe Anti-Bacterial sprays kill germs, easily remove tough dirt and are ideal for cleaning and disinfecting a number of household surfaces.

AD
TIDY UP Clear out old clothes and give your wardrobe a thorough tidy.

Christmas
Bathroom blitz
Its hard to enjoy a nice warm bath when all you can see is dull chrome surfaces, stray hairs and grimy grouting. These quick tips will have you relaxing under the bubbles in no time: To remove hair, dampen a few squares of toilet paper or tissue. A few swipes will collect hairs off tub, counter and sink surfaces. Remove soap scum from awkwardly shaped taps with a cotton ball dabbed in bathroom cleaner. Clean discoloured grouting by applying household bleach with an old toothbrush. Leave for a few minutes, then rinse off. Cut through stubborn soap scum on your shower screen by spraying on bathroom cleaner and scrubbing with steel wool. Give your tub cleaner a few minutes to work before you start wiping. Try not to apply more product than you really need, as it takes more time to remove the excess.
TOP TAPS Dab a cotton ball in bathroom cleaner to shine up your taps.

MAGAZINE

Words: Hazel Bradley Photos: Dean Wilmot/Getty Images/Photolibrary

All the recipes and Christmas knowhow youll need for the festive season

Dont miss out!


In stores 16 November

SCRUB UP A thorough spring clean involves tackling unpopular tasks such as cleaning the oven.

Pesky guests

This is the time of year when you often find unwelcome visitors lurking in your home. No-one wants to open a cupboard to see a multi-legged creature scurrying around. Banish unwanted guests for good with Mortein pest control products available at Coles. They help combat common foes like cockroaches, ants, spiders, fleas, flies and silverfish. Using them and following a few sanitation rules is the best way to discourage household pests from taking up residence: Keep all the surfaces in your home clean and mop up spills straightaway. Clear old leaves away in the garden and keep fleas on pets under control. Invest in tight-sealing plastic containers for things like cereal and flour. If cockroaches are a problem, seal up any cracks in your house and leave Mortein Nest Kill Cockroach Baits in likely spots. One feed will have a roach crawling back to his nest to die and contaminate his mates.

Brush away the pest-attracting crumbs trapped by the sides of your stove. If theyre hard to reach, pinch a microfibre cloth between a pair of tongs and wipe over the offending spot. Bugs are also likely to invite themselves to your picnics if youre not careful. Avoid shady, damp areas where mosquitoes hang out and set up in a dry, sunny spot instead. Apply a personal insect repellant that will protect you from flies and mossies while you're outdoors.

PEST ALERT Don't leave crumbs on kitchen benches to attract pests.

Spring cleaning

HOME FRONT

Carpet care
DIRTY DEEDS Moisten a thick towel with carpet cleaner to tackle heavy soiling.

Its nice to be reminded of good times, except when the reminders come in the form of red wine, food and pet stains on your carpet. When water won't work, try a carpet stain remover. Some are designed for particular types of stains, so read the label first. Apply remover to a white cotton cloth and gently work into the stain. Work from the outside in so you dont spread the spot. Blot the stain after a few minutes. Repeat till there's no transfer of the stain to the cloth. Rinse area with cold water and soak up with paper towels. To clean heavy traffic areas, moisten a thick towel with carpet-cleaning solution and run it over the carpet to pick up most of the grime. Neaten up tangled fringes on rugs by using an afro comb to brush them out.

HELPING HANDS Ask the kids to help you wash the windows. They'll have fun and you'll be done in no time!

dows Its best to clean win ct dire on a dull day as sunlight dries them too quickly, leaving streaky marks.

Did u know? yo

Protect your home


Do-it-yourself. Protect your home from annoying crawling insects using the same technology as used by professionals. Mortein Professional effectively kills and flushes out hiding crawling insects. The trigger reaches up to 3m for easy access to hard to reach places. Prevents insect infestations in your home for up to 3 months.

