| YOURS FREE | JUNE 2019

Chicken Curry
Tray Bake
See page 6
COLES MAGAZINE | JUNE 2019

Love your
SLOW COOKER
• Buying guide • Must-try tips • Surprising sweet & savoury ideas

CLS0619p001 1 9/5/19 11:27 am

20459623AA 2019-04-24T17:02:33+10:00
 WELCOME
Page tag

Let's get
started
T
ime to bunker down and get cosy
in the kitchen! This issue has all the LOVE YOUR SLOW COOKER
inspiration you need to cook easy,
hearty comfort food any night of the week. NEED-TO-KNOW
One of the best things about winter SLOW COOKER GUIDE
cooking is how easy it is to up the flavour Turn to page 93 to
and the value of your meals. We challenged get a handle on the
our food team to create great-tasting basics of using a
budget-friendly recipes for everyday dinners slow cooker, then
and treats – check them out from page 21. put it to work with
Cooking with in-season veggies is easier our tips and recipes.
on the budget, so make the most of this
year’s bumper pumpkin harvest (p81). Love
pumpkin soup? Try Curtis’ flavour-packed
SLOW COOKER
take on the classic along with more of his MEAT-FREE MEALS
favourite winter recipes from page 8. Slow cooking is all
about meat, right?
Photography James Moffatt Styling Bhavani Konings Food preparation Emma Braz

Our go-to route to winter comfort food is

the set-and-forget way – with a slow cooker. Not so fast – check
Grab yours and get even more out of it with out our hearty
our handy tips and must-try recipes – some vegetarian recipes
savoury, some sweet, all delicious. Turn to from page 107.
page 93 to get started. Enjoy the issue.

SURPRISES FROM
THE SLOW COOKER
You know your slow
cooker is great for
stews, soups and
puds – now see
MAIA BRYANT what else it can
PUBLISHER do from page 113.

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 3

CLS0619p003 3 9/5/19 12:12 pm

 In this issue
»»CONTENTS »»»
THE JUNE ISSUE IS PACKED WITH
IDEAS TO HELP YOU RELAX AND
GET COSY – THINK WARMING
DINNERS, COMFORTING DESSERTS
AND SLOW COOKER LIFESAVERS.
SLOW COOKING SPECIAL
p110
ON THE COVER...P6
Warm up with chicken curry tray bake.
ULTIMATE SLOW COOKER GUIDE...P93
Expert tips to help you choose and use
your slow cooker, plus tasty slow-cooked
recipes to get you started.
SLOW & MEAT FREE...P107
Veggie meals from the slow cooker.
SLOW COOKER TWISTS...P113
Make indulgent deep-pan pizza, easy
overnight oats and an irresistible
brownie – yes, using a slow cooker!
SLOW COOKER DESSERTS...P121
From a classic lemon cheesecake to
a traditional banana loaf and a jumbo
cookie cake, the slow cooker does it all.
4 coles.com.au
CLS0619p004 4
Lamb &
Mushroom
Ragu (see 
recipe p102)
WINTER WARMERS
p8
COOKING WITH CURTIS...P8
Warm up in the kitchen with Curtis
Stone’s favourite winter recipes.
FAST & FRESH...P31
Winter dinners in 30 minutes or less.
5-INGREDIENT DINNERS...P42
Make tasty midweek meals using just
a handful of ingredients.
VEGGIE DINNERS...P51
Pack in the veg with these hearty dishes.
IN-SEASON PUMPKIN...P81
Added to soups, sweet treats or hearty
mains, this versatile veg is kitchen gold.
LONG WEEKEND ENTERTAINING...P136
We’ve created a crowd-pleasing menu.
BUDGET RECIPES & TIPS
p78
WEEKNIGHTS ON A BUDGET...P21
Delicious and affordable meals.
MONEY-SAVING KITCHEN TRICKS...P62
Ideas that won’t break the budget.
DESSERT FOR LESS...P71
Wallet-friendly winter treats to try.
PLUS
FIND LOVE BUY...P160
New and must-try buys from the aisles.
EXTRAS...P166
RECIPE INDEX...P169
FAKE IT, DON’T MAKE IT...P170
Munch happily with funny face burgers.
9/5/19 12:34 pm
20498971AA 2019-05-01T13:58:41+10:00
 On the cover
Winter
warmerGET THIS COMFORTING DISH IN THE OVEN TO
ENJOY TENDER CHICKEN IN A RICH SPICED SAUCE.
CHICKEN CURRY TRAY BAKE
600g Coles RSPCA Approved
Australian Chicken Thigh Cutlets
500g Coles RSPCA Approved
Australian Chicken Drumsticks
2 brown onions, thickly sliced
⅓ cup (100g) tikka masala or
korma curry paste
400g can diced tomatoes
400ml coconut milk
100g snow peas, trimmed
100g green beans, trimmed
100g sugar snap peas, trimmed
Mint sprigs, to serve
Coriander sprigs, to serve
2 tbs flaked almonds, toasted
Lime wedges, to serve
1. Preheat oven to 180°C. Heat a large
flameproof roasting pan over medium
6 coles.com.au
CLS0619p006_001 6
Serves 6 Prep 10 mins Cooking 55 mins
heat. Cook the chicken, in 3 batches,
turning, for 5 mins or until browned.
Transfer to a plate. Drain the fat from
the pan, reserving 1 tsp.
2. Heat the reserved fat in the pan
over medium heat. Add the onion to
the pan and cook, stirring, for 5 mins
or until onion is soft. Add the curry
paste and cook, stirring, for 1 min or
until aromatic. Add the tomato and
coconut milk. Bring to the boil. Return
chicken to the pan. Remove from heat.
3. Loosely cover the pan. Bake for
30 mins or until chicken is just cooked
through. Add the snow peas, green
beans and sugar snap peas to the pan.
Bake, covered, for a further 2-3 mins
or until the chicken is cooked through
and vegetables are tender.
4. Sprinkle the chicken mixture with
mint and coriander and serve with
almond and lime wedges.
PER SERVE
Energy 1729kJ/414 Cals (20%) Protein 25g (50%)
Fat 30g (43%) Sat Fat 14g (58%) Sodium 347mg (17%)
Carb 9g (3%) Sugar 7g (8%) Dietary Fibre 5g (17%) Photography Ben Dearnley Styling Emma Knowles
Recipe & food preparation Sarah Hobbs
IN THE SLOW COOKER
To make this in a slow cooker,
do steps 1 and 2 in a large deep
frying pan, then transfer the
chicken mixture to a slow cooker.
Cover and cook for 4 hours on
high (or 6 hours on low) or until
the chicken is cooked through,
adding the peas and beans for
the last 10 mins of cooking.
9/5/19 2:16 pm
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 Cooking with Curtis

curtis stone’s
winter
favourites
Escape the Aussie winter chill and warm up in the kitchen
with my recipes for classic golden roast chicken, creamy prawn
risotto, indulgent pumpkin soup and Korean comfort bowls.
Plus my gooey apple cake makes the perfect sweet treat.

ROAST CHICKEN WITH HONEY-GLAZED CARROT,

POTATO & SILVERBEET
Serves 4 Prep 10 mins Cooking 1 hour 20 mins

1.65kg Coles RSPCA Approved Australian
Whole Chicken
¼ cup (60ml) olive oil
450g brushed potatoes, peeled,
cut into 2.5cm pieces
4 carrots, peeled, thickly sliced diagonally
2cm-piece ginger, peeled, finely chopped
½ tsp ground cumin
½ tsp ground coriander
1 tbs honey
20g butter
2 tsp plain flour
¾ cup (185ml) chicken stock
180g silverbeet, trimmed, leaves chopped
Flat-leaf parsley leaves, to serve
1. Preheat oven to 180°C (160°C fan-forced).
Pat the chicken dry with paper towel.
Season with salt and pepper. Drizzle with
1 tbs oil and rub over the chicken. Place the
chicken on a small rack in a large baking
dish. Use kitchen string to tie the legs
together. Roast for 50-60 mins or until the
skin is crisp and golden and an instant-read
thermometer inserted into the thickest part
of the thighs reads 82°C. Set aside for
15 mins to rest.
2. Meanwhile, heat the remaining oil in a
medium heavy-based frying pan over high
heat. Add potato and carrot. Reduce heat
to medium-high and cook, without turning,
for 5-7 mins or until the vegetables begin
to brown. Add the ginger, cumin and
coriander and reduce heat to medium-low.
Cook, tossing occasionally, for 5 mins or
until the vegetables are browned all over.
3. Add the honey to the pan and cook,
stirring occasionally, for 2 mins or until the
vegetables are slightly caramelised. Add
butter and cook until melted. Sprinkle with
the flour and cook, stirring, for 1 min. Pour in
stock and cook, stirring, for 2 mins or until
combined and sauce thickens slightly. Add
silverbeet and cook, tossing, until wilted.
4. Spoon the vegetables onto a large
serving platter. Top with the chicken and
sprinkle with the parsley to serve.
PER 100G CHICKEN WITH VEGETABLES
Energy 1588kJ/380 Cals (18%) Protein 33g (66%)
Fat 13g (19%) Sat Fat 5g (21%) Sodium 424mg (21%)
Carb 29g (9%) Sugar 14g (16%) Dietary Fibre 8g (27%)

8 coles.com.au

CLS0619p008_001 8 9/5/19 2:39 pm

 Cooking with Curtis

#colesmag 9

CLS0619p009_002 9 9/5/19 2:40 pm

 Cooking with Curtis

“In-season
pumpkin gives
this Creamy
prawn risotto
a sweet boost.”

Banana Prawn
Risotto (see
recipe p17)

10 coles.com.au

CLS0619p010_001 10 9/5/19 2:40 pm

 Cooking with Curtis

Pumpkin Soup
with Chorizo &
Cannellini Beans
(see recipe p17)

#colesmag 11

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 Cooking with Curtis

Korean Beef
Rice Bowl (see
recipe p18)

#colesmag 13

CLS0619p013 13 9/5/19 2:40 pm

 Delicious
organic
herbal teas

Incredible organic teas that combine nature’s finest ethically sourced herbs
with the wisdom of our master herbsmith Sebastian Pole.
Now available at Coles.
Not all products are available in all stores

Find out more at

www.pukkaherbs.com.au
 Cooking with Curtis

Apple Cinnamon
Custard Cake
(see recipe p18)

MAKE IT AHEAD
Make the cake up
to 1 day ahead.
Store in an airtight
container at
room temperature.

#colesmag 15

CLS0619p015 15 9/5/19 2:40 pm

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BANANA PRAWN RISOTTO
Serves 8 Prep 20 mins
Cooking 40 mins
6 cups (1.5L) chicken stock
2 tbs olive oil
2 cups peeled, diced butternut pumpkin
1 cup finely chopped fennel
½ brown onion, finely chopped
3 garlic cloves, finely chopped
2 cups (400g) arborio rice
1½ cups (375ml) dry white wine
1 tbs lemon zest
500g raw banana prawns, peeled
leaving tails intact, deveined
2 tbs finely chopped flat-leaf parsley
¾ cup (60g) shredded parmesan
2 tbs lemon juice
Flat-leaf parsley leaves, to serve
1. Heat the stock in a medium saucepan
over high heat until hot, but not boiling.
Remove from heat. Cover to keep warm.
2. Meanwhile, heat oil in a large, deep
heavy-based non-stick frying pan over
medium heat for 2 mins. Add pumpkin
and cook, stirring often, for 5 mins or
until beginning to brown. Add the fennel,
onion and garlic and cook, stirring often,
for 3 mins or until the vegetables begin
to soften. Add the rice and cook, stirring,
for 1 min or until well coated with oil and
the grains appear glassy. Add the wine
and stir for 1 min or until most of the
wine has evaporated. Stir in lemon zest.
3. Add 1 cup (250ml) of the hot stock
Styling Michelle Noerianto Food preparation Tracy Rutherford *Selected stores only.
to the rice mixture in the pan and cook,
stirring almost constantly and keeping
the mixture at a steady simmer, for
Portrait photography James Moffatt Recipe photography Ben Dearnley
2 mins or until the liquid is absorbed.
Continue adding the hot stock, 1 cup
at a time, stirring until each addition
is almost completely absorbed before
adding more, and cook for 18 mins or
until the rice is tender yet firm to the
bite and risotto is creamy.
4. Add prawns and cook, stirring and
adding more stock as needed, for 4 mins
or until prawns are just cooked through.
Remove from heat. Stir in the chopped
parsley and ½ cup (40g) parmesan. Stir
in the lemon juice. Season with salt.
5. Divide the risotto among serving bowls.
Sprinkle with the parsley leaves and
remaining parmesan. Season with pepper.
PER SERVE
Energy 1561kJ/373 Cals (18%) Protein 20g (40%)
Fat 8g (11%) Sat Fat 3g (13%) Sodium 1010mg (51%)
Carb 44g (14%) Sugar 3g (3%) Dietary Fibre 3g (10%)
CLS0619p017 17
Cooking with Curtis
PUMPKIN SOUP
WITH CHORIZO &
CANNELLINI BEANS
Serves 4 Prep 20 mins
(+ cooling time) Cooking 45 mins
1 tbs olive oil
1 chorizo sausage, casing removed,
finely chopped
2 small brown onions, coarsely chopped
900g Kent pumpkin, seeded, peeled,
cut into 2.5cm pieces
1 carrot, peeled, coarsely chopped
3 garlic cloves, finely chopped
1 dried bay leaf
¾ tsp smoked paprika
¾ tsp ground cumin
1 tbs red wine vinegar
400g can cannellini beans,
rinsed, drained
⅓ cup (80ml) thickened cream
2 tbs pepitas (pumpkin seeds), toasted
Extra virgin olive oil, to serve
1 tbs rosemary leaves
Coles Bakery Stone Baked by Laurent
Light Rye Sourdough Vienna*,
sliced, to serve
1. Heat olive oil in a large heavy-based
saucepan over medium-high heat. Add
the chorizo and cook, stirring, for 2-3 mins
or until crisp. Use a slotted spoon to
transfer the chorizo to a plate.
2. Add the onion, pumpkin and carrot
to the pan and cook, stirring often, for
5 mins or until the onion and pumpkin
soften. Add the garlic, bay leaf, paprika
and cumin and cook, stirring, for 5 mins
or until the pumpkin begins to caramelise.
3. Add vinegar, ¼ cup of the beans and
6 cups (1.5L) water to the pan. Bring to
the boil, then reduce heat to medium-low.
Simmer, uncovered, for 20-25 mins or
until pumpkin is tender. Add ¼ cup (60ml)
of the cream and return to a simmer.
Set aside to cool slightly. Discard bay leaf.
4. Use a stick blender to carefully blend
the soup until smooth. Place over medium
heat and stir until heated through. Season
with salt and pepper.
5. Divide soup among bowls. Top with
chorizo, remaining beans and pepitas.
Drizzle with extra virgin olive oil and
remaining cream and gently marble.
Sprinkle with rosemary. Serve with bread.
PER SERVE WITHOUT BREAD
Energy 1459kJ/349 Cals (17%) Protein 11g (22%)
Fat 21g (30%) Sat Fat 8g (33%) Sodium 414mg (21%)
Carb 21g (7%) Sugar 11g (12%) Dietary Fibre 11g (37%)
#colesmag 17
9/5/19 2:40 pm
 Cooking with Curtis
KOREAN BEEF RICE BOWL
Serves 4 Prep 25 mins (+ resting &
1 hour marinating time) Cooking 5 mins
350g Coles Australian No Added
Hormones Beef Chuck Steak
2 small mandarins, rind removed
avoiding white pith and finely
chopped, juiced
3cm-piece ginger, peeled,
finely chopped
2 garlic cloves, finely chopped
1 birdseye chilli, finely chopped
1½ tbs honey
1½ tbs soy sauce
1½ tbs olive oil
½ bunch baby buk choy, quartered
3 cups steamed rice
4 Coles Australian Free Range
Eggs, fried
Spring onion curls, to serve
Carrot salad
2 carrots, peeled, cut into matchsticks
2 tsp sesame seeds, toasted
2 tsp sesame oil
1. Cut the steak against the grain into
6mm-thick slices. Use a meat mallet
to pound the slices until 3mm thick.
Place slices in a large bowl. In a medium
bowl, whisk mandarin rind, mandarin
juice, ginger, garlic, chilli, honey, soy
sauce and 1 tbs of the oil. Add 1½ tbs
of the mandarin mixture to the steak in
the bowl. Cover and marinate the steak
for at least 1 hour. Reserve remaining
mandarin mixture.
2. Heat a chargrill on medium-high.
Place buk choy and remaining oil in a
bowl and toss to coat. Season with salt.
Cook buk choy on grill for 1 min each
side or until grill marks form. Transfer to
a chopping board and cut out the cores.
Return the buk choy to the bowl. Toss
with half the reserved mandarin mixture.
3. Remove the steak from the bowl and
pat dry with paper towel. Season with
salt. Heat the chargrill on high. Cook the
steak on the grill, in batches, for 30 secs
each side or until grill marks form and
the steak is cooked to medium-rare.
Transfer to a chopping board and set
aside for 2 mins to rest. Cut the beef
into bite-size pieces and toss with the
remaining reserved mandarin mixture.
18 coles.com.au
CLS0619p018 18
4. Meanwhile, to make the carrot salad,
combine the carrot, sesame seeds and
oil in a small bowl. Season with salt.
5. Divide the rice, buk choy, carrot
mixture and steak among serving
bowls. Spoon over any juices from the
steak. Top each with an egg and
sprinkle with the spring onion.
PER SERVE
Energy 2374kJ/568 Cals (27%) Protein 30g (60%)
Fat 22g (31%) Sat Fat 5g (21%) Sodium 682mg (34%)
Carb 60g (19%) Sugar 15g (17%) Dietary Fibre 6g (20%)
APPLE CINNAMON
CUSTARD CAKE
Serves 8 Prep 15 mins
(+ cooling time) Cooking 50 mins
20g unsalted butter
3 (about 500g) Granny Smith apples,
peeled, cored
2 tbs Grand Marnier or
orange-flavoured liqueur (optional)
1¼ cups (185g) plain flour
1 cup (220g) caster sugar
2 tsp baking powder
½ tsp salt
¾ tsp ground cinnamon
1 cup (250ml) full-cream milk
1 cup (250ml) canola oil
2 extra-large Coles Australian Free
Range Eggs
2 tsp finely grated orange rind
1 tsp vanilla extract
2 tbs plain flour, extra
2 extra-large Coles Australian Free
Range Egg yolks
1 tbs caster sugar, extra
1 cup (250ml) thickened cream
1 tsp pure icing sugar, sifted
Caster sugar, to dust
1. Position a rack in the centre of oven
and preheat to 180°C (160°C fan-forced).
Grease a 23cm (base measurement)
springform pan with the butter.
2. Cut each apple into 8 wedges,
then into 5mm-thick slices. Place in
a medium bowl. Add the Grand Marnier
or orange-flavoured liqueur, if using,
and toss to combine.
3. In a separate medium bowl, whisk
the flour, caster sugar, baking powder,
salt and ¼ tsp of the cinnamon until
well combined. In a large bowl, whisk
the milk, oil, eggs, orange rind and
vanilla until well combined. Add flour
mixture to milk mixture and whisk until
a smooth batter forms. (Don’t overmix.)
4. Transfer 1 cup (250ml) of the batter
to a small bowl. Add the extra flour
and whisk to combine.
5. Whisk the egg yolks into the
remaining batter until just combined.
Add the apple mixture and stir to
combine. Spoon the apple batter into
prepared pan. Spread evenly and press
down on apple to submerge in batter.
Pour reserved batter evenly over the
top. Whisk the extra caster sugar and
remaining cinnamon in a small bowl to
combine. Sprinkle evenly over the batter.
6. Bake for 50 mins or until a skewer
inserted into the centre of cake comes
out clean and the top is golden brown.
Transfer pan to a wire rack and set
aside for 15 mins to cool slightly. Run
a knife around the side of the cake and
release side of the pan. Remove cake
from pan and place on a wire rack lined
with baking paper to cool.
7. Use an electric mixer to whisk the
cream and icing sugar in a medium
bowl until thick. Dust the cake with
the caster sugar. Cut into wedges and
serve with the whipped cream mixture.
PER SERVE WITHOUT CASTER SUGAR TO DUST
Energy 2854kJ/683 Cals (33%) Protein 7g (14%)
Fat 56g (80%) Sat Fat 12g (50%) Sodium 268mg (13%)
Carb 60g (19%) Sugar 40g (44%) Dietary Fibre 3g (10%)
9/5/19 2:40 pm
20431167AA 2019-04-09T14:11:48+10:00

NEW
NE
EW
W
20481659AA 2019-03-26T14:51:11+11:00
 BUDGET
Weeknight dinners

meals
WHIP UP DELICIOUS
MEALS ON A SHOESTRING
USING THESE RECIPES
AND OUR HANDY
BUDGET TIPS.
Recipes Emma Braz Photography James Moffatt Styling Michelle Noerianto Food preparation Tracy Rutherford

Korma Chicken
& Vegetable Pie
(see recipe p24)

CHOOK CHANGE
Swap the chicken
thigh fillets for
chopped potato
or chopped
sweet potato.

#colesmag 21

CLS0619p021 21 9/5/19 4:24 pm

 Weeknight dinners

GO VEGGIE
Swap the fish
stock and fish for
veggie stock and
any frozen veg in
your freezer, like
peas and corn.

Fish &
Chickpea Stew
(see recipe p24)

SEAFOOD ON A BUDGET? IT CAN BE DONE

THANKS TO FRESH VEG AND PANTRY
STAPLES – THEY ADD FLAVOUR TO DISHES
WITHOUT BREAKING THE BANK.

22 coles.com.au

CLS0619p022 22 9/5/19 4:24 pm

 Weeknight dinners

Beef, Broccoli
& Black Bean
Noodles (recipe
over page)

MAKE IT MINCE
Swap the beef
stir-fry strips
for beef mince
and stir-fry until
cooked through.

#colesmag 23

CLS0619p023 23 9/5/19 4:24 pm

 Weeknight dinners
KORMA CHICKEN
& VEGETABLE PIE
Serves 4 Prep 10 mins (+ cooling time)
Cooking 45 mins
500g Coles RSPCA Approved
Australian Chicken Thigh Fillets,
cut into 3cm pieces
2 tbs plain flour
1 tbs sunflower oil
1 brown onion, finely chopped
500g Coles Frozen Australian Peas,
Carrots & Cauliflower
420g jar korma simmer sauce
1 sheet frozen puff pastry,
just thawed
1 Coles Australian Free Range Egg
120g pkt Coles Australian
4 Leaf Salad
1. Preheat oven to 200°C. Place
the chicken and flour in a bowl and
toss until the chicken is lightly coated.
Heat the oil in a large frying pan over
high heat. Add half the chicken and
cook, turning occasionally, for 5 mins
or until the chicken is brown all over.
Transfer to a plate. Repeat with the
remaining chicken.
2. Add the onion to the pan and
cook, stirring, for 3 mins or until onion
softens. Return the chicken to the pan
with the vegetables and simmer sauce.
Bring just to a simmer. Set aside to
cool slightly.
3. Transfer the chicken mixture to
a 6-cup (1.5L) pie dish. Arrange the
pastry over the mixture in the dish
and use a small sharp knife to trim the
edge. Cut 3 small slits in the pastry.
Whisk the egg in a small bowl with a
little water and brush over the pastry.
4. Bake for 30 mins or until the pastry
is golden and puffed. Serve with the
salad leaves.
PER SERVE
Energy 1987kJ/475 Cals (23%) Protein 33g (66%)
Fat 23g (33%) Sat Fat 7g (29%) Sodium 532mg (27%)
Carb 30g (10%) Sugar 12g (13%) Dietary Fibre 9g (30%)
24 coles.com.au
CLS0619p024 24
FISH & CHICKPEA STEW
Serves 4 Prep 10 mins Cooking 25 mins
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
2 cups (500ml) fish stock
400g can chickpeas, rinsed, drained
500g firm white fish fillets,
cut into 4cm pieces
4 kale leaves, trimmed, chopped
Finely grated parmesan, to serve
Sliced Coles Bakery Stone Baked
by Laurent Mini White Pane
Di Casa*, to serve
1. Spray a large saucepan with olive
oil spray. Place over medium-low heat.
Add the onion and carrot and cook,
stirring, for 5 mins or until soft and
golden. Add garlic and cook, stirring,
for 1 min or until aromatic.
2. Add the tomato, stock and
chickpeas to the onion mixture in the
pan. Bring to the boil. Reduce heat to
medium-low and simmer for 10 mins
or until the mixture thickens slightly.
3. Add the fish and kale to the pan
and simmer for 5 mins or until the
fish is just cooked through. Season.
4. Divide the stew among serving
bowls. Sprinkle with parmesan and
serve with the bread.
PER SERVE WITHOUT PARMESAN & BREAD
Energy 972kJ/233 Cals (11%) Protein 27g (54%)
Fat 4g (6%) Sat Fat 1g (4%) Sodium 757mg (38%)
Carb 17g (5%) Sugar 7g (8%) Dietary Fibre 7g (23%)
TRY THESE TOO Pick up these great-value buys at Coles.
Coles Pepperoni
Pizza 500g has
a stone-baked
base for delicious
flavour and crunch.
BEEF, BROCCOLI &
BLACK BEAN NOODLES
Serves 4 Prep 10 mins Cooking 10 mins
200g egg noodles
1 tbs sunflower oil
500g Coles Australian No Added
Hormones Beef Stir-Fry strips
1 brown onion, thinly sliced
2 garlic cloves, crushed
1 head broccoli, cut into florets
¼ cup (60ml) black bean sauce
1 bunch choy sum, trimmed
Sliced red chilli, to serve (optional)
Coriander leaves, to serve
1. Cook the noodles in a saucepan
of boiling water following packet
directions. Drain, reserving ⅓ cup
(80ml) cooking liquid.
2. Meanwhile, heat 2 tsp oil in a wok
or large deep frying pan over high heat.
Stir-fry the beef, in 2 batches, for 2 mins
or until browned. Transfer to a plate.
3. Heat remaining oil in wok or pan
over medium-high heat. Add onion,
garlic and broccoli. Stir-fry for 4 mins
or until broccoli is tender. Return beef
to wok or pan with noodles, black bean
sauce and reserved cooking liquid. Toss
until combined and heated through.
4. Add choy sum to the wok or pan
and stir-fry for 1 min or until just wilted.
Serve with chilli, if using, and coriander.
PER SERVE
Energy 1892kJ/453 Cals (22%) Protein 38g (76%)
Fat 13g (19%) Sat Fat 3g (13%) Sodium 739mg (37%)
Carb 41g (13%) Sugar 5g (6%) Dietary Fibre 8g (27%)
*Selected stores only.
Forget takeaway
– Coles Pad Thai
375g is packed with
flavour and won’t
bust the budget.
9/5/19 4:24 pm
 Tomato & Chickpea Pasta
(recipe over page)

CHEESE SWAP
Swap parmesan for crispy
garlic breadcrumbs. Just
combine fresh breadcrumbs
and crushed garlic in a bowl,
then pan-fry until golden.

CLS0619p025 25 9/5/19 4:24 pm

 Weeknight dinners
TOMATO &
CHICKPEA PASTA
Serves 4 Prep 5 mins Cooking 15 mins
375g spiral pasta
2 tsp olive oil
1 red onion, thinly sliced
2 garlic cloves, crushed
200g cup mushrooms, quartered
100g brussels sprouts, thinly sliced
400g can diced tomatoes
½ cup (125ml) vegetable stock
400g can chickpeas, rinsed, drained
½ cup (80g) finely grated parmesan
1. Cook the pasta in a large saucepan
of boiling water following packet
directions or until al dente. Drain,
reserving ½ cup (125ml) cooking liquid.
2. Meanwhile, heat oil in a large frying
pan over medium-high heat. Add onion
and cook, stirring, for 3 mins until onion
softens. Add the garlic, mushroom and
brussels sprout and cook, stirring, for
5 mins or until mushroom is tender.
3. Add tomato, stock, chickpeas and
reserved cooking liquid to pan. Bring
to the boil. Add pasta. Toss to combine.
4. Divide pasta mixture among serving
bowls. Season and serve with parmesan.
PER SERVE
Energy 2348kJ/562 Cals (27%) Protein 27g (54%)
Fat 12g (17%) Sat Fat 5g (21%) Sodium 681mg (34%)
Carb 79g (25%) Sugar 5g (6%) Dietary Fibre 11g (37%)
| Good source protein & fibre | Low sat fat | 2 veg serves |
WATCH
Want more
great-value
meals? This
5-ingredient
pasta bake is a winner. See how it’s
done at coles.com.au/pastabake.
26 coles.com.au
CLS0619p026 26
MEXICAN-STYLE
STUFFED ZUCCHINI
Serves 4 Prep 15 mins
Cooking 25 mins
4 large zucchini, halved lengthways
250g Coles Australian No Added
Hormones Beef 3 Star Mince
1½ tbs Mexican seasoning
400g can kidney beans,
rinsed, drained
400g can diced tomatoes
½ cup (60g) shredded tasty cheddar
1 medium tomato, finely chopped
Coriander leaves, to serve
1. Preheat oven to 180°C. Use a
small spoon to remove the flesh from
the centre of the zucchini, leaving a
5mm-thick shell. Finely chop the flesh
and reserve in a bowl.
2. Line a baking tray with baking paper.
Spray zucchini shells with olive oil spray
and place cut-side down on the lined
tray. Cover with foil. Bake for 15 mins
or until just tender.
3. Meanwhile, 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. Add
the reserved zucchini flesh, Mexican
seasoning, kidney beans and tomato.
Bring to the boil. Reduce heat to
medium. Simmer for 10 mins or until
the sauce thickens slightly. Season.
4. Turn the zucchini shells cut-side up.
Spoon mince mixture into each shell
and sprinkle with cheddar. Bake for
Mexican-Style
10 mins or until cheddar melts and is Stuffed Zucchini
golden brown. Sprinkle with tomato
and coriander to serve.
PER SERVE
Energy 1467kJ/351 Cals (17%) Protein 27g (54%)
Fat 13g (19%) Sat Fat 6g (25%) Sodium 973mg (49%)
Carb 22g (7%) Sugar 13g (14%) Dietary Fibre 10g (33%)
9/5/19 4:24 pm
 Weeknight dinners

GRAB A CAN
For a meat-free
twist, swap the
beef mince for
a can of rinsed,
drained lentils.

#colesmag 27

CLS0619p027 27 9/5/19 4:24 pm

20439396AA 2019-04-24T15:43:23+10:00
 Promotion
Page tag

Spice it up Take a fast track to flavour with the

infusion paste and finishing sauce in
MAGGI Marketplace Honey Soy Stir Fry.

STICKY ASIAN-STYLE
MEATBALL BOWL
Serves 4 Prep 10 mins Cooking 15 mins

500g Coles Australian Pork Mince

1 cup (75g) panko breadcrumbs
1 egg, lightly whisked
2 x 150g pkts MAGGI Marketplace
Honey Soy Stir Fry, infusion pastes
and finishing sauces separated
2 tbs vegetable oil
180g dried ramen noodles
2 tsp sesame oil
400g red cabbage, shredded
2 carrots, peeled, cut into
long matchsticks
2 Lebanese cucumbers,
peeled into ribbons
1 large avocado, stoned,
peeled, thinly sliced
1 cup mint leaves
1 tbs soy sauce
2 tsp sesame seeds, toasted
Lime halves, to serve

1. Combine mince, breadcrumbs,

egg and 1 MAGGI infusion paste
in a large bowl. Season. Roll 1-tbs
portions of mixture into balls.
2. Heat the vegetable oil in a large
frying pan over medium-low heat.
Cook the meatballs, turning, for 10 mins
or until golden and cooked through.
Add the remaining MAGGI infusion
paste and the 2 MAGGI finishing sauces.
Cook, stirring, for 1 min or until mixture
is heated through and well combined.
3. Meanwhile, cook the noodles in a
saucepan of boiling water for 4 mins
or until tender. Drain and return to pan
with the sesame oil. Toss to combine.
4. Divide the noodle mixture, cabbage,
carrot, cucumber, avocado, mint and A tasty blend of sweet and spicy,
meatball mixture among serving bowls. MAGGI Marketplace Honey Soy
Drizzle with soy sauce. Sprinkle with Stir Fry helps you whip up a
sesame seeds. Serve with lime halves. delicious stir-fry every time.
Simply add veggies and meat or
tofu for a quick and easy dinner.

#colesmag 29

CLS0619p029 29 9/5/19 2:27 pm

20401176AA 2019-05-08T09:46:15+10:00

®
 Easy meals

Butter Chicken
& Sweet Potato
Tray Bake (see
recipe p36)

Fast & fresh

SHORT ON TIME? REACH FOR THESE EASY RECIPES WHEN YOU
NEED TO GET DINNER ON THE TABLE IN 30 MINUTES OR LESS.

#colesmag 31

CLS0619p031 31 9/5/19 2:24 pm

 Easy meals

FAST FISH PIE Serves 4 Prep & cooking 30 mins

600g firm white fish fillets,
cut into 4cm pieces
350g cauliflower, thinly sliced
1 cup (120g) frozen peas
2 slices prosciutto, finely chopped
½ bunch dill, sprigs torn
1. Preheat oven to 200°C. Place the
fish, cauliflower, peas, prosciutto, dill,
lemon zest and cornflour in a large
bowl. Season. Gently toss until well
combined. Transfer the mixture to
a 6-cup (1.5L) round pie dish.
3. Brush edge of the pie dish with egg.
Place pastry over fish mixture, pressing
into edge of the dish. Fold excess pastry
inwards. Brush the pastry with egg. Use
a sharp knife to cut 3 slits in centre of
the pastry. Sprinkle with sesame seeds.

Recipes Charlotte Binns-McDonald Photography Steve Brown & Ben Dearnley Styling Michelle Noerianto & Bhavani Konings Food preparation Tracy Rutherford & Sarah Hobbs
1 lemon, zested 2. Cut 1 pastry sheet into 3 strips. 4. Bake the pie for 25 mins or until
1 tbs cornflour Brush 2 adjacent edges of remaining the pastry is golden brown and
2 sheets frozen puff pastry, pastry sheet with egg. Place 1 pastry puffed. Cut into wedges to serve.
just thawed strip, slightly overlapping, over each PER SERVE
Energy 1940kJ/464 Cals (22%) Protein 42g (84%)
1 Coles Australian Free Range Egg, edge, pressing lightly to make a large Fat 17g (24%) Sat Fat 7g (29%) Sodium 750mg (38%)
lightly whisked square. (Use the remaining pastry strip Carb 31g (10%) Sugar 4g (4%) Dietary Fibre 7g (23%)
1 tsp sesame seeds to decorate top of the pie, if desired.) SERVE WITH lemon wedges

CLS0619p032 32 9/5/19 2:24 pm

 PEA & HAM GNOCCHI
Serves 4 Prep & cooking 25 mins PASTA TWIST
Recipes Charlotte Binns-McDonald Photography Steve Brown & Ben Dearnley Styling Michelle Noerianto & Bhavani Konings Food preparation Tracy Rutherford & Sarah Hobbs

Got dried pasta in

3 cups (360g) frozen peas the pantry? This pea
1 tsp bicarbonate of soda and ham combo is
40g unsalted butter great with penne
1 tbs extra virgin olive oil or fettuccine – as a
2 garlic cloves, crushed guide, cook about
120g shaved ham, chopped 80g pasta per person.
500g Coles Potato Gnocchi
Extra virgin olive oil, extra, to serve
Flat-leaf parsley sprigs, to serve
Finely grated parmesan, to serve

1. Place the peas and bicarbonate

of soda in a medium heatproof bowl.
Pour over enough boiling water
to cover. Set aside for 2 mins or
until peas are heated through.
Drain well. Return the peas to
the bowl and use a fork to
coarsely mash.
2. Heat butter and oil in
a large frying pan over
medium-high heat. Add
garlic and ham. Cook,
stirring occasionally, for
4 mins or until the ham
is light golden.
3. Meanwhile, cook
the gnocchi in a large
saucepan of boiling
water following packet
directions. Drain,
reserving 1 cup (250ml)
cooking liquid.
4. Add the peas,
reserved cooking liquid
and gnocchi to the ham
mixture in the pan. Increase
heat to high and bring to the
boil. Cook, stirring, for 1-2 mins
or until sauce reduces slightly.
Season. Divide among serving
bowls. Drizzle with the extra oil.
Sprinkle with parsley and parmesan.
PER SERVE
Energy 1678kJ/401 Cals (19%) Protein 17g (34%)
Fat 17g (24%) Sat Fat 7g (29%) Sodium 1102mg (55%)
Carb 39g (13%) Sugar 8g (9%) Dietary Fibre 9g (30%)

#colesmag 33

CLS0619p033 33 9/5/19 2:24 pm

 Easy meals

Mustard Pork
Chops with Walnut
& Beetroot Salad
(recipe over page)

WATCH
Beat the clock
with our
freeze-ahead
lamb recipe.
To find out how, watch the video at
coles.com.au/freezeaheadlamb.

#colesmag 35

CLS0619p035 35 9/5/19 2:25 pm

 Easy meals

TURN UP THE HEAT ON CURRY

NIGHT WITH CREAMY BUTTER
CHICKEN MADE EASY IN THE
OVEN, NO STIRRING NEEDED.

BUTTER CHICKEN & SWEET absorbed. Set aside, covered, for 5 mins.

POTATO TRAY BAKE
Serves 4 Prep & cooking 30 mins
700g small gold sweet potatoes,
cut into 1.5cm-thick slices
600g Coles RSPCA Approved
Australian Chicken Thigh Fillets
485g jar Coles Butter Chicken
Simmer Sauce
400ml can coconut milk
1 lime, juiced
1 tbs fish sauce
6 stems curry leaves
20g unsalted butter
1 brown onion, thinly sliced
1 cup (200g) basmati rice
Steamed snow peas, to serve
1 long green chilli,
thinly sliced (optional)
Coriander leaves, to serve
1. Preheat oven to 200°C. Place the
Use a fork to separate the grains.
5. Divide the rice and chicken among
serving plates. Serve with snow peas,
chilli, if using, and coriander leaves.
PER SERVE
Energy 2050kJ/490 Cals (24%) Protein 35g (70%)
Fat 38g (54%) Sat Fat 21g (88%) Sodium 1111mg (56%)
Carb 59g (19%) Sugar 21g (23%) Dietary Fibre 8g (27%)
TRY THESE TOO
Looking for more easy dinner
ideas? You’re sorted with these
fuss-free buys from Coles.
Made using
Australian
beef, Coles
Bolognese Bake
1.8kg makes an
MUSTARD PORK CHOPS
WITH WALNUT &
BEETROOT SALAD
Serves 4 Prep & cooking 25 mins
4 Coles Australian Pork Loin Chops
1 tbs honey
1 tbs wholegrain mustard
2½ tbs olive oil
1 bunch sage, leaves picked
500g cooked baby beetroot*,
cut into wedges
60g pkt Coles Australian Baby Rocket
50g goat’s cheese, crumbled
½ cup (50g) walnuts
1. Preheat oven to 200°C. Place the
pork in a large bowl. Add the honey
and mustard and toss to combine.
Season. Heat 1 tbs of the oil in a large
non-stick ovenproof frying pan over
high heat. Cook the pork for 2 mins

sweet potato in a large microwave-safe
bowl. Cover and cook in microwave on
high for 6 mins or until just tender.
2. Place the chicken, simmer sauce,
coconut milk, lime juice and fish sauce
in a large flameproof roasting pan.
Bring to the boil over high heat. Top
with the sweet potato. Bake for 20 mins
or until the chicken is cooked through,
adding 4 curry leaf stems in the last
3 mins of cooking.
3. Meanwhile, melt the butter in a
saucepan over medium-high heat. Add
the onion and 2 remaining curry leaf
stems and cook, stirring occasionally,
for 5 mins or until the onion softens.
4. Add the rice to the onion mixture
in the pan. Cook, stirring, for 1 min.
Add 2 cups (500ml) water and stir
to combine. Bring to the boil. Reduce
heat to low. Cover and cook for 12 mins
or until the rice is tender and liquid is
*Selected stores only. If unavailable, use drained Golden Circle Pickled Baby Beetroot.
easy dinner for or until golden underneath. Turn the
six. It’s topped pork and remove pan from heat.
with creamy 2. Combine the sage and 2 tsp oil
bechamel. in a small bowl. Arrange the sage
mixture over the pork in the pan.
Ready to bake, Bake for 6-8 mins or until the pork
Coles Roasted is just cooked through. Cover and
Vegetable set aside for 5 mins to rest.
Quiche 700g 3. Meanwhile, pat the beetroot dry
features tender with paper towel. Season. Heat the
pumpkin and remaining oil in a medium frying pan
red capsicum in over high heat. Add the beetroot and
a golden pastry case. cook, stirring occasionally, for 2 mins
or until heated through.
Need dinner 4. Place the beetroot, rocket, goat’s
for one? Try cheese and walnuts in a large bowl.
Coles Indian Season and toss to combine. Divide
Inspired the pork and beetroot mixture evenly
Butter among serving plates. Drizzle the pork
Chicken with the pan juices.
& Rice 350g – it’s got tender PER SERVE
Energy 2546kJ/609 Cals (29%) Protein 37g (74%)
chicken in a rich, creamy sauce. Fat 33g (47%) Sat Fat 8g (33%) Sodium 439mg (22%)
Carb 38g (12%) Sugar 36g (40%) Dietary Fibre 11g (37%)

36 coles.com.au

CLS0619p036 36 9/5/19 2:25 pm

20431375AA 2019-04-29T16:16:55+10:00

Whiskey Glaze not available in all stores.

20431386AA 2019-04-29T12:10:27+10:00

FOUR’N TWENTY IS A REGISTERED TRADE MARK OF PATTIES FOODS PTY LTD.

DELICIOUS TASTE. QUICK & EASY.

READY IN MINUTES, AVAILABLE IN THE FREEZER AISLE TODAY.
 Promotion

Family fave
Need some dinner inspiration?
Put a new spin on MAGGI 2 Minute
Noodles with sweet, sticky chicken
and a fresh-tasting cabbage salad.

SOY-BRAISED CHICKEN
WITH NOODLES
Serves 4 Prep 15 mins Cooking 20 mins

2 tsp vegetable oil

2 tsp sesame oil
1kg Coles RSPCA Approved
Australian Chicken Thigh Fillets,
halved crossways
3 garlic cloves, crushed
1 tbs finely grated ginger
⅓ cup (80ml) orange juice
¼ cup (60ml) soy sauce
¼ cup (60ml) Chinese rice wine
¼ cup (60ml) honey
¼ tsp sea salt flakes
2 tbs caster sugar
2 tbs rice wine vinegar
¼ small red cabbage,
finely shredded
1 Lebanese cucumber,
cut into matchsticks
3 x 72g pkts MAGGI 2 Minute
Noodles Chicken Flavour
½ cup coriander sprigs

1. Heat combined oil in a large frying

pan over high heat. Cook chicken for
2 mins each side or until browned. Add
the garlic and ginger. Toss to combine.
2. Add the orange juice, soy sauce,
rice wine and honey to the pan. Bring
to the boil. Reduce heat to low. Simmer,
turning the chicken occasionally, for
15 mins or until the chicken is cooked
through and the sauce thickens.
3. Meanwhile, combine the salt, sugar,
vinegar and 2 tbs water in a bowl. Keep MAGGI 2 Minute
Stir in the cabbage and cucumber. Noodles in the pantry for
4. Cook the MAGGI noodles following a quick and tasty hot snack
packet directions, adding the flavour or to use as the base for an
sachets at end of cooking. Drain. easy meal. Just add lean
5. Divide the noodles among serving protein, such as chicken,
bowls. Top with the chicken mixture, vegetables and herbs.
cabbage mixture and coriander.

CLS0619p039 39 9/5/19 3:59 pm

20401107AA 2019-03-27T12:10:36+11:00
 Promotion

Grab a spoon
Pump up the flavour of vegetable soups with Leggo’s Passata
– it’s an easy way to give any meal a delicious tomato boost.

TOMATO & SWEET

POTATO SOUP
Serves 4 Prep 15 mins Cooking 30 mins

1 tbs olive oil

1 brown onion, coarsely chopped
2 celery sticks, coarsely chopped
2 garlic cloves, crushed
1kg gold sweet potato, peeled,
cut into 2cm pieces
700g btl Leggo’s Passata
with Italian Herbs
4 cups (1L) vegetable or
chicken stock
4 slices prosciutto
½ cup (120g) sour cream
Oregano leaves, to serve
Extra virgin olive oil, to drizzle
Toasted baguette slices, to serve

1. Heat olive oil in a large saucepan over

medium heat. Add the onion and celery
and cook, stirring occasionally, for
5 mins or until onion softens. Add garlic.
Cook, stirring, for 1 min or until aromatic.
2. Stir in sweet potato, Leggo’s Passata
with Italian Herbs and stock. Cover.
Bring to the boil over medium heat.
Reduce heat to low. Simmer, covered,
for 15-20 mins or until the sweet
potato is soft. Remove from heat.
3. Preheat grill on medium-high.
Line a baking tray with foil. Spray
with olive oil spray. Arrange the
prosciutto on prepared tray. Spray
with oil. Cook under the grill for 2 mins
each side or until golden brown.
4. Use a stick blender to carefully
blend the soup until smooth (if it’s With Leggo’s
too thick, add a little more stock Passata on hand,
or water). Divide among serving bowls. your meals will
Tear prosciutto into large pieces. Top never be short on
soup with sour cream, prosciutto and flavour. Add it to
oregano. Drizzle with extra virgin olive soups, casseroles
oil. Season. Serve with the toast. and pasta sauces.
Use it for lasagne
and cannelloni too.

#colesmag 41

CLS0619p041 41 9/5/19 2:26 pm

 Page tag

5-ingredient

DINNERS BREEZE THROUGH

DINNERTIME WITH THESE
TASTY AND GREAT-VALUE
MEALS, MADE WITH JUST
A HANDFUL OF INGREDIENTS.

Sweet Chilli
Chicken Stir-Fry
(see recipe p46)

WHAT
YOU
NEED CHICKEN
THIGH FILLETS STIR-FRY MIX MUSHROOMS STIR-FRY SAUCE BROWN RICE

CLS0619p042 42 9/5/19 2:20 pm

 Trolley dash

WHAT
YOU
NEED EGGPLANT ONION LENTILS PASTA SAUCE MOZZARELLA

Lentil Moussaka
(see recipe p46)

#colesmag 43

CLS0619p043 43 9/5/19 2:20 pm

20431334AA 2019-04-30T17:35:07+10:00

Time for a cup

above the rest?

From first leaf to last sip, it’s all good

T2 teabags are made from plant-based sources for a quality tea moment that doesn’t cost the earth.
Not only that, they’re filled with only premium whole leaf tea – same as our loose leaf, just in a bag.
Steep into your local Coles and pick up your faves – Melbourne Breakfast, French Earl Grey, Gorgeous
Geisha, Just Peppermint, and more! Join our Tea Society online and be part of a brewing force for good.
 Trolley dash

WHAT
YOU
NEED TORTELLINI SAUSAGES

MUSHROOMS PASTA SAUCE BABY SPINACH

VEGGIE TWIST
To make this Mushroom &
Spinach Tortellini
dish meat-free,
(recipe over page)
use cheese-filled
tortellini and swap
the sausage for
diced eggplant.

#colesmag 45

CLS0619p045 45 9/5/19 2:20 pm

 Trolley dash

SWEET CHILLI LENTIL MOUSSAKA MUSHROOM & SPINACH

CHICKEN STIR-FRY Serves 4 Prep 10 mins TORTELLINI
Serves 4 Prep 10 mins Cooking 30 mins Serves 4 Prep 5 mins Cooking 15 mins
Cooking 15 mins

Styling Bhavani Konings Food preparation Amanda Lennon

1 medium eggplant, thickly sliced 600g pkt Coles Veal Tortellini
500g Coles RSPCA Approved 1 brown onion, finely chopped 500g Coles Finest Italian Style Pork
Australian Chicken Thigh Fillets, 3 x 400g cans lentils, rinsed, drained Sausages, casings removed
thinly sliced 690g jar tomato pasta sauce with basil 200g cup mushrooms, thinly sliced

Recipes Emma Braz Photography Chris Chen

375g pkt Coles Australian
Traditional Stir-Fry
150g cup mushrooms, thickly sliced
180g Coles Sweet Chilli and Garlic
Stir-Fry Sauce
450g pkt microwavable brown rice
1. Heat a wok or large frying pan over
high heat. Spray with olive oil spray.
Add half the chicken and stir-fry for
5 mins or until golden brown and
just cooked through. Transfer to
a heatproof bowl. Repeat with the
remaining chicken.
2. Return chicken to the wok or pan
with the vegetables and mushroom.
Stir-fry for 3 mins or until vegetables
are just tender. Add the sauce and
stir-fry for 1 min or until heated through.
3. Meanwhile, heat the rice following
packet directions.
4. Serve the chicken mixture with rice.
PER SERVE
Energy 2949kJ/706 Cals (34%) Protein 33g (66%)
Fat 14g (20%) Sat Fat 4g (17%) Sodium 332mg (17%)
Carb 107g (35%) Sugar 17g (19%) Dietary Fibre 4g (13%)
200g tub fresh mozzarella or
bocconcini, drained, torn
1. Lightly spray both sides of the
eggplant slices with olive oil spray.
Heat a large frying pan over high heat.
Add half the eggplant and cook for
2 mins each side or until golden brown.
Transfer to a plate. Repeat with the
remaining eggplant.
2. Reduce heat to medium. Add onion
to the pan. Cook, stirring, for 3 mins or
until the onion softens. Add the lentils
and pasta sauce and bring to a simmer.
Cook, stirring occasionally, for 10 mins
or until the sauce thickens slightly.
3. Preheat grill on medium. Spoon the
lentil mixture into a 6-cup (1.5L) baking
dish. Arrange the eggplant slices and
mozzarella or bocconcini on top. Cook
under the grill for 5 mins or until the
cheese melts and is golden brown.
PER SERVE
Energy 2277kJ/545 Cals (26%) Protein 35g (70%)
Fat 13g (19%) Sat Fat 6g (25%) Sodium 782mg (39%)
Carb 61g (20%) Sugar 16g (18%) Dietary Fibre 19g (63%)
500g tomato pasta sauce with
roasted garlic
60g pkt Coles Australian Baby Spinach
1. Cook the tortellini in a large
saucepan of boiling water following
packet directions or until al dente.
Drain, reserving ½ cup (125ml) of the
cooking liquid. 
2. Meanwhile, heat a large frying pan
over high heat. Add the sausage and
cook, stirring with a wooden spoon
to break into lumps, for 5 mins or until
sausage is golden brown. 
3. Add the mushroom to the pan and
cook, stirring, for 3 mins or until tender.
Add the pasta sauce and reserved
cooking water. Bring to the boil. Add
the tortellini and spinach and toss to
combine. Season.
4. Divide the tortellini mixture evenly
among serving bowls.
PER SERVE
Energy 2647kJ/633 Cals (30%) Protein 28g (56%)
Fat 36g (51%) Sat Fat 13g (54%) Sodium 1706mg (85%)
Carb 46g (15%) Sugar 8g (9%) Dietary Fibre 9g (30%)

TRY THESE TOO Save even more time with these easy meal solutions from Coles.
Coles Mongolian For a fast, hearty Made with 100
Style Stir Fry and meat-free per cent Aussie
Kit 500g comes meal, grab beef mince, Coles
with noodles, Coles Lentil Cottage Pie 1.8kg
Asian-style sauce & Coconut is a comforting
and chopped veg. Soup 430g. family favourite.

46 coles.com.au

CLS0619p046 46 9/5/19 2:20 pm

20431108AA 2019-05-08T17:38:06+10:00

u r i te Y u m i ’s dip
o
Take your fav o , it’s
re v e r yo u g
with you, whe a ck.
g o u r m e t s n
the anywhere

Y
DA I R E
* Not all products are available in all stores

FRE
Yumi’s. Endless possibilities.
COB0049_ChilledDeli 2019-05-06T18:17:08+10:00

AUTHENTIC EASY EATS

Delicious meals made easy
Enjoy Coles Chicken Singapore Noodles or
Coles Butter Chicken and Rice ready meals, made
with 100% Aussie RSPCA Approved Chicken Breast.

Find them in the Dairy Department and explore

the full range of ready meals today.
 Promotion
Page tag

Pizza night
Nothing beats homemade pizza with
a rich tomato sauce and all your
favourite toppings. Make it your
best yet with Leggo’s Pizza Sauce.

PRAWN & FETTA PIZZAS

Serves 4 Prep 20 mins (+ 15 mins standing
& 1 hour rising time) Cooking 20 mins

½ cup (140g) Leggo’s Pizza Sauce with

Garlic, Onion & Herbs
60g pkt Coles Australian Baby Spinach
350g peeled raw prawns, with tails intact
150g fetta, crumbled
⅓ cup (55g) pitted kalamata olives
1 tsp dried chilli flakes (optional)
½ red onion, thinly sliced
1 tbs lemon juice
⅓ cup dill sprigs, coarsely chopped
⅓ cup flat-leaf parsley leaves, chopped
Pizza dough
2 tsp (1 sachet/7g) dried yeast
½ tsp caster sugar
¾ cup (185ml) lukewarm water
Pinch of salt
2 cups (300g) plain flour
2 tbs extra virgin olive oil

1. To make the pizza dough, combine the

yeast, sugar, water and salt in a jug. Set aside
for 5 mins or until slightly frothy.
2. Place the flour in a large bowl and make
a well in the centre. Add yeast mixture and oil.
Use a wooden spoon to stir until well combined.
Turn dough onto a lightly floured surface and
knead for 5 mins or until smooth and elastic.
Place in a lightly greased bowl. Cover with
plastic wrap. Set aside in a warm, draught-free
place for 1 hour or until doubled in size.
3. Preheat oven to 200°C. Lightly grease
2 baking trays. Punch down the dough. Divide
into 2 even portions. Roll out each portion on
a lightly floured surface to a 35cm x 20cm
oval shape. Place on the prepared trays.
4. Spread the bases with Leggo’s Pizza Sauce, With a rich
leaving a 2cm border. Top with the spinach, tomato flavour,
prawns, fetta and olives. Sprinkle with the chilli, Leggo’s Pizza
if using. Bake for 15-20 mins or until the bases Sauce gives an
are golden brown and cooked underneath. instant boost to
5. Meanwhile, combine onion and lemon pizza, casseroles,
juice in a bowl. Set aside for 10 mins to soak. pasta sauces and
Add dill and parsley and toss to combine. savoury muffins.
6. Serve pizzas topped with onion mixture.
#colesmag 49

CLS0619p049 49 9/5/19 2:27 pm

20401120AA 2019-04-30T12:33:23+10:00

NEW
NE
EW
W
 vegetarian
Page
mains
tag

Tuscan-Style
White Bean Stew
(recipe over page)
Styling Bhavani Konings Food preparation Emma Braz

Veggie
*Always check the label to make sure you’re using
Recipes Sarah Hobbs Photography Ben Dearnley

ENJOY MORE VEG-BASED MEALS

THIS WINTER THANKS TO THESE

DINNERS
HEARTY, WARMING DISHES.
vegetarian ingredients.

#colesmag 51

CLS0619p051 51 9/5/19 5:27 pm

 vegetarian mains
TUSCAN-STYLE
WHITE  BEAN STEW
Serves 4 Prep 10 mins Cooking 30 mins
1 tbs olive oil
1 red onion, thinly sliced
1 garlic clove, crushed
1 yellow capsicum, seeded, chopped
1 eggplant, cut into 2cm pieces
200g brown cup mushrooms, halved
400g can artichoke hearts,
drained, halved
½ cup (125ml) dry white wine or
vegetable stock
400g can cherry tomatoes
1 tbs tomato paste
400g can cannellini beans,
rinsed, drained
1. Preheat oven to 200°C. Heat the
oil in a large deep ovenproof frying
pan over medium heat. Add the onion
and garlic and cook, stirring, for 5 mins
or until the onion softens.
2. Add capsicum, eggplant, mushroom
and artichoke to the pan and cook,
stirring, for 5 mins or until vegetables
are beginning to brown. Add wine or
stock and bring to a simmer. Cook for
2 mins or until mixture reduces by half.
Add cherry tomatoes, tomato paste and
cannellini beans. Stir to combine. Season.
3. Bake for 15 mins or until the sauce
thickens. Divide among serving bowls.
PER SERVE
Energy 995kJ/238 Cals (11%) Protein 11g (22%)
Fat 6g (9%) Sat Fat 1g (4%) Sodium 614mg (31%)
Carb 20g (6%) Sugar 12g (13%) Dietary Fibre 15g (50%)
| Good source protein & fibre | Low sat fat | 4 veg serves |
SERVE WITH flat-leaf parsley leaves and
chargrilled Coles Bakery Stone Baked by
Laurent Multigrain Sourdough Vienna† slices
WATCH
For another
veggie main,
try our super
easy one-pot
veggie pasta. See how it’s done at
coles.com.au/onepotveggiepasta.
52 coles.com.au
CLS0619p052 52
RICOTTA ZUCCHINI
PARCELS WITH ROASTED
TOMATO SAUCE
Serves 4 Prep 15 mins
Cooking 30 mins
1 red onion, cut into wedges
1 red capsicum, seeded, thinly sliced
1 garlic clove, crushed
400g can cherry tomatoes
350g mixed medley tomatoes, halved
½ cup (60g) pitted mixed olives
500g ricotta
100g goat’s cheese, crumbled
1 tsp finely grated lemon rind
2 large zucchini, peeled into ribbons
1 tbs olive oil
1. Preheat oven to 200°C. Heat a
large non-stick frying pan over
medium heat. Add onion, capsicum
and garlic and cook, stirring, for
5 mins or until the onion softens.
Add the cherry tomatoes and halved
tomato and cook for 2 mins or until
heated through. Transfer to a large
baking dish. Sprinkle with the olives.
2. Meanwhile, combine the ricotta,
goat’s cheese and lemon rind in a
medium bowl. Season. Divide the
ricotta mixture into 8 even portions.
3. Arrange 2 zucchini ribbons on a
clean work surface. Arrange 2 more
zucchini ribbons on top, at a 90°
angle, to make a cross shape. Arrange
1 portion of the ricotta mixture in the
centre. Bring the ends of the zucchini
over to cover ricotta mixture. Place
the zucchini parcel, seam-side down,
*Always check the label to make sure you’re using
over the tomato mixture in the
vegetarian ingredients. †Selected stores only.
dish. Repeat, in batches, with the
remaining zucchini and ricotta
mixture. Drizzle with the oil. Season.
4. Bake for 20 mins or until the
zucchini parcels are golden brown
and heated through. ADD CRUNCH
PER SERVE For a delicious
Energy 1642kJ/393 Cals (19%) Protein 23g (46%)
Fat 25g (36%) Sat Fat 12g (50%) Sodium 783mg (39%)
crunchy finish,
Carb 15g (5%) Sugar 14g (16%) Dietary Fibre 7g (23%) sprinkle the dish
SERVE WITH basil leaves and chargrilled
with toasted
Coles Bakery Stone Baked by Laurent flaked almonds
White Sourdough Vienna† slices or pine nuts.
9/5/19 5:27 pm
 Page tag

Ricotta Zucchini
Parcels with Roasted
Tomato Sauce

#colesmag 53

CLS0619p053 53 9/5/19 5:27 pm

20189815AA 2019-04-29T14:16:27+10:00

Supercharge your
m or nings

NATURAL SOURCE OF:

IRON
MAGNESIUM
THIAMIN
PROTEIN

Find us in the health food aisle

Products shown may not be available in all stores.

 vegetarian
Page
mains
tag

MAKE CAULIFLOWER THE STAR OF THE SHOW WITH

A LIGHTLY SPICED MARINADE, THEN CHARGRILL
UNTIL SMOKY AND SERVE ON COOLING YOGHURT.
*Always check the label to make sure you’re using vegetarian ingredients.

THAT’S A WRAP
For a tasty veggie
wrap, cook excess
cauliflower florets,
then wrap in a
flatbread with kale
mixture and a little
yoghurt mixture.

Cauliflower Steaks
with Tahini Yoghurt
(recipe over page)

#colesmag 55

CLS0619p055 55 9/5/19 5:27 pm

 vegetarian mains

CAULIFLOWER STEAKS PUMPKIN FRITTERS WITH

WITH TAHINI YOGHURT ROASTED TOMATOES TRY THESE TOO
Serves 4 Prep 10 mins Cooking 20 mins Serves 4 Prep 15 mins
Cooking 20 mins These great buys from Coles are
2 small cauliflowers tasty and suitable for vegetarians.
1 tsp ground turmeric 500g vine-ripened cherry tomatoes
1 tsp ground paprika 800g butternut pumpkin, peeled, Coles Macaroni
1 tsp ground cumin seeded, coarsely grated Cheese 400g is
½ tsp ground coriander 180g vegetarian haloumi, grated perfect for when
⅓ cup (80ml) olive oil 1 tbs coarsely chopped dill you need a quick
1 bunch kale, trimmed, 2 Coles Australian Free Range Eggs, and easy meal.
leaves coarsely torn lightly whisked
400g can chickpeas, rinsed, drained ½ cup (75g) self-raising flour Need a quick
1½ cups (420g) Greek-style yoghurt Dill pesto side? Try Coles
2 tbs lemon juice ¼ cup coarsely chopped dill Broccoslaw™ Kit
1 tbs tahini ¼ cup (35g) slivered almonds, toasted 350g. It has a
½ cup coriander leaves 60g pkt Coles Australian Baby Rocket creamy caramelised
½ cup mint leaves 1 garlic clove, crushed onion dressing and
¼ cup (20g) finely grated parmesan dried cranberries.
1. Remove the outer leaves from each ⅓ cup (80ml) olive oil
cauliflower, leaving the core intact. Cut Pizza night is
two 1.5cm-thick steaks from the centre 1. Preheat oven to 200°C. Line a made better with
of each cauliflower (reserve excess baking tray with baking paper. Place Coles Margherita
florets for another use). the tomatoes on the lined tray and Pizza 470g. It
2. Combine the turmeric, paprika, spray with olive oil spray. Season. has a crisp stone
cumin, ground coriander and 1 tbs Bake for 20 mins or until the tomatoes baked base –
of the oil in a large bowl. Add the begin to collapse. top with rocket
cauliflower steaks and gently toss to 2. Meanwhile, combine the pumpkin, before serving.
coat. Season well. haloumi, dill and egg in a large bowl.
3. Heat a chargrill over medium heat. Add flour and stir to combine. Season. Yumi’s Classic
Add half the cauliflower and cook for 3. Spray a large non-stick frying pan Falafel 225g balls
3 mins each side or until golden brown with olive oil spray and place over are lightly spiced
and tender. Transfer cauliflower to a medium heat. Add four ¼-cup (60ml) and ready to heat.

*Always check the label to make sure you’re using vegetarian ingredients.
plate and cover with foil to keep warm. portions of the pumpkin mixture to Try them in a
Repeat with the remaining cauliflower. the pan and cook for 2 mins each side wrap, over salads
4. Add the kale and chickpeas to the or until golden brown and cooked or served with dip.
pan and cook, tossing, for 5 mins or through. Transfer to a plate and cover
until the kale wilts. Season. with foil to keep warm. Repeat, in Use your noodle
5. Meanwhile, combine the yoghurt, 2 more batches, with the remaining and grab Coles Mi
lemon juice and tahini in a medium pumpkin mixture. Goreng 375g. It’s
bowl. Place the coriander leaves, mint 4. To make the dill pesto, place the dill, tasty and contains
and remaining oil in a blender and almond, rocket, garlic and parmesan no artificial colours
blend until smooth. Add 1 tbs of the in a food processor and process until or flavours.
coriander mixture to the yoghurt finely chopped. With the motor
mixture and gently marble. running, add the oil in a thin, steady Super Nature
6. Spoon the yoghurt mixture onto stream until combined. Season. SuperGreen
serving plates. Top with the kale 5. Divide the fritters and roasted tomato Wellness Bowl
mixture and cauliflower. Drizzle with among serving plates. Drizzle fritters Green Chickpea
the remaining coriander mixture. with the dill pesto. Curry with Quinoa
PER SERVE PER SERVE and Brown Rice
Energy 1938kJ/464 Cals (22%) Protein 16g (32%) Energy 2340kJ/560 Cals (27%) Protein 24g (48%)
Fat 28g (40%) Sat Fat 6g (25%) Sodium 393mg (20%)
350g is 100 per
Fat 36g (51%) Sat Fat 10g (42%) Sodium 1672mg (84%)
Carb 31g (10%) Sugar 21g (23%) Dietary Fibre 12g (40%) Carb 31g (10%) Sugar 14g (16%) Dietary Fibre 8g (27%) cent vegan.
SERVE WITH lemon wedges SERVE WITH dill sprigs and baby rocket leaves

CLS0619p056 56 10/5/19 12:52 pm

 Page tag Page tag

Pumpkin Fritters
with Roasted
Tomatoes
*Always check the label to make sure you’re using vegetarian ingredients.

BRUNCH TIME
Great for dinner,
these cheesy
fritters are ideal for
PER SERVE weekend brunch
Energy xkJ x Cals x% Protein xg x% – serve with
too
Fat (Sat Fat) xg (x1g) x% (x%) Sodium xmg x%
poached
Carb (sugar) xg (xg) x% (x%) Dietary Fibre eggs.
xg x%

57 coles.com.au #colesmag 57

CLS0619p057_001 57 9/5/19 5:32 pm

 30% LESS ADDED SUGAR.
100% TASTE.
Nutritional boost for active kids. Contains 30% LESS ADDED SUGAR when compared to standard MILO prepared with skim milk

*Always check the label to make sure you’re using
MEXICAN-STYLE BAKED SWEET POTATOES
4 small gold sweet potatoes
1 corn cob, husk and silk removed
400g can black beans, rinsed, drained
300g jar Coles Tomato Salsa Mild
1 cup finely shredded red cabbage
vegetarian ingredients.
Coriander leaves, to serve
Avocado dip, to serve
1. Preheat oven to 200°C. Place sweet
potatoes on a baking tray. Bake, turning
occasionally, for 40 mins or until tender.
CLS0619p059 59
Serves 4 Prep 10 mins Cooking 40 mins
2. Meanwhile, heat a chargrill on high.
Cook corn on grill, turning, for 10 mins
or until lightly charred and tender. Cool
slightly. Use a serrated knife to cut
down side of corn to release kernels.
3. Combine the black beans and salsa
in a medium saucepan over medium
heat. Cook, stirring occasionally, for
5 mins or until heated through.
4. Use a sharp knife to cut a slit
lengthways in top of each sweet potato
vegetarian
Page
mains
tag
TURN THE
PAGE FOR MORE
SWEET POTATO
TOPPING
IDEAS
(don’t cut all the way through). Gently
squeeze base of each potato to open
slightly. Use a fork to mash flesh slightly.
5. Spoon the bean mixture over each
sweet potato. Top with cabbage and
corn kernels. Sprinkle with coriander
leaves. Serve with the avocado dip.
PER SERVE WITHOUT AVOCADO DIP
Energy 1229kJ/294 Cals (14%) Protein 13g (26%)
Fat 2g (3%) Sat Fat 0.2g (1%) Sodium 416mg (21%)
Carb 48g (15%) Sugar 20g (22%) Dietary Fibre 17g (57%)
| Good source protein & fibre | Low sat fat | 3 veg serves |
#colesmag 59
9/5/19 5:27 pm
 Page tag mains
vegetarian
NOW TRY
THESE TOPPINGS
Keep the flavour combos fresh
with these extra tasty toppings.

1. FALAFEL WITH TABOULI

Heat 100g falafel balls
following packet directions.
1
Cook ¼ cup (50g) quinoa in a
saucepan of boiling water for
10 mins or until tender. Drain.
Combine the quinoa, ½ cup
finely chopped flat-leaf
parsley, ¼ cup chopped
mint, 1 chopped tomato, juice
of 1 lemon and 1 tbs olive oil
in a bowl. Spoon the quinoa
mixture over sweet potatoes.
Crumble over the falafel balls.
2 Top with beetroot dip.

2. SMASHED PEA & SALSA

Cook 1 cup (120g) frozen peas
in a saucepan of boiling water
for 2 mins or until heated
through. Drain. Return to pan.
Use a potato masher to crush.
Stir in 2 tbs thickened cream.
Combine 200g chopped cherry
tomatoes, ½ chopped red
onion, ¼ cup shredded mint
and 1 tbs olive oil in a bowl.
Spoon the pea mixture over the
3 sweet potatoes. Top with the
tomato mixture.

3. KALE & CHICKPEAS

Heat 1 tbs oil in a frying pan.
Add ½ tsp turmeric, ½ tsp

*Always check the label to make sure you’re using vegetarian ingredients.
paprika and 1 tsp cumin. Stir to
combine. Add 140g pkt Coles
Australian Chopped Kale and
400g can chickpeas, rinsed,
drained. Cook for 5 mins or until
heated through. Spoon kale
4 mixture over sweet potatoes.
Sprinkle with marinated fetta.

4. APPLE WALDORF
Core and cut 1 red apple into
matchsticks. Place in a bowl.
Thinly slice 1 celery stick. Add to
apple with tender inner celery
leaves, 2 sliced radishes, ¼ cup
(25g) chopped walnuts and
1 tbs dried cranberries. Stir to
combine. Spoon apple mixture
over the sweet potatoes. Top
with 1 tsp Greek-style yoghurt.

60 coles.com.au

CLS0619p060 60 9/5/19 5:27 pm

20431125AA 2019-04-29T15:47:27+10:00

fo llo w u s :
 MONEY-SAVING
KITCHEN
TRICKS
GET MORE FROM YOUR INGREDIENTS AND MAKE
YOUR BUDGET GO FURTHER WITH THESE IDEAS.

TWIST YOUR
PESTO
Pesto isn’t just great for using up
fresh herbs – you can use any leafy
greens you have on hand. Bulk up
traditional basil pesto with baby
spinach, blanched kale leaves or the
tops from a bunch of Dutch carrots.
Store homemade pesto in an airtight
container in the fridge, covered with
a layer of olive oil, for up to a week,
or freeze for up to 3 months.
Photography Ben Dearnley, James Moffatt, Chris Chen & iStock Styling Vivien Walsh, Bhavani Konings, Berni Smithies & Emma Knowles
OVERNIGHT OATS
Breakfast skippers beware – when hunger
hits you’ll be more likely to fork out on
snacks. Beat the morning rush
with a big batch of overnight
oats – they’re a perfect budget
staple. Then all you have to do
is add toppings of fruit and
toasted nuts to serve. Make it
in individual jars for a filling and
budget-friendly brekkie to go.

SAVE
THE OIL
Don’t throw out the oil from canned tuna
and anchovies or jars of olives, sun-dried
tomatoes and chargrilled vegetables
– it’s practically liquid gold! Keep the oil
in a jar in the fridge for up to a week and
use it to add instant flavour to salads,
pasta sauces and casseroles like this
smoky beef and pumpkin stew. Find the
recipe at taste.com.au/smokybeefstew.
Food preparation Sarah Hobbs, Kerrie Ray, Vikki Moursellas & Cynthia Black
Swap it
Save with these easy ingredient swaps.
SWAP fresh berries for frozen
Keep frozen berries on hand to use
in baking – it’s best not to thaw them
before mixing into a cake or muffin
batter so they hold their shape better.
SWAP prosciutto for bacon
Try wrapping strips of bacon around
chicken breast fillets for extra flavour.
SWAP nuts for seeds Toast sunflower
seeds and pepitas (pumpkin seeds) to
use in pesto and bliss balls or sprinkle
over salads and brekkie bowls.

62 coles.com.au

CLS0619p062 62 9/5/19 4:53 pm

 Budget tips

Cooking cubes
Use ice cube trays to freeze leftover
citrus juice, wine, tomato paste, curry
paste, coconut milk, stock, yoghurt,
pesto and fruit puree. Once frozen,
transfer to labelled sealable plastic
bags so you can reuse the tray.

Make room
FOR LEGUMES
Beans, lentils and chickpeas are perfect in plant-based meals and are also
a great way to make meat go further in soups, casseroles, sauces and salads.
Keep cans in the pantry or get even more value with dried varieties – just
soak them overnight, if necessary, and cook following packet directions.
Tips from the
COLES
COOKING CLUB
We asked members to share ideas

TAKE THE
for saving money in the kitchen.
Join our group for more great tips

#colesfridgechallenge – go to coles.com.au/cookingclub.

Check your crisper to find three fresh ingredients and SHOP SMART “We use Coles online
challenge yourself to use them up in a single dish. Stumped? to avoid impulse buys and plan the
We’ll come up with ideas for you – head to Facebook and weekly menu based on what’s on
join our Coles Cooking Club at coles.com.au/cookingclub. special at Coles.” Melissa Weckert

TURN LEFTOVERS INTO PIES “Wrap

BUILD YOUR OWN
TRAIL MIX
Use up packs of cereal, dried fruit and
sweet or savoury biscuits in a DIY trail mix.
You can add anything you like – choc chips,
nuts, coconut flakes, pretzels and popcorn
all make tasty additions.
leftover veggies or meat in pastry
and make pies. Serve with cooked
chips or mash.” Carryn Elizabeth
MAKE VEGGIES LAST LONGER
“To store cut vegetables – half an
onion or half a capsicum – wrap
in paper towel, then a plastic bag
and pop into the fridge. The paper
absorbs moisture and stops the cut
edge going slimy.” Lulu Abdilla

#colesmag 63

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20431166AA 2019-04-26T15:24:50+10:00

NEW
NE
EW
W
 Pure bliss
PROMOTION

Give your baking a wholesome touch with Mainland Organic

Butter. It’s made from natural ingredients for a superior result.

APPLE MUFFINS WITH

WHIPPED BUTTER
Makes 8 Prep 15 mins (+ cooling time)
Cooking 35 mins

1¼ cups (160g) toasted muesli

1 cup (220g) brown sugar
2¼ cups (360g) wholemeal
self-raising flour
1¾ tsp ground cinnamon
100g Mainland Organic
Salted Butter, melted
1 Coles Australian Free
Range Egg
1⅓ cups (330ml) buttermilk
1 large Granny Smith
apple, peeled, cored,
finely chopped
150g Mainland Organic Salted
Butter, extra, softened
2 tbs honey
Icing sugar, to dust (optional)

1. Preheat oven to 180°C. Line

8 holes of two ⅔-cup (160ml) Texas
muffin pans with paper cases.
2. Reserve ½ cup (65g) muesli and
2 tbs sugar. Combine remaining muesli
and sugar with the flour and 1½ tsp
cinnamon in a large bowl. Make a well
in the centre. Whisk the butter, egg and
buttermilk in a jug. Add to flour mixture
with apple. Stir until just combined (don’t
overmix). Divide among paper cases.
3. Combine reserved muesli and sugar
with 2 tsp water in a bowl. Sprinkle over
muffins. Bake for 30-35 mins or until
a skewer inserted in the centres comes
out clean. Set aside in pans for 5 mins
before transferring to a wire rack to cool.
4. Use an electric mixer to beat extra
butter, honey and remaining cinnamon
in a bowl for 5 mins or until creamy. Smooth with a rich, lightly
Dust muffins with icing sugar, if desired. salted flavour, Mainland
Serve with the butter mixture. Organic Salted Butter is
certified organic and made
using pure ingredients
from New Zealand.

#colesmag 65

CLS0619p065 65 9/5/19 5:28 pm

20467469AA 2019-04-11T11:31:33+10:00

DAIRYLEA AND THE DAIRYLEA DEVICE ARE TRADEMARKS OF MONDELĒZ INTERNATIONAL GROUP USED UNDER LICENCE. ZoÖSh and the ZoÖSh device are trade marks of Bega Cheese Limited
 PROMOTION

Taste of India
Serve up authentic flavours in no time at all with MasterFoods® Cooking
Sauce. It’s your fast track to a creamy, lightly spiced family favourite.

CHICKEN KORMA WITH

COCONUT RICE
Serves 4 Prep 10 mins Cooking 20 mins

1 tbs olive oil

750g Coles RSPCA Approved
Australian Chicken Thigh Fillets,
coarsely chopped
1 brown onion, coarsely chopped
2 tsp finely grated ginger
375g pkt MasterFoods® Creamy Korma
Cooking Sauce*
400g can chickpeas, rinsed, drained
250g cherry tomatoes
60g baby spinach leaves
¼ cup (40g) smoked almonds,
coarsely chopped
⅓ cup coriander sprigs
Coconut rice
1½ cups (300g) long-grain
white rice
400ml can coconut milk
2 tsp ground coriander
2 tsp mustard seeds
1 tsp ground cumin

1. To make the coconut rice,

combine rice, coconut milk,
coriander, mustard seeds, cumin
and 1⅔ cups (410ml) water in a
medium saucepan. Bring to the boil
over high heat. Cover and reduce
heat to low. Cook for 15 mins or until
rice is tender and liquid is absorbed.
2. Meanwhile, heat oil in a large deep
frying pan over high heat. Cook half
the chicken, stirring, for 3 mins or until
brown all over. Transfer to a heatproof
bowl. Repeat with remaining chicken.
3. Reduce heat to medium. Cook onion
and ginger in the pan, stirring, for 3 mins Create quick and
or until onion is soft. Return chicken to easy weeknight
pan with MasterFoods® cooking sauce, meals with new
chickpeas and tomatoes. Cook, stirring MasterFoods®
*Selected stores only.

occasionally, for 10 mins or until chicken Creamy Korma

is cooked through and sauce thickens. Cooking Sauce*.
4. Remove from heat. Stir in spinach. It’s lightly spiced
Divide the rice and korma among and has a 4 Health
serving bowls. Sprinkle with almond Star Rating.
and coriander sprigs.

#colesmag 67

CLS0619p067 67 9/5/19 5:43 pm

20189807AA 2019-05-03T10:13:15+10:00
 PROMOTION

Dinner made easy

Enjoy delicious cheesy flavour and stretch in every
slice with Perfect Italiano Perfect Pizza. Pair it with
cheat’s pulled pork for an easy midweek dinner.

PULLED PORK PIZZAS

Serves 4 Prep 10 mins Cooking 20 mins

480g pkt Coles Australian Pork Ready

to Pull Shoulder Apple BBQ Sauce
2 stone-baked pizza bases
⅓ cup (95g) mild taco sauce
1 red onion, thinly sliced
400g can black beans, rinsed, drained
⅓ cup drained sliced jalapeños
1 cup (100g) Perfect Italiano
Perfect Pizza
200g pkt coleslaw mix
2 tbs chipotle aioli
¼ cup coriander sprigs
Lime wedges, to serve

1. Preheat oven to 200°C. Prepare

the pork following packet directions.
2. Line 2 baking trays with baking paper.
Place the pizza bases on the lined trays.
Spread evenly with the taco sauce.
Arrange the pulled pork, onion, black
beans, jalapeños and cheese on top.
Bake for 12-15 mins or until the cheese
melts and is golden.
3. Combine coleslaw and aioli in a bowl.
4. Top the pizzas with coriander. Serve
with coleslaw mixture and lime wedges.

Full of flavour and

easy to melt, Perfect
Italiano Perfect
Pizza is a balanced
blend of mozzarella,
cheddar and a
touch of parmesan.

#colesmag 69

CLS0619p069 69 9/5/19 2:32 pm

20189813AA 2019-04-29T14:17:09+10:00

YUM!

Find us in the Health Food Aisle

Products shown may not be available in all stores.
 Go on, treat yourself

DESSERT
YOU DON’T HAVE TO BREAK
THE BUDGET TO ENJOY A
TREAT THIS WINTER – ALL
YOU NEED IS THESE SWEET,

for less
INDULGENT RECIPES.

Spiced Apple
Cake with
Brown Butter
Icing (see
recipe p78)
Recipes Jessica Brook Photography Ben Dearnley Styling Julz Beresford Food preparation Sarah Hobbs

#colesmag 71

CLS0619p071 71 9/5/19 4:11 pm

 Go on, treat yourself

CHOC-STRAWBERRY BREAD & BUTTER PUDDING CAKE

Serves 12 Prep 10 mins (+ 20 mins soaking & 30 mins cooling time) Cooking 1 hour 10 mins

350g frozen sliced strawberries,
thawed
¼ cup (80g) strawberry jam
400g chocolate-chip brioche loaf,
cut into 2.5cm-thick slices
¾ cup (140g) dark choc chips
3 Coles Australian Free Range Eggs,
lightly whisked
⅓ cup (80ml) pouring (pure) cream
or thickened cream
¾ cup (185ml) milk
¼ cup (55g) caster sugar
250g strawberries, halved
1. Preheat oven to 170°C. Grease
a 20cm (base measurement) round
springform pan. Line the base and side
with baking paper. Wrap the outside
of the pan in foil.
2. Place the sliced strawberry and jam
in a small bowl. Use a fork to lightly
crush the strawberry.
3. Arrange half the brioche slices in the
prepared pan, tearing to fit. Spoon over
half the jam mixture. Sprinkle with half
the choc chips. Repeat with remaining
brioche, jam mixture and choc chips.
4. Place the egg, cream, milk and
sugar in a bowl and whisk to combine.
Pour evenly over the brioche mixture in
the pan. Set aside for 20 mins to soak.
5. Place the pan on a baking tray.
Bake for 1 hour 10 mins or until the top
is golden and wobbles slightly when
tapped. Set aside for 30 mins to cool.
6. Transfer cake to a serving plate. Top
with halved strawberry. Cut into wedges.
PER SERVE
Energy 1127kJ/270 Cals (13%) Protein 5g (10%)
Fat 12g (17%) Sat Fat 7g (29%) Sodium 137mg (7%)
Carb 36g (12%) Sugar 26g (29%) Dietary Fibre 3g (10%)

72 coles.com.au

CLS0619p072 72 10/5/19 12:54 pm

 Go on, treat yourself

Rice Pudding with

Cherries & Salted
Coconut Crumble
(see recipe p78)

#colesmag 73

CLS0619p073 73 9/5/19 4:11 pm

20478361AA 2019-05-02T16:12:49+10:00
 Go on, treat yourself

CHOC TOP
For an extra hit
of chocolatey
crunch, sprinkle
the pudding with
chopped Maltesers
before serving.

Banana
& Malt
Self-Saucing
Pudding (see
recipe p78)

#colesmag 75

CLS0619p075 75 9/5/19 4:11 pm

20459634AA 2019-04-24T09:48:30+10:00
 Go on, treat yourself

RHUBARB JAM SPONGE

WITH OAT CRUMBLE
Serves 12 Prep 5 mins (+ cooling time)
Cooking 35 mins

300g rhubarb, trimmed,

cut into 1cm-thick pieces
1 tbs finely grated orange rind
¼ cup (60ml) orange juice
⅓ cup (110g) raspberry jam
450g Coles Bakery Unfilled
Double Sponge Cake
⅔ cup (60g) rolled oats
¼ cup (35g) plain flour
¼ cup (55g) brown sugar
50g unsalted butter, melted

1. Preheat oven to 180°C. Grease

a 20cm (base measurement) round
springform pan and line the base
and side with baking paper.
2. Place the rhubarb, orange
rind, orange juice and jam in
a saucepan over medium heat.
Cook, stirring occasionally, for
15 mins or until the rhubarb is
tender. Set aside to cool slightly.
3. Place cake layers side-by-side
on a clean work surface to make
a rectangle. Cut a 20cm disc from
the cake rectangle. Place in the
prepared pan.
4. Place the oats, flour, sugar
and butter in a small bowl and
stir to combine.
5. Spoon the rhubarb mixture
over the sponge in the pan. Top
with the oat mixture. Bake for
20 mins or until golden. Set aside
to cool. Transfer to a serving plate
and cut into pieces.
PER SERVE
Energy 927kJ/222 Cals (11%) Protein 4g (8%)
Fat 6g (9%) Sat Fat 3g (13%) Sodium 184mg (9%)
Carb 37g (12%) Sugar 24g (27%) Dietary Fibre 2g (7%)
SERVE WITH thickened cream

#colesmag 77

CLS0619p077 77 9/5/19 4:11 pm

 Go on, treat yourself
SPICED APPLE CAKE WITH
BROWN BUTTER ICING
Serves 12 Prep 10 mins (+ cooling &
1 hour chilling time) Cooking 40 mins
80g unsalted butter, chopped
½ cup (110g) caster sugar
¼ cup (55g) brown sugar
250g jar apple sauce
1 Coles Australian Free Range Egg
1¾ cups (260g) plain flour, sifted
1 tsp bicarbonate of soda, sifted
1 tsp ground cinnamon
¼ tsp salt
Salted caramel topping, to serve
Burnt butter icing
170g unsalted butter, chopped
1½ cups (240g) icing sugar mixture,
sifted
1. Preheat oven to 180°C. Grease
a 20cm (base measurement) square
cake pan and line base and sides with
baking paper. Melt the butter in a small
saucepan over medium heat. Cook,
stirring, for 2 mins or until the butter is
golden brown. Set aside to cool slightly.
2. Pour the butter into a large bowl.
Add the combined sugar, apple sauce
and egg and whisk to combine.
3. Place the flour, bicarbonate of soda,
cinnamon and salt in a large bowl. Add
apple sauce mixture and stir until just
combined. Spoon the mixture into the
prepared pan and smooth the surface.
4. Bake for 30-35 mins or until a skewer
inserted in the centre of the cake comes
out clean. Set aside in pan for 10 mins
to cool slightly before transferring to
a wire rack to cool completely.
5. Meanwhile, to make the burnt butter
icing, melt butter in a small saucepan
over medium heat. Cook, stirring, for
3 mins or until butter is golden brown.
Transfer to a heatproof bowl. Place in
the fridge for 1 hour or until firm.
6. Use an electric mixer to beat the
butter in the bowl until very pale.
Gradually add icing sugar, in batches,
beating well after each addition. Beat
for 4 mins or until pale and fluffy.
7. Transfer the cake to a serving plate.
Spread the burnt butter icing evenly
over the top. Cut into pieces and serve
drizzled with caramel topping.
PER SERVE WITHOUT CARAMEL TOPPING
Energy 1575kJ/377 Cals (18%) Protein 3g (6%)
Fat 18g (26%) Sat Fat 11g (46%) Sodium 166mg (8%)
Carb 53g (17%) Sugar 37g (41%) Dietary Fibre 1g (3%)
78 coles.com.au
CLS0619p078 78
RICE PUDDING WITH
CHERRIES & SALTED
COCONUT CRUMBLE
Serves 8 Prep 10 mins
(+ cooling time) Cooking 40 mins
400ml coconut milk
1½ cups (375ml) milk
½ cup (100g) arborio rice
¼ tsp sea salt flakes
¼ tsp ground cinnamon
⅓ cup (75g) caster sugar
680g jar pitted morello cherries,
drained reserving liquid
Salted coconut crumble
½ cup (75g) plain flour
40g unsalted butter, melted
¼ cup (55g) caster sugar
¾ cup (35g) flaked coconut
½ tsp sea salt flakes
1. To make the salted coconut crumble,
preheat oven to 170°C. Line a baking
tray with baking paper. Combine the
flour, butter, sugar, coconut and salt in
a bowl. Spread the coconut mixture over
the lined tray. Bake for 10-15 mins or
until golden brown. Set aside to cool.
2. Combine the coconut milk, milk,
rice, salt, cinnamon and 1 tbs sugar
in a medium heavy-based saucepan.
Bring to the boil over medium-high heat.
Reduce heat to medium-low and cook,
stirring occasionally, for 25 mins or until
the rice is tender and the liquid is almost
absorbed. Set aside for 5 mins to cool.
3. Meanwhile, place the reserved cherry
liquid and remaining sugar in a medium
saucepan over medium heat. Cook,
stirring often, for 5 mins or until syrup
thickens slightly. Add cherries and stir
to combine. Set aside to cool slightly.
4. Divide rice pudding among heatproof
cups or serving bowls. Top with cherry
mixture and salted coconut crumble.
PER SERVE
Energy 1510kJ/361 Cals (17%) Protein 5g (10%)
Fat 17g (24%) Sat Fat 14g (58%) Sodium 240mg (12%)
Carb 47g (15%) Sugar 30g (33%) Dietary Fibre 3g (10%)
QUICK FIX
Crumble sweet
Coles Bakery
Coconut Drops
(12 pack)* over rice
pudding or ice cream for crunch.
BANANA & MALT
SELF-SAUCING PUDDING
Serves 6 Prep 10 mins (+ 15 mins
cooling time) Cooking 45 mins
⅓ cup (75g) brown sugar
1½ cups (225g) self-raising flour, sifted
½ cup (125ml) milk
60g unsalted butter, melted
2 Coles Australian Free Range Eggs
2 ripe bananas, mashed
140g pkt Maltesers, chopped
¾ cup (185ml) rice malt syrup
50g unsalted butter, melted, extra
1½ cups (375ml) boiling water
Icing sugar, to dust
Vanilla ice cream, to serve
Rice malt syrup, extra, to drizzle
1. Preheat oven to 180°C. Grease
a 6-cup (1.5L) baking dish. Combine
the sugar, flour, milk, butter, eggs and
banana in a large bowl. Fold in the
Maltesers until just combined. Spoon
the mixture into the prepared dish.
2. Whisk rice malt syrup, extra butter
and water in a large jug until combined.
Pour mixture over the back of a large
metal spoon onto the pudding in dish.
Bake for 40-45 mins or until top is firm.
*Selected stores only.
Set aside for 15 mins to cool slightly.
3. Dust pudding with icing sugar. Serve
with ice cream and extra rice malt syrup.
PER SERVE WITHOUT TOPPINGS
Energy 2453kJ/587 Cals (28%) Protein 9g (18%)
Fat 23g (33%) Sat Fat 14g (58%) Sodium 340mg (17%)
Carb 87g (28%) Sugar 55g (61%) Dietary Fibre 3g (10%)
9/5/19 4:11 pm
20487880AA 2019-04-30T10:42:17+10:00

* Not all products are available in all stores

Yumi’s. Endless possibilities.

Yumis_COLES_JUN19.indd 1 30/04/2019 10:35:16 AM

20459546AA 2019-04-29T12:23:57+10:00

THERE IS NO SUBSTITUTE.
 Ripe & Ready

PUMPKIN
WINTER IS BRIGHTER WITH PUMPKIN – IT’S THE VEGGIE
ALL-ROUNDER THAT ADDS A SWEET, NUTTY FLAVOUR
TO YOUR COOKING.
Recipes Sarah Hobbs Photography Steve Brown Styling Emma Knowles Food preparation Tracy Rutherford

#colesmag 81

CLS0619p081 81 9/5/19 5:25 pm

 Ripe & Ready

WATCH
For another
winter warmer,
check out
the easy-as
four-ingredient pumpkin soup at
coles.com.au/easypumpkinsoup.

Slow-Cooked Lamb
& Pumpkin Pies
(see recipe p85)

LOSE THE BOOZE

To make the pie
without the stout,
just bump up
the beef stock to
3 cups (750ml).

82 coles.com.au

CLS0619p082 82 9/5/19 5:25 pm

 Ripe & Ready

PUMPKIN PIE IS A TRUE WINTER TREAT,

AND THIS ONE’S GOT IT ALL – SPICED PASTRY,
A RICH GOLDEN FILLING AND TOFFEE TOPPING.

Pumpkin Pie with

Ginger Pastry
(see recipe p85)

#colesmag 83

CLS0619p083 83 9/5/19 5:25 pm

20431381AA 2019-05-02T12:20:10+10:00

SLOW-COOKED LAMB
& PUMPKIN PIES
Serves 6 Prep 15 mins (+ cooling time)
Cooking 2 hours 55 mins
4 Coles Australian Lamb Shanks
2 tbs plain flour
2 tbs olive oil
1 red onion, thickly sliced
1 small fennel, thinly sliced
2 garlic cloves, crushed
1 cup (250ml) stout
2 cups (500ml) beef stock
400g can diced tomatoes
1 tbs tomato paste
2 tbs chopped rosemary
600g butternut pumpkin, peeled,
seeded, cut into 2cm pieces
3 sheets frozen puff pastry,
just thawed
1 Coles Australian Free Range Egg yolk
1 tsp fennel seeds
1 tsp sea salt flakes
1. Place the lamb and flour in a large
bowl and toss to combine. Season.
2. Heat the oil in a large heavy-based
saucepan over medium-high heat. Add
the lamb and cook, turning, for 5 mins
or until lamb is brown all over. Transfer
to a heatproof plate.
3. Add the onion, fennel and garlic to
the pan and cook, stirring, for 5 mins or
until onion softens. Return the lamb to
the pan and pour over the stout. Bring
to the boil. Cook for 2 mins or until the
stout reduces slightly. Add the stock,
diced tomato, tomato paste and
rosemary. Bring to the boil. Reduce
heat to low. Cover and cook, turning
occasionally, for 2 hours or until the
lamb is falling off the bone.
4. Add the pumpkin to the pan and
cook, uncovered, stirring occasionally,
for 15 mins or until the pumpkin is
tender and the sauce thickens slightly.
5. Transfer the lamb to a heatproof
bowl. Set aside to cool slightly. Use
2 forks to coarsely shred the meat.
Discard the bones. Return the meat to
the pan and stir to combine. Season.
Set aside to cool slightly.
CLS0619p085 85
6. Preheat oven to 200°C. Divide
the lamb mixture among six 1½-cup
(375ml) ovenproof dishes.
7. Place 1 pastry sheet on a clean work
surface. Lightly brush with egg. Top
with another pastry sheet. Use a 12cm
pastry cutter to cut 4 discs from pastry
stack. Cut the remaining pastry sheet
in half. Lightly brush 1 pastry half with
egg. Top with remaining pastry half
and use the pastry cutter to cut 2 discs
from pastry stack. Place the pastry
discs over the lamb mixture in the
dishes. Brush with egg. Sprinkle with
fennel seeds and salt.
8. Bake for 20-25 mins or until the
pastry is puffed and golden.
PER SERVE
Energy 2410kJ/577 Cals (28%) Protein 27g (54%)
Fat 33g (47%) Sat Fat 12g (50%) Sodium 1137mg (57%)
Carb 36g (12%) Sugar 9g (10%) Dietary Fibre 6g (20%)
SERVE WITH rosemary sprigs,
steamed green beans and mashed potato
PUMPKIN PIE WITH
GINGER PASTRY
Serves 12 Prep 20 mins
(+ chilling & 45 mins resting time)
Cooking 55 mins
1½ cups (375g) mashed pumpkin
2 Coles Australian Free Range Eggs
½ cup (110g) brown sugar
½ cup (125ml) evaporated milk
2 tbs maple syrup
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Whipped cream, to serve
Ground cinnamon, extra, to serve
Ginger pastry
1½ cups (225g) plain flour
¼ cup (40g) icing sugar mixture
1 tbs brown sugar
125g chilled butter, chopped
1 tsp ground ginger
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
Pepita praline
¼ cup (50g) pepitas (pumpkin seeds)
½ cup (110g) caster sugar
Ripe & Ready
1. To make the ginger pastry, place
the flour, icing sugar, brown sugar,
butter and ginger in a food processor.
Process until the mixture resembles
fine breadcrumbs. Add the egg yolk
and water and process until the
dough just comes together. Turn onto
a lightly floured surface and gently
knead until just smooth. Shape into
a disc and cover with plastic wrap.
Place in the fridge for 30 mins to rest.
2. Preheat oven to 200°C. Roll out
the pastry on a lightly floured surface
to a 3mm-thick disc. Line a 24cm
(base measurement) round fluted tart
tin with removable base with pastry.
Use a small sharp knife to trim edge.
Place in the fridge for 15 mins to rest.
3. Line the pastry with baking paper
and fill with pastry weights or rice.
Place on a baking tray. Bake for
10 mins. Remove the paper and
weights or rice and bake for a further
10 mins or until the pastry is light
golden. Reduce oven to 160°C.
4. Push the mashed pumpkin through
a fine sieve into a large bowl. Discard
solids. Add eggs, sugar, milk, maple
syrup, vanilla, cinnamon, ginger and
nutmeg. Stir until smooth. Strain
through a fine sieve into a large jug.
Discard solids. Pour into the pastry
case in tin. Bake for 30-35 mins or until
filling is set. Place in the fridge to chill.
5. Meanwhile, to make pepita praline,
line a baking tray with lightly greased
foil. Spread pepitas over lined tray.
Place sugar and ¼ cup (60ml) water
in a small saucepan over low heat.
Cook, stirring, for 3 mins or until sugar
dissolves. Increase heat to medium.
Cook, without stirring, for 5 mins or
until golden brown. Remove from heat.
Carefully pour over the pepitas on tray.
Set aside for 20 mins to cool. Transfer
to a clean work surface. Coarsely chop.
6. Transfer the tart to a serving plate.
Top with cream and sprinkle with the
pepita praline and extra cinnamon.
PER SERVE WITHOUT CREAM
Energy 1330kJ/318 Cals (15%) Protein 6g (12%)
Fat 14g (20%) Sat Fat 7g (29%) Sodium 102mg (5%)
Carb 42g (14%) Sugar 27g (30%) Dietary Fibre 2g (7%)
#colesmag 85
9/5/19 5:25 pm
 Ripe & Ready

DO THE MASH
To make mashed
pumpkin, peel,
seed and cut
pumpkin into 3cm
pieces. Steam until
tender, then mash
until smooth.

Choc Chip
Pumpkin
Bread (see
recipe p88)

86 coles.com.au

CLS0619p086 86 9/5/19 5:25 pm

 Ripe & Ready

PACKED WITH SPICE, PRAWNS

AND TENDER PUMPKIN PIECES,
THIS HEARTY SOUP IS ASIAN-STYLE
COMFORT FOOD IN 30 MINUTES.

Quick Pumpkin
& Prawn Laksa
(recipe over page)

#colesmag 87

CLS0619p087 87 9/5/19 5:25 pm

 Ripe & READY
RIPE Ready
CHOC CHIP
PUMPKIN BREAD
Serves 10 Prep 10 mins
(+ cooling time) Cooking 1 hour
2 cups (300g) self-raising flour
1 cup (220g) brown sugar
1 cup (250g) mashed pumpkin
½ cup (125ml) buttermilk
150g butter, melted
2 Coles Australian Free Range Eggs
⅔ cup (130g) dark choc chips
½ cup (55g) chopped walnuts
Pepitas (pumpkin seeds), to sprinkle
Chopped walnuts, extra, to sprinkle
Dark choc chips, extra, to sprinkle
1. Preheat oven to 180°C. Grease the
base and sides of a 10cm x 24cm loaf
pan and line with baking paper,
allowing the sides to overhang.
2. Combine the flour and sugar in
a large bowl. Whisk the pumpkin,
buttermilk, butter and eggs in a bowl
until well combined. Add to the flour
mixture with the choc chips and
walnut. Stir until combined. Spoon
into the prepared pan and smooth
the surface. Sprinkle with the pepitas,
extra walnut and extra choc chips.
3. Bake for 1 hour or until a skewer
inserted in centre comes out clean.
Set aside in the pan for 10 mins before
transferring to a wire rack to cool.
Serve warm or at room temperature.
PER SERVE WITHOUT TOPPINGS
Energy 1830kJ/438 Cals (21%) Protein 7g (14%)
Fat 22g (31%) Sat Fat 11g (46%) Sodium 338mg (17%)
Carb 53g (17%) Sugar 30g (33%) Dietary Fibre 2g (7%)
SERVE WITH butter
WATCH
Turn a whole
butternut
pumpkin into
a delicious
show-stopping side. Learn how at
coles.com.au/hasselbackpumpkin.
88 coles.com.au
CLS0619p088 88
COOKING INTENSIFIES
PUMPKIN’S SWEETNESS,
THAT’S WHY IT’S GREAT
QUICK PUMPKIN & IN DESSERTS AS WELL
PRAWN LAKSA
Serves 4 Prep 10 mins (+ 5 mins
AS SAVOURY DISHES.
soaking time) Cooking 15 mins
⅓ cup (100g) laksa paste
1 tbs finely grated ginger
½ stem lemongrass, coarsely chopped
4 kaffir lime leaves, coarsely torn
600g butternut pumpkin, peeled,
seeded, cut into 1cm pieces
2 cups (500ml) salt-reduced fish
or chicken stock
400ml can coconut milk
600g raw prawns, peeled leaving
tails intact, deveined
1 bunch choy sum, trimmed
2 tbs lime juice
1 tbs brown sugar
2 tsp fish sauce
100g dried rice stick noodles
Bean sprouts, to serve
Coriander leaves, to serve
Mint leaves, to serve
Thinly sliced spring onion, to serve
1. Heat a large saucepan over high
heat. Add the laksa paste and cook,
stirring, for 1 min or until aromatic.
Add ginger, lemongrass and lime leaf
and cook, stirring, for 30 secs. Add the
pumpkin, stock, coconut milk and 2 cups
(500ml) water. Bring to a simmer. Cook
for 10 mins or until pumpkin is tender.
2. Add prawns to the pumpkin mixture
and cook for 3 mins or until the prawns
curl and change colour. Stir in choy
sum. Remove from heat. Add lime juice,
sugar and fish sauce. Stir to combine.
3. Meanwhile, place the noodles in
a heatproof bowl and cover with
boiling water. Set aside for 5 mins
to soak. Drain well.
4. Divide the noodles among serving
bowls. Ladle over the soup. Top with
bean sprouts, coriander, mint and
spring onion. Serve immediately.
PER SERVE WITHOUT TOPPINGS
Energy 1907kJ/456 Cals (22%) Protein 27g (54%)
Fat 21g (30%) Sat Fat 14g (58%) Sodium 2074mg (104%)
Carb 37g (12%) Sugar 13g (14%) Dietary Fibre 6g (20%)
9/5/19 5:25 pm
20431196 2019-05-03T14:20:16+10:00

REMOVES
UP TO 95%
STAINS *

*Up to 95% of surface stains in 3 days with continued use.

HarvestSnaps_1 2019-04-24T13:52:28+10:00

SNAP ‘EM
UP TODAY!

We’re in the salty snacks aisle near the nuts and jerky.
HarvestSnaps_2 2019-04-24T13:54:57+10:00

Our multipacks are available in the main chip section.

Not all products are available in all stores.
20459605AA 2019-05-03T10:48:51+10:00
 Slow cooker guide

MAKE THE MOST OF YOUR

slow cooker
WHETHER YOU’RE NEW TO SLOW COOKING OR KEEN TO
LEARN SOME MORE, WE’VE GOT YOU COVERED WITH THE
EXPERT TIPS AND RECIPES IN THIS HANDY GUIDE.

#colesmag 93

CLS0619p093 93 9/5/19 5:23 pm

 Page tag

Slow cookers can

help you cook on
a budget – they
transform tougher,
cheaper cuts of meat
into fall-apart
tenderness.

Why do I need SLOW COOKER BUYING GUIDE

a slow cooker?
A slow cooker is a lifesaver,
especially if you’re short on
time. This set-and-forget style
of cooking requires minimal
prep and, unlike stovetop
cooking, once the food is in
the slow cooker you don’t
need to stir it often to stop
it catching on the base. The
gentle heat also means a slow
cooker won’t overheat your
kitchen, so it’s handy for
cooking all year ’round – not
just in the colder months.
Use this at-a-glance guide to help you choose a slow cooker.
CHOOSE YOUR SIZE
Coles magazine recipes are tested in
a medium-sized (4-6L) slow cooker
and generally serve 4-6 people. Small
(3L-4.5L) and large (6.5L-8L) cookers
are also available – these may be
useful for smaller or larger families.
Remember, most slow-cooked recipes
are freezer-friendly, so it’s easy to
cook more than you need and freeze
some for later. If you’re using a smaller
or larger cooker, make sure the cooker
is only half to three-quarters full – if
it’s too full it won’t cook properly and
may overflow. If it’s not full enough
the food may overcook.
EXTRA FEATURES
A keep-warm function, extra heat
settings and automatic programs may
come in handy, and some slow cookers
also have a browning function for
one-pot cooking (this means you
won’t have to brown your meat on the
stovetop before cooking). A non-stick
surface makes cleaning easier too. But
while these nice-to-haves are great,
for easy and effective slow cooking,
all you really need is a simple cooker
with high and low heat settings.

CHOOSE A SHAPE
Slow cookers come in round, oval and
rectangular shapes. If you’re cooking
larger pieces of meat in the slow
cooker, look for one that fits them
easily. Think about where you’re going
to store the slow cooker too – a
rectangular one may fit better in
a cupboard or on a benchtop and
take up less space than a round one.

94 coles.com.au

CLS0619p094 94 9/5/19 5:23 pm

 Slow cooker guide

TOP SLOW COOKER TIPS

Get the best out of your slow cooker and learn how to add extra flavour to your set-and-forget meals with
our handy tricks below. You’ll master the art of slow cooking all kinds of sweet and savoury dishes in no time.

PREP AHEAD BROWN THE MEAT WATCH THE LIQUID

Recipes Sarah Hobbs Photography Ben Dearnley & James Moffatt Styling Michelle Noerianto, Julz Beresford, Vivien Walsh & Bhavani Konings

Prepare veggies the night before, ready
to add to the slow cooker. Cut veggies
into similar-sized pieces so they cook
evenly, and store them in an airtight
container in the fridge – not in the bowl
of the slow cooker. Placing the bowl of
the slow cooker in the fridge makes it
take longer to heat in the slow cooker.
For the best flavour, brown meat first
in a frying pan over medium-high heat
before transferring to your slow cooker.
This gives a richer colour and flavour
to the finished dish. Some slow cookers
have a flameproof removable bowl or
a browning function to make this step
easier and cut down on clean up.
Don’t add too much liquid. As the food
cooks, steam and juices are released
and condensation is trapped inside the
cooker. If the finished dish is too watery,
remove the cooked meat. Simmer the
mixture in a saucepan on the stovetop,
or uncover the slow cooker and cook the
liquid on high until it thickens slightly.

KEEP IT COVERED COOK IN STAGES MAKE A WATER BATH

Food preparation Tracy Rutherford, Sarah Hobbs & Emma Braz

As tempting as it might be to take
a sneak peek to see how your dish
is doing, try not to remove the lid
of your slow cooker to check on the
food while it cooks. When you lift
the lid off the slow cooker, heat and
moisture escape and the food will
end up taking longer to cook.
The long cooking time doesn’t suit all
ingredients, such as quicker-cooking
fresh and canned vegetables, cooked
pasta and rice, fish or seafood and
dairy products, which can curdle if
overheated. For best results, add these
kinds of ingredients to the slow cooker
towards the end of the cooking time.
A slow cooker is great for cooking
desserts that need gentle simmering in
water too, such as steamed puddings
and baked custard. Place the dish on
an upturned heatproof saucer in the
slow cooker. Add enough water to
come halfway up the side of the dish,
then cover and cook on high.

CLEAN IT EASIER
It’s best to follow the manufacturer’s instructions for how to clean your slow cooker,
but here’s a gentle trick that can help you avoid too much scrubbing. Fill the bowl
with water, add dishwashing liquid and turn it on low for an hour. Add a little
bicarbonate of soda and white vinegar for an extra cleaning boost.

#colesmag 95

CLS0619p095_001 95 9/5/19 5:34 pm

 Page tag

TRY THESE
SLOW COOKER CUTS
Firing up the slow cooker? You’ll find the
perfect cuts in the meat department at
Coles. Here are our top picks.

BEEF CHUCK
STEAK
Ideal for soups and
stews, this becomes
fall-apart tender in
the slow cooker.
Brown it in a pan
before adding
to stock or
tomato-based
sauces flavoured
with onion, garlic
and herbs, or use
it to make curries.

BEEF OSSO BUCCO

Cooked on the bone for extra
flavour, this is great in Italian-style
sauces made with tomatoes, white
wine, onion, celery, carrot and dried
Italian herbs. It’s also tasty cooked
in beer or stout and beef stock.

BEEF BLADE ROAST

OR STEAK
Great cut into pieces and slow
cooked with tomatoes, thyme
and veggies, these cuts can also
be slow cooked whole. The layer
of fat helps it become fall-apart
tender and adds rich flavour.

96 coles.com.au

CLS0619p096 96 9/5/19 5:23 pm

 Slow cooker guide

CORNED BEEF
SILVERSIDE
Gently simmer this in
the slow cooker. Add
onion, bay leaves and
GUIDE TO
COOKING TIMES
All of these cuts are perfect
for cooking in liquid in the
slow cooker for 6-7 hours
on low. If you don’t have a
slow cooker, you can slow

Try these too

a little sugar and
vinegar. Cover with
water and cook until
tender. Cool in the
liquid. Cut into slices,
or shred for salads
and sandwiches.
cook them on the stove or
in the oven at 160°C for
about 2 hours.
PORK BONELESS SHOULDER ROAST
Great for pulled pork, a boneless
shoulder roast is best cooked slowly
until fall-apart tender. Full of flavour,
it has marbled fat that melts during
cooking, keeping it moist. Slow cook it
whole or cut into pieces for stews and
curries – try the Thai pork curry at
taste.com.au/redporkcurry.

PORK BONELESS SCOTCH ROAST

GRAVY BEEF (BONELESS SHIN)
This flavoursome meat is perfect for
the slow cooker. Cut into cubes and
brown in a pan, then pair with other
strong flavours such as red wine,
mushroom, garlic and rosemary.
This rindless cut is full of flavour with
lots of marbled fat to keep the meat
juicy. Just like the boneless shoulder
roast, it’s best cooked slowly and is
great for pulled pork or cutting into
pieces for stews and curries. Try slow
cooking it with tomato and oregano
for an Italian-style ragu.
PORK BELLY ROAST
When this great-tasting cut is slow
cooked, the layers of fat melt and the
meat becomes fall-apart tender.

LAMB FOREQUARTER CHOPS

Full of flavour and marbled with fat,
these chops are great for slow cooking.
Use them in casseroles or curries.

LAMB SHANKS
This cut is typically leaner compared
with other cuts of lamb, plus cooking
on the bone adds delicious flavour.
It’s perfect for slow-cooked soups,
stews, ragu or curries. Serve on the
bone or shred the meat and stir it back
into the soup or sauce before serving.

CHICKEN THIGH FILLETS

This cut has a little more fat than chicken
breast, which keeps it tender and juicy.
Use thigh fillets in casseroles.

CHICKEN DRUMSTICKS
Use chicken drumsticks in slow-cooked
dishes for fall-apart meat that’s full of
flavour. They’re also perfect for curries.

#colesmag 97

CLS0619p097 97 9/5/19 5:23 pm

 Page tag

Now TRY THESE

SLOW COOKER recipes
So you’ve got your slow cooker and you’re ready to go. Start with these delicious
recipes, then check out more of our great slow cooker recipes from page 107.

Slow Cooker
Ham Hock
Minestrone
(see recipe p102)

Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Julz Beresford
GET AHEAD
Get ready for
a quick dinner
later – freeze
the cooled soup
in an airtight
container for
up to 3 months.

98 coles.com.au

CLS0619p098 98 9/5/19 5:23 pm

 Slow cooker
Page
guide
tag

SLOW-COOK
LAMB WITH
MUSHROOM AND
TOMATO UNTIL
TENDER, THEN
TOSS THROUGH
RIBBONS OF
AL DENTE PASTA.
Recipes & food preparation Sarah Hobbs Photography Ben Dearnley Styling Julz Beresford

Lamb &
Mushroom
Ragu (see
recipe p102)

#colesmag 99

CLS0619p099 99 9/5/19 5:23 pm

20431118AA 2019-04-24T17:22:10+10:00

Not all products are available in all stores.

Products shown may not be be available in all stores

 Slow cooker
Page
guide
tag

Slow Cooker
Chicken
Korma (recipe
over page)

#colesmag 101

CLS0619p101 101 9/5/19 5:23 pm

 Slow cooker guide

SLOW COOKER HAM LAMB & SLOW COOKER

HOCK MINESTRONE MUSHROOM RAGU CHICKEN KORMA
Serves 6 Prep 15 mins (+ 10 mins Serves 6 Prep 10 mins Serves 6 Prep 15 mins
cooling time) Cooking 4 hours 35 mins Cooking 4 hours 20 mins Cooking 4 hours 5 mins

1 tbs olive oil 2 tbs olive oil 1 tbs peanut oil

1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1 zucchini, finely chopped
1 large (about 1kg) ham hock
2 x 400g cans diced tomatoes
4 cups (1L) reduced-salt chicken stock
½ cup (110g) dried soup mix
½ cup (90g) macaroni
Basil pesto, to serve
1. Heat the oil in a large frying pan over
medium-high heat. Add onion, carrot,
celery, leek and garlic. Cook, stirring, for
5 mins or until onion softens. Transfer to
a slow cooker. Add zucchini, ham hock,
tomato, stock and soup mix. Cover and
cook for 4 hours on high (or 6 hours on
low) or until ham is falling off the bone
and soup mix is tender.
2. Use tongs to transfer the ham hock
to a heatproof bowl. Set aside for
10 mins to cool slightly.
3. Use 2 forks to shred the ham,
discarding the bone and rind. Return
the ham to the soup. Season.
4. Add the pasta to the soup mixture.
Cover and cook on high for 30 mins or
until al dente. Divide the soup among
serving bowls. Top with the pesto.
PER SERVE WITHOUT PESTO
Energy 1093kJ/261 Cals (13%) Protein 17g (34%)
Fat 5g (7%) Sat Fat 1g (4%) Sodium 1023mg (51%)
Carb 30g (10%) Sugar 9g (10%) Dietary Fibre 8g (27%)
SERVE WITH finely grated parmesan and
Coles Bakery Stone Baked by Laurent White
Sourdough Vienna* slices
QUICK FIX
Beat the
600g Coles Australian Boneless
Mini Lamb Shoulder Roast,
cut into 5cm pieces
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
250g brown mushrooms, thickly sliced
1 cup (250ml) red wine or beef stock
800g can diced tomatoes
2 tbs tomato paste
1 tbs coarsely chopped rosemary
1 tbs thyme sprigs
1 tbs balsamic vinegar
2 tsp brown sugar
500g Coles Fresh Pappardelle
Finely grated parmesan, to serve
1. Heat half the oil in a large frying pan
over high heat. Add half the lamb and
cook, turning occasionally, for 5 mins
or until brown all over. Transfer to a slow
cooker. Repeat with the remaining lamb.
2. Heat the remaining oil in the pan.
Add onion, carrot, celery and garlic and
cook, stirring, for 5 mins or until onion
softens. Transfer to the slow cooker.
3. Add the mushroom to the pan and
cook for 2 mins or until tender. Add to
the slow cooker with the wine or stock,
diced tomato, tomato paste, rosemary,
thyme, vinegar and sugar. Cover and
cook for 4 hours on high (or 6 hours
on low) or until the lamb is very tender.
4. Use tongs to transfer the lamb to
a large heatproof bowl. Use 2 forks to
coarsely shred lamb. Return to the slow
cooker and stir to combine. Season.
5. Cook the pasta in a large saucepan
of boiling water following packet
directions or until al dente. Drain.
6. Divide the pasta among serving
1.8kg Coles RSPCA Approved Australian
Whole Chicken, cut into portions
400g can diced tomatoes
400ml coconut milk
½ cup (140g) Greek-style yoghurt
1 tbs finely grated ginger
2 tbs almond meal
Steamed basmati rice, to serve
¼ cup (20g) flaked almonds, toasted
Coriander sprigs, to serve
Roti, to serve
Curry paste
2 brown onions, coarsely chopped
4 garlic cloves, chopped
2 tsp ground turmeric
2 tsp garam masala
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground paprika
¼ tsp ground cardamom
Pinch of ground nutmeg
Pinch of dried chilli flakes (optional)
1. To make the curry paste, place
the onion, garlic, turmeric, garam
masala, coriander, cinnamon, cumin,
paprika, cardamom, nutmeg and chilli
flakes, if using, in a food processor.
Add ¼ cup (60ml) water and process
until a smooth paste forms.
2. Heat the oil in a medium frying pan
over high heat. Add the curry paste
and cook, stirring, for 1-2 mins or until
aromatic. Transfer to a slow cooker.
3. Add chicken, tomato, coconut milk,
yoghurt, ginger and almond meal to
the slow cooker. Cover and cook for
3-4 hours on high (or 5-6 hours on
low) or until the chicken is falling off
the bone. Season.
4. Divide the rice and chicken mixture
*Selected stores only.

clock and bowls. Top with the lamb mixture and among serving bowls. Sprinkle with
pick up Coles sprinkle with the parmesan. the flaked almonds and coriander
Minestrone PER SERVE WITHOUT PARMESAN sprigs. Serve with the roti.
Energy 2284kJ/546 Cals (26%) Protein 29g (58%)
Soup with Fat 20g (29%) Sat Fat 6g (25%) Sodium 244mg (12%) PER SERVE
Quinoa 430g. Carb 50g (16%) Sugar 9g (10%) Dietary Fibre 8g (27%) Energy 2024kJ/484 Cals (23%) Protein 36g (72%)
Fat 33g (47%) Sat Fat 15g (63%) Sodium 186mg (9%)
| Good source protein & fibre | Low sodium | 1 veg serve | Carb 10g (3%) Sugar 9g (10%) Dietary Fibre 4g (13%)

102 coles.com.au

CLS0619p102 102 9/5/19 5:23 pm

20439393AA 2019-05-03T17:37:04+10:00
20498980AA 2019-04-29T09:58:28+10:00
 Promotion

Southern
charm
Want big barbecue flavours
without the fuss? It’s easy
with the new range of
MasterFoods® dry rubs.

TEXAN-STYLE BEEF &

BLACK BEAN CHILLI
Serves 4 Prep 20 mins
Cooking 2 hours

2 tbs MasterFoods® Texan

Style Smokey Rub*
1 tbs plain flour
700g Coles Australian No
Added Hormones Beef
Brisket or Beef Chuck Steak,
cut into 3cm pieces
2 tbs olive oil
1 brown onion, chopped
1 red capsicum, seeded,
coarsely chopped
3 garlic cloves, crushed
400g can diced tomatoes
1 cup (250ml) beef stock
1 cinnamon stick or quill
400g can black beans, rinsed, drained
200g sour cream
1 tbs lime juice
Steamed rice, to serve
Avocado wedges, to serve
½ cup coriander sprigs
Lime wedges, to serve and cook, stirring,
for 1 min. Return the
1. Combine spice mix and flour in a beef to the pan with the tomato,
bowl. Add the beef and toss to coat. stock, cinnamon and ½ cup (125ml)
Shake off and reserve the excess flour water. Bring to the boil. Reduce heat
mixture. Heat half the oil in a large to low. Cover and cook for 1 hour. New MasterFoods®
saucepan over medium-high heat. Cook 3. Discard the cinnamon. Add the Texan Style
beef, in batches, stirring, for 3-4 mins beans and simmer, uncovered, for Smokey Rub*
*Selected stores only.

or until browned. Transfer to a plate.
2. Heat remaining oil in the saucepan
over medium-high heat. Cook the
onion, capsicum and garlic, stirring,
for 7 mins or until the capsicum
softens. Add reserved flour mixture
30-40 mins or until the sauce thickens is crafted with
and the beef is tender. Season. quality herbs and
4. Combine sour cream and lime juice spices. It’s perfect
in a bowl. Season. Serve the beef on chicken, corn
mixture with rice, sour cream mixture, cobs and pork ribs.
avocado, coriander and lime wedges.

CLS0619p105 105 9/5/19 4:00 pm

20401178AA 2019-04-29T16:23:14+10:00

Whatever you’re
watchin’ get

N
NEW
EW
NEEW

Pop some delicious NEW Poppin Sweet & Salty

Microwave Popcorn today
 Vegetarian slowPage
cooking
tag

SLOW &
LOVE VEGGIES? TURN ON

meat free
THE SLOW COOKER AND
WARM UP THIS WINTER WITH
PLANT-BASED MEALS THAT
ARE COMFORT IN A BOWL.
*Always check the label to make sure
you’re using vegetarian ingredients.

ON THE STOVE
To make this without
a slow cooker, cook
the broth, covered, in
a saucepan over low
Vegan Pho
heat for 1 hour, stirring (see recipe
occasionally. Add p110)
noodles, choy sum and
tofu. Cook for 10 mins.

#colesmag 107

CLS0619p107 107 9/5/19 3:56 pm

 Vegetarian slow cooking

ON THE STOVE
To make this without a
slow cooker, cook the sweet
potato mixture, covered, in
a saucepan over low heat for
1 hour, stirring occasionally.

Recipes Tracy Rutherford Photography Ben Dearnley Styling Bhavani Konings Food preparation Emma Braz
*Always check the label to make sure you’re using vegetarian ingredients.

Black Bean &

Sweet Potato Chilli
(see recipe p110)

108 coles.com.au

CLS0619p108 108 9/5/19 3:56 pm

 Vegetarian slowPage
cooking
tag

Chickpea &
Root Vegetable

ON THE STOVE Tagine (recipe

over page)
To make this without a slow
cooker, cook the chickpea
mixture, covered, in a saucepan
over low heat for 1 hour, stirring
occasionally. Add root veggies.
Cook, stirring occasionally, for 1 hour.

#colesmag 109

CLS0619p109 109 9/5/19 3:56 pm

 Vegetarian slow cooking
VEGAN PHO
Serves 4 Prep 20 mins (+ 5 mins
soaking time) Cooking 4¼ hours
200g dried flat rice noodles
2 x 200g pkts Thai marinated tofu
1 bunch choy sum, ends trimmed,
cut into 4cm lengths
100g bean sprouts
Mint leaves, to serve
Coriander leaves, to serve
Pho broth
4 shallots, peeled, halved
5cm-piece ginger, peeled,
cut into quarters
1 cinnamon stick or quill
2 whole star anise
6 whole cloves
1 tsp black peppercorns
1 large carrot, peeled, halved
¾ cup (20g) dried sliced
shiitake mushrooms
4 cups (1L) Coles Vegan Chicken
Style Stock
2 tbs soy sauce
1. To make the pho broth, place
the shallot and ginger in a frying pan
over medium-high heat. Cook, stirring
occasionally, for 3 mins or until browned.
Add cinnamon, star anise, cloves and
peppercorns and cook, stirring, for 1 min
or until aromatic. Transfer to a slow
cooker. Add carrot, mushroom, stock
and 4 cups (1L) water. Cