| YOURS FREE | APRIL 2019

M
a

ke
&b
ake
COLES MAGAZINE | APRIL 2019

e t s
’ c ele b r a te
L
Ea
ste
r bunny
biscuits

Se
e
p16

CLS0419p001_001 1 7/3/19 4:19 pm

20400127AAL 2019-02-21T13:40:46+11:00

CHEAT CALORIES, NOT

YOUR TASTE BUDS
FOR ONLY 280-360 CALORIES PER TUB
find us in the freezer aisle
20400127AAR 2019-02-21T13:47:32+11:00

@halotopau
www. H A LOTO P .com.au
20215018AA 2019-02-18T16:54:17+11:00

Available in
selected stores only.
 Welcome
Page tag

Let's get
started
E
aster’s here and we’ve got everything TREAT YOURSELF
you need for easy and fun celebrations
with family and friends. This special
issue is bursting with entertaining ideas and BAKE THE BEST
all the essentials – delicious seafood (p45), EASTER TREATS
rich chocolate desserts (p61), show-stopping Bring Easter fun
Easter baking recipes (p11) and, of course, into your kitchen
hot cross buns. Make the most of all the with pastel-coloured
great flavours at Coles and try baking your cakes, hugging
own too with our masterclass on page 51. bunny bikkies and
Curtis has an indulgent way to serve up more from page 11.
Coles Finest hot cross buns, plus more ideas
for the Easter feast using crisp apple, creamy
cauliflower and great-tasting Aussie pork CELEBRATE ALL
and salmon. Turn to page 18 for the recipes. THINGS CHOCOLATE
Autumn is also the perfect time to turn Think beyond eggs
up the comfort food dial in your cooking. and bunnies and
So put your slow cooker to work (p133), get unwrap some real
Photography Cath Muscat Styling Bhavani Konings

some chunky soup on the stove (p113) and indulgence. Turn to

give our hearty one-pot pasta dishes a whirl page 61 for amazing
(p123). And for dessert, how does Nutella chocolate desserts.
self-saucing pudding sound? Enjoy the issue.

MASTER HOMEMADE
HOT CROSS BUNS
There’s nothing like
warm buttered hot
cross buns. Make
them your way with
MAIA BRYANT the step-by-step
PUBLISHER guide on page 51.

Made a recipe from this issue? Share it with us! Snap a pic of your creation and upload to any – or all – of our sites. Use the hashtag #colesmag.

instagram.com/ pinterest.com/
facebook.com/coles twitter.com/coles youtube.com/coles
colessupermarkets colesrecipes

#colesmag 5

CLS0419p005 5 7/3/19 12:15 pm

 Page
In this
tagissue
»»CONTENTS »»»
THE APRIL ISSUE IS CHOC-FULL
OF IRRESISTIBLE EASTER TREATS,
EASY ENTERTAINING IDEAS AND
FAST, FILLING FAMILY-FRIENDLY
DINNERS TO WARM EVERYONE UP
AS THE WEATHER COOLS DOWN.
LET’S CELEBRATE
p18
RECIPE OF THE MONTH...P8
Easy Easter-themed ice cream bombe.
EASTER BAKING...P11
Share the love with crowd-pleasing
sweets, including cute bunny bikkies.
COOKING WITH CURTIS...P18
Curtis Stone’s seasonal favourites make
for impressive Easter entertaining.
EASY EASTER FEAST...P29
No-fuss dishes for a casual celebration.
NEW WAYS WITH SEAFOOD...P45
Great reasons to put fish on your menu.
HOW TO MAKE HOT CROSS BUNS...P51
‘X’ marks the spot for homemade hot
cross buns in four flavour combinations.
6 coles.com.au
CLS0419p006 6
AUTUMN COOKING
p137
IN SEASON APPLES & PEARS...P81
Unlock the full potential of these crisp,
juicy fruits in sweet and savoury recipes.
FAST & FRESH...P90
Dinner winners, ready in 30 minutes.
5-INGREDIENT DINNERS...P103
Turn a handful of ingredients into
great-tasting meals for all the family.
SOUPS OF THE WORLD...P113
There’s nothing humble about these
flavour-packed superstar soups.
WONDER POTS...P123
Unbelievably easy one-pot pasta meals.
SLOW-COOKER SPECIALS...P133
Four new set-and-forget family faves.
Traditional Hot Cross
Buns (see recipe p52)
SWEET INDULGENCE
p66
LET’S EAT CHOCOLATE...P61
This one’s for you, choc lovers: decadent
desserts for the ultimate Easter fix.
3 WAYS WITH ANZAC BISCUITS...P142
Turn bought biscuits into tasty treats.
FAKE IT, DON’T MAKE IT...P162
Make our choc bunny milkshake for the
chance to win a $100 Coles Gift Card.
PLUS
FIND LOVE BUY...P153
New and must-try buys from the aisles.
EXTRAS...P158
RECIPE INDEX...P161
7/3/19 2:01 pm
20400217AA 2019-03-05T05:35:12+07:00
 RECIPE OF THE MONTH
Hot cross bun
show stopper
WHAT HAPPENS WHEN HOT CROSS BUNS MEET COLD
ICE CREAM? MAGIC, THAT’S WHAT! THIS NO-COOK BOMBE
IS THE PERFECT DESSERT TO MAKE AHEAD FOR EASTER.
HOT CROSS BUN BOMBE
Serves 12 Prep 10 mins (+ 6½ hours freezing & 5 mins standing time)
18 Coles Bakery Traditional Fruit
Hot Cross Buns*†, split, tops only
1L chocolate ice cream, softened
125g fresh or frozen raspberries
40g Europe Summer Roll chocolate
bar, coarsely chopped
2 x 500ml tubs Coles Hot Cross Bun
Ice Cream*
Chocolate fudge topping, to drizzle
Rainbow confetti, to decorate
Sugar-coated chocolate eggs,
to decorate
1. Grease a 10-cup (2.5L) pudding
basin or metal bowl. Line with plastic
wrap, allowing the sides to overhang.
2. Use your hands to gently flatten bun
tops. Use a small serrated knife to trim
the edges. Arrange, cross-side out, over
base and side of the lined basin or bowl.
3. Place the chocolate ice cream in a
bowl. Add the raspberries and chocolate
bar and gently stir to combine. Spoon
the ice cream mixture over the bun layer
in the basin or bowl, pressing over the
side to make a 3cm-thick shell. Place
in the freezer for 30 mins or until firm.
CLS0419p008 8
4. Remove the hot cross bun ice cream
from the freezer and set aside for 5 mins
to soften slightly. Spoon into a bowl
and stir until smooth. Spoon into the
chocolate ice cream shell. Smooth the
surface. Cover with plastic wrap. Place
in the freezer for 6 hours or until firm.
5. Turn onto a serving plate. Drizzle
with chocolate topping. Decorate with
rainbow confetti and sugar-coated
eggs. Cut into wedges to serve.
PER SERVE
Photography James Moffatt Styling Michelle Noerianto
Energy 2056kJ/492 Cals (24%) Protein 9g (18%)
Fat 18g (26%) Sat Fat 11g (46%) Sodium 202mg (10%)
Carb 73g (24%) Sugar 47g (52%) Dietary Fibre 3g (10%)
*Available while stocks last. †Selected stores only.
Recipe & food preparation Sarah Hobbs
WATCH
Use up the
bun bases MAKE IT AHEAD
from this Make the bombe,
recipe in our without the
hot cross bun toasted sandwiches. toppings, up to
Watch how to make them at 1 week ahead.
coles.com.au/hotcrossbuntoasties. Store, covered,
in the freezer.
7/3/19 4:52 pm
 RECIPE OF THE MONTH

DECORATE IT YOUR WAY

Finish off this hot cross bun bombe
however you like. For an easy twist,
team the confetti and sugar-coated
eggs with hollow chocolate eggs,
Ferrero Raffaello and chopped Cadbury
Crunchie chocolate bars.

#colesmag 9

CLS0419p009 9 7/3/19 4:52 pm

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19-POS-00020 -Cadbury Coles Mag_April 2019.indd 1 20/2/19 10:52 am

 Easter baking

TREATS
Easter Bunny
Cupcakes
to share
CREATE EASTER JOY IN YOUR
KITCHEN WITH SWEET CUPCAKES,
(recipe FUN BISCUITS AND A PRETTY
over page)
PASTEL CELEBRATION CAKE.

BAKE A BATCH OF FRUITY

CUPCAKES, THEN USE A
LITTLE KITCHEN MAGIC TO
ADD A FUN EASTER TOPPING.

#colesmag 11

CLS0419p011 11 7/3/19 4:53 pm

 EASTER BUNNY
CUPCAKES
Makes 16 Prep 20 mins
(+ cooling time) Cooking 25 mins
450g can crushed pineapple in juice
2 carrots, peeled, coarsely grated
2 cups (300g) self-raising flour
1½ cups (330g) brown sugar
½ cup (55g) coarsely chopped walnuts
1 tsp bicarbonate of soda
4 Coles Australian Free Range Eggs,
lightly whisked
1 cup (250ml) vegetable oil
1 cup (75g) shredded coconut
Green liquid food colouring
Mini Lindt Gold Bunny chocolates,
to decorate
Coles Icing Mini Flowers, to decorate
Cream cheese icing
250g cream cheese, softened
100g butter, softened
1 cup (160g) icing sugar mixture
1. Preheat oven to 180°C. Line 16 holes
of two ½-cup (125ml) muffin pans with
paper cases.
2. Drain pineapple in a sieve, pressing
as much liquid from the pineapple as
possible. Place the pineapple, carrot,
flour, sugar, walnut and bicarbonate of
soda in a large bowl. Stir to combine.
3. Whisk the egg and oil in a jug until
combined. Add to the carrot mixture
and stir to combine. Divide evenly
among the paper cases. Bake for
25 mins or until a skewer inserted in
the centres comes out clean. Transfer
to a wire rack to cool completely.
4. To make the cream cheese icing, use
an electric mixer to beat cream cheese
and butter in a bowl until smooth.
Gradually add icing sugar, in batches,
beating well after each addition.
5. Place the coconut in a large sealable
plastic bag. Add a few drops of green
food colouring. Seal the bag and shake
until the coconut is evenly coloured.
6. Spread the cupcakes with cream
cheese icing. Sprinkle with the coconut.
Top with chocolates and icing flowers.
PER CUPCAKE WITHOUT BUNNIES AND FLOWERS
Energy 2071kJ/495 Cals (24%) Protein 6g (12%)
Fat 32g (46%) Sat Fat 12g (50%) Sodium 331mg (17%)
Carb 47g (15%) Sugar 33g (37%) Dietary Fibre 3g (10%)
12 coles.com.au
CLS0419p012 12
FUNFETTI EASTER CAKE
Serves 24 Prep 20 mins
(+ cooling & chilling time)
Cooking 1 hour 5 mins
300g butter, softened
2 cups (440g) caster sugar
6 Coles Australian Free Range Eggs
3 cups (450g) self-raising flour
1 cup (150g) plain flour
1 cup (250ml) milk
½ cup rainbow sprinkles
or confetti
Chocolate eggs, to decorate
Buttercream
500g butter, softened
1kg icing sugar mixture
¼ cup (60ml) milk
Pink liquid food colouring
Ganache
100g white chocolate melts
⅓ cup (80ml) thickened cream
Blue liquid food colouring
1. Preheat oven to 160°C. Grease two
17cm (base measurement) round cake
pans and line the base and side of each
with baking paper.
2. Use an electric mixer to beat the
butter and sugar in a large bowl until
pale and creamy. Add the eggs, 1 at
a time, beating well after each addition.
Add half the combined flour and stir to
combine. Stir in half the milk. Add the
remaining flour and milk, in alternating
batches, and stir to combine. Gently
fold in the sprinkles or confetti. Divide
the mixture evenly between the
prepared pans. Smooth the surface.
3. Bake for 1 hour or until a skewer
inserted in the centres comes out
clean. Set aside in the pans for
10 mins before turning onto wire
racks to cool completely.
4. To make the buttercream, use an
electric mixer to beat the butter in a
bowl until very pale. Gradually add the
icing sugar, in batches, beating well
after each addition. Add the milk and
beat until well combined. Tint the icing
pale pink with food colouring.
5. Use a large serrated knife to level
the top of each cake. Carefully cut
each cake in half horizontally.
6. Place 1 cake layer on a serving plate.
Spread with a little of the buttercream.
Top with another cake layer. Continue
layering with more buttercream and
the remaining cake layers. Spread the
top and side of the cake with the
remaining buttercream. Use a large
palette knife to smooth the top and
side. Place in the fridge to chill and firm.
7. To make ganache, place chocolate
and cream in a heatproof bowl over a
saucepan of simmering water (don’t let
the bowl touch the water). Use a metal
spoon to stir for 3-5 mins or until the
chocolate melts and the mixture is
smooth. Remove from heat. Tint the
ganache pale blue with food colouring.
Set aside to cool to room temperature.
Place in the fridge for 30 mins or until
the ganache is a pouring consistency.
8. Transfer the ganache to a sealable
plastic bag. Cut off 1 corner. Pipe the
ganache around the edge of the cake,
allowing it to drip down the side.
Decorate the cake with chocolate eggs.
Cut into wedges to serve.
PER SERVE WITHOUT CHOCOLATE EGGS
Energy 2646kJ/633 Cals (30%) Protein 6g (12%)
Fat 32g (46%) Sat Fat 20g (83%) Sodium 371mg (19%)
Carb 85g (27%) Sugar 65g (72%) Dietary Fibre 1g (3%)
SLICE IT RIGHT
Here’s an easy way to cut
a cake into even layers.
Wrap kitchen string around
the side of the cake and
pull tight enough to leave
an imprint. Remove string
and insert toothpicks at
intervals along the imprint.
Use the toothpicks to
guide you as you cut.
QUICK FIX
With colourful
*Selected stores only.
layers, creamy
frosting and no
artificial colours
or flavours, Coles Rainbow Cake
770g* is perfect for celebrations.
7/3/19 4:53 pm
 Easter baking

Funfetti
Easter Cake
*Selected stores only.

#colesmag 13

CLS0419p013 13 7/3/19 4:53 pm

 Easter baking

PULL OUT ALL THE

STOPS WITH BERRY
CHEESECAKES IN
SOFT PASTEL HUES,
MADE AHEAD AND
READY TO REVEAL.

Mini Ombré
Cheesecakes
(see recipe p16)

14 coles.com.au

CLS0419p014 14 7/3/19 4:54 pm

 Easter baking

Easter Bunny
Biscuits (recipe
over page)

#colesmag 15

CLS0419p015 15 7/3/19 4:54 pm

 Easter baking
MINI OMBRÉ
CHEESECAKES
Makes 12 Prep 30 mins (+ 30 mins
chilling, 2 hours 25 mins freezing &
15 mins standing time) Cooking 15 mins
100g digestive biscuits
50g butter, melted
125g strawberries, chopped
⅔ cup (150g) caster sugar
125g fresh or frozen raspberries
125g fresh or frozen blackberries
500g cream cheese, softened
¾ cup (185ml) thickened cream
200g white chocolate, melted
¼ cup (60ml) boiling water
3 tsp gelatine powder
Mixed berries, to serve
Chopped pistachios, to serve
1. Grease a 12-hole, ½-cup (125ml)
muffin pan. Line the base and side of
each hole with baking paper.
2. Process biscuits in a food processor
until finely crushed. Add butter and
process until well combined. Spoon
evenly among prepared pans. Use the
back of the spoon to smooth the surface.
Place in the fridge for 30 mins to chill.
3. Meanwhile, place the strawberry,
1 tbs sugar and 1 tbs water in a small
saucepan over medium heat. Cook,
stirring, for 5 mins or until strawberry
releases its juice. Transfer to a blender
and blend until smooth. Strain through
a fine sieve into a bowl. Repeat, in
2 more batches, with raspberries,
blackberries, 2 tbs of remaining sugar
and 2 tbs water.
4. Process the cream cheese and
cream in a clean food processor until
smooth. Add the white chocolate and
remaining sugar and process until
smooth and well combined.
5. Place the boiling water in a small
heatproof jug. Sprinkle over gelatine.
Stir until gelatine dissolves. Add to the
cream cheese mixture in food processor.
Process until well combined. Divide the
mixture evenly into 3 portions. Add
strawberry puree to 1 portion and stir
to combine. Stir raspberry puree into
another portion. Stir blackberry puree
into remaining portion. Transfer the
16 coles.com.au
CLS0419p016_001 16
blackberry mixture to a jug. Pour evenly
among biscuit bases in the pan. Place
in the freezer for 15 mins or until just set.
Repeat with raspberry mixture. Place in
the freezer for 10 mins or until just set.
Repeat with strawberry mixture. Place
in the freezer for 2 hours or until firm.
6. Remove from freezer. Set aside in
pan for 5 mins. Transfer to a serving
platter. Set aside for 10 mins to soften
slightly. Top with berries and pistachio.
PER CHEESECAKE WITHOUT TOPPINGS
Energy 1749kJ/418 Cals (20%) Protein 7g (14%)
Fat 31g (44%) Sat Fat 20g (83%) Sodium 230mg (12%)
Carb 29g (9%) Sugar 26g (29%) Dietary Fibre 2g (7%)
EASTER BUNNY BISCUITS
Makes about 40 Prep 30 mins (+ chilling
& cooling time) Cooking 30 mins
250g butter, softened
¼ cup (55g) caster sugar
2 cups (300g) plain flour
2 tbs cornflour
2 tbs rice flour
1 tbs cocoa powder
2 tbs brown sugar
1 tbs golden syrup
1 tbs custard powder
Sugar-coated chocolate eggs,
to decorate
Writing icing, to decorate
1. Preheat oven to 160°C. Line 3 large
baking trays with baking paper.
2. Use an electric mixer to beat 125g
butter and caster sugar in a bowl until
pale and creamy. Add 1 cup (150g)
flour, 1 tbs cornflour, 1 tbs rice flour
and cocoa powder. Stir with a wooden
spoon until dough just comes together.
Turn onto a lightly floured surface.
Gently knead until smooth. Divide into
2 even portions and shape each into
a disc. Cover with plastic wrap and
place in the fridge for 30 mins to chill.
3. Meanwhile, use a clean electric mixer
to beat remaining butter, brown sugar
and golden syrup in a bowl until well
combined. Add the remaining flour,
remaining cornflour, remaining rice
flour and custard powder. Stir with a
wooden spoon until dough just comes
together. Turn onto a lightly floured
surface. Gently knead until smooth.
Divide into 2 even portions. Shape each
into a disc. Cover with plastic wrap.
Place in the fridge for 30 mins to chill.
4. To make the forward-facing bunny
biscuits, roll out 1 portion of each dough
on a lightly floured surface to a
5mm-thick disc. Trace a 12cm-tall bunny
shape on baking paper and use as a
template to cut shapes from the dough,
reserving excess. Place on lined trays.
Place a chocolate egg on each biscuit,
carefully folding the arms over to secure.
5. Roll out each reserved excess
dough on a lightly floured surface to
a 5mm-thick disc. Cut small teardrop
shapes from the dough and arrange
on the biscuits to make ears. Place in
the fridge for 15 mins to chill.
6. Bake for 12-15 mins or until light
golden. Set aside on trays for 5 mins
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Michelle Noerianto *Available while stocks last.
to cool slightly. Transfer to a wire rack.
7. To make rear-facing bunny biscuits,
roll out each remaining dough portion
on a lightly floured surface to a
5mm-thick disc. Use the bunny template
to cut shapes from the dough, reserving
excess. Place on the lined trays.
8. Roll out each reserved dough on
a lightly floured surface to a 5mm-thick
disc. Use a 1cm heart-shaped pastry
cutter to cut shapes from the dough.
Arrange on the biscuits to make tails.
Place in the fridge for 15 mins to chill.
9. Bake for 12-15 mins or until light
golden. Set aside on trays to cool.
10. Decorate biscuits with writing icing.
PER BISCUIT WITHOUT CHOC EGGS AND ICING
Energy 364kJ/87 Cals (4%) Protein 1g (2%)
Fat 5g (7%) Sat Fat 3g (13%) Sodium 43mg (2%)
Carb 9g (3%) Sugar 3g (3%) Dietary Fibre 0.4g (2%)
QUICK FIX
Pick up a Coles
Bunny Choc
Biscuit 35g*
– 20 cents from
each one sold
goes directly to
children’s cancer
charity Redkite.
8/3/19 1:51 pm
20400170AA 2019-02-26T17:40:40+11:00

BA K
AND
E
DECORATE

NEW
LO OK!

New look, new range!

Here at Queen, we love decorating just as much as baking.
So this year, we’re excited to announce that the Dr. Oetker
decorating products are now part of our range*.
The colours, flavours and shapes you know and love
are still the same, but with a fresh new look.

Find us in the baking aisle

*Not all products available in all stores

@queenfinefoods @queenfinefoods QUEEN.COM.AU

 COOKING WITH CURTIS
EASTER
favourites
I always look forward to Easter with family and friends. To help
you celebrate, I’ve got roast pork and salmon, flavour-packed salads
and a dessert made with everyone’s favourite: hot cross buns.
ROAST PORK WITH CAULIFLOWER SALAD
Serves 10 Prep 20 mins (+ 25 mins resting time) Cooking 1 hour 50 mins
2.5kg Coles Australian Pork Boneless Leg Roast
2 medium heads cauliflower
4 spring onions, white and green parts
divided, thinly sliced
60g butter (optional)
2 tbs extra virgin olive oil
1 cup each flat-leaf parsley and mint leaves
½ cup (80g) pomegranate seeds
½ cup (80g) natural almonds, toasted,
coarsely chopped
1 lemon, juiced
1. Position a rack in centre of oven. Preheat to
200°C (180°C fan-forced). Using a sharp knife
or box cutter, deepen scoring in skin and fat
of pork (don’t cut through the meat). Place in
a roasting pan. Season generously with salt.
Roast for 1 hour 10 mins or until an instant-read
thermometer inserted into centre reads 45°C.
2. Increase oven temperature to 240°C
(220°C fan-forced). Roast pork for a further
30 mins (about 20 mins per 500g total
cooking time) or until pork skin is crisp and
crackling and an instant-read thermometer
inserted into the centre of pork reads 60°C.
Transfer pork to a carving board and rest for
25 mins. Reserve pan juices and keep warm.
3. Meanwhile, remove and reserve smaller
light green leaves from cauliflower (discard
18 coles.com.au
CLS0419p018 18
thick green leaves). Cut cauliflower heads in
half. Cut small florets (about 2cm) from core.
Reserve florets in a large bowl with cauliflower
leaves and white parts of spring onions.
4. Cut cauliflower cores into 2cm pieces.
Place in a saucepan with butter, if using,
¾ cup (185ml) water and 1 tsp sea salt flakes.
Cover and cook over medium heat, stirring
occasionally, for 18-20 mins or until cauliflower
Portrait photography Peter Brew-Bevan Recipe photography Ben Dearnley
is tender. Set aside to cool slightly. Transfer
cauliflower mixture to a blender and blend
until smooth. Season with salt. Keep warm.
5. While pork rests, preheat grill, setting rack
Styling Michelle Noerianto Food preparation Tracy Rutherford
14cm from heating element. Toss reserved
cauliflower mixture with the oil and spread
evenly over a baking tray. Sprinkle with salt.
Cook under grill for 10 mins or until just tender.
6. Transfer grilled cauliflower mixture to a
large bowl. Add parsley, mint, pomegranate
seeds, almonds, 2 tbs lemon juice and green
parts of spring onions. Toss to combine. MAKE IT AHEAD
Season with salt, pepper and more lemon juice, The cauliflower
if needed. Spread cauliflower puree over a puree can be
serving platter and top with cauliflower salad. made up to 1 day
7. Carve pork and serve with reserved ahead. Keep,
pan juices and cauliflower salad. covered, in fridge.
PER SERVE Reheat, covered,
Energy 2154kJ/515 Cals (25%) Protein 58g (116%)
Fat 29g (41%) Sat Fat 10g (42%) Sodium 398mg (20%)
over low heat
Carb 3g (1%) Sugar 3g (3%) Dietary Fibre 4g (13%) before serving.
7/3/19 2:01 pm
 Portrait photography Peter Brew-Bevan Recipe photography Ben Dearnley
Styling Michelle Noerianto Food preparation Tracy Rutherford

CLS0419p019 19
#colesmag
19
COOKING WITH CURTIS

7/3/19 2:01 pm
20303274AA 2019-01-24T09:28:42+11:00
 COOKING WITH CURTIS

Spiced
Salmon with
Yoghurt-Herb
Sauce (see
recipe p26)

#colesmag 21

CLS0419p021 21 7/3/19 2:01 pm

20174922AA 2019-02-22T13:01:38+11:00
 COOKING WITH CURTIS

MAKE IT AHEAD
Make the vinaigrette
up to 1 day ahead.
Keep, covered, at
room temperature.
Whisk before using.

Shaved Apple
Salad (see
recipe p26)

#colesmag 23

CLS0419p023 23 7/3/19 2:01 pm

20400215AA 2019-03-05T05:28:34+07:00
 COOKING WITH CURTIS

MAKE IT AHEAD
Make the ice
cream up to
5 days ahead.
Serve leftover
ice cream with
Hot Cross Bun Ice caramel topping.
Cream Sandwiches
(recipe over page)

“Hot Cross buns

are twice as nice filled with
creamy candied pecan ice cream.”
#colesmag 25

CLS0419p025 25 7/3/19 2:01 pm

 COOKING WITH CURTIS
SPICED SALMON WITH
YOGHURT-HERB SAUCE
Serves 8 Prep 15 mins Cooking 15 mins
2 tsp each ground coriander and
ground cumin
8 Coles Australian Salmon
Skin-On Portions
2 tbs extra virgin olive oil, divided
3 bunches baby broccoli (about 600g
total), thick ends of stems trimmed
1 cup (280g) Greek-style yoghurt
1 lemon, rind finely grated, juiced
2 tbs finely chopped dill
2 tbs sesame seeds, toasted
½ cup each coriander and dill sprigs
1. Position racks in centre and bottom
of oven and preheat oven to 250°C
(230°C fan-forced). Place 2 large heavy
non-stick baking trays in oven to heat.
2. In a small bowl, mix the ground
coriander, cumin, 1½ tsp sea salt flakes
and 1 tsp freshly ground black pepper.
Coat salmon with 1 tbs oil and season
all over with spice mixture.
3. In a large bowl, toss the baby
broccoli with the remaining 1 tbs oil
and season with salt and pepper.
4. Remove preheated trays from oven.
Place salmon, skin-side down, on trays.
Scatter baby broccoli around salmon.
Roast, rotating trays halfway through
cooking, for 12-14 mins or until salmon
is cooked through with a rosy centre.
5. While salmon cooks, in a small bowl,
whisk yoghurt, lemon rind, 1 tbs lemon
juice and chopped dill. Season with salt
and pepper. Transfer salmon and baby
broccoli to a large platter. Spoon over
yoghurt sauce and sprinkle with sesame
seeds, coriander sprigs and dill sprigs.
PER SERVE
Energy 1920kJ/459 Cals (22%) Protein 37g (74%)
Fat 31g (44%) Sat Fat 6g (25%) Sodium 592mg (30%)
Carb 7g (2%) Sugar 6g (7%) Dietary Fibre 3g (10%)
| Source protein & fibre | 1 veg serve |
SERVE WITH lemon halves
26 coles.com.au
CLS0419p026 26
SHAVED APPLE SALAD
Serves 8 as a starter Prep 20 mins
3½ tbs apple cider vinegar
3 tsp honey
3 tbs extra virgin olive oil
1½ tsp walnut oil or macadamia oil
2 Granny Smith apples
2 Jazz apples
1 celery stick, thinly sliced diagonally
½ cup (50g) walnuts, toasted,
coarsely chopped
1½ tbs coarsely chopped tarragon
Tender inner celery leaves,
to serve (optional)
100g-piece manchego
1. In a medium bowl, whisk vinegar
and honey to blend. While whisking,
slowly add combined oil in a thin
stream to blend completely. Season
vinaigrette with salt.
2. Just before serving, use a mandolin
or vegetable slicer to thinly slice the
apples, avoiding and discarding cores.
3. Arrange apple slices, celery, walnut
and tarragon onto centre of 8 plates,
alternating between types of apples.
Top with celery leaves, if using.
4. Using a vegetable peeler, shave
manchego over salads. Drizzle salads
with the vinaigrette and season with
salt. Serve immediately.
PER SERVE
Energy 904kJ/216 Cals (10%) Protein 4g (8%)
Fat 16g (23%) Sat Fat 4g (17%) Sodium 145mg (7%)
Carb 12g (4%) Sugar 11g (12%) Dietary Fibre 3g (10%)
WATCH
Turn thinly
sliced apple
into a crunchy
homemade
snack. Watch how Curtis does
it at coles.com.au/applechips.
HOT CROSS BUN ICE
CREAM SANDWICHES
Serves 8 Prep 20 mins (+ cooling &
2 hours freezing time) Cooking 10 mins
⅓ cup (75g) caster sugar
¾ cup (90g) pecans, toasted,
coarsely chopped
60g unsalted butter, softened, divided
¾ tsp ground cinnamon
1L good-quality vanilla ice cream
8 Coles Finest Indulgent Sticky Date
& Butterscotch Hot Cross Buns*, split
1. Place a large bowl in the freezer.
Lightly spray a large baking tray with
cooking spray.
2. Sprinkle sugar evenly over a large
frying pan. Cook over medium-high
heat, swirling pan occasionally (don’t
stir sugar at this point), for 6-8 mins
or until caramel turns a dark amber
colour. Stir in pecans, 15g of the butter,
cinnamon and a pinch of salt.
3. Immediately pour mixture onto the
prepared tray, carefully arranging the
pecans in a single layer. Once cool, chop
candied pecans into bite-size pieces.
4. Scoop ice cream into frozen bowl
and using a large metal spoon, mix
candied pecans through without letting
the ice cream melt too much. Return
bowl to freezer for at least 2 hours
to firm up ice cream.
5. Spread remaining butter onto cut
*Selected stores only. Available while stocks last.
sides of buns. Working in batches, heat
2 large frying pans over medium heat.
Cook buns, cut-side down, for about
1 min or until golden and toasted. Wipe
pans and repeat with remaining buns.
6. Spoon about ¼ cup of the ice cream
onto bun bottoms. Cover with bun tops
and press gently to spread ice cream
to edges. Serve immediately.
PER SERVE
Energy 2564kJ/613 Cals (29%) Protein 10g (20%)
Fat 34g (49%) Sat Fat 15g (63%) Sodium 218mg (11%)
Carb 66g (21%) Sugar 39g (43%) Dietary Fibre 1g (3%)
7/3/19 2:01 pm
20295800AA 2019-02-15T14:36:54+11:00
20036478AA 2018-08-14T07:55:10+10:00

PROBIOTIC
Helps to improve
Digestive
Comfort*

Now with
NO ADDED SUGAR
Learn more at WWW.ACTIVIA.COM.AU facebook.com/ActiviaAu
*By consuming 2 pots of Activia 125g per day during 4 weeks and maintaining a balanced diet and healthy lifestyle.
 food for friends

E A SY
Easter feast
WE’VE GOT YOU COVERED
FOR STRESS-FREE
ENTERTAINING WITH
CHEAT’S QUICHE, A
CLASSIC LAMB ROAST
AND SPEEDY AUTUMN
SALADS TO SHARE.

#colesmag 29

CLS0419p029 29 7/3/19 2:01 pm

 EASY EGG & BACON LOAF
Serves 6 Prep 15 mins (+ 5 mins
cooling time) Cooking 50 mins

1 Coles Bakery Stone Baked by Laurent

Pane Di Casa*
4 bacon rashers, chopped
2 Coles Australian Free Range Eggs,
hard-boiled, coarsely chopped
6 Coles Australian Free Range
Eggs, extra
½ cup (125ml) thickened cream
1 tbs finely chopped chives
¼ cup (20g) finely grated parmesan
½ bunch asparagus, woody ends trimmed
50g fetta, crumbled
120g pkt Coles Baby Spinach & Rocket
½ red onion, thinly sliced
½ bunch radishes, thinly sliced
MAKE THE MOST ⅓ cup (25g) shaved parmesan

Recipes & food preparation Emma Braz & Sarah Hobbs Photography James Moffatt & Ben Dearnley Styling Michelle Noerianto & Emma Knowles
OF THE LONG ¼ cup (60ml) French dressing

WEEKEND AND 1. Preheat oven to 180°C. Line a baking

GO FOR A MENU tray with baking paper. Use a serrated
knife to cut the top third from the loaf.
THAT’S AS Scoop bread from the centre, leaving a
RELAXED AS 1cm-thick shell. Place shell on lined tray.

THE MOOD. (To use excess bread, see tip opposite.)

2. Cook the bacon in a non-stick frying
pan over medium heat, stirring, for
5 mins or until brown and crisp. Transfer
to a plate lined with paper towel.
3. Arrange the bacon and boiled egg
in the bread shell. Whisk the extra eggs,
cream, chives and grated parmesan in
a medium bowl. Season. Pour over the
bacon mixture in the bread shell. Top
with asparagus. Sprinkle with fetta. Bake
for 45 mins or until golden brown and
set. Set aside for 5 mins to cool slightly.
4. Combine the spinach and rocket,
onion, radish and shaved parmesan
in a large bowl. Drizzle with dressing.
Toss to combine. Cut the loaf into
2cm-thick slices. Serve with salad.
PER SERVE
Energy 2051kJ/491 Cals (24%) Protein 27g (54%)
Fat 23g (33%) Sat Fat 10g (42%) Sodium 1352mg (68%)
Carb 42g (14%) Sugar 5g (6%) Dietary Fibre 4g (13%)
SERVE WITH finely grated parmesan

WATCH
*Selected stores only.

Love sharing
spinach cob
dip? See how
to make it at
coles.com.au/spinachcobdip.

30 coles.com.au

CLS0419p030 30 7/3/19 2:02 pm

 FOOD FOR FRIENDS

USE IT UP
Turn your excess
bread into crispy
croutons for the
Crunchy Kale &
Beetroot Salad
recipe on page 33.

Easy Egg
& Bacon Loaf

CLS0419p031 31 7/3/19 2:02 pm

 CHILLI & PARMESAN ROAST LAMB
Serves 6 Prep15 mins (+ 10 mins resting time) Cooking 1¼ hours
1.3kg Coles Australian Lamb
Boneless Shoulder Roast
150g chunky chilli with cashew
& parmesan dip†
6 thyme sprigs
750g baby potatoes, thickly sliced
500g gold sweet potato, thickly sliced
2 red onions, cut into 1cm-thick slices
3 celery sticks, trimmed, thickly sliced
2 carrots, peeled, thickly sliced
2 tbs olive oil
1. Preheat oven to 180°C. Place the
lamb on a clean work surface. Untie
the lamb and open to lie flat. Spread
CLS0419p032 32
BREAD MATCH
*Selected stores only. †Selected stores only. If unavailable,
dip over centre. Roll lamb and secure Serve roasts with Coles
with kitchen string at 5cm intervals. Bakery Stone Baked by use any chunky dip with cashew and parmesan.
Top with thyme sprigs. Laurent Linseed
2. Place the potato, sweet potato, onion, & Soybean
celery and carrot in a large roasting pan. Sourdough
Top with the lamb. Drizzle with oil. Vienna*.
Season. Roast for 1¼ hours or until lamb
is cooked to your liking. Cover with foil.
Set aside for 10 mins to rest. Complete your
3. Transfer the lamb and vegetables menu with
to a serving platter. Coles Finest
PER SERVE by Laurent
Energy 2758kJ/660 Cals (32%) Protein 44g (88%)
Fat 37g (53%) Sat Fat 13g (54%) Sodium 337mg (17%)
Sourdough
Carb 34g (11%) Sugar 11g (12%) Dietary Fibre 8g (27%) Rolls (3 pack)*.
SERVE WITH thyme sprigs
7/3/19 2:02 pm

CRUNCHY KALE & BEETROOT SALAD
drained Golden Circle Pickled Baby Beetroot.
^Selected stores only. If unavailable, use
250g Coles Bakery Stone Baked
by Laurent Linseed & Soybean
Sourdough Vienna* or excess bread
from Easy Egg & Bacon Pie (see
recipe p30), torn into 4cm pieces
1 garlic clove, crushed
2 tbs olive oil
140g pkt Coles Australian
Chopped Kale
2 tbs white wine vinegar
1 tbs honey
CLS0419p033 33
Serves 6 Prep 15 mins Cooking 15 mins
2 tsp Dijon mustard
250g cooked baby beetroot^,
cut into wedges
350g mixed medley tomatoes,
halved or thickly sliced
2 spring onions, thinly sliced
⅓ cup (50g) dry-roasted cashews
1. Preheat oven to 180°C. Combine
the bread, garlic and half the oil in
a large bowl. Spread evenly over a
food for friends
baking tray. Bake for 12 mins or until
bread is crisp and golden brown.
2. Meanwhile, place the kale, vinegar,
remaining oil, honey and mustard in
a large bowl. Toss to combine.
3. Add bread to the kale mixture with
the beetroot, tomato, spring onion and
cashews. Toss to combine. Season.
PER SERVE
Energy 1158kJ/277 Cals (13%) Protein 8g (16%)
Fat 14g (20%) Sat Fat 2g (8%) Sodium 272mg (14%)
Carb 26g (8%) Sugar 11g (12%) Dietary Fibre 8g (27%)
#colesmag 33
7/3/19 2:02 pm
20430761AA 2019-02-25T09:43:52+11:00

WINNER, WINNER,
PORK DINNER …
 food for friends
CARROT & PUMPKIN NOODLE SALAD
2 x 250g pkts Coles Australian
Carrot & Pumpkin Noodles
200g frozen edamame or broad beans
60g pkt Coles Australian Baby Rocket
½ red onion, thinly sliced
⅓ cup (55g) chopped smoked almonds
1 tbs pepitas (pumpkin seeds), toasted
⅓ cup (45g) dried cranberries
Orange & ginger dressing
¼ cup (60ml) orange juice
2 tbs olive oil
2 tsp finely grated ginger
1 garlic clove, crushed
½ tsp sesame oil
1. Cook the carrot and pumpkin
noodles following packet directions.
35 coles.com.au
CLS0419p035 35
food forPage
friends
tag
Serves 6 Prep 20 mins (+ cooling time) Cooking 10 mins
Place in a large bowl. Set aside to
cool slightly.
2. Meanwhile, cook the edamame or WATCH
broad beans in a saucepan of boiling Want to
water following packet directions. make your
Refresh under cold water. Drain. Peel. own veggie
3. Add edamame or broad beans to the noodles? Try
noodles in the bowl with rocket, onion, them with chorizo and tomatoes at
almonds, pepitas and cranberries. coles.com.au/15minveggienoodles.
4. To make the orange and ginger
dressing, whisk the orange juice, olive
oil, ginger, garlic and sesame oil in a
jug. Drizzle over carrot mixture. Toss to
combine. Transfer to a serving platter.
PER SERVE
Energy 864kJ/207 Cals (10%) Protein 6g (12%)
Fat 13g (19%) Sat Fat 2g (8%) Sodium 95mg (5%)
Carb 15g (5%) Sugar 13g (14%) Dietary Fibre 7g (23%)
#colesmag 35
7/3/19 2:02 pm
 food for friends
HOT CROSS BUN PUDDING
Serves 6 Prep 10 mins (+ 10 mins soaking & 10 mins standing time) Cooking 40 mins
2 Coles Bakery Chocolate Hot Cross
Buns*, split
4 Coles Finest Indulgent Traditional
Fruit Hot Cross Buns*, split
40g butter, softened
½ cup (160g) blueberry or
raspberry jam
6 Coles Australian Free Range Eggs
1½ cups (375ml) milk
¾ cup (185ml) thickened cream
⅓ cup (70g) caster sugar
36 coles.com.au
CLS0419p036 36
1 tsp vanilla bean paste
125g fresh or frozen raspberries
125g fresh or frozen blueberries
1. Preheat oven to 160°C. Grease an
8-cup (2L) ovenproof dish.
2. Spread the cut side of each bun
half with butter. Spread the bun bases
with the jam. Arrange the bun bases,
jam-side up, and the bun tops,
cross-side up, in the prepared pan.
*Selected stores only. Available while stocks last.
3. Whisk the eggs, milk, cream, sugar
and vanilla in a medium bowl. Pour
evenly over the buns. Set aside for
10 mins to soak.
4. Sprinkle with the raspberries and
blueberries. Bake for 30-40 mins
or until just set. Set aside for 10 mins
to stand before serving.
PER SERVE
Energy 2453kJ/587 Cals (28%) Protein 14g (28%)
Fat 28g (40%) Sat Fat 16g (67%) Sodium 358mg (18%)
Carb 70g (23%) Sugar 50g (56%) Dietary Fibre 4g (13%)
7/3/19 2:03 pm
20430239AA 2019-03-04T10:55:21+07:00
19-POS-00024 - Coles Mag - REESES TUBS.indd 1 20/2/19 1:22 pm
 promotion

Sparkling sip Add some culture to your party

punch with Remedy Kombucha – it has
a refreshing taste with no sugar.

RASPBERRY LEMONADE
KOMBUCHA PUNCH
Serves 8 Prep 10 mins (+ cooling time)
Cooking 5 mins

2 lemons, thinly sliced

4 x 250ml cans Remedy Kombucha
Raspberry Lemonade, chilled
½ cup (125ml) vodka (optional)
¼ cup (60ml) lemon juice
250g strawberries, halved
125g raspberries
125g blueberries
Mint sprigs, to serve
Crushed ice, to serve

1. Heat a chargrill on high. Cook the

lemon slices for 2 mins each side or until
charred. Transfer to a plate to cool.
2. Combine the kombucha, vodka,
if using, and lemon juice in a serving
jug. Top with lemon slices, strawberry,
raspberries, blueberries, mint and ice.
Gently stir to combine.

A healthy live-cultured spin

on pink lemonade, Remedy
Kombucha Raspberry
Lemonade is brewed in
small batches and naturally
contains no sugar. Grab
a four-pack of 250ml cans
from the drinks aisle.

CLS0419p039 39 7/3/19 12:00 pm

20400166AA 2019-02-19T15:34:28+11:00

NEW
NE
EW
W

Enjoy the taste of

KitKat® in a delicious
frozen treat, now
chilling in the freezer! Nestlé ® Registered Trade Mark of Société des Produits Nestlé S.A., Vevey, Switzerland.
Used under licence by Froneri International Ltd. Sub-licensed to Australasian Food Group Pty Ltd.
 Promotion

Drinks to match
Whatever you’re cooking this Easter, you’ll find the perfect drink for every
dish at Liquorland. Get started with these top food and drink matches.

SPARKLING ROSÉ CRISP LAGER &

& SALMON SPREAD MISO BBQ FISH
A French-style Aussie Brewed with rice for
drop, Jacob’s Creek a cleaner taste, Hahn
Le Petit Rosé Brut Ultra Crisp is gluten
Cuvee is sweetly free and 99 per cent
aromatic with a sugar free with 35
savoury finish. It’s per cent less carbs
delicious with quiche than regular beer.
and seafood dishes. TRY IT WITH
TRY IT WITH Miso Salmon with
Salmon Rillettes (p46) Broccoli Rice (p93)

SPANISH-STYLE APEROL SPRITZ

GIN & PASTA & ANTIPASTO
Love zesty cocktails? Fire up everyone’s
Put Mediterranean appetite at your
flavours on your Easter feast with
table and try a a vibrant spritz
mix of Tanqueray cocktail made with
Flor de Sevilla Aperol Aperitivo,
Gin, tonic and a prosecco, ice and
squeeze of orange. soda water.
TRY IT WITH TRY IT WITH
Chicken, Chorizo & Easy Egg &
Tomato Penne (p126) Bacon Loaf (p30)

AUSSIE PALE ALE SHIRAZ &

& MEAT PIZZA CHOCOLATE
A classic choice Fruity with hints
with BBQ meats, of chocolate and
James Squire black pepper,
One Fifty Lashes Barossa Valley
Pale Ale is cloudy Wine Co. Gravel
and refreshing Track Shiraz is
with hints of citrus. a rich, bold red.
TRY IT WITH TRY IT WITH
Lamb & Eggplant Mocha Crème
Pastry Pizzas (p96) Caramels (p64)

Some products may not be available in all stores. Retail limits apply on some products including mid strength alcohol, craft beers,
ciders and RTDs in our South Hedland and Tom Price stores. Please see in store for further details regarding retail limits.

CLS0419p041 41 7/3/19 2:19 pm

20189799AA 2019-02-14T14:17:02+11:00

DELICIOUS

Find us in the health food aisle. All products shown may not be available in all stores. freedomfoods.com.au
^Free from gluten as found in Wheat, Rye, Barley, Triticale and Spelt. Does not contain Oats. *This product is made in a dedicated nut free facility. Ingredients
used in this product have been tested for the presence of Almonds, Peanuts, Hazelnuts and Walnuts.
 Perfect roast
Promotion

Make your Easter feast one to remember with mouth-watering pork,

featuring fig and hazelnut stuffing and plenty of crisp crackling.

ROAST PORK WITH FIG

& HAZELNUT STUFFING
Serves 6  Prep 25 mins (+ 10 mins
soaking & 10 mins resting time) 
Cooking 2 hours

100g dried figs, finely chopped

¼ cup (60ml) orange juice
40g butter, chopped
1 small red onion, finely chopped
⅓ cup (40g) finely chopped
hazelnuts
1 cup (70g) fresh
breadcrumbs (made
from day-old bread)
2 tsp chopped thyme
1.4kg Coles Australian Pork
Loin Roast Boneless
1 tsp olive oil
2 tsp salt
2 tbs gravy powder
⅓ cup (80ml) port
1 cup (250ml) chicken stock
Roasted vegetables, to serve

1. Preheat oven to 240°C. Combine

the fig and orange juice in a bowl.
Set aside for 10 mins to soak.
2. Melt butter in a medium frying pan
over medium-high heat. Add onion and
cook, stirring, for 3-4 mins or until soft.
Add the hazelnut and cook, stirring,
for 2-3 mins or until lightly toasted.
Add the breadcrumbs, thyme and fig
mixture and stir to combine. Season.
3. Place the pork, rind-side down, on
a clean work surface. Remove string
and open out. Use a large sharp knife
to make a cut along the thickest part of
the pork to make a cavity for the stuffing
(don’t cut all the way through). Press fig
mixture along centre of pork. Roll up the
pork to enclose filling. Use kitchen string
to tie pork at 5cm intervals to secure.
4. Place the pork, rind-side up, in a
large roasting pan. Pat rind dry with
paper towel. Brush with oil and rub
rind with salt. Roast pork for 30 mins.
Reduce oven to 200°C and roast for
1¼ hours or until just cooked through.
Transfer to a plate. Cover loosely with
foil and set aside
for 10 mins to rest.
5. Pour pan juices into a
jug. Discard the fat from the For an easy
surface, reserving 1 tbs. Return meal that’s full
the reserved fat to the pan. Place of flavour, you
over medium-high heat. Add the gravy can’t beat
powder. Cook, stirring, for 1 min. Stir in Coles Brand
the port. Simmer for 1 min. Gradually Fresh Pork.
stir in the stock and pan juices. Bring It’s 100 per
to the boil. Cook, stirring occasionally, cent Australian grown and contains
for 3-4 mins or until thickened slightly. no artificial growth promotants.
Season with pepper.
6. Serve the pork with the roasted
vegetables and gravy.

#colesmag 43

CLS0419p043 43 7/3/19 1:54 pm

 NEW
NE
EW
W

CLS0419p001 1 18/2/19 2:34 pm

 Easter seafood

TOTALLY
HOOKED
DIVE IN AND CELEBRATE THE FLAVOUR OF AUSSIE SEAFOOD WITH
THESE RECIPES THAT HERO SALMON, SNAPPER AND BARRAMUNDI.

PAPRIKA SALMON &

GREEK SALAD BOWL
Serves 4 Prep 15 mins (+ 5 mins
resting time) Cooking 10 mins

4 Coles Australian Skin On Salmon Portions

2 tbs olive oil
2 tsp smoked paprika
1 tsp dried oregano
2 tbs finely chopped mint
250g pkt microwavable brown rice
350g cherry tomatoes,
coarsely chopped
2 Lebanese cucumbers, chopped
Recipes Sarah Hobbs Photography James Moffatt Styling Emma Knowles Food preparation Kerrie Ray

175g pkt Coles Mini Vine Capsicums*,

seeded, thinly sliced
½ cup (80g) kalamata olives
1 red onion, thinly sliced
100g fetta, crumbled
*Selected stores only. If unavailable, use 1 red capsicum, halved, seeded, thinly sliced.

1 lemon, rind finely grated, juiced

¼ cup (60ml) olive oil, extra

1. Combine the salmon, oil,

paprika, oregano and half the
mint in a large bowl. Season.
2. Heat a large frying pan over
medium-high heat. Cook the salmon
for 2-3 mins each side for medium
or until cooked to your liking.
Transfer to a plate. Cover with foil
and set aside for 5 mins to rest.
3. Heat rice following packet directions.
Divide among serving bowls. Top with
the salmon. Combine tomato, cucumber,
capsicum, olives, onion, fetta and
remaining mint in a large bowl. Divide the
salad among the bowls. Drizzle with lemon
juice and extra oil. Sprinkle with lemon rind.
PER SERVE
Energy 3818kJ/913 Cals (44%) Protein 44g (88%)
Fat 55g (79%) Sat Fat 12g (50%) Sodium 481mg (24%)
Carb 56g (18%) Sugar 8g (9%) Dietary Fibre 7g (23%)
SERVE WITH mint leaves and lemon wedges

#colesmag 45

CLS0419p045 45 7/3/19 12:06 pm

 SALMON RILLETTES Serves 6 as a starter Prep 10 mins (+ 2 hours chilling time) Cooking 5 mins
2 Coles Australian Salmon
Skin On Portions
100g smoked salmon, finely chopped
2 cornichons, finely chopped
1 tbs drained baby capers
1 shallot, finely chopped
2 tbs whole egg mayonnaise
1 tbs sour cream
2 tsp horseradish cream
1 tsp Dijon mustard
1 tbs finely chopped chives
1 tbs chopped dill
46 coles.com.au
CLS0419p046 46
Sliced Coles Bakery Stone Baked
by Laurent Mini Pane Di Casa*,
toasted, to serve
1. Place fresh salmon in a steamer over
a saucepan of simmering water. Cover
and cook for 5 mins or until salmon is
just cooked through.
2. Remove and discard the skin from
the salmon. Place in a bowl. Flake the
salmon into small pieces. Stir in the
smoked salmon, cornichon, capers,
shallot, mayonnaise, sour cream,
horseradish cream, mustard, chives
and dill. Season. Transfer mixture to
a serving dish. Cover with plastic wrap.
Place in fridge for 2 hours to chill.
3. Serve with bread or store in the
*Selected stores only.
fridge for up to 2 days.
PER SERVE EXCLUDING BREAD
Energy 818kJ/196 Cals (9%) Protein 15g (30%)
Fat 15g (21%) Sat Fat 3g (13%) Sodium 393mg (20%)
Carb 1g (0%) Sugar 1g (1%) Dietary Fibre 0.3g (1%)
SERVE WITH drained baby capers, thinly sliced
onion, thinly sliced cucumber and lemon wedges
PAN-FRIED FIX
Don’t have a
steamer? Pan-fry
the fresh salmon
over medium heat,
turning, for 5 mins
or until cooked.
7/3/19 12:06 pm
 Easter seafood
*Selected stores only.

BBQ SNAPPER WITH

ROASTED TOMATO
& CAPER RELISH
Serves 4 Prep 10 mins
(+ cooling time) Cooking 30 mins
IN THE OVEN
Snapper is great
baked too. Top
350g mixed medley tomatoes,
with sliced lemon
halved or thickly sliced
and bake at 200°C
¼ cup (60ml) olive oil
until fish is cooked
1 tbs drained baby capers
through and flakes
½ cup (60g) pitted green olives,
easily when tested
thinly sliced
with a fork.
1½ tbs red wine vinegar
2 zucchini, peeled into ribbons
4 Coles Australian Snapper Fillets
120g pkt Coles Australian Baby Rocket
½ cup mint leaves
¼ cup basil leaves

1. Preheat oven to 200°C. Line

a baking tray with baking paper.
Place tomato on the lined tray and
drizzle with 1 tbs of the oil. Season.
Bake for 15-20 mins or until tomato
begins to collapse. Transfer to a
heatproof bowl. Add capers, olive,
vinegar and 1½ tbs of the remaining
oil. Set aside to cool slightly.
2. Meanwhile, heat a chargrill on
high. Brush zucchini and snapper
with the remaining oil. Season. Cook
the zucchini on the grill for 2 mins
each side or until lightly charred.
Transfer to a bowl.
3. Cook the snapper on the grill for
3 mins each side or until just cooked
through. Transfer to a plate.
4. Arrange the zucchini, rocket, mint
and snapper on serving plates. Add the
basil to the tomato mixture. Spoon the
tomato mixture over snapper to serve.
PER SERVE
Energy 1549kJ/371 Cals (18%) Protein 40g (80%)
Fat 20g (29%) Sat Fat 3g (13%) Sodium 520mg (26%)
Carb 4g (1%) Sugar 4g (4%) Dietary Fibre 4g (13%)
| Good source protein & fibre | Low sat fat | 2 veg serves |

CLS0419p047 47 7/3/19 12:07 pm

 Easter seafood

TERIYAKI BARRAMUNDI WITH BBQ GREENS & SOBA NOODLES

Serves 4 Prep 20 mins (+ cooling & 15 mins marinating time) Cooking 15 mins

¼ cup (60ml) soy sauce 1. Combine the soy sauce, mirin, sake, 3. Heat a chargrill on medium-high.
¼ cup (60ml) mirin seasoning if using, honey and miso paste in a Brush baby broccoli and asparagus with
1 tbs sake (optional) saucepan over medium heat. Bring to oil. Cook on grill, turning, for 2-3 mins or
2 tbs honey a simmer. Cook, stirring occasionally, for until lightly charred. Transfer to a plate.
1 tbs miso paste 2-3 mins or until sauce thickens slightly. 4. Cook the barramundi on the grill for
5cm-piece ginger, peeled, Remove from heat. Stir in the ginger. 2-3 mins each side or until just cooked
cut into matchsticks Cool slightly. Transfer half the soy sauce through. Transfer to a plate.
4 Coles Australian Ocean mixture to a large glass or ceramic bowl. 5. Divide the noodles, broccoli and
Barramundi Fillets Add barramundi. Turn to coat. Cover asparagus among serving bowls. Top
180g soba noodles with plastic wrap and place in the fridge with barramundi and drizzle with the
2 bunches baby broccoli, for 15 mins to develop the flavours. remaining soy sauce mixture. Sprinkle
halved lengthways 2. Cook the soba noodles in a large with chilli, if using.
1 bunch asparagus, saucepan of boiling water for 2-3 mins PER SERVE
Energy 2119kJ/507 Cals (24%) Protein 49g (98%)
woody ends trimmed or until tender. Drain well and return Fat 7g (10%) Sat Fat 1g (4%) Sodium 1788mg (89%)
2 tsp sesame oil to the pan. Add half the remaining soy Carb 54g (17%) Sugar 21g (23%) Dietary Fibre 6g (20%)
1 long red chilli, thinly sliced (optional) sauce mixture and toss to combine. SERVE WITH toasted sesame seeds and lime halves

PRAWN PICK
The teriyaki
marinade is great
with raw prawns
too – marinate
and cook for the
same time as
the barramundi.

48 coles.com.au

CLS0419p048 48 7/3/19 12:07 pm

20430237AA 2019-02-25T11:57:51+11:00
 Hot cross bun masterclass

HOW TO MAKE

HOT CROSS
BUNS
NOTHING BEATS THE SMELL OF FRESHLY
BAKED HOT CROSS BUNS. WHETHER YOU
LIKE TRADITIONAL OR PREFER ’EM WITH
A FLAVOUR TWIST, OUR HANDY GUIDE
HAS YOU COVERED.

Share with us!

Tag your pics with
#colesmag

#colesmag 51

CLS0419p051 51 7/3/19 3:20 pm

 Hot cross bun masterclass

TRADITIONAL
HOT CROSS BUNS
Makes 16 Prep 20 mins (+ cooling &
1½ hours rising time) Cooking 35 mins

1⅓ cups (330ml) skim milk

40g butter, chopped
2 tsp (1 sachet/7g) dried yeast
4 cups (600g) plain flour
¼ cup (55g) caster sugar
2 tsp mixed spice
1½ cups (240g) mixed dried fruit
1 Coles Australian Free Range Egg,
lightly whisked
1 tbs caster sugar, extra
1 tsp gelatine powder
Flour paste
⅓ cup (50g) plain flour
¼ cup (60ml) cold water

1. Combine the milk and butter in a small

saucepan over low heat. Cook for 2 mins or
until butter melts. Set aside to cool slightly.
Add the yeast and whisk to combine.
2. Combine flour, sugar, mixed spice and
dried fruit in a large bowl. Add milk mixture
and egg. Stir until well combined. Turn
onto a lightly floured surface and knead for
10 mins or until dough is smooth and elastic.
Transfer to a bowl. Cover with plastic wrap.
Place in a warm, draught-free place for
1 hour or until dough doubles in size.
3. Preheat oven to 200°C. Line a 23cm
(base measurement) square cake pan with
baking paper. Punch down the dough.
Turn onto a lightly floured surface and knead
until smooth. Divide the dough into 16 even
portions and roll each portion into a ball.
Arrange side-by-side in lined pan. Loosely
cover with plastic wrap and place in a warm,
draught-free place for 30 mins to rise.
4. To make the flour paste, place flour in a
bowl. Stir in enough water to make a smooth
paste. Place in a sealable plastic bag. Cut off
1 corner. Pipe over the buns to make crosses.
Bake for 10 mins. Reduce oven to 180°C. Bake
for a further 20 mins or until golden brown

*Selected stores only. Available while stocks last.

and the buns sound hollow when tapped on
the base. Transfer to a wire rack. Set aside
for 10 mins to cool slightly.
5. Combine the extra sugar, gelatine
and 2 tbs water in a small saucepan over
low heat. Cook for 1-2 mins or until the
sugar and gelatine dissolve. Brush over
the buns. Serve warm.
PER BUN
Energy 991kJ/237 Cals (11%) Protein 6g (12%)
Fat 3g (4%) Sat Fat 2g (8%) Sodium 46mg (2%)
Carb 45g (15%) Sugar 15g (17%) Dietary Fibre 3g (10%)
SERVE WITH butter

52 coles.com.au

CLS0419p052 52 7/3/19 3:20 pm

 Hot cross bun masterclass

STEP-BY-STEP HOT CROSS BUNS

Create perfectly soft hot cross buns, ready to tear open, with our helpful tips below.

1. GIVE IT A GOOD STIR 2. KNEAD THE DOUGH UNTIL ELASTIC

Hot cross bun dough needs yeast to
help it rise and produce fluffy buns. Stir
the yeast mixture into the flour mixture
until really well combined – this stirring
action kickstarts the rising process.
A stretchy dough will rise better during
baking. Knead the dough until very
smooth and elastic. Don’t rush – it should
take at least 10 mins. The dough is ready
if it springs back when lightly pressed.

3. PROVE THE DOUGH 4. USE A PAN FOR PRECISION

TRY THESE TOO For super-fluffy buns, the dough needs

to prove twice – first for an hour in the
For tall, square buns, bake them pressed
together in a square cake pan. This stops
Satisfy hot cross bun cravings in a
bowl, then again for 30 mins in the pan. the buns expanding sideways and holds
flash with these picks from Coles.
This allows the dough to expand and their shape. Baking on a tray works too
Traditional gets a aerate, which prevents dense buns. – the buns will just be rounder in shape.
fun twist in Coles
Bakery Apple
& Cinnamon
Hot Cross
Buns (6 pack)*.

Try new Coles

*Selected stores only. Available while stocks last.

Finest Indulgent
White Chocolate
& Raspberry
Hot Cross Buns
(4 pack)*.

Not a fan of 5. THICK PASTE WORKS BEST 6. ADD A GLOSSY FINISH

fruit? Try lightly Worried your flour paste is too thick? To give the buns a traditional shiny
spiced Coles Don’t be tempted to add extra water finish, cool the buns slightly before
Bakery Fruit – just apply firm pressure as you pipe. lightly brushing the glaze over the
Free Hot Cross Firm flour paste will hold its shape better tops. Buns hot from the oven will soak
Buns (6 pack)*. on the buns and give that iconic cross. up the glaze, making them soggy.

#colesmag 53

CLS0419p053 53 7/3/19 3:21 pm

19-POS-00024 - Coles Mag - HERSHEYS KISSES.indd 1 20/2/19 1:24 pm
 Hot cross bun masterclass

NOW TRY THESE TWISTS

Make the most of hot cross bun season
with three all-new irresistible flavour swaps.
Styling Michelle Noerianto & Emma Knowles Food preparation Sarah Hobbs & Kerrie Ray
Recipes Sarah Hobbs Photography Ben Dearnley & James Moffatt

C
LOADED WITH CHO
DOUBLE CHOCOLATE
HOT CROSS BUNS
Make the Traditional Hot Cross Buns
(p52), increasing the milk to 1½ cups
(375ml). Add ½ cup (50g) cocoa powder
with the flour and replace the mixed
dried fruit with ½ cup (95g) dark choc
chips and ½ cup (95g) white choc chips.
For the free-form shape, roll dough into
18 balls. Arrange balls side-by-side on
a lined baking tray before baking.

#colesmag 55

CLS0419p055 55 7/3/19 3:21 pm

20189800AA 2019-03-07T05:17:21+07:00

HUNTING FOR SOME

THIS EASTER?

THE
PERFECT SNAC
FOR YOUR LIT K
TLE
MONKEY!
BUNNY!

Find us in the Health Food Aisle messymonkeysau freedomfoods.com.au

All products shown may not be available in all stores.

 Hot cross bun masterclass

RICH CHOC-CHERRY
CHERRY & ALMOND
HOT CROSS BUNS
Make the Traditional Hot Cross Buns (p52),
replacing mixed dried fruit with a 200g
pkt glacé cherries, coarsely chopped, and
½ cup (70g) toasted slivered almonds. Add
1 tsp almond essence and a little red food
colouring with the milk mixture. Roll dough
into 15 balls. Arrange balls side-by-side in
rows of 3 on a lined baking tray. For the flour
paste, add 1 tbs cocoa powder with the flour.

#colesmag 57

CLS0419p057 57 7/3/19 3:21 pm

 Hot cross bun masterclass

T
FRUIT ’N’ NUT TWIS
APPLE & WALNUT HOT CROSS BUNS
Make the Traditional Hot Cross Buns (p52), replacing the
caster sugar and mixed dried fruit with ¼ cup (55g) dark
brown sugar, 1½ finely chopped Granny Smith apples and
½ cup (55g) coarsely chopped walnuts. Reduce mixed spice
to 1 tsp and add 1 tsp ground cinnamon. For the free-form
shape, roll the dough into 20 balls. Arrange balls side-by-side
in concentric circles on a lined baking tray before baking.

58 coles.com.au

CLS0419p058 58 7/3/19 3:22 pm

20408817AA 2019-02-25T15:14:02+11:00

Discover what’s new to the freezer!

Exciting options that are vegan, dairy free, gluten free,
reduced in calorie or contain protein!
20338320AA 2019-02-27T12:20:34+11:00
 Go on, treat yourself

’T S CHOCOLAT
AT
ER WITH TH
N SWEET ES
T E VE ED
EC
GE
LE

A D
TO EN
T T
SE C

E
E

IS H
IL

O
PR

CO
LA
A

TE
DE
SS
ER
TS .
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh

#colesmag 61

CLS0419p061 61 7/3/19 2:00 pm

 Page
Go on,tag
treat yourself

Chocolate Caramel
Cupcakes (see
recipe p66)

HIDE CARAMEL SAUCE INSIDE RICH

CHOCOLATE CUPCAKES FOR THE
ULTIMATE SWEET SURPRISE.
62 coles.com.au

CLS0419p062 62 7/3/19 2:00 pm

 Nutella Self-Saucing
Pudding (see recipe p66)

WATCH
Grab a mug
and whip up
a self-saucing
choc pudding
in only 5 minutes. See how at
coles.com.au/microwavemugcake.

CLS0419p063 63 7/3/19 2:00 pm

 MOCHA CRÈME CARAMELS
Makes 8 Prep 15 mins (+ cooling,
5 mins standing & 6 hours chilling time)
Cooking 55 mins

1 cup (220g) caster sugar

1 tbs hot water
2 tsp instant coffee powder
1½ cups (375ml) milk
½ cup (125ml) thickened cream
100g dark chocolate, chopped
⅓ cup (75g) brown sugar
4 Coles Australian Free Range Eggs,
lightly whisked
1 tsp vanilla bean paste

1. Preheat oven to 150°C. Grease eight

⅔-cup (160ml) ramekins. Line the base
of a roasting pan with a clean tea towel,
folding to fit.
2. Place caster sugar in a medium saucepan
with ¼ cup (60ml) water. Stir over low
heat, without boiling, until the sugar
dissolves. Bring to the boil. Cook, without
stirring, brushing the side of the pan with
a wet pastry brush occasionally, for 7 mins
or until the mixture is deep golden. Set
aside for 2 mins to let the bubbles subside.
Divide among prepared ramekins, tilting
the ramekins to coat bases and 1cm up the
sides. Set aside until completely cool and
set. Place in the prepared roasting pan.
3. Combine the hot water and coffee in
a medium saucepan. Stir until the coffee
dissolves. Add the milk, cream, chocolate
and brown sugar to the pan. Place over
low heat. Cook, stirring, for 3-5 mins or
until the chocolate melts. Transfer to a
heatproof bowl. Whisk until smooth. Set
aside for 5 mins to cool. Add the egg and
vanilla. Whisk until smooth. Strain mixture
through a fine sieve into a jug. Divide
evenly among the ramekins in the pan.
4. Carefully pour enough boiling water
into the pan to come halfway up the sides
of the ramekins. Bake for 30-35 mins or
until edges are set and centres wobble
when tapped. Carefully remove ramekins
from the pan. Set aside to cool completely.
Cover the ramekins and place in the fridge
for 6 hours or overnight to chill.
5. Run a small knife around the inside of
each ramekin. Invert onto serving plates.
Serve immediately.
PER CRÈME CARAMEL
Energy 1395kJ/334 Cals (16%) Protein 6g (12%)
Fat 15g (21%) Sat Fat 9g (38%) Sodium 71mg (4%)
Carb 46g (15%) Sugar 44g (49%) Dietary Fibre 0.2g (1%)

64 coles.com.au

CLS0419p064 64 7/3/19 2:00 pm

 Go on, treat yourself
Page tag

Chocolate &
Raspberry Truffle Tart
(recipe over page)

CLS0419p065 65 7/3/19 2:00 pm

 Go on, treat yourself
CHOCOLATE CARAMEL
CUPCAKES
Makes 12 Prep 20 mins
(+ cooling time) Cooking 25 mins
125g butter, softened
1 cup (220g) caster sugar
2 Coles Australian Free Range Eggs
1 cup (150g) plain flour
½ cup (50g) cocoa powder
½ tsp baking powder
½ tsp bicarbonate of soda
¾ cup (185ml) buttermilk
Caramel topping, to drizzle
Salted caramel buttercream
250g butter, softened
2 cups (320g) icing sugar mixture
1 tsp vanilla bean paste
⅓ cup (80ml) caramel topping
¼ tsp salt
Chocolate sauce
50g dark chocolate
2½ tbs thickened cream
1. Preheat oven to 180°C. Line a 12-hole,
⅓-cup (80ml) muffin pan with paper
cases. Use an electric mixer to beat
the butter and sugar in a bowl until
pale and creamy. Add the eggs, 1 at
a time, beating well after each addition.
Sift the flour, cocoa powder, baking
powder and bicarbonate of soda over
the butter mixture and stir until
combined. Add the buttermilk and
stir until combined.
2. Divide the mixture evenly among
the paper cases. Bake for 20 mins or
until a skewer inserted in the centres
comes out clean. Set aside for 5 mins
before transferring to a wire rack to
cool completely.
3. Meanwhile, to make the salted
caramel buttercream, use an electric
mixer to beat the butter in a bowl until
very pale. Gradually add the icing
sugar, in batches, beating well after
each addition. Add the vanilla and
beat until well combined. Add ¼ cup
(60ml) caramel topping and beat until
well combined. Add the salt and beat
until well combined.
4. To make the chocolate sauce,
place the chocolate and cream in
a small saucepan over low heat.
Cook, stirring, for 2-3 mins or until
the chocolate melts and the mixture
is smooth. Transfer to a bowl and
set aside to cool.
66 coles.com.au
CLS0419p066 66
5. Use a small serrated knife to cut
a cone-shaped piece from the top of
each cupcake. Spoon the remaining
caramel topping into the holes.
6. Transfer the salted caramel
buttercream to a piping bag fitted
with a 1cm fluted nozzle. Pipe the
buttercream onto each cupcake.
Drizzle with the chocolate sauce
and caramel topping.
PER CUPCAKE EXCLUDING CARAMEL DRIZZLE
Energy 2238kJ/535 Cals (26%) Protein 5g (10%)
Fat 31g (44%) Sat Fat 20g (83%) Sodium 350mg (18%)
Carb 63g (20%) Sugar 50g (56%) Dietary Fibre 2g (7%)
NUTELLA SELF-SAUCING
PUDDING
Serves 8 Prep 10 mins (+ 5 mins
standing time) Cooking 40 mins
1½ cups (225g) self-raising flour
¼ cup (25g) cocoa powder
½ cup (50g) hazelnut meal
½ cup (110g) caster sugar
½ cup (110g) brown sugar
125g butter, melted
1 cup (250ml) milk
¼ cup (85g) Nutella
Cocoa powder, extra, to dust
Vanilla ice cream, to serve
Nutella sauce
½ cup (110g) brown sugar
2 tbs cocoa powder
3 cups (750ml) boiling water
2 tbs Nutella
1. Preheat oven to 180°C. Grease a
10-cup (2.5L) shallow ovenproof dish.
Place on a baking tray.
2. Combine the flour, cocoa powder,
hazelnut meal and combined sugar in
a large bowl. Add butter and milk and
stir until combined. Spoon into prepared
dish and smooth the surface. Spoon over
Nutella and use a small knife to marble.
3. To make the Nutella sauce, combine
sugar and cocoa powder in a large
heatproof jug. Add the water and
Nutella and stir until combined. Pour
sauce over the back of a large metal
spoon onto the pudding in the dish.
4. Bake for 40 mins or until a skewer
inserted in the centre comes out clean.
Set aside for 5 mins. Dust with extra
cocoa powder. Serve with ice cream.
PER SERVE WITHOUT ICE CREAM
Energy 2218kJ/531 Cals (25%) Protein 7g (14%)
Fat 24g (34%) Sat Fat 11g (46%) Sodium 333mg (17%)
Carb 73g (24%) Sugar 52g (58%) Dietary Fibre 4g (13%)
CHOCOLATE & RASPBERRY
TRUFFLE TART
Serves 12 Prep 10 mins
(+ cooling time) Cooking 35 mins
200g dark chocolate, chopped
125g butter
½ cup (110g) caster sugar
3 Coles Australian Free Range Eggs,
lightly whisked
½ cup (75g) plain flour
¼ cup (60g) sour cream
1 tsp vanilla bean paste
125g fresh or frozen raspberries,
coarsely torn
50g white chocolate, chopped
Shaved white chocolate, to serve
Raspberries, extra, to serve
Blueberries, to serve
1. Preheat oven to 160°C. Grease a
24cm (base measurement) fluted tart
tin with removable base. Line base with
baking paper. Place on a baking tray.
2. Combine the dark chocolate and
butter in a medium saucepan over low
heat. Cook, stirring occasionally, for
3-5 mins or until the chocolate melts
and mixture is smooth. Set aside for
5 mins to cool slightly.
3. Add the sugar and egg to the
chocolate mixture and stir to combine.
Add the flour, sour cream and vanilla
and stir until combined. Pour the
mixture into the prepared tin. Sprinkle
the raspberry and chopped white
chocolate around the edge of the tart.
Bake for 30 mins or until just firm to
the touch. Set aside to cool completely.
4. Place the tart on a serving plate.
Top with shaved white chocolate,
extra raspberries and blueberries.
Cut into wedges to serve.
PER SERVE WITHOUT TOPPING
Energy 1224kJ/293 Cals (14%)
Protein 4g (8%) Fat 20g (29%)
Sat Fat 12g (50%) Sodium 99mg (5%)
Carb 25g (8%) Sugar 17g (19%)
Dietary Fibre 1g (3%)
7/3/19 2:00 pm
20400201AA 2019-02-25T11:55:35+11:00
19-POS-00024 - Coles Mag - REESES CONES.indd 1 20/2/19 1:23 pm
 promotion

Easter surprise
Get ready for lots of fun with the kids thanks to
Kinder chocolate. The great Easter range includes
400g packs of mini eggs that are exclusive to Coles.

4
2
1
†Selected stores only.

1. With a toy hiding inside, Kinder Surprise Bunnies 75g* are a twice-as-nice treat. 2. Finders keepers!
*While stocks last.

When the hunt begins, kids will happily put all their Kinder Chocolate Mini Eggs 400g* in one basket.
3. Watch little ones squirrel away their Kinder Milk & Hazelnut Mini Eggs 400g*† – the irresistible nutty
filling is too good to share. 4. It isn’t Easter without fluffy ears and chocolate treats. Tick off both with the
Kinder Maxi Mix 167g*†, which includes a selection of 30 Kinder mini chocolates and a pair of bunny ears.

CLS0419p069 69 7/3/19 11:55 am

20174957AA 2019-02-20T10:18:09+11:00
 Page tag

BAKE,
Photography Chris Chen Styling Berni Smithies

CREATE,
celebrate
EASTER IS THE SWEETEST TIME FOR A SPOT OF
BAKING. FROM WOW-FACTOR DESSERTS TO
FESTIVE SLICES AND EASY ICE CREAM
SANDWICHES, WE’VE GOT YOU COVERED.

#colesmag 71

CLS0419p071 71 7/3/19 12:01 pm

 Berry bites
Promotion
At only 308 calories per tub, Blue Ribbon Vanilla
Bean 308 Calorie is a deliciously light treat. It has
a rich vanilla flavour and a 4.5 Health Star Rating,
so it’s a great choice for any occasion.
72 coles.com.au
CLS0419p072 72
Ice cream sandwiches get a
refreshingly light makeover
thanks to Blue Ribbon
308 Calorie tub.
RASPBERRY ICE CREAM
SANDWICHES
Makes 8 Prep 20 mins (+ freezing time)
Cooking 5 mins
1¾ cups (265g) frozen raspberries
2 x 460ml tubs Blue Ribbon Vanilla
Bean 308 Calorie
16 Coles Ice Cream Wafers
100g no-added-sugar dark chocolate,
chopped
2 tsp coconut oil
1 tbs shredded coconut, toasted
1. Place a large glass or metal bowl in the
freezer to chill. Line two 10cm x 20cm loaf
pans with foil, allowing the 2 long sides to
overhang. Place the pans in the freezer.
Finely chop the raspberries. Reserve 2 tbs of
the raspberry in a small bowl in the freezer.
2. Remove large bowl from freezer. Spoon
the ice cream into the bowl. Use a metal
spoon to stir in the remaining chopped
raspberry. Remove prepared pans from
freezer. Divide the ice cream mixture evenly
among the pans and smooth the surface.
Freeze for 2 hours or until firm.
3. Line a baking tray with baking paper.
Remove 1 pan from the freezer. Transfer the
ice cream to a clean work surface. Using
a wafer as a guide, cut the ice cream into
4 rectangles. Place 4 wafers on the lined
tray. Top each with an ice cream rectangle.
Top with 4 wafers. Place the tray in the
freezer. Repeat with the remaining ice cream
in the pan and wafers.
4. Place the chocolate and coconut oil in
a microwave-safe bowl and microwave on
high for 1 min or until almost melted. Stir
until smooth. Set aside to cool slightly. Dip
1 corner of 1 ice cream sandwich in the
chocolate mixture. Return to the tray and
sprinkle with the reserved raspberry. Return
to the freezer. Repeat with the remaining
ice cream sandwiches, chocolate mixture
and reserved raspberry, alternating with
the coconut. Freeze until set.
7/3/19 1:55 pm
 Choc bliss
Promotion

Looking for an Easter dessert that really pops? Wow the crowd
with this indulgent chocolate tart, made using Saxa salt.

SALTED CHOCOLATE
& POPCORN TART
Serves 12 Prep 20 mins (+ chilling &
30 mins cooling time) Cooking 35 mins

200g plain chocolate biscuits

80g butter, melted
300g dark chocolate, chopped
⅓ cup (80ml) thickened cream
40g butter, chopped
2 Coles Australian Free Range Eggs
4 Coles Australian Free Range
Egg yolks
¼ cup (55g) caster sugar
1 tsp Saxa Cooking Salt
½ cup (80g) pure icing sugar
1 tbs cocoa powder
1 tbs milk
1 cup (15g) sweet and salty popcorn
Saxa Natural Sea Salt, freshly ground
from a grinder, to serve

1. Preheat oven to 180°C. Grease a

22cm (base measurement) fluted tart
tin with removable base.
2. Process biscuits in a food processor
until finely crushed. Add melted butter
and process until just combined. Spoon
into prepared tin and press firmly over
base and side. Place in the fridge to chill.
3. Place chocolate, cream and chopped
butter in a medium saucepan over
low heat. Stir for 2-3 mins or until the
chocolate melts and mixture is smooth.
4. Use an electric mixer to beat the
eggs, egg yolks and caster sugar in a
bowl until pale and creamy. Gradually
beat in the chocolate mixture and
Saxa Cooking Salt until combined.
Pour into the biscuit case in the tin.
5. Bake for 25-30 mins or until the
filling is just set. Set aside in the
tin for 30 mins to cool. Place in
the fridge for 2 hours or until firm.
6. Place the icing sugar, cocoa powder Harvested from Australian sea water and
and milk in a small bowl and stir until evaporated using an age-old process, Saxa
smooth and well combined. Spread Salt has a clean and intense flavour. Use it to
the icing over the tart. Decorate with enhance the taste of sweet and savoury dishes.
popcorn and Saxa Natural Sea Salt.

CLS0419p073 73 7/3/19 2:20 pm

 Promotion

Party time
Use sweet buys from Nestlé to whip up easy
choc fudge with a fun twist – think rocky road
flavours and a rainbow topping.

ROCKY ROAD FUDGE

Makes 48 pieces Prep 15 mins
(+ 5 mins cooling & 3 hours
chilling time) Cooking 10 mins

150g butter, chopped

395g Nestlé Sweetened
Condensed Milk
400g Nestlé Bakers’ Choice
Dark Choc Melts
¼ cup chopped red snake lollies
½ cup (70g) unsalted peanuts
½ cup (40g) shredded coconut
¼ cup (45g) mini marshmallows
½ cup Nestlé Smarties

1. Grease a 19cm x 29cm slice pan

and line with baking paper.
2. Place butter, condensed milk and
choc melts in a saucepan over low
heat. Cook, stirring, for 5 mins or until
butter melts and mixture is smooth.
Increase heat to medium. Bring to
a simmer. Cook, stirring, for 3 mins
or until mixture boils and comes away
from the side of the pan. Set aside
for 5 mins to cool.
3. Combine lolly, peanuts, coconut
and marshmallows in a large bowl.
Gently fold in the condensed milk
mixture until just combined. Spoon
into the prepared pan. Smooth top
and sprinkle with Smarties. Place in
the fridge for 3 hours or overnight
to chill. Cut into pieces to serve.

Nestlé Bakers’ Choice

Dark Choc Melts and
Nestlé Sweetened
Condensed Milk add
rich indulgent flavour
to treats like cakes,
fudge, brownies,
cookies and truffles.

74 coles.com.au

CLS0419p074 74 7/3/19 12:01 pm

 Promotion

Golden touch
Impress your guests with the mouth-watering combo of chocolate
and salted caramel, paired with crisp, golden Pampas Puff Pastry.

CHOCOLATE & CARAMEL PEAR

PASTRY STACK
Serves 8 Prep 30 mins (+ cooling time)
Cooking 30 mins

3 sheets frozen Pampas Puff Pastry, just thawed

2 cups (560g) thick chocolate custard
Sea salt flakes, to sprinkle
2 tsp finely chopped pistachios
Icing sugar, to dust
Caramel pears
60g butter, chopped
2 tbs caster sugar
2 tbs brown sugar
4 large, ripe firm pears (about 900g),
peeled, cored, quartered

1. Preheat oven to 220°C. Line

3 baking trays with baking paper.
Using a plate as a guide, cut 23cm
discs from pastry, reserving excess.
Place reserved pastry in fridge. Place
pastry discs on lined trays. Bake for
12 mins. Turn discs. Use a clean tea
towel to carefully press down on
discs to flatten. Bake for 2 mins
or until golden and puffed.
Transfer to wire racks to cool.
2. Use small flower-shaped
cutters to cut shapes from the
reserved pastry. Place on a lined
baking tray. Bake for 12 mins or
until light golden and puffed. Cool.
3. Meanwhile, to make the caramel pears,
melt the butter in a frying pan. Stir in the
combined sugar. Remove from heat. Cut
each pear quarter into 3 slices. Add to pan.
Place over medium heat. Cook, turning,
for 10 mins or until caramelised. Transfer
to a heatproof bowl. Cool completely.
4. Use a slotted spoon to transfer pear
to a plate. Pour juices in bowl into a small
saucepan. Place over medium heat. Cook for Want to make pies, tarts and pastries
5 mins or until caramel is reduced by half. amazing? Make them with Pampas Puff
5. Place 1 pastry disc on a serving plate. Top with Pastry. With golden flaky layers, it gives
half the custard and half the pear. Drizzle with half impressive and tasty results every time.
the caramel and sprinkle with a little salt. Repeat Go to pampas.com.au for more recipes.
with remaining pastry discs, custard, pear, caramel
and salt, finishing with a pastry disc. Decorate with
pastry flowers, pistachio and icing sugar.

#colesmag 75

CLS0419p075 75 7/3/19 12:05 pm

 Promotion

Easter fun
Whip up a batch of rich, festive blondies for Easter
celebrations and beyond using Nestlé baking essentials.

GET AHEAD
Store the cooled, uncut
blondie in an airtight
container for up to
2 days. Cut into pieces
before serving.

FUNFETTI BLONDIE 
Makes 16 pieces Prep 15 mins
(+ cooling time) Cooking 1 hour 5 mins

200g Nestlé Bakers’ Choice

White Choc Melts
100g butter, chopped
1 cup (220g) caster sugar
3 Coles Australian Free Range Eggs,
lightly whisked
1 cup (150g) plain flour
½ cup (75g) self-raising flour
200g Nestlé Bakers’ Choice
Milk Chocolate Choc Bits
¼ cup rainbow confetti
¼ cup rainbow sprinkles
2 tbs rainbow confetti, extra

1. Preheat oven to 180°C. Grease

Nestlé Bakers’ Choice Milk Chocolate
Choc Bits hold their shape when
baked, while Nestlé Bakers’ Choice
White Choc Melts are easy to melt.
Add them to all your favourite treats.
the base and sides of a 20cm (base
measurement) square cake pan. Line with
baking paper, allowing sides to overhang.
2. Place the choc melts and butter in
a saucepan over low heat. Cook, stirring,
for 5 mins or until mixture is smooth. Set
aside for 15 mins to cool. Add the sugar
and stir to combine. Stir in the egg. Add
the combined flour and stir to combine.
Gently fold in the choc bits, confetti and
sprinkles. Pour into the prepared pan.
Sprinkle with the extra confetti.
3. Bake for 1 hour or until a skewer
inserted in the centre comes out clean,
loosely covering with foil for the last
20 mins of cooking. Set aside to cool
completely. Cut into pieces to serve.

CLS0419p076 76 7/3/19 2:19 pm

 PROMOTION

Slice of heaven
Use Lurpak Slightly Salted Butter
to make this Easter show stopper.

BUTTERSCOTCH
CHOCOLATE TART
Serves 10 Prep 30 mins
(+ cooling & 30 mins chilling
time) Cooking 50 mins

1¼ cups (185g) plain

flour
¼ cup (40g) pure icing
sugar, sifted
¼ cup (25g) cocoa
powder
100g Lurpak Slightly
Salted Butter,
chilled, chopped
2½ tbs iced water
Mini chocolate Easter eggs,
to decorate (optional)
Melted dark chocolate,
to drizzle
Butterscotch filling
2 x 395g cans sweetened
condensed milk
½ cup (125ml) golden syrup
80g Lurpak Slightly
Salted Butter, chopped
1 tsp vanilla extract

1. Place the flour, icing sugar

and cocoa powder in a food
processor. Process until just
combined. Add the butter. Pulse
until the mixture resembles fine
breadcrumbs. Add the water and
process until the mixture just starts
to clump together (add a little extra
iced water if needed).
2. Turn onto a clean work surface
and gently knead until smooth. Roll
out on a piece of baking paper to a
3mm-thick disc. Line a 2.5cm-deep,
22cm (base measurement) round
fluted tart tin with removable base
with the pastry. Trim the excess.
Place in the fridge for 30 mins to chill.
3. Preheat oven to 180°C. Place the
tart tin on a baking tray. Line pastry
with baking paper and fill with pastry
weights or rice. Bake for 15 mins.
Remove paper and weights or rice.
Bake for 10 mins or until dry to the
touch. Set aside to cool completely.
4. To make the butterscotch filling,
combine the condensed milk, golden
syrup and butter in a saucepan over
medium-low heat. Stir until the butter
melts and mixture is smooth. Remove Made with fresh cream and a
from heat. Stir in the vanilla. sprinkle of salt, Lurpak Slightly
5. Pour the butterscotch filling into Salted Butter has a unique
the pastry case in the tin. Bake at subtlety that’s perfect for baking.
180°C for 20 mins or until set. Set
aside to cool completely. Decorate
with chocolate eggs and drizzle with
melted chocolate. Cut into wedges.

CLS0419p077 77 7/3/19 12:00 pm

 Promotion

Sweet & light

Enjoy decadent ice cream sandwiches made
with meringues and Ben & Jerry’s Moo-phoria!
It’s a new, deliciously light ice cream.

MERINGUE ICE CREAM SANDWICHES Makes 6 Prep 20 mins (+ cooling time) Cooking 30 mins

2 Coles Australian Free Range Continue whisking until sugar dissolves

Egg whites
½ cup (110g) caster sugar
45g raw cacao chocolate bar, chopped
2 tsp coconut oil
3 scoops Ben & Jerry’s Moo-phoria!
P.B. Dough
3 scoops Ben & Jerry’s Moo-phoria!
Chocolate Cookie Affair
6 frozen raspberries, crushed
2 tbs chopped pistachios
1. Preheat oven to 100°C. Line
a baking tray with baking paper.
2. Use an electric mixer to whisk egg
whites in a clean, dry bowl until soft
peaks form. Gradually add sugar, 1 tbs at
a time, whisking well after each addition.
and mixture is thick and glossy.
3. Transfer meringue mixture to a piping
bag fitted with a 2cm plain nozzle. Pipe
12 meringues onto the lined tray. Bake
for 30 mins or until dry to touch. Turn
off oven. Leave meringues in oven, with
door ajar, for 1 hour to cool completely.
4. Meanwhile, place chocolate and
coconut oil in a small saucepan. Stir The Ben & Jerry’s Moo-phoria!
over low heat until mixture is smooth. range contains all the chunks and
Set aside to cool slightly. swirls you love with just 150-160
5. Place 1 meringue on a serving plate. calories per serve, and 45 per cent
Top with 1 scoop of ice cream and less fat than regular ice cream.
another meringue. Repeat with the Try all three flavours in the range:
remaining meringues and ice cream. P.B. Dough, Caramel Cookie Fix
Drizzle with chocolate mixture and and Chocolate Cookie Affair.
sprinkle with raspberry and pistachio.

78 coles.com.au

CLS0419p078 78 7/3/19 1:55 pm

 Promotion

Funfetti eggs
Easter baking is easy and fun with Green’s cake mix.
Treat kids and kids at heart to these super-cute truffles.

EASTER EGG TRUFFLES

Makes 28 Prep 40 mins (+ cooling, setting
& 15 mins freezing time) Cooking 50 mins

600g pkt Green’s Vanilla Mud Cake mix

2 Coles Australian Free Range Eggs
¼ cup (60ml) vegetable oil
2 tsp finely grated orange rind
2 tbs orange juice
400g white choc melts
Red, blue, green and yellow
liquid food colouring
Rainbow sprinkles or confetti,
to decorate

1. Preheat oven to 170°C.

Grease a 20cm (base
measurement) round cake pan.
Line the base with baking paper.
2. Prepare the cake mix
using the eggs, oil and ½ cup
(125ml) water following packet
directions. Pour into prepared pan.
Bake for 45 mins or until a skewer
inserted in the centre comes out clean.
Turn onto a wire rack to cool completely.
3. Line a tray with baking paper. Crumble
the cake into a large bowl. Add the icing
mix from the packet with the orange rind
and orange juice. Stir until the mixture
comes together. Roll 1-tbs portions of
mixture into oval shapes. Place on the
lined tray. Freeze for 15 mins.
4. Meanwhile, place the choc melts in
a heatproof bowl over a saucepan of
simmering water (make sure the bowl
doesn’t touch the water). Stir until
melted. Divide into 4 bowls. Use food
colouring to tint the chocolate pale pink,
blue, green and yellow.
5. Dip 1 cake ball in melted pink chocolate,
shaking off excess. Place on lined tray.
Repeat with remaining cake balls and
chocolate, alternating between different With no artificial colours or flavours,
colours. Top with sprinkles or confetti. Green’s Vanilla Mud Cake mix is your
6. Spoon the remaining chocolate into shortcut to an irresistible homemade
4 sealable plastic bags. Cut off 1 corner of cake. Try the other indulgent
each bag. Drizzle truffles with chocolate. varieties in the Green’s range too.
Set aside for 10 mins or until set.

CLS0419p079 79 7/3/19 11:55 am

20293770AA 2019-02-11T15:31:45+11:00
 RIPE & READY

Apples &
pears
THESE JUICY ALL-ROUNDERS ARE
GREAT SNACKS, BUT ADD THEM
TO BAKED TREATS AND SAVOURY
DISHES TO MAKE THE MOST
OF THEIR SWEET FLAVOURS.

#colesmag 81

CLS0419p081 81 7/3/19 2:09 pm

 RIPE & READY

HOW TO STORE
Keep the
scones in
an airtight
container in the
fridge for up to
3 days. Reheat
before serving.

Apple & Blue

Cheese Pull-Apart
Scones (see
recipe p84)

82 coles.com.au

CLS0419p082 82 7/3/19 2:09 pm

 Apple & Goat’s
Cheese Autumn
Salad (see
recipe p88)

#colesmag 83

CLS0419p083 83 7/3/19 2:09 pm

 APPLE & BLUE CHEESE
PULL-APART SCONES
Makes 12 Prep 15 mins Cooking 20 mins
1 chorizo sausage, casing removed,
finely chopped
150g soft blue cheese, chopped
2 tbs finely chopped chives
⅓ cup (35g) shredded mozzarella
4 cups (600g) wholemeal
self-raising flour
2 cups (500ml) buttermilk
1 large Royal Gala apple, halved,
cored, very thinly sliced
Buttermilk, extra, to brush
1. Preheat oven to 200°C.
2. Place chorizo, blue cheese, chive
and half the mozzarella in a medium
bowl and stir until combined. Season.
3. Place flour, buttermilk and remaining
mozzarella in a large bowl. Use a
flat-bladed knife to stir until a soft
dough forms. Turn onto a lightly
floured surface and gently knead until
the dough just comes together. Divide
into 2 equal portions. Roll out each
portion on a lightly floured surface to
a 20cm x 40cm rectangle. Cut each
rectangle in half lengthways.
4. Spread 2 pieces of dough with blue
cheese mixture. Arrange apple over
blue cheese mixture. Top with remaining
pieces of dough, pressing lightly to seal.
Cut each piece of dough into 6 pieces.
5. Spray 12 holes of a ⅓-cup (80ml)
muffin pan with olive oil spray. Place
dough pieces, cut-side up, in the
prepared muffin holes, twisting to fit
(the dough will sit slightly higher than
the pan). Brush with extra buttermilk.
Bake for 20 mins or until golden brown
and cooked through. Serve warm.
PER SCONE
Energy 1206kJ/289 Cals (14%) Protein 12g (24%)
Fat 8g (11%) Sat Fat 4g (17%) Sodium 586mg (29%)
Carb 40g (13%) Sugar 4g (4%) Dietary Fibre 2g (7%)
SERVE WITH butter and oregano leaves
QUICK FIX
Save time with
Coles Cheese &
Chive Scone Mix
400g – it’s packed
with flavour.
84 coles.com.au
CLS0419p084 84
PORK PASTIES WITH
QUICK PEAR RELISH
Makes 4 Prep 20 mins (+ 5 mins
cooling time) Cooking 1 hour
1 (about 300g) potato, peeled,
cut into 2cm pieces
1 tbs olive oil
500g pkt Coles Finest Italian Style
Pork Sausages, casings removed
2 tbs Dijon mustard
¼ cup chopped flat-leaf parsley
4 sheets frozen shortcut pastry,
just thawed
1 Coles Australian Free Range Egg,
lightly whisked WATCH
1 tsp caraway seeds Apple and
1 tsp fennel seeds pear both
Quick pear relish star in this
1 tbs olive oil tasty roast
5 (about 1kg) William Bartlett pears, chicken winner. Get the recipe
peeled, cored, cut into 3cm pieces at coles.com.au/chickenstuffing.
2 garlic cloves, crushed
1 shallot, thinly sliced
¾ cup (185ml) apple cider vinegar
½ cup (110g) brown sugar
2 tsp caraway seeds
1 tsp fennel seeds
1. To make the quick pear relish, heat
the oil in a large non-stick frying pan
over medium-high heat. Add the pear,
garlic and shallot and cook, stirring
occasionally, for 4 mins or until the
pear is just tender.
2. Add the vinegar, sugar, caraway
seeds and fennel seeds to the pan and
bring to a simmer. Cook, stirring, for
10-12 mins or until the pear is tender.
Use a fork to crush half the pear in the 6. Using
pan. Stir until combined. Season. a plate as a
3. Preheat oven to 200°C. Line guide, cut four
Recipes & food preparation Jessica Brook & Sarah Hobbs
2 baking trays with baking paper. 20cm discs from the pastry. Place
4. Place the potato in a medium one-quarter of the pork mixture in the
saucepan of cold water. Bring to the centre of each pastry disc. Bring pastry
boil over high heat. Cook for 8 mins edges together to form semi-circles,
or until tender. Drain. pinching the edges to seal. Use your
5. Heat the oil in a large frying pan fingers to pinch and indent the sealed
over medium-high heat. Add the edges. Place pasties on the lined trays.
sausage and cook, stirring with a Brush with egg. Sprinkle with the
wooden spoon to break up into large caraway seeds and fennel seeds. Bake
lumps, for 5 mins or until browned. for 25-30 mins or until golden. Serve
Add the potato, mustard, ½ cup of the with the remaining pear relish.
pear relish and 2 tbs water to the pan. PER PASTIE WITH RELISH
Cook, stirring, for 1 min or until well Energy 3527kJ/844 Cals (41%) Protein 28g (56%)
Fat 71g (101%) Sat Fat 27g (113%) Sodium 1709mg (85%)
combined. Stir in the parsley. Season. Carb 120g (39%) Sugar 60g (67%) Dietary Fibre 13g (43%)
Set aside for 5 mins to cool. SERVE WITH flat-leaf parsley leaves
7/3/19 2:09 pm
 RIPE & READY

Pork Pasties with

Quick Pear Relish
Photography Rob Palmer & Ben Dearnley Styling Emma Knowles
Recipes & food preparation Jessica Brook & Sarah Hobbs

RELISH THE TASTE

The sweet and spiced
relish is great for
dressing up other
meals too – try it
with chargrilled pork
sausages and mash.

CLS0419p085 85 7/3/19 2:09 pm

20371739AA 2019-02-27T17:02:15+11:00

Bring a large saucepan of water to the boil. Drain the penne and add to the sauce with a
5 MINS 15 MINS 4 EASY
little of the pasta water and an extra spoonful
Add the penne and cook until “al dente”.
of Bertolli Classic.
Tip: use lightly salted water to cook pasta in.
Mix together and serve.
400g penne Meanwhile heat the Bertolli Classic in a pan.
Add garlic and stir fry on medium heat for a
50g Bertolli Classic Olive Oil Spread + extra spoonful
minute.
3 garlic cloves
Add the tomatoes and some salt and
600g sweet, ripe cherry tomatoes, cut into quarters
pepper, stirring slowly.
handful of parsley leaves
Lower the heat and allow to simmer for a
salt and pepper couple of minutes.
Stir in the parsley leaves.
 RIPE & READY

Baklava Pears with

Saffron Custard
(recipe over page)

#colesmag 87

CLS0419p087 87 7/3/19 2:09 pm

 RIPE & READY

APPLE & GOAT’S CHEESE
AUTUMN SALAD
Serves 4 as a light meal Prep 10 mins
1 cup watercress sprigs
60g pkt Coles Australian Baby Rocket
½ bunch purple kale, stems trimmed,
leaves coarsely torn
½ cup mint sprigs
2 red apples, cored, thinly sliced
1 tbs pepitas (pumpkin seeds)
½ cup (80g) pomegranate seeds
150g marinated goat’s cheese,
crumbled
Honey mustard dressing
¼ cup (60ml) avocado or olive oil
2 tbs white wine vinegar
1 tbs honey
2 tsp Dijon mustard
1. Arrange watercress, rocket, kale, mint
and apple on a serving platter. Top with
pepitas, pomegranate and goat’s cheese.
2. To make the honey mustard dressing,
place the oil, vinegar, honey and
mustard in a screw-top jar and shake
until well combined. Season. Drizzle
over the salad and serve immediately.
PER SERVE
Energy 1488kJ/356 Cals (17%) Protein 10g (20%)
Fat 24g (34%) Sat Fat 8g (33%) Sodium 561mg (28%)
Carb 22g (7%) Sugar 21g (23%) Dietary Fibre 6g (20%)
BAKLAVA PEARS WITH
SAFFRON CUSTARD
Serves 4 Prep 15 mins
(+ cooling time) Cooking 55 mins
6 (about 600g) small firm pears
(such as Corella or Beurre Bosc),
halved lengthways
½ cup (110g) caster sugar
2 cinnamon sticks or quills
600ml vanilla custard
Small pinch of saffron threads
Baklava crumble
½ cup (70g) pistachios, chopped
¼ cup (20g) shredded coconut
¼ cup (25g) walnuts, chopped
2 tbs sunflower seeds, chopped
1 tbs sesame seeds
1 tsp finely grated orange rind
¼ cup (60ml) honey
40g butter, melted
1. Use a melon baller or teaspoon
to remove the core from each pear
half and discard.
2. Place the sugar, cinnamon and
2 cups (500ml) water in a large
saucepan over medium heat.
Cook, stirring, for 2 mins or until
sugar dissolves. Bring to the
boil. Add the pear and reduce
heat to medium-low. Simmer
for 10-12 mins or until pear
3. Preheat oven to 180°C. To make
the baklava crumble, combine the
pistachio, coconut, walnut, sunflower
seed, sesame seeds and orange rind
in a medium bowl. Add the honey and
butter and stir to combine.
4. Pour the custard into an 8-cup
(2L) ovenproof dish. Sprinkle with
the saffron.
5. Arrange the pear halves, cut-side
up, over the custard in the dish. Spoon
the crumble mixture evenly over the
pear halves.
6. Cover the dish with foil and bake for
20 mins. Uncover and bake for a further
15-20 mins or until topping is golden
brown. Cool slightly before serving.
PER SERVE
Energy 2933kJ/702 Cals (34%) Protein 12g (24%)
Fat 32g (46%) Sat Fat 13g (54%) Sodium 175mg (9%)
Carb 87g (28%) Sugar 81g (90%) Dietary Fibre 7g (23%)

WATCH is just tender. Use a slotted

spoon to transfer pear to
Slice and a plate. Discard syrup.
stack apples
for a pretty
frangipane
tart. See how to make it at
coles.com.au/perfectappletart.

88 coles.com.au

CLS0419p088 88 7/3/19 2:10 pm

20371570AA 2019-02-26T10:48:10+11:00
 Page tag

Fast & fresh PASS THE MIDWEEK DINNER

TEST WITH FLYING COLOURS
THANKS TO THESE SPEEDY,
DELICIOUS FAMILY MEALS.

BAKED CHICKEN WITH

SAGE & PROSCIUTTO
Serves 4 Prep & cooking 30 mins

4 Coles RSPCA Approved Australian

Chicken Breast Fillets
12 sage leaves
8 slices prosciutto
2 tsp olive oil
1 red onion, cut into wedges
1 garlic clove, thinly sliced
400g can cherry tomatoes
½ cup (125ml) chicken stock
½ cup (60g) pitted Sicilian olives
¼ cup rosemary sprigs

1. Preheat oven to 200°C. Place 1 piece

of chicken on a clean work surface.
Place 3 sage leaves on top of the
chicken. Wrap with 2 prosciutto slices.
Repeat with the remaining chicken,
sage leaves and prosciutto slices.
2. Heat the oil in a large frying pan
over medium-high heat. Add the
chicken and cook for 2 mins each side
or until golden brown. Transfer to
a large baking dish.
3. Add the onion and garlic to the pan
and cook, stirring, for 2 mins or until
light golden. Add tomatoes and stock
and bring to a simmer. Remove from
heat. Spoon the tomato mixture around
the chicken in the dish. Top with the
olives and rosemary. Season.
4. Bake for 15 mins or until the chicken
QUICK FIX is cooked through and the sauce
thickens slightly.
Try Coles PER SERVE
RSPCA Energy 1806kJ/432 Cals (21%) Protein 68g (136%)
Fat 15g (21%) Sat Fat 4g (17%) Sodium 1170mg (59%)
Approved Carb 5g (2%) Sugar 5g (6%) Dietary Fibre 3g (10%)
Chicken Breast SERVE WITH mixed salad leaves,
Boneless Kiev Tomato & Mozzarella rosemary sprigs and Coles Finest
700g with salad for dinner. by Laurent Rye Sourdough Vienna*

90 coles.com.au

CLS0419p090 90 7/3/19 11:51 am


Recipes Sarah Hobbs Photography Ben Dearnley Styling Berni Smithies Food preparation Theressa Klein *Selected stores only.
SPICY PORK NOODLE BOWL
500g Coles Australian Pork Mince
1 tbs finely grated ginger
¼ cup (60ml) black bean sauce
or chilli bean sauce
1 tbs sweet chilli sauce
2 spring onions, thinly sliced
½ cup coarsely chopped coriander
200g vermicelli rice noodles
2 carrots, peeled, cut into
long matchsticks
2 Lebanese cucumbers, cut into
long matchsticks
½ cup coriander sprigs
CLS0419p091 91
Serves 4 Prep & cooking 20 mins
½ cup (70g) roasted peanuts,
coarsely chopped
1. Heat a large frying pan over high
heat. Add the mince and cook, stirring
with a wooden spoon to break up any
lumps, for 5 mins or until the mince
changes colour and is cooked through.
Add the ginger, black bean sauce or
chilli bean sauce and sweet chilli sauce.
Cook, stirring, for 2-3 mins or until
heated through. Remove from heat. Stir
in spring onion and chopped coriander.
Easy Weeknights
2. Meanwhile, place the noodles in
a large heatproof bowl. Pour over
enough boiling water to cover. Set
aside for 2 mins or until tender.
Refresh under cold water. Drain well.
3. Divide the noodles among serving
bowls. Top with the mince mixture,
carrot and cucumber. Sprinkle with
the coriander sprigs and peanut.
PER SERVE
Energy 2331kJ/558 Cals (27%) Protein 34g (68%)
Fat 23g (33%) Sat Fat 7g (29%) Sodium 867mg (43%)
Carb 51g (16%) Sugar 12g (13%) Dietary Fibre 7g (23%)
SERVE WITH lime halves and spring onion curls
#colesmag 91
7/3/19 11:51 am
20371550AA 2019-03-06T12:06:06+07:00

DELICIOUSLY REFRESHING
ONLY 98 CALORIES*

ROM RE
EF
AL
D
MA

ES
LIP

AV

TO
N T E A LE
 Easy Weeknights

MISO SALMON WITH

BROCCOLI RICE
Serves 4 Prep & cooking 30 mins

2 bunches Dutch carrots*,

peeled, ends trimmed
400g frozen edamame
or broad beans
1 tbs honey RICE RETHINK
1½ tbs miso paste Swap the broccoli
4 Coles Australian Skin-On for cauliflower, or try
Salmon Portions ready-to-cook Coles
1 large head broccoli, stem and Australian Broccoli &
florets coarsely chopped Cauliflower Rice from
2 tsp sesame oil the fresh produce
2 tsp finely grated ginger department.
½ cup (150g) whole-egg mayonnaise
1 tsp wasabi paste

1. Preheat grill on medium-high. Line

a baking tray with foil.
2. Cook the carrots in a large saucepan
of boiling water for 10 mins, adding
the edamame or broad beans in the
last 2 mins of cooking. Drain. Peel
the edamame or broad beans.
3. Meanwhile, combine the
honey and 1 tbs miso in a large
bowl. Add the salmon and turn
to coat. Place the salmon,
skin-side down, on the lined
tray. Cook under the grill for
*Selected stores only. If unavailable, use 200g baby carrots, peeled, halved lengthways.

5 mins or until salmon is

caramelised and cooked to
your liking. Set aside for
5 mins to rest.
4. Process the broccoli in
a food processor until finely
chopped. Heat the oil in a
large frying pan over medium
heat. Add the broccoli and
ginger and cook, stirring, for
2-3 mins or until heated through.
5. Combine the mayonnaise,
wasabi and remaining miso in a
small bowl. Add a little hot water and
stir until smooth and well combined.
6. Divide the broccoli mixture among
serving plates. Top with the edamame or
broad beans, carrots and salmon. Drizzle
with the mayonnaise mixture.
PER SERVE
Energy 3139kJ/751 Cals (36%) Protein 43g (86%)
Fat 53g (76%) Sat Fat 9g (38%) Sodium 662mg (33%)
Carb 22g (7%) Sugar 16g (18%) Dietary Fibre 11g (37%)
SERVE WITH spring onion curls

#colesmag 93

CLS0419p093 93 7/3/19 11:51 am

20282718AA 2019-02-27T11:03:03+11:00

NEW LOOK
COMING SOON

AUSTRALIAN OWNED.
AUSTRALIAN MADE.

Delicious Aussie Milk from our

farms to your home.

Find us in the long life milk aisle.

australiasownfoods.com.au

Not all products available in all stores


SESAME TOFU WITH SOBA NOODLES & CORIANDER PESTO
Serves 4 Prep & cooking 30 mins
200g frozen edamame or broad beans
270g soba noodles
1 bunch baby broccoli,
halved lengthways
1 bunch asparagus, woody ends
trimmed, halved lengthways
1 bunch baby choy sum, ends trimmed
1 tbs sesame seeds
½ tsp dried chilli flakes (optional)
300g firm tofu, thinly sliced
1 tbs peanut oil
Coriander pesto
½ cup coriander leaves
½ cup mint leaves
¼ cup (40g) roasted salted cashews
1 tbs lime juice
⅓ cup (80ml) peanut oil
CLS0419p095 95
1. To make the coriander pesto, place
the coriander, mint, cashews and lime
juice in a food processor. Process until
finely chopped. With the motor
running, add the oil in a thin, steady
stream until well combined. Season.
2. Cook the edamame or broad beans
in a large saucepan of boiling water
for 2 mins or until heated through.
3. Use a slotted spoon to transfer the
edamame or broad beans to a bowl of
cold water. Drain. Peel. Place in a bowl.
4. Meanwhile, add noodles to the water
in the pan and cook for 2 mins or until
almost tender. Add the baby broccoli
and asparagus to the pan and cook for
1 min or until bright green. Remove from
Easy Weeknights
heat. Stir in the choy sum. Refresh under
cold water and drain well. Add to the
edamame or broad beans in the bowl.
5. Combine the sesame seeds and
chilli flakes, if using, on a plate. Add
the tofu and turn to coat. Heat the oil
in a large frying pan over medium heat.
Cook the tofu for 2 mins each side or
until golden.
6. Add half the pesto to the noodle
mixture and toss to combine. Divide
among serving bowls. Drizzle with
the remaining pesto. Top with tofu.
PER SERVE
Energy 2857kJ/683 Cals (33%) Protein 25g (50%)
Fat 37g (53%) Sat Fat 6g (25%) Sodium 692mg (35%)
Carb 56g (18%) Sugar 5g (6%) Dietary Fibre 14g (47%)
SERVE WITH coriander leaves and mint sprigs
#colesmag 95
7/3/19 11:51 am
 Easy
Page Weeknights
tag

LAMB & EGGPLANT

PASTRY PIZZAS
Serves 4 Prep & cooking 30 mins

2 sheets frozen puff pastry,

just thawed
2 (about 200g each) Coles Australian
Lamb Backstraps
3 tsp Moroccan seasoning
1 tbs olive oil
1 large eggplant, thinly sliced
crossways
2 zucchini, peeled into ribbons
½ cup (140g) Greek-style yoghurt
2 tbs lemon juice
200g Coles Hommus Dip
½ cup (80g) pomegranate seeds

1. Preheat oven to 200°C. Line a

baking tray with baking paper. Cut
each pastry sheet in half crossways.
Use a small sharp knife to score a 1cm
border around the edge of each pastry
rectangle (don’t cut all the way through).
Use a fork to prick the pastry all over
inside the border. Place on the lined
tray. Bake for 20 mins or until the
pastry is golden brown and puffed.
2. Meanwhile, combine the lamb,
Moroccan seasoning and half the oil
in a large bowl. Heat a barbecue grill
or chargrill on medium-high. Cook the
lamb for 3 mins each side for medium
or until cooked to your liking. Transfer
to a plate and cover with foil. Set aside
for 5 mins to rest. Thinly slice the lamb.
3. Brush the eggplant and zucchini
with remaining oil. Cook the eggplant
on the grill for 2 mins each side or until
lightly charred and tender. Transfer to
a plate. Cook the zucchini on the grill
for 1 min each side or until just tender.
Transfer to the plate with the eggplant.
4. Combine the yoghurt and lemon
juice in a small bowl. Season.
5. Place the pastry rectangles on
QUICK FIX serving plates. Spread the bases
with the dip. Top with the eggplant,
With a stone-baked zucchini, lamb and pomegranate seeds.
base and grilled Drizzle with the yoghurt mixture.
veg topping, Coles PER SERVE
Energy 2968kJ/710 Cals (34%) Protein 41g (82%)
Pumpkin & Fetta Fat 36g (51%) Sat Fat 11g (46%) Sodium 881mg (44%)
Pizza 470g is a Carb 48g (15%) Sugar 14g (16%) Dietary Fibre 12g (40%)
quick dinner winner. SERVE WITH lemon zest, mint leaves
and lemon wedges

96 coles.com.au

CLS0419p096 96 7/3/19 11:52 am

20215014AA 2019-02-28T17:32:39+11:00

Try our tenders range.

You'll find them
in the freezer
(if you're quick).
New improved recipe. No artificial colours or flavours.
No added preservatives.

Not all products are available in all stores

20437050AA 2019-02-22T11:28:34+11:00
 Free & easy
Promotion

Sandwiches are back on the menu thanks to

Genius Soft White Farmhouse Gluten Free bread.
It’s soft and light, with no soy, dairy or gluten.

GET AHEAD
*2 slices of Genius Soft White Farmhouse Gluten Free bread contain 25% of the RDI of dietary fibre for adults.

Cook the zucchini

and pumpkin up to
1 day ahead. Store
in separate airtight
containers in
the fridge.

GLUTEN-FREE HAM & BBQ VEGGIE SANDWICH

Makes 2 Prep 15 mins (+ cooling time) Cooking 15 mins

1 zucchini, thinly sliced lengthways
260g Kent pumpkin, seeded,
thinly sliced
6 slices Genius Soft White Farmhouse
Gluten Free bread, chargrilled
2 tbs gluten-free hommus dip
30g baby spinach leaves
100g chargrilled or roasted capsicum,
drained on paper towel
160g gluten-free shaved ham
1 large tomato, sliced
½ small red onion, thinly sliced
1. Heat a greased barbecue grill or
chargrill on medium-high. Spray the
zucchini and pumpkin with olive oil
spray. Season. Cook the zucchini for
1-2 mins each side or until softened
and lightly browned. Transfer to a plate.
2. Cook the pumpkin for 3-4 mins
each side or until softened and light Genius Soft White
golden. Add to the plate with the Farmhouse Gluten Free
zucchini. Set aside to cool. bread is FODMAP
3. Spread 2 bread slices with hommus. friendly, with no gluten,
Top each with spinach, capsicum, soy, dairy or artificial
pumpkin, zucchini and 1 slice of the preservatives. Plus,
remaining bread, gently pressing down. it’s an excellent source
Top with the ham, tomato and onion. of dietary fibre* for
Season. Top with the remaining bread, digestive wellness.
pressing down gently.

#colesmag 99

CLS0419p099 99 7/3/19 2:03 pm

20408799AA 2019-02-19T13:56:23+11:00

PERFECT
FOR
SMALL BUT MIGHTY! MUM

COMBINING ITALIAN TRADITION AND INNOVATION

FOR A CAFÉ QUALITY COFFEE, EVERY TIME.

THE ITALIAN COFFEE SHOP AT HOME Not available in all stores.

 promotion

Star salad
Bring a taste of the Mediterranean to your table with this
flavour-packed salad, made using King Oscar Pulled Mackerel.

MEDITERRANEAN-STYLE
MACKEREL PASTA SALAD
Serves 4 as a light meal Prep 10 mins Cooking 10 mins

250g dried risoni pasta 1. Cook risoni in a large saucepan

¼ cup (60ml) olive oil
3 Lebanese eggplants, thinly sliced
½ cup basil leaves
1 tbs finely grated lemon rind
¼ cup (60ml) lemon juice
1 garlic clove, crushed
3 x 95g cans King Oscar Pulled
Mackerel in Olive Oil, drained
4 spring onions, thinly sliced
2 tbs capers, coarsely chopped
¾ cup (90g) pitted Sicilian olives,
coarsely chopped
½ cup (75g) drained sun-dried
tomatoes, thinly sliced
¼ cup mint leaves
Lemon zest, to serve
of boiling water following packet
directions or until just tender. Refresh
under cold water. Drain.
2. Meanwhile, heat 1 tbs oil in a
medium frying pan over medium-high
heat. Cook the eggplant, turning, for With twice the omega-3 of canned
5-6 mins or until golden and tender. tuna, King Oscar Pulled Mackerel
Transfer to a plate. in Olive Oil has a mild, versatile
3. Finely chop 2 tbs basil leaves. Place in flavour. It’s great in salads and
a large bowl. Whisk in lemon rind, lemon pasta, on toast or straight from
juice, garlic and remaining oil. Season. the can. Also available in chilli oil.
4. Add the mackerel, risoni, eggplant,
spring onion, caper, olive, tomato, mint
and remaining basil to the dressing in
the bowl. Season. Gently toss to
combine. Sprinkle with lemon zest.

CLS0419p101 101 7/3/19 2:18 pm

20003164AA 2019-03-07T12:16:55+07:00

AUSTRALIAN
EXTRA VIRGIN
OLIVE OIL
 Trolley Dash

5-ingredient

DINNERS
ENJOY DELICIOUS AND
FUSS-FREE MIDWEEK
MEALS THANKS TO
THESE LESS-IS-MORE
DINNER RECIPES.

WHAT
YOU
NEED

POTATOES

LEEK

DILL

SALMON

Salmon & Leek

Frittata (see
recipe p106)
EGGS

#colesmag 103

CLS0419p103 103 7/3/19 12:13 pm

 Trolley Dash

Styling Bhavani Konings Food preparation Mandy Sinclair

Chicken
Recipes Sarah Hobbs Photography Cath Muscat

Drumsticks
with Pasta Salad
(see recipe p106)

WHAT
YOU
NEED CHICKEN
DRUMSTICKS FARFALLE
CHARGRILLED
VEGETABLES ROCKET OLIVES

104 coles.com.au

CLS0419p104 104 7/3/19 12:14 pm

 Trolley Dash

LIKE LESS HEAT?

For a milder flavour,
use red curry paste
instead of green.

Pumpkin Green
Curry with
Coconut Rice
(recipe over page)

WHAT
YOU
NEED CURRY PASTE COCONUT CREAM

PUMPKIN BABY BROCCOLI COCONUT RICE

#colesmag 105

CLS0419p105 105 7/3/19 12:14 pm

 Trolley Dash
SALMON & LEEK FRITTATA
Serves 4 Prep 5 mins (+ 5 mins
standing time) Cooking 20 mins
2 Red Royale or Royal Blue potatoes,
thinly sliced
1 leek, pale section only, thickly sliced
⅓ cup dill sprigs
185g Coles Tasmanian Hot Smoked
Salmon Pepper Fillets, coarsely flaked
8 Coles Australian Free Range Eggs,
lightly whisked
1. Preheat grill on medium. Spray
a 20cm (base measurement) ovenproof
non-stick frying pan with olive oil spray.
Place over medium heat. Add half the
potato. Cook for 1 min each side or until
light golden and tender. Transfer to
a plate. Repeat with remaining potato.
2. Add the leek to the pan and cook,
stirring, for 5 mins or until leek softens.
Transfer to a medium bowl.
3. Coarsely chop half the dill sprigs.
Spray the pan with olive oil spray.
Arrange the potato, leek and salmon
over the base of the pan. Whisk the
egg and chopped dill in a jug. Season.
Pour the egg mixture over the salmon
mixture in the pan. Place pan over
medium-low heat and cook for 5 mins
or until egg mixture is almost set.
Cook under grill for 5 mins or until
golden and cooked through.
4. Set the frittata aside in the pan for
2 mins. Cut into wedges. Sprinkle with
the remaining dill to serve.
PER SERVE
Energy 1292kJ/309 Cals (15%) Protein 28g (56%)
Fat 13g (19%) Sat Fat 3g (13%) Sodium 680mg (34%)
Carb 17g (5%) Sugar 4g (4%) Dietary Fibre 4g (13%)
| Good source protein & fibre | Low sat fat | 1 veg serve
106 coles.com.au
CLS0419p106 106
CHICKEN DRUMSTICKS
WITH PASTA SALAD
Serves 4 Prep 10 mins
Cooking 40 mins
1.4kg Coles RSPCA Approved
Australian Chicken Drumsticks
with Tuscan Style Herbs & Garlic*
375g farfalle pasta
2 x 280g jars Coles Chargrilled
Vegetables
120g pkt Coles Australian Baby Rocket
½ cup (75g) pitted kalamata olives
1. Cook the chicken following
packet directions.
2. Meanwhile, cook the pasta in
a large saucepan of boiling water
following packet directions or until
al dente. Refresh under cold water.
Drain well. Transfer to a large bowl.
3. Drain the vegetables, reserving
¼ cup (60ml) of the oil. Thinly slice
the vegetables. Add to the pasta
in the bowl with the rocket, olives
and the reserved oil. Season. Toss
to combine. Serve with the chicken.
PER SERVE
Energy 4447kJ/1064 Cals (51%) Protein 64g (128%)
Fat 35g (50%) Sat Fat 9g (38%) Sodium 1660mg (83%)
Carb 75g (24%) Sugar 3g (3%) Dietary Fibre 9g (30%)
WATCH
Try another
Italian-style
chicken
dinner, ready
in 15 minutes. Watch the video at
coles.com.au/quicklemonchicken.
PUMPKIN GREEN CURRY
WITH COCONUT RICE
Serves 4 Prep 5 mins Cooking 20 mins
RSPCA Approved Australian Chicken Portions with Herb Sprinkle.
¼ cup (75g) green curry paste
*Selected stores only. If unavailable, use a 1.4kg pkt Coles
400ml can coconut cream
800g butternut pumpkin, seeded,
peeled, cut into 3cm pieces
2 bunches baby broccoli, ends trimmed
250g pkt microwavable coconut rice
1. Heat a large saucepan over medium
heat. Add the curry paste and cook,
stirring, for 1 min or until fragrant. Add
the coconut cream and pumpkin and
stir to combine. Bring to the boil.
Reduce heat to medium-low. Cover
and cook for 15 mins or until the
pumpkin is tender.
2. Add the baby broccoli and cook
for 2 mins or until the baby broccoli
is bright green and tender.
3. Heat the coconut rice following
packet directions.
4. Serve curry with the coconut rice.
PER SERVE
Energy 1715kJ/410 Cals (20%) Protein 10g (20%)
Fat 24g (34%) Sat Fat 18g (75%) Sodium 368mg
(18%) Carb 36g (12%) Sugar 14g (16%)
Dietary Fibre 6g (20%)
SERVE WITH lime wedges
7/3/19 12:15 pm
20174919AA 2019-02-22T12:31:01+11:00

NEW
NEW
W
20371541AA 2019-03-06T05:51:17+07:00

Snack-size shots of the

world’s fINest pEAnut buTTer

proteIN
natural !
POCKET FUEL
for
swiMMers Bikers

workers AND
Hikers gymers Lunchers

Slugs available in selected stores, jars available nationally.

 Promotion

Bright side Tick all the boxes with this delicious

dish, starring Tilda Basmati Rice.

ROAST CAULIFLOWER
& LEMON RICE
Serves 6 as a side Prep 10 mins
(+ 5 mins cooling time)
Cooking 20 mins

500g cauliflower florets

1½ tbs olive oil
½ tsp sweet paprika
1 tsp ground cumin
½ cup (140g) Greek-style yoghurt
2 tbs tahini
2½ tbs lemon juice
1 small garlic clove, crushed
2 x 250g pkts Tilda Pure
Steamed Basmati Rice
¼ cup (40g) pine nuts,
toasted
⅓ cup mint leaves
⅓ cup flat-leaf parsley leaves
Extra virgin olive oil, to serve

1. Preheat oven to 200°C.

Line a large baking tray with
baking paper.
2. Combine cauliflower, 1 tbs
olive oil, paprika and cumin in
a large bowl. Spread over lined
tray. Roast for 20 mins or until
tender and golden.
3. Meanwhile, combine the
yoghurt, tahini, 2 tbs lemon juice,
garlic and 2 tbs water in a medium
bowl. Season.
4. Heat the rice following packet
directions. Transfer to a large
heatproof bowl. Drizzle with the
remaining olive oil and lemon juice.
Set aside for 5 mins to cool slightly.
Stir in the pine nuts, mint, parsley and
cauliflower. Season.
5. Spread yoghurt mixture over a large
platter. Top with cauliflower mixture.
Drizzle with extra virgin olive oil.
You’ll never be caught short at mealtimes with
Tilda Pure Steamed Basmati Rice on hand.
It’s light, fluffy and ready in just 2 minutes,
perfect for serving with curries, casseroles
and stir-fries or as the base for rice salad.

CLS0419p109 109 7/3/19 2:21 pm

20371510AA 2019-02-28T17:54:28+11:00

Not all products are available in all stores.

 Top slice
Promotion

Blitz the weeknight dinner

dilemma with this cheesy veggie
slice, made using delicious
Devondale Colby Cheese.

CHEESY BACON &

VEGGIE RICE SLICE
Serves 6 Prep 10 mins (+ cooling &
5 mins standing time) Cooking 40 mins

1 tbs olive oil

1 small brown onion, chopped
4 short-cut bacon rashers, chopped
2 garlic cloves, crushed
250g pkt microwavable long-grain rice
200g sweet potato, peeled,
coarsely grated
1 head broccoli, cut into florets, chopped
1 cup (120g) frozen peas
1¼ cups (150g) grated Devondale
Colby Cheese
5 Coles Australian Free Range Eggs,
lightly whisked
Ground paprika, to serve (optional)
Green salad, to serve
Tomato chutney, to serve

1. Preheat oven to 190°C.

Line a 16cm x 26cm (base
measurement) slice pan with
baking paper, allowing the 2 long
sides to overhang.
2. Heat the oil in a frying pan over
medium heat. Cook the onion and
bacon, stirring occasionally, for 5 mins
or until light golden. Add garlic and cook,
stirring, for 30 secs. Transfer to a large
bowl. Set aside to cool slightly.
3. Heat the rice following packet
directions. Add to the bacon mixture in
the bowl with the sweet potato, broccoli,
peas and 1 cup (120g) cheese. Stir until
combined. Fold in the egg. Season.
4. Spoon the mixture into the prepared You can count on
pan, pressing down firmly. Smooth the Devondale Colby
surface. Sprinkle with remaining cheese. Cheese to please
Lightly sprinkle with paprika, if desired. the whole family
5. Bake for 30 mins or until set and with its mild
golden brown. Set aside in the pan for and creamy
5 mins to cool slightly. Cut into pieces. taste. It’s great
Serve with salad and chutney. for melting too.

CLS0419p111 111 7/3/19 11:45 am

20371732AA 2019-02-25T11:42:46+11:00
 SOUPS
Autumn soups

from around the world

SUPERCHARGE YOUR SOUP GAME WITH HERBS,
SPICES AND LOADS OF EXOTIC FLAVOURS.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh

Creamy Spiced
Pumpkin Soup
with Red Lentils
(see recipe p116)

#colesmag 113

CLS0419p113 113 7/3/19 12:10 pm

 Autumn soups
SLOW COOKER MOROCCAN-STYLE LAMB & LENTIL SOUP
Serves 4 Prep 15 mins Cooking 4¼ hours
1 tbs olive oil
2 Coles Australian Lamb Shanks
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 fennel, trimmed reserving fronds,
finely chopped
2 celery sticks, finely chopped
1 zucchini, finely chopped
1 tbs Moroccan seasoning
400g can cherry tomatoes
6 cups (1.5L) chicken stock
½ cup (100g) French-style lentils
½ cup (100g) pearl barley
¼ bunch kale, leaves finely shredded
⅓ cup (95g) Greek-style yoghurt
Pistachio gremolata
¼ cup mint leaves
1 tbs lemon zest
2 tbs coarsely chopped
pistachios
114 coles.com.au
CLS0419p114 114
1. Heat half the oil in a frying pan over
medium-high heat. Cook lamb, turning
occasionally, for 8 mins or until browned
all over. Transfer to a slow cooker.
2. Heat the remaining oil in the pan.
Add the onion, carrot, fennel, celery and
zucchini. Cook, stirring, for 5 mins or
until vegetables start to brown. Add the
Moroccan seasoning. Cook, stirring, for
1 min or until aromatic. Spoon mixture
over the lamb in the slow cooker.
3. Add the tomatoes, stock, lentils and
barley to the slow cooker. Cover and
cook for 4 hours on high (or 6 hours on
low) or until lamb is falling off the bone.
4. Transfer lamb to a heatproof bowl.
Coarsely shred meat and discard bones.
Return to slow cooker with kale. Season.
5. To make the pistachio gremolata,
combine the mint, lemon zest and
pistachio in a small bowl.
6. Serve the soup with the yoghurt,
gremolata and reserved fennel fronds.
PER SERVE
Energy 2067kJ/494 Cals (24%) Protein 30g (60%)
Fat 18g (26%) Sat Fat 5g (21%) Sodium 1809mg (90%)
Carb 46g (15%) Sugar 16g (18%) Dietary Fibre 14g (47%)
SERVE WITH chargrilled flatbread
FIND ME…French-style lentils have a nutty
taste and are dried, so must be cooked before
eating. Find them in the stocks and spices section.
FREEZE IT
Cool the soup
completely and
freeze, without
the toppings,
in airtight
containers for
up to 3 months.
7/3/19 12:11 pm
 CHINESE-STYLE LONG
& SHORT SOUP
Serves 4 Prep 10 mins Cooking 25 mins

2 tsp sesame oil

500g frozen prawn dumplings
or pork dumplings
4 cups (1L) reduced-salt chicken stock
2 tbs reduced-salt soy sauce
1 tbs brown sugar
5cm-piece ginger, peeled,
cut into matchsticks
2 garlic cloves, crushed
2 cinnamon sticks or quills
2 whole star anise
2 strips orange rind
1 Coles RSPCA Approved
Australian Chicken
Breast Fillet
90g soba noodles
1 bunch baby buk choy,
quartered lengthways
1 tbs chilli oil or sambal
oelek (optional)
2 spring onions, thinly
sliced diagonally

1. Heat half the sesame oil

in a large saucepan over
high heat. Add the dumplings
and cook for 2 mins or
until golden underneath.
Transfer to a plate.
2. Add stock, soy sauce, sugar,
ginger, garlic, cinnamon, star anise,
orange rind and 2 cups (500ml) water
to pan. Bring to the boil. Reduce heat to
low. Add the chicken. Cook for 15 mins or
until cooked through. Transfer the chicken
to a plate. Thinly slice the chicken.
3. Return dumplings to pan with soba
noodles. Cook for 5 mins or until tender.
Stir in buk choy. Divide among serving
bowls. Drizzle with remaining sesame
oil. Top with chicken, chilli oil or sambal
oelek, if using, and spring onion.
PER SERVE
Energy 2815kJ/673 Cals (32%) Protein 29g (58%)
Fat 30g (43%) Sat Fat 10g (42%) Sodium 1863mg (93%)
Carb 74g (24%) Sugar 48g (53%) Dietary Fibre 5g (17%)

SEAFOOD STARS
Enjoy more tasty seafood – swap
the chicken breast for 300g
peeled and deveined raw prawns.
Simply stir into the soup mixture
in the last 3 mins of cooking.

CLS0419p115 115 7/3/19 12:11 pm

 Autumn soups
CREAMY SPICED PUMPKIN
SOUP WITH RED LENTILS
Serves 4 Prep 15 mins
Cooking 40 mins
1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
800g butternut pumpkin, seeded,
peeled, coarsely chopped
2 carrots, peeled, coarsely chopped
½ cup (100g) red lentils
4 cups (1L) vegetable or chicken stock
½ cup (125ml) thickened cream
Spiced chickpeas
1 tbs olive oil
400g can chickpeas, rinsed, drained
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground paprika
½ tsp ground turmeric
Coriander oil
½ cup coriander leaves
¼ cup (60ml) peanut oil
1. Heat the oil in a large saucepan over
medium heat. Add onion, garlic and
ginger and cook, stirring, for 5 mins or
until onion softens. Add cumin, ground
coriander and turmeric and cook,
stirring, for 30 secs or until aromatic.
2. Add the pumpkin, carrot, lentils
and stock to the pan. Bring to the boil.
Reduce heat to medium-low. Cook,
partially covered, stirring occasionally,
for 30 mins or until the pumpkin and
carrot are tender. Cool slightly.
3. Meanwhile, to make the spiced
chickpeas, heat oil in a frying pan over
high heat. Add the chickpeas, cumin,
coriander, paprika and turmeric. Cook,
stirring, for 2-3 mins or until chickpeas
are golden. Set aside to cool slightly.
4. To make the coriander oil, place
the coriander and oil in a blender and
blend until smooth. Season.
116 coles.com.au
CLS0419p116 116
5. Use a stick blender to blend the or until onion softens. Add the zucchini
pumpkin mixture until smooth. Season. and cook for 2 mins or until tender.
Stir in half the cream. Divide among Add the stock and increase heat to
serving bowls. Drizzle with the high. Bring to the boil. Reduce heat to
coriander oil and remaining cream. medium and cook for 10 mins or until
Sprinkle with the spiced chickpeas. the potato and zucchini are tender.
PER SERVE 2. Meanwhile, to make the green pesto,
Energy 2603kJ/623 Cals (30%) Protein 18g (36%) place basil, rocket, garlic, pine nuts,
Fat 39g (56%) Sat Fat 12g (50%) Sodium 1594mg (80%)
Carb 44g (14%) Sugar 17g (19%) Dietary Fibre 13g (43%) pepitas and parmesan in a food
SERVE WITH coriander leaves processor. Process until finely chopped.
With the motor running, add oil in a thin,
steady stream until combined. Season.
3. Cook the pasta in a small saucepan
QUICK FIX of boiling water for 10 mins or until
al dente. Add ½ cup (60g) peas. Cook
Keep Coles for 1 min. Drain well. Transfer to a bowl
Creamy Pumpkin with 1 tbs of pesto and toss to combine.
Soup 430g on 4. Add the remaining peas to the soup.
hand for when Cook for 5 mins or until heated through.
you need a quick, Stir in the cream. Remove from heat.
warming meal. Set aside to cool slightly. Use a stick
blender to blend until smooth. Add half
the remaining pesto. Stir to combine.
5. Divide the soup among serving
GREEN PESTO bowls. Drizzle with the remaining
VEGETABLE SOUP pesto. Top with the pasta mixture.
Serves 4 Prep 15 mins Cooking 25 mins PER SERVE
Energy 2369kJ/567 Cals (27%) Protein 16g (32%)
Fat 46g (66%) Sat Fat 13g (54%) Sodium 1016mg (51%)
1 tbs olive oil Carb 39g (13%) Sugar 35g (39%) Dietary Fibre 9g (30%)
1 brown onion, finely chopped SERVE WITH shaved parmesan, basil leaves,
1 brushed potato, peeled, toasted pepitas and extra virgin olive oil
finely chopped
2 garlic cloves, crushed
3 zucchini, finely chopped
4 cups (1L) vegetable or chicken stock HEY PESTO
100g farfalle pasta Keep the green pesto recipe on
2 cups (240g) frozen peas hand to pep up other soups too
½ cup (125ml) thickened cream – it’s great on top of minestrone.
Green pesto
½ cup basil leaves
60g pkt Coles Australian Baby Rocket
2 garlic cloves
¼ cup (40g) pine nuts, toasted WATCH
1 tbs pepitas (pumpkin seeds), toasted Need help
⅓ cup (25g) finely grated parmesan making pesto?
⅓ cup (80ml) olive oil See food
editor Sarah
1. Heat the oil in a large saucepan over make traditional basil pesto two
medium heat. Add the onion, potato ways at coles.com.au/basilpesto.
and garlic and cook, stirring, for 5 mins
7/3/19 12:11 pm
 Green Pesto
Vegetable Soup

CLS0419p117 117 7/3/19 12:12 pm

 Autumn soups

THAI CHICKEN &

RAMEN NOODLE SOUP
Serves 4 Prep 10 mins (+ 10 mins cooling time) Cooking 25 mins

¼ cup (75g) yellow or red curry paste
4 cups (1L) chicken stock
400ml can coconut milk
2 Coles RSPCA Approved Australian
Chicken Breast Fillets
180g ramen noodles
125g baby corn,
halved lengthways
1 tbs lime juice
1. Heat a large saucepan over high heat.
Add the curry paste. Cook, stirring,
for 30 secs or until aromatic. Add the
stock and coconut milk and bring to
a simmer. Reduce heat to medium-low.
2. Add the chicken to the pan. Cook,
turning occasionally, for 15 mins or until
chicken is just cooked through. Use
a slotted spoon to transfer the chicken
Divide among serving bowls. Top with
carrot, snow pea and spring onion.
PER SERVE
Energy 1772kJ/424 Cals (20%) Protein 35g (70%)
Fat 19g (27%) Sat Fat 14g (58%) Sodium 1861mg (93%)
Carb 26g (8%) Sugar 10g (11%) Dietary Fibre 6g (20%)
SERVE WITH fried shallots, chopped roasted
peanuts, lime wedges and coriander leaves

1 tbs brown sugar
2 tsp fish sauce
1 carrot, peeled, cut into
long matchsticks
100g snow peas, trimmed,
thinly sliced lengthways
4 spring onions, cut into
long matchsticks
QUICK FIX
to a heatproof bowl. Set aside for
10 mins to cool slightly.
3. Use 2 forks to coarsely shred the Enjoy noodles
chicken. Return to the pan with noodles and zesty flavours
and corn. Bring to a simmer. Cook for in Coles Laksa
5 mins or until noodles and corn are Soup with Konjac
tender. Remove from heat. Add lime Noodles 430g.
juice, sugar and fish sauce. Season.

118 coles.com.au

CLS0419p118 118 7/3/19 12:13 pm

 Exclusive
offer!

Escape to the Gold Coast

$ 599pp
3 NIGHT VALUED AT SAVE UP TO
PACKAGE
FROM
$ 1,477 pp 59%
Package includes: FLY FROM VALUED AT SAVE PRICE
Return economy flights Sydney $1,477 59% $599

3 nights in a Superior Ocean View Room Melbourne $1,462 59% $599

Adelaide $1,565 55% $699

Dinner and tapas one night
Perth $2,106 57% $899
Buffet breakfast daily and much more
Hobart $1,784 50% $899

Book between 01 April – 30 April 2019 Travel between 22 April – 30 November 2019

To customise your travel, visit escapes.flybuystravel.com.au WINNER

Best Online

or call 1300 833 414 to find out more. WINNER 2018

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2018

Valid for new bookings only and payment must be made during the booking process. Travel restrictions & conditions apply, see https://escapes.flybuystravel.com.au/terms-conditions/ or call 1300 833 414 for details. Prices/offers are
correct as at 15/02/2019 and can be withdrawn or amended without notice to you. Seasonal surcharges & blackout dates may apply depending on date of travel. The Price displayed for Escapes are per person, twin share unless stated
otherwise. Payments made by credit card will incur a surcharge. Once confirmed, bookings are non-refundable. Changes to finalised bookings may incur additional charges which are not eligible for flybuys points or BONUS POINTS.
Airfares are subject to the carriers’ flight schedules and conditions. If your booking is cancelled, the booking will not be eligible to collect BONUS POINTS. You must provide your flybuys member number at time of booking to qualify for
BONUS POINTS. The flybuys points you collect when booking your travel with flybuys travel will be credited to your account within 14 days of your travel being completed. BONUS POINTS will be collected on the full value of your purchase
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card in-store to get started. Go to flybuys.com.au to find out more.
20323136AA 2019-02-21T10:23:29+11:00
 PROMOTION

Family fave
Take classic meatballs up
a notch with the sharp flavour
of Perfect Italiano Parmesan.

PORK & PARMESAN

MEATBALLS
Serves 4 Prep 15 mins (+ 5 mins
standing time) Cooking 30 mins

½ cup (35g) panko breadcrumbs

¼ cup (60ml) milk
500g Coles Australian Pork Mince
1 Coles Australian Free Range Egg,
lightly whisked
½ cup (40g) Perfect Italiano Grated
Extra Sharp Parmesan
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbs olive oil
690g jar tomato passata
½ cup (125ml) chicken stock
60g baby spinach leaves
Mashed potato, to serve
Perfect Italiano Grated Extra Sharp
Parmesan, extra, to serve

1. Combine breadcrumbs and milk

in a large bowl. Set aside for 5 mins
or until the milk is absorbed and
the breadcrumbs soften. Add the
mince, egg, parmesan, half the
onion and half the garlic. Season.
Use your hands to mix until
well combined. Gently roll level
tablespoonfuls of mixture into balls
(the mixture will be quite soft).
2. Heat 1 tbs oil in a large deep frying
pan over medium heat. Cook the
meatballs, in 3 batches, turning, for
3 mins or until browned. Transfer to a plate.
3. Heat the remaining oil in the pan. Add
remaining onion and garlic. Cook, stirring,
for 3 mins or until soft. Stir in passata and
stock. Return meatballs to pan. Bring to a
simmer, then reduce heat to medium-low.
Cook, stirring occasionally, for 15 mins or
until the meatballs are cooked through.
4. Add spinach to the pan. Cook for 1 min Well matured for a strong, sharp
or until spinach just wilts. Season. Serve flavour, Perfect Italiano Grated Extra
with mash. Sprinkle with extra parmesan. Sharp Parmesan is an easy way to
give pastas, salads, risotto, veggie
bakes and toasties an instant boost.

CLS0419p121 121 7/3/19 2:10 pm

20365971AA 2019-01-30T09:12:32+11:00
 One-pot pasta

Wonder
POTS
WE’RE CALLING IT: ONE-POT PASTA IS THE EASIEST WAY TO
BEAT THE MIDWEEK RUSH. JUST TOSS THE INGREDIENTS IN
A POT ALL AT ONCE (YOU READ THAT RIGHT!) AND SIMMER
UNTIL DELICIOUS. GET STARTED WITH OUR TASTY IDEAS.

#colesmag 123

CLS0419p123 123 7/3/19 2:19 pm

 ag ic
MSTARTS VEGGIE-LOADED SPIRAL PASTA Serves 4 Prep 5 mins Cooking 25 mins

1. Combine the pasta, onion, garlic,

HERE 500g spiral pasta
1 brown onion, thinly sliced
1 garlic clove, crushed
1 red capsicum, seeded,
thinly sliced
400g Perino tomatoes
2 carrots, peeled, halved lengthways,
thickly sliced
2 zucchini, thinly sliced diagonally
1 tsp dried Italian herbs
4 cups (1L) vegetable stock
120g pkt Coles Australian
Baby Spinach
1 long red chilli, thinly sliced (optional)
capsicum, tomatoes, carrot, zucchini,
dried herbs, stock and 2 cups (500ml)
water in a large heavy-based saucepan.
2. Place over medium heat and bring
to a simmer. Cook, stirring often, for
20 mins or until the pasta is al dente.
3. Add the spinach and chilli, if using,
and stir to combine. Season.
PER SERVE
Energy 2253kJ/539 Cals (26%) Protein 21g (42%)
Fat 3g (4%) Sat Fat 1g (4%) Sodium 1414mg (71%)
Carb 99g (32%) Sugar 12g (13%) Dietary Fibre 13g (43%)
SERVE WITH lemon zest and
flat-leaf parsley leaves

124 coles.com.au

CLS0419p124 124 7/3/19 2:19 pm

 One-pot pasta

ag ic
MSTARTS
HERE
Recipes Emma Braz Photography Cath Muscat Styling Bhavani Konings Food preparation Mandy Sinclair

RED CURRY
SALMON LINGUINE
Serves 6 Prep 5 mins
Cooking 20 mins

500g linguine
4 Coles Australian Skinless
Salmon Portions
1 red capsicum, seeded,
thinly sliced
2 zucchini, thinly sliced diagonally
1 red onion, finely chopped
¼ cup (75g) red curry paste
2 cups (500ml) fish stock
2 cups (500ml) coconut milk

1. Combine the pasta, salmon,

capsicum, zucchini, onion, curry paste,
stock, coconut milk and ½ cup (125ml)
water in a large heavy-based saucepan.
2. Place over medium heat and bring
to a simmer. Cook, stirring often, for
20 mins or until pasta is al dente.
PER SERVE
Energy 2867kJ/686 Cals (33%) Protein 36g (72%)
Fat 30g (43%) Sat Fat 15g (63%) Sodium 822mg (41%)
Carb 66g (21%) Sugar 7g (8%) Dietary Fibre 6g (20%)
SERVE WITH coriander leaves

CLS0419p125 125 7/3/19 2:19 pm

 One-pot pasta

ag ic
MSTARTS CHICKEN, CHORIZO & TOMATO PENNE
Serves 6 Prep 10 mins Cooking 25 mins

HERE 500g penne 1. Combine the pasta, onion, garlic,

1 brown onion, thinly sliced
2 garlic cloves, crushed
400g can diced tomatoes
500g cherry tomatoes
6 Coles RSPCA Approved
Australian Chicken Thigh Fillets,
cut into 3cm pieces
2 chorizo sausages,
thickly sliced
4 cups (1L) chicken stock
1 tbs smoked paprika
120g pkt Coles Australian
Baby Spinach
¼ cup basil leaves
diced tomato, cherry tomatoes,
chicken, chorizo, stock and paprika
in a large heavy-based saucepan.
2. Place over medium heat and bring
to a simmer. Cook, stirring often, for
20 mins or until the pasta is al dente
and chicken is cooked through.
3. Add the spinach and basil to the pan
and cook, stirring, for 1-2 mins or until
the spinach just wilts. Season.
PER SERVE
Energy 2499kJ/598 Cals (29%) Protein 44g (88%)
Fat 16g (23%) Sat Fat 6g (25%) Sodium 942mg (47%)
Carb 64g (21%) Sugar 5g (6%) Dietary Fibre 7g (23%)
SERVE WITH basil leaves and grated parmesan

126 coles.com.au

CLS0419p126 126 7/3/19 2:19 pm

20371529AA 2019-02-27T10:42:42+11:00
20408787AA 2019-02-14T14:44:14+11:00

NEW
NE
EW
W
20400212AA 2019-02-20T13:56:53+11:00

real
CHUNKY? ...OR
SOMETHING
SPICY?

GET A TASTE FOR SOMETHING NEW

AVAILABLE IN THE FREEZER AISLE TODAY!
FOUR’N TWENTY IS A REGISTERED TRADE MARK OF PATTIES FOODS PTY LTD.
 20282747AA 2019-02-14T08:48:09+11:00
210mm

275mm

Nielsen Australia Grocery Value Sales MAT to 06/01/2019

^Based on a laboratory Test for baked-on rice starch versus regular Morning Fresh.
 Promotion

Crunch time
Take salads to the next level with The Happy
Snack Company Roasted Chickpeas. They’re
wholesome, satisfying and deliciously crisp.

QUINOA SALAD WITH

ROASTED CHICKPEAS
Serves 4 Prep 10 mins (+ cooling &
10 mins standing time) Cooking 20 mins

¾ cup (150g) quinoa, rinsed, drained

200g paneer or haloumi,
cut into 5mm-thick slices
⅔ cup (190g) Greek-style yoghurt
1 garlic clove, crushed
2 tbs lemon juice
1 tsp curry powder
½ red onion, thinly sliced
1 zucchini, cut into long matchsticks
350g mixed medley tomatoes,
halved
4 x 25g pkts The Happy Snack
Company Roasted Chickpeas
2 tbs extra virgin olive oil
Basil leaves, to serve

1. Place the quinoa and 1½ cups

(375ml) water in a saucepan over
high heat. Bring to the boil. Cover
and reduce heat to low. Simmer
for 15 mins or until the quinoa is
tender and liquid is absorbed. Set
aside, covered, for 10 mins to steam.
Use a fork to separate the grains.
Set aside to cool completely.
2. Heat a frying pan over medium heat.
Spray the paneer or haloumi with olive
oil spray. Cook, turning, for 2-3 mins
or until golden.
3. Combine the yoghurt, garlic, lemon
juice and curry powder in a small bowl.
4. Divide quinoa, paneer or haloumi, onion,
zucchini, tomato and roasted chickpeas
among serving bowls. Drizzle with oil. Spoon
over yoghurt mixture. Season. Top with basil.

With a Health Star Rating of 5,

The Happy Snack Company Roasted
Chickpeas are a great on-the-go
snack. They’re also an easy topper
for salads and soups, giving flavour,
crunch and a wholesome boost.

CLS0419p131 131 7/3/19 11:55 am

20282724AA 2019-02-22T13:00:37+11:00
Walnut & Almond Layer
Cake with Philadelphia
Meringue Buttercream
CAKE
200g unsalted butter, softened
200g PHILADELPHIA Original
cream cheese, softened
400g caster sugar
2 tsp vanilla paste
400g almond meal
5 eggs
200g walnuts, finely chopped
100g plain flour
½ tsp baking powder
FROSTING
4 egg whites
1 cup caster sugar
300g unsalted butter, cubed,
at room temperature
300g PHILADELPHIA Original
cream cheese, softened
2 tsp vanilla paste
CADBURY caramel eggs to decorate
Walnut halves to decorate
Edible flowers, to decorate
SERVES 8 | PREP 30 MIN | COOK 60 MIN
CAKE
1 Preheat oven to 160C fan forced, prepare and line 2 x 20cm round cake tins.
2 Beat butter, PHILADELPHIA cream cheese, caster sugar and vanilla in an electric stand
mixer until pale and light, about 6-8 minutes.
3 Stir in almond meal, then beat in eggs, one at a time. Fold in walnuts, flour and
baking powder.
4 Divide mixture between cake tins, place in oven and cook for 60 minutes or until the cake
is cooked when tested with a skewer.
5 Remove from oven and set aside for 5 minutes, then turn out onto a cake rack to cool.
6 Place the stand mixer bowl over a pot of gently simmering water. Add egg whites and sugar
and whisk until the sugar is dissolved and the mixture is hot to touch (70ºC on a digital
thermometer). Remove from heat.
7 Beat mixture with the electric mixer with whisk attachment until foamy, then increase speed
and beat until stiff peaks form. Reduce speed to low and stir until mixture is completely
cool.
8 Add butter, cube by cube to the meringue, stirring on low speed. The meringue will look
curdled initially, but will come together into a fluffy frosting.
9 Scrape frosting into a separate bowl and set aside.
10 In the mixer bowl, whisk the cream cheese and vanilla until very light and fluffy, 5 minutes.
11 Add the whipped buttercream to the PHILADELPHIA cream cheese, one spoonful at a time,
on medium low speed. Increase speed and beat until mixture is like stiffly whipped cream.
12 Use the buttercream frosting to sandwich the two cake layers together, then completely
cover the cake with the frosting.
13 Decorate with CADBURY caramel eggs, extra walnuts and flowers.
 Take it
Slow
Slowcooking
cooker

SLOW
IT’S NEVER TOO SOON TO PULL
OUT THE SLOW COOKER. GET
COMFORT COOKING SEASON
OFF TO A DELICIOUS START
WITH OUR EASY RECIPES.

Slow Cooker
Mongolian
Lamb Shanks
(see recipe
p137)

#colesmag 133

CLS0419p133 133 7/3/19 4:56 pm

 E SY DUMPLINGS
O CH E AN
DR
NT
Chilli Pork
I IC with Polenta

IG H Dumplings
T (see recipe
D

p137)

OM
AT
O
ST
EW
FRO
M TH
E SLOW COOK ER.

WATCH
Spice up
your week
with an easy
Malaysian
chicken curry. See how to make it
at coles.com.au/slowchickencurry.

134 coles.com.au

CLS0419p134 134 7/3/19 4:56 pm

 Slow cooking

JUST FREEZE IT
Cool the chicken
mixture completely,
then transfer to
airtight containers
and freeze for up to
3 months. Thaw in
the fridge overnight
before reheating.

Creamy Chicken
with Pumpkin
& Mushrooms
(recipe over page)

CLS0419p135 135 7/3/19 4:56 pm

20442497AA 2019-02-26T16:34:27+11:00

NEW
NE
EW
W

SLOW COOKER
MONGOLIAN
LAMB SHANKS
Serves 4 Prep 15 mins
(+ 10 mins standing time)
Cooking 4 hours 5 mins
4 Coles Australian Lamb Shanks
2 tbs cornflour
1 tbs canola oil
1 brown onion, thinly sliced
2 carrots, peeled, thinly sliced
2 garlic cloves, crushed
1 tbs finely grated ginger
⅓ cup (80ml) soy sauce
½ cup (110g) brown sugar
1 tbs sriracha or chilli sauce (optional)
2 spring onions, thinly sliced
lengthways
Steamed jasmine rice, to serve
Steamed choy sum, to serve
Thinly sliced red chilli (optional),
to serve
Coriander leaves, to serve
Recipes Emma Braz Photography Ben Dearnley Styling Michelle Noerianto Food preparation Theressa Klein *Selected stores only.
1. Place the lamb and cornflour
in a large bowl and toss to combine.
Heat the oil in a large frying pan over
high heat. Cook the lamb, turning
occasionally, for 5 mins or until brown
all over. Transfer to a slow cooker.
2. Add onion, carrot, garlic, ginger, soy
sauce, sugar, sriracha or chilli sauce, if
using, and ½ cup (125ml) water to the
slow cooker. Season. Cover and cook
for 4 hours on high (or 6 hours on low)
or until lamb is falling off the bone.
3. Meanwhile, place the spring onion
in a small bowl of iced water. Set aside
for 10 mins to curl.
4. Divide the rice evenly among serving
bowls. Top with the lamb mixture and
choy sum. Sprinkle with the spring
onion, chilli, if using, and coriander.
PER SERVE WITHOUT RICE, GREENS & TOPPING
Energy 2266kJ/542 Cals (26%) Protein 42g (84%)
Fat 25g (36%) Sat Fat 8g (33%) Sodium 1680mg (84%)
Carb 37g (12%) Sugar 33g (37%) Dietary Fibre 4g (13%)
TRY THESE TOO Take a shortcut to slow-cooked flavour with these fuss-free buys from Coles.
Coles Australian
Pork Ready to Pull
Shoulder Apple
BBQ Sauce 480g
is perfect in tacos
and burgers.
CLS0419p137 137
CHILLI PORK WITH
POLENTA DUMPLINGS
Serves 8 Prep 15 mins
Cooking 3 hours 40 mins
1 tbs olive oil
2kg Coles Australian Pork Shoulder
Roast Boneless
1 brown onion, coarsely chopped
2 garlic cloves, crushed
400g can diced tomatoes
2 tsp smoked paprika
1 red birdseye chilli, thinly sliced
400g can red kidney beans,
rinsed, drained
2 tbs finely chopped flat-leaf parsley
Polenta dumplings
1¼ cups (185g) self-raising flour
½ cup (85g) polenta
1 cup (80g) finely grated parmesan
100g butter, melted
1 cup (250ml) buttermilk
1. Heat oil in a frying pan over medium
heat. Cook pork, turning occasionally,
for 10 mins or until brown all over.
2. Combine the onion, garlic, tomato,
paprika and chilli in a slow cooker.
Season. Add pork, rind-side up. Cover
and cook for 3 hours on high (or 6 hours
on low) or until pork is very tender.
3. Transfer the pork to a plate. Remove
and discard the rind and any fat from
the pork. Use 2 forks to shred pork.
Return to the slow cooker. Stir in beans.
4. To make the polenta dumplings,
combine flour, polenta and parmesan in
a bowl. Season. Make a well in centre.
Stir in butter and buttermilk. Roll level
tablespoonfuls of the mixture into balls.
Arrange over pork mixture. Cover and
cook for 30 mins on high (or 1 hour
on low) or until dumplings are cooked
through. Sprinkle with parsley.
PER SERVE
Energy 2797kJ/669 Cals (32%) Protein 59g (118%)
Fat 32g (46%) Sat Fat 15g (63%) Sodium 764mg (38%)
Carb 33g (11%) Sugar 5g (6%) Dietary Fibre 5g (17%)
Feed the whole
gang with Coles
Beef Lasagne
1.8kg. It has layers
of pasta, bechamel
and rich beef ragu.
Slow cooking
CREAMY CHICKEN
WITH PUMPKIN
& MUSHROOMS
Serves 4 Prep 10 mins
Cooking 4¼ hours
4 Coles Hickory Smoked Shortcut
Bacon Rindless rashers, chopped
8 Coles RSPCA Approved Australian
Chicken Drumsticks
2 tbs plain flour
1 tbs olive oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
300g cup mushrooms, thickly sliced
700g butternut pumpkin, peeled,
seeded, cut into 2cm pieces
1 tbs ground paprika
½ cup (125ml) chicken stock
⅓ cup (80ml) pouring (pure) cream
Chopped flat-leaf parsley, to serve
Sliced Coles Finest by Laurent Rye
Sourdough Vienna*, toasted, to serve
Lemon wedges, to serve
1. Cook the bacon in a large non-stick
frying pan over medium heat, stirring,
for 5 mins or until golden. Transfer to
a slow cooker.
2. Place the chicken and flour in a
large bowl and toss to coat, shaking off
excess. Heat the oil in the pan. Add the
chicken and cook, in 2 batches, turning,
for 5 mins or until browned all over.
3. Transfer the chicken to the slow
cooker with the onion, garlic, mushroom,
pumpkin, paprika and stock. Cover and
cook for 4 hours on high (or 6 hours
on low) or until the chicken is tender
and falling off the bone.
4. Stir the cream into the chicken
mixture in the slow cooker. Sprinkle
with parsley and serve with sourdough
and lemon wedges.
PER SERVE WITHOUT BREAD & LEMON
Energy 2655kJ/635 Cals (31%) Protein 55g (110%)
Fat 37g (53%) Sat Fat 13g (54%) Sodium 591mg (30%)
Carb 17g (5%) Sugar 10g (11%) Dietary Fibre 6g (20%)
Slow cook chicken
drumsticks and
veggies in Coles
Creamy Mushroom
Simmer Sauce 475g
for a tasty meal.
#colesmag 137
7/3/19 4:56 pm
 Slow cooking
SLOW-COOKED BEEF MOUSSAKA
750g Coles Australian No Added
Hormones Gravy Beef,
cut into 3cm pieces
2 tbs plain flour
1 tbs olive oil
1 brown onion, finely chopped
2 celery sticks, thinly sliced
2 garlic cloves, crushed
690g Coles Italian Passata
½ cup (140g) tomato paste
1 tsp caster sugar
2 tbs chopped oregano
1 medium eggplant, sliced crossways
375g smooth ricotta
2 tbs buttermilk
½ cup (40g) finely grated parmesan
¼ tsp ground paprika
Oregano sprigs, to serve
-F
- OF
LL
U
F
IS
TH
EP
KE
138 coles.com.au
CLS0419p138 138
Serves 4 Prep 15 mins Cooking 4¾ hours
1. Place the beef and flour in a large
bowl and toss to combine. Heat the oil
in a large frying pan over high heat.
Cook the beef, in 3 batches, turning
occasionally, for 5 mins or until brown
all over. Transfer to a slow cooker.
2. Add the onion, celery, garlic, passata,
tomato paste and sugar to the slow
cooker. Stir to combine. Season. Cover
and cook for 4 hours on high (or 6 hours
on low) or until beef is very tender.
Stir in the chopped oregano.
3. Meanwhile, preheat grill on high.
Spray a baking tray with olive oil spray.
Place the eggplant slices on the tray.
YOUR SLEEV E
EC IPE UP FOR
RR
VOU
LA
Spray with olive oil spray. Cook under
the grill for 2 mins each side or until the
eggplant is lightly browned and tender.
4. Arrange the eggplant slices over
the beef mixture in the slow cooker.
Place the ricotta, buttermilk and
parmesan in a bowl and stir until
smooth. Season. Spoon ricotta mixture
evenly over the eggplant in the slow
cooker. Sprinkle with paprika. Cover
and cook for 30 mins on high (or 1 hour
on low) or until heated through.
5. Sprinkle the moussaka with oregano
sprigs to serve.
PER SERVE
Energy 2913kJ/697 Cals (33%) Protein 59g (118%)
Fat 35g (50%) Sat Fat 15g (63%) Sodium 782mg (39%)
Carb 29g (9%) Sugar 21g (23%) Dietary Fibre 11g (37%)
WH
EN
C
OM
FO
RT
CR A
V INGS ST RIK E.
7/3/19 4:56 pm
20282738AA 2019-02-21T09:59:56+11:00

WITH ANZAC
BISCUITS
Preparation time: 20 minutes
Skill level: Easy
Serves: Makes 15 biscuits
Ingredients
1 cup UNCLE TOBYS® Traditional Oats
1 ¼ cups plain flour, sifted
½ cup caster sugar
¾ cup desiccated coconut
150g unsalted butter, chopped
2 tablespoons golden syrup
1 ½ teaspoons water
½ teaspoon bicarb soda
Method
1. Preheat oven to 170°C fan forced.
2. Place the flour, oats, sugar and coconut
in a large bowl and stir to combine.
3. In a small saucepan place the golden
syrup and butter and stir over low
heat until the butter has fully melted.
4. Mix the bicarb soda with 1 ½ tablespoons
of water and add to the golden syrup
mixture. It will bubble whilst you are
stirring together so remove from the heat.
5. Pour into the dry ingredients and
mix together until fully combined.
Roll tablespoons of mixture into balls
and place on baking trays lined with
non-stick baking paper, pressing down
on the tops to flatten slightly.
6. Bake for 12 minutes or until golden brown.

For more recipe ideas go to www.uncletobys.com.au

 Rise & shine Whether you love early breakfasts or are more of
a morning tea person, Coles has everything you and
your family need to start the day the right way.

FAST, FILLING & FANCY

For an easy brekkie, try Red Tractor
Foods Organic Quick Oats sachets. PACKS A PROTEIN PUNCH
They have a Health Star Rating of 5 Boasting 12g of protein per serve,
and a creamy texture when cooked. Red Tractor Foods Protein Porridge is
a combo of oats and soy protein. Try it
topped with flaked almonds and berries.

MORNING REFRESH
Ti Ora premium teas contain natural ingredients
and New Zealand botanicals like manuka leaf and
kawakawa. From tasty green tea blends to herbal
infusions, there’s something to soothe everyone.

140 coles.com.au

CLS0419p140 140 7/3/19 1:55 pm

 Promotion

NUTTY GOODNESS
Versatile and high in calcium,
So Good Almond Milk is a great
dairy-free option. Try it with cereal
or use in smoothies and desserts.
*Not all products available in all stores.

WHOLESOME BITE
Give morning tea a savoury
twist and satisfying crunch with
AU NATUREL The Wholesome Food Company
Carman’s Natural 5 Grain Falafel Chips. They’re gluten free
& Super Seed Gourmet and suitable for vegans too.
Porridge Oats are made
from 100 per cent natural
ingredients, including oats,
pepitas and puffed quinoa.
It’s a warming breakfast
that’s ready in 90 seconds.

COFFEE, QUICK!
If you love a smooth
and well-balanced
coffee, try Lavazza
Prontissimo! Classico,
a premium instant cup
made with high-quality
Arabica coffee beans.

#colesmag 141

CLS0419p141 141 7/3/19 1:55 pm

 Page tag
Anzac biscuits

3 ways with
ANZAC
BISCUITS
GRAB A PACK OR TWO OF ANZAC BISCUITS FROM COLES
BAKERY, THEN TURN THE OAT AND COCONUT COMBO
INTO BITE-SIZE TREATS AND EASY DESSERTS.

ANZAC BISCUIT
BLISS BALLS

Recipes Sarah Hobbs Photography Rob Palmer Styling Emma Knowles Food preparation Jessica Brook *Selected stores only.
Makes about 16 Prep 10 mins
(+ 1 hour chilling time)

6 (about 175g) Coles Bakery Anzac

Biscuits*, coarsely chopped
½ cup (40g) shredded coconut
½ cup (45g) rolled oats
100g cream cheese, softened
2 tbs golden syrup

1. Line a baking tray with baking

paper. Place the biscuit, coconut,
oats, cream cheese and golden
syrup in a food processor and
process until well combined.
2. Roll 1-tbs portions of mixture
into balls. Place on lined tray. Place
in fridge for 1 hour or until set.
PER BALL
Energy 461kJ/110 Cals (5%) Protein 2g (4%)
Fat 7g (10%) Sat Fat 5g (21%) Sodium 56mg (3%)
Carb 11g (4%) Sugar 6g (7%) Dietary Fibre 1g (3%)

QUICK FIX
Use Coles Bakery
KEEP ’EM COOL Raisin and Oat
Store bliss balls in an Cookies (6 pack)*
airtight container in in these bliss balls
the fridge for up to and enjoy the sweet
1 week or freeze for hit of dried fruit.
up to 2 months.

CLS0419p142 142 7/3/19 11:44 am

 LOSE THE BOOZE
To make this dessert
without alcohol,
add 2 tbs orange
juice to the berries
in step 1. Increase
coffee to ⅔ cup
(160ml) in step 2.

ANZAC BISCUIT TIRAMISU TRIFLES

Makes 6 Prep 15 mins (+ 10 mins standing & 1 hour chilling time)

150g fresh or frozen raspberries
150g strawberries, quartered
or thinly sliced
2 tbs orange-flavoured liqueur
1 tbs caster sugar
½ cup (125ml) espresso coffee
¼ cup (60ml) marsala wine or
coffee-flavoured liqueur
300ml thickened cream
250g mascarpone
¼ cup (40g) icing sugar mixture
1 tsp ground cinnamon
12 Coles Bakery Anzac Biscuits*, broken
Coles Bakery Anzac Biscuits*,
extra, crushed
1. Combine the raspberries, strawberry,
orange-flavoured liqueur and caster
sugar in a bowl. Set aside for 10 mins
or until the berries release their juices.
2. Combine the coffee and wine or
coffee-flavoured liqueur in a bowl.
3. Use an electric mixer to whisk cream,
mascarpone, icing sugar, cinnamon and
¼ cup (60ml) of the coffee mixture in
a large bowl until soft peaks form.
4. Dip half the broken biscuit in the
remaining coffee mixture. Divide among
serving glasses. Top with half the cream
mixture and half the berry mixture.
Repeat with remaining broken biscuit,
coffee mixture, cream mixture and berry
mixture. Place in the fridge for 1 hour to
chill. Top with extra biscuit to serve.
PER TRIFLE WITHOUT EXTRA BISCUIT
Energy 1666kJ/399 Cals (19%) Protein 4g (8%)
Fat 32g (46%) Sat Fat 21g (88%) Sodium 33mg (2%)
Carb 17g (5%) Sugar 16g (18%) Dietary Fibre 2g (7%)
QUICK FIX
Add nutty crunch with Coles
Bakery White Choc &
Macadamia Cookies
(6 pack)*.

#colesmag 143

CLS0419p143 143 7/3/19 11:45 am

 Anzac biscuits
ANZAC BISCUIT CRUMBLE CAKE
600g pkt caramel mud cake mix
2 Coles Australian Free Range Eggs
¼ cup (60ml) vegetable oil
4 (about 110g) Coles Bakery
Anzac Biscuits*, crumbled
¼ cup (20g) rolled oats
¼ cup (20g) shredded coconut
20g butter, chopped
1 tbs brown sugar
1. Preheat oven to 180°C. Grease a
20cm (base measurement) springform
QUICK FIX
Try a choc-caramel
crumble cake
with Coles Bakery
Double Choc Chip
Cookies (12 pack)*.
144 coles.com.au
CLS0419p144 144
Serves 12 Prep 10 mins (+ cooling time) Cooking 1 hour
pan and line the base and side with
baking paper. Place on a baking tray.
2. Prepare the cake mix using the
eggs, oil and ⅔ cup (160ml) water
following packet directions. Pour
into the prepared pan.
3. Place the biscuit, oats, coconut,
butter and sugar in a bowl. Use your
fingertips to rub the butter into the
biscuit mixture until just combined.
Sprinkle the mixture evenly over
the cake batter in the pan.
4. Bake for 1 hour or until a skewer
inserted in the centre of cake comes
out clean. Set aside in pan for 15 mins to
cool slightly before transferring to a wire
rack to cool completely.
5. Place the cake on a serving plate
*Selected stores only.
and cut into wedges to serve.
PER SERVE
Energy 1315kJ/315 Cals (15%) Protein 4g (8%)
Fat 17g (24%) Sat Fat 6g (25%) Sodium 192mg (10%)
Carb 36g (12%) Sugar 25g (28%) Dietary Fibre 1g (3%)
SERVE WITH Coles Salted Caramel
Topping and double cream
7/3/19 11:45 am
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20282757AA 2019-02-18T13:47:18+11:00
20400122AA 2019-02-28T18:06:37+11:00
 Expert care
Promotion

Specially formulated to gently cleanse and

nourish, Cetaphil is the smart choice for skincare with
an extensive range for babies through to adults.

1. Mild and hydrating, Cetaphil

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is a top-to-toe wash for newborns and
infants. 2. With one-third moisturiser,
Cetaphil Baby Moisturising Bath &
Wash cleanses gently to wash away
dirt. 3. With shea butter, Cetaphil
Baby Daily Lotion hydrates and
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#colesmag 149

CLS0419p149 149 7/3/19 11:46 am

20430240AA 2019-03-01T10:24:50+11:00

WE TAKE CARE OF THEM

So you can take care of you.
 Promotion

Good scents
Enjoy elegant aromas that freshen up your home
with new Scentilla premium candles and diffusers.

A
pril’s cool temperatures
make the perfect excuse
to cosy up and enjoy
the indoors. Transform any space
into the ultimate escape with
Scentilla. The Australian-made
range includes soy wax candles
designed to last up to 40 hours
and diffusers that allow subtle
aromas to drift through your
home. Choose from four uplifting
fragrances, including indulgent
Artisan Vanilla & Caramel.

Exclusive to Coles,
Scentilla soy wax
candles and fragrance
diffusers have a clean,
modern design to suit
any space. Find them
in the aircare aisle.

#colesmag 151

CLS0419p151 151 7/3/19 12:06 pm

20371573AA 2019-01-31T13:22:47+11:00

zero grains. maximum vitality.

we understand that good

oral care can contribute
to your dog’s health
and wellbeing.
DISCOVER THE NATURE’S GOODNESS
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Daily Dental Sticks are enriched with Vitamin C and Zinc
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NATURE’S GOODNESS IS ALSO AVAILABLE IN DRY, WET, CHILLED & TREATS

100% AUSTRALIAN MADE
 FIND
What’s inPage
store?
tag

»»LOVE»»»
BUY
Words Sarah Geelan Photography James Moffatt Styling Bhavani Konings & Michelle Noerianto Food preparation Theressa Klein & Emma Braz

SHAKE UP YOUR GROCERY

*Available while stocks last. ^Winner at the Royal Hobart Fine Food Awards 2018. †Selected stores only. Available while stocks last.

LIST WITH THESE GREAT

BUYS HIDING IN THE
AISLES AT COLES.

Hot choc
BUNS
If you’re like us, you’ll take any
HOP TO IT
excuse for a choc treat. Luckily
the Bakery has you covered with With their fun new-look wrappers, Cadbury Dairy Milk
its award-winning Coles Bakery Milk Chocolate Solid Eggs 288g* and Caramel Egg 39g*
Chocolate Hot Cross Buns (6 pack)^†. are the perfect choice for Easter egg hunts. They’re made
They’re rich, indulgent and loaded with smooth and creamy milk chocolate and are a great
with choc chips. Also try new treat for young and old – grab them while you can!
Coles Gluten Free
Chocolate Hot Cross
Buns (3 pack)†.

All things nice

Add a sweetly spiced finish to desserts with
Coles Cinnamon Sugar 69g. Perfectly blended for
convenience, the handy spiced sugar is delicious
sprinkled over pastry before baking. Or for an easy
brekkie treat, try it sprinkled over hot buttered toast.

#colesmag 153

CLS0419p153 153 7/3/19 11:54 am

 What’s in store?

A BETTER
choice
Wild Tides Responsibly Fished
Tuna 95g contains only ethically
sourced tuna, wild-caught using
methods that reduce the impact on
ecosystems and fish populations.
Exclusive to Coles, the Wild Tides
range comes in nine delicious
varieties including Springwater,
Sweet Chilli and Lemon and Pepper.

PASTRY
PERFECTION
Unleash your inner pastry chef with Coles
Ready Rolled Puff Pastry 1kg (6 pack) in your
freezer. The sheets of pastry are ready to use
in sweet and savoury dishes – think tarts, pies
and sausage rolls. Also available in Coles
Ready Rolled Shortcrust Pastry 1kg (5 pack).

Ready in
MINUTES
Need a speedy family meal? Coles
BBQ Chicken & Bacon Pizza 470g
is ready to heat and serve. It has
a crisp base and is loaded with
succulent RSPCA Approved chicken,
barbecue sauce and mozzarella.
Bake it until golden, then sit back
and enjoy with a green salad.
SIPPING
PRETTY
Give your daily cuppa a stylish
update with the new range of Coles
Cook & Dine Stoneware Mugs.
Available in a number of different
designs, the mugs are durable and
feature eye-catching patterns that
will brighten up any kitchen.

154 coles.com.au

CLS0419p154 154 7/3/19 11:54 am

19-POS-00016 - Coles Mag_Chilled_Easter 2019_OL.indd 1 20/2/19 1:23 pm
20371564AA 2019-02-26T16:07:56+11:00

An Australian brand since 1845.

NEW
NEW
W

Find us in the vitamin aisle.

faulding.com.au/probiotics
 Promotion

Little winners
Life with bub can be busy. Luckily, there are
loads of buys in the baby aisle at Coles
to help, like these smart picks.

3
diet when energy and nutrient
intakes may not be adequate.
milk drink should be enjoyed
supplementary to a varied
*NAN Supreme 3 Toddler

1. When you’re ready to introduce bub to solid food, Heinz pouches and jars are a no-fuss choice. They’re
formulated to suit different ages and contain no preservatives or artificial colours or flavours. 2. Great for little
ones aged 12 months and older, the spill-proof Munchkin Miracle 360° Cup is BPA-free and dentist recommended.
3. The Kiddylicious range is ideal for self-feeding littlies. Each pack is labelled with a milestone marker to help you
decide what will best suit bub, and they’re perfect to pop in your bag. 4. Specially formulated for toddlers from
one year, Nan Supreme 3 milk drink has 14 essential vitamins and minerals to support growth and development*.

#colesmag 157

CLS0419p157 157 7/3/19 11:45 am

 »» »»
EXTRAS COLES AND WONDER WHITE
ARE JOINING FORCES TO FEED
AUSSIE SCHOOLKIDS IN NEED,
AND YOU CAN HELP TOO.

COOKING
CLUB
Need a little help or
recipe inspiration?
Join us for fresh and
fun ideas and the BREAKING BREAD WITH
solutions to all your
kitchen dilemmas.
DISADVANTAGED KIDS
N
o child should go to school
Head to coles.com.au/ hungry, but this is the case
cookingclub to post for as many as one in eight
Aussie kids. In an effort to provide
questions for our food schoolkids with satisfying lunches,
team and share what Coles has teamed up with Wonder
White to donate bread to Eat Up,
you’re cooking with us. an Australian not-for-profit
organisation that helps feed
OPEN WEEKDAYS disadvantaged schoolchildren.
FOR RESPONSES FROM Lyndon Galea started Eat Up
9AM–5PM (AEST) after reading a local news article
on children in his community going
to school without lunch. He began
making sandwiches in his mother’s
kitchen in Shepparton, Vic, to help
out two local schools. Now, with
support from Coles and Wonder
White, Eat Up reaches 428 schools
across Vic, NSW and Qld, with
more than 450,000 sandwiches
being delivered so far.
As Lyndon explains, support
from Coles and Wonder White has
meant Eat Up is able to help more
Aussie schoolkids than ever before.
“It’s the difference between Eat Up
reaching children on a local and
state level, and will also help us
expand nationally,” he says.

HOW YOU CAN HELP

Eat Up relies on donations and volunteers to be
able to support Australian schoolchildren in need.
Go to eatup.org.au to find out how to get involved.

CLS0419p158 158 7/3/19 11:50 am

20318057AA 2019-01-31T16:34:06+11:00

*Compared to previous Sorbent Toilet Tissue product.

 20430236AA 2019-02-19T12:06:29+11:00
210mm

KEEPS
COLOURS
NEWER FOR
275mm LONGER

This month’s
RECIPES
STARTERS, SIDES & LIGHT MEALS
Apple & Blue Cheese Scones ............... 84
Apple & Goat’s Cheese Salad ............... 88
Carrot & Pumpkin Noodle Salad ......... 35
Crunchy Kale & Beetroot Salad ............33
Easy Egg & Bacon Loaf........................... 30
Gluten-Free Ham & Veggie Sandwich* 99
Pork Pasties with Quick Pear Relish .. 84
Quinoa Salad with Roasted
Chickpeas* ...............................................131
Roast Cauliflower & Lemon Rice* ..... 109
Salmon Rillettes ......................................... 46
Shaved Apple Salad ................................. 26
MAINS
Photography James Moffatt Styling Bhavani Konings *Promotional recipe. †It’s important to adjust this kilojoule level to meet
your specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.
Baked Chicken with Prosciutto............90
BBQ Snapper with Roasted Tomato.... 47
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
Cheesy Bacon & Veggie Rice Slice* ... 111
Chicken, Chorizo & Tomato Penne ....126
Chicken Drumsticks with Pasta Salad .. 106
Chilli & Parmesan Roast Lamb ..............32
Chilli Pork with Polenta Dumplings ...137
Chinese-Style Long & Short Soup ......115
Creamy Chicken with Mushrooms .....137
Creamy Spiced Pumpkin Soup ........... 116
Green Pesto Vegetable Soup .............. 116
Lamb & Eggplant Pastry Pizzas .......... 96
Mackerel Pasta Salad* ............................ 101
Miso Salmon with Broccoli Rice .......... 93
Mongolian Lamb Shanks .......................137
Paprika Salmon & Greek Salad Bowl... 45
Pork & Parmesan Meatballs* .................121
Pumpkin Green Curry ............................ 106
Red Curry Salmon Linguine .................125
Roast Pork with Cauliflower Salad .........18
Roast Pork with Fig &
Hazelnut Stuffing* ...................................43
Salmon & Leek Frittata ......................... 106
Sesame Tofu with Soba Noodles ........ 95
Slow-Cooked Beef Moussaka ..............138
Slow Cooker Lamb & Lentil Soup ...... 114
Spiced Salmon with
Yoghurt-Herb Sauce ............................ 26
Spicy Pork Noodle Bowl .......................... 91
Teriyaki Barramundi with BBQ Greens ..48
Thai Chicken & Ramen Noodle Soup...118
Veggie-Loaded Spiral Pasta.................124
CLS0419p161 161
SWEET THINGS & DRINKS
Apple & Walnut Hot Cross Buns ......... 58
Anzac Biscuit Bliss Balls ........................142
Anzac Biscuit Crumble Cake .............. 144
Anzac Biscuit Tiramisu Trifles..............143
Baklava Pears with Saffron Custard... 88
Butterscotch Chocolate Tart* ................77
Cherry & Almond Hot Cross Buns .......57
Choc & Caramel Pear Pastry Stack*....75
Chocolate Caramel Cupcakes .............. 66
Chocolate & Raspberry Truffle Tart .... 66
Double Chocolate Hot Cross Buns ..... 55
Easter Bunny Biscuits ............................... 16
Easter Bunny Cupcakes ........................... 12
Easter Bunny Milkshakes .......................162
Easter Egg Truffles*.................................. 79
Funfetti Blondie* ....................................... 76
Funfetti Easter Cake ................................. 12
Hot Cross Bun Bombe ................................ 8
Hot Cross Bun Ice Cream Sandwiches 26
Hot Cross Bun Pudding .......................... 36
Meringue Ice Cream Sandwiches* .......78
Mini Ombré Cheesecakes ........................ 16
Mocha Crème Caramels .......................... 64
Nutella Self-Saucing Pudding .............. 66
Raspberry Ice Cream Sandwiches* .....72
Raspberry Lemonade
Kombucha Punch* ................................ 39
Rocky Road Fudge* ..................................74
Salted Chocolate & Popcorn Tart* .......73
Traditional Hot Cross Buns .....................52
NUTRITIONAL VALUE INFORMATION
The percentage daily intake information
on our recipes is calculated using these
reference values for an average adult†.
PER SERVE
Energy 8700kJ Protein 50g Fat 70g Sat Fat 24g Carb
310g Sugars 90g Dietary Fibre 30g Sodium 2000mg
RECIPE INFORMATION
All Coles magazine recipes are tested in a
conventional oven. If you have a fan-forced oven,
reduce the temperature by 20°C. Nutritional
analysis is an estimate, based on average values,
using Coles branded products where possible,
to allow you to make informed decisions. It
excludes ‘to serve’ and ‘serve with’ suggestions
and is given as general information only. If you
have specific dietary requirements, you are
advised to consult your health professional.
ON THE MENU
THE MAGAZINE TEAM
Editor-in-Chief Julie Lee
Creative Director Sophia Park
Art Directors
Sharon Brown & Jennifer Reyes
Deputy Editor Sally Paine
Chief Sub Editor Sarah Geelan
Food Editor Sarah Hobbs
Assistant Food Editor Emma Braz
Branded Content Manager Helen MacDougall
Editorial Coordinator Jasmine Loxton
Account Manager Teagan Barr
Editorial Enquiries (02) 8114 8975
colesmagazine@mediumrarecontent.com
National Advertising Manager
Gillian Cornu 0403 989 105
Advertising Sales Manager
Jacques Cornu 0410 316 868
Production Manager Chrissy Fragkakis
Published by Medium Rare Content Agency
Pty Ltd, ABN 83 169 879 921, Upper Ground
Suite 58, 26-32 Pirrama Rd, Pyrmont,
NSW 2009 for Coles Supermarkets
Australia Pty Ltd, ABN 45 004 189 708,
800 Toorak Rd, East Hawthorn, Vic 3123.
© 2019 All rights reserved.
Please forward any queries or feedback
to: Coles Customer Care Dept, Att: Maia
Bryant (Coles Magazine April issue),
PO Box 480, Glen Iris, Vic 3146. Call toll-free:
1800 061 562. Website: www.coles.com.au
You can view the Coles Group Ltd Privacy
Policy at www.coles.com.au. Products
featured in the magazine are on offer while
stocks last. Non-food not available in all
stores. Coles reserves the right to limit sale
quantities. Some products or varieties
featured may not be available in 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 4/4/19 to
1/5/19 (excludes liquor). Recipe costings are
based on quantities used per recipe serve,
excluding pictured drinks unless otherwise
indicated, and are based on correct prices
at the time of going to print. Prices may
vary between stores. Pricing is to be used as
a guide only. This publication is not for sale.
#colesmag 161
8/3/19 1:46 pm
 Give it a go

don’t make it!

TRICK UP CHOCOLATE BUNNIES
INTO SPECIAL EASTER TREATS
WITH THIS SUPER-FUN IDEA.

EASTER BUNNY
MILKSHAKES
These playful milkshakes are
the perfect reward for happy
little Easter egg hunters.
MAKE THE CUT
Peel a little foil away from the
top of a hollow chocolate
bunny. Use a clean, hot sharp
knife to remove the top of the

Recipe Sarah Hobbs Photography Ben Dearnley Styling Vivien Walsh Food preparation Tracy Rutherford
bunny ears on an angle.
SHAKE IT UP
Fill the chocolate bunny with
your favourite milkshake or
smoothie blend. Top with
whipped cream and Coles 100’s
and 1000’s. Serve immediately.

Share & win

COLES
COOKING CLUB
Love our clever bunny milkshake?
Make your very own Easter shake
for your chance to win a $100
Coles Gift Card. Simply hop online
and join the Coles Cooking Club
group at coles.com.au/cookingclub,
then snap a pic of your creation
and share it with the group.
Participants need to be 18+. Entries need
to submitted by 24th April 2019. See full
competition terms and conditions at
coles.com.au/easterbunnycompetition.

162 coles.com.au

CLS0419p162 162 7/3/19 11:51 am

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