Sparkling windows
Bright sunlight at this time of year puts the spotlight on grimy windows. You can make them sparkle by applying a window cleaner and rubbing over with a paper towel or lint-free cloth. For a streak-free finish, the Oates Soft Grip Window Squeegee (below) glides over windows with ease. Its also handy for cleaning shower screens and mirror tiles. Use vertical strokes when washing windows outside and horizontal strokes for washing inside. This way you can tell which side a streak is on.

For more information, please visit www.mortein.com.au or Phone 1800 022 046

home front

Pot gardens

Create a beautiful and productive garden on your balcony or patio by growing herbs and vegies in pots

Nurture
Adverotial Promotion Slug.indd 1

care

Space savers
hat could be more convenient than a pot of fresh herbs growing in a handy spot near your kitchen or even on your windowsill? Just snip with some scissors whenever you need them. A pot of herbs is attractive as well as useful. From the tiny leaves of thyme to the sharp spikes of chives, and the soft grey tones of sage, herbs look decorative. Many herbs have flowers, too. Why not plant a pot of herbs with flowers like marigold and nasturtium for a pretty and useful display? Spring is the best time to plant herbs like basil, chives, dill, garlic chives, parsley, rocket, sage and thyme. Its easy and cost-wise to grow from seed, and youll find a range of seeds at your Coles supermarket.

Yates Seed Raising Mix nurtures seeds and promotes healthy growth... and great for cuttings too!
Ideal mix for germination of vegetable, herb and flower seeds. Enriched with a controlled release fertiliser to feed seedlings and cuttings until they are planted out. Specially formulated with a fine grade of pine bark which aids in trouble-free germination.

&

1/07/2009 1:05:12 PM

mix, ensure good drainage and water wisely. Place your pot in a sunny spot protected from strong wind. Yates horticulturist, Judy Horton, says liquid fertiliser is your best choice for potted plants. Use a fertiliser such as Thrive All Purpose or Aquasol just during the growing period, she advises. Over fertilising can be disastrous because its easy to burn potted plants, she warns.

Water wisely

Give vegies a go

You dont have to stop at growing herbs in pots. If youre short of space, or just like the convenience of container growing, there are lots of vegies that grow well in pots and can be planted from seed. Try growing carrots, lettuce, tomatoes, silverbeet, radish, dwarf beans and snow or sugarsnap peas. Growing herbs and vegies in pots is easy but youll get better results if you choose the right-sized pot, use the correct potting
Words: Kandy Shepherd Photo: Photolibrary

Pots can dry out quickly and in summer may need to be watered every day. Judy also has some useful advice on watering. The smaller the pot, the more often it will need watering, she says. Group pots together to keep them cooler and to raise humidity levels around the plants. Judy suggests adding water-storing crystals to the potting mix, then topping with soil wetter and mulch to help hold moisture in. You dont need to make a trip to a nursery or garden centre. Just point your trolley in the direction of the gardening aisle at Coles.

br ht Numbers game g idea Pots look best grouped together in uneven numbers.
Yates and Natures Way are registered trademarks.

Reliance Potting Mix


Get pots and garden beds ready for your spring plants with a good potting mix.

Try these...

Seasol Seaweed Concentrate

Made from seaweed extract, Seasol is an organic plant tonic. Use to promote root development and healthy growth.

Yates Waterwise Water Storage Crystals

The crystals absorb water then release it whenever plants require a drink.

For more information phone 1300 369 074 or go to www.yates.com.au

65

Enjoying a handful of nuts at least ve times a week is great for promoting heart health*. Nuts, such as Australian pistachios, are also high in protein and bre. Protein and bre can help satisfy your hunger for longer, in turn helping manage your appetite over the day. Australian pistachios are also a great source of vitamin E. Vitamin E is a powerful antioxidant needed daily by the body to maintain healthy cells. So for the sake of your health, enjoy a handful today!

Spring shopping list


Here are the ingredients used in our recipes
Pantry items
Always Fresh Piquillo Wood Roasted Small Whole Peppers Burrito seasoning mix Capers Chocolate dark choc melts, Toblerone Dark, white chocolate, white choc bits Cocoa powder Desiccated coconut Dried breadcrumbs Dried fruits raisins Eggs Flour plain, self-raising Food colouring pink and blue Golden syrup Herbs oregano Icing sugar mixture, pure Lollies Marshmallows Noodles rice vermicelli, soba Nuts ground almonds, Lucky Crumbed Walnuts, Lucky Snack Tub Fruit & Nuts with Yoghurt Berries, pecans, pine nuts, slivered almonds Oil olive, olive oil spray, peanut, vegetable Pasta fettuccine, fusilli, penne Polenta Rolled oats Spices ground coriander, ground cumin, Mexican chilli pepper, mixed spice, paprika, star anise Sesame seeds Stock chicken Sugar brown, caster, white Tomato paste Tomato pasta sauce Weet-Bix Vanilla essence Anchovies Chickpeas Corn kernels Kidney beans Pear halves Pink salmon Tomatoes diced Tuna Asian Home Gourmet Chinese-style Dressing Barbecue sauce Fish sauce Hoisin sauce Horseradish cream Jam - strawberry Lee Kum Kee Char Sui Sauce Praise Italian Dressing Sweet chilli sauce Vinegar balsamic, red wine Whole egg mayonnaise Butter Cheese Castello Blue, mozzarella, parmesan, Persian fetta, ricotta (tub), tasty cheese (grated and slices) Coles Finest Guacamole Dip Coles Pasta Fresh Lasagne Sheets Cream Cream cheese spreadable Custard - pouring Frozen hash browns Frozen pastry puff, shortcrust Frozen peas mint, regular McCain Shoestring Frozen Superfries Milk Sour cream light, regular Yoghurt

Fish, meat & poultry

Chicken barbecued, breast fillets, mince Lamb forequarter chops, Frenched cutlets, leg steaks Pork mince Prawns cooked and peeled Smoked salmon Veal leg steaks Bacon shortcut, ultra thin & crispy Chargrilled eggplant Chargrilled peppers Fresh ricotta cheese Ham sliced honey, shaved Prosciutto Asparagus Avocado Baby cos lettuce Baby spinach leaves Blueberries Butternut pumpkin Carrots Coles Baby Mesclun Salad Coles Baby Spinach & Rocket Salad Coles Coleslaw Mix Fresh herbs basil, chives, coriander, dill, mint, parsley, sage Garlic Honeydew melon Iceberg lettuce Lebanese cucumber Leek Lemons Limes Mushrooms cup Onions brown, red Orange Potatoes Red chilli Rocket Snow pea sprouts Spring onions Strawberries Tomatoes grape, salad Zucchini Ciabatta bread English Muffins Coles Lamington Fingers Coles Round Rolls Wholemeal French sticks Soft tortillas White bread Wholemeal pita pocket breads Wattle Valley Soft Wraps Wholemeal

Break open a packet of Australian Pistachios


Fraser, G. E., et al. Arch Intern Med 152, 1416-24 (1992).
NPA_TableAd_Finalproof.indd 1

Deli

Proudly Australian Grown

1/2 cup pistachio nuts (63g edible portion) provides 1571kj,13.5g protein, 8g bre,1.07mg vitamin E (11% RDI).

Produce

24/7/09 8:31:57 AM

Canned goods

Sauces & condiments

Bakery

Dairy, chilled and frozen

66

COCO1646/APP/CM/R2

Turn to page 49 for a special money-saving coupon.


* Only available in selected Coles stores.

Who decides if Coles Recipe Bases make it down the aisle? I do.
Andrea, mother of 1, East Malvern, Vic.

Im one of 2,500 Mums that test Coles Brand products every week. If I dont think an item is as good as the big brands, I advise them not to make it. Or, to improve it until it is. Coles range of Recipe Bases are free from articial avours, colours, MSG and are generally 15% cheaper than the leading brand with a money-back guarantee. Im condent they wont be left on the shelf.

Available in-store from 21 September, 2009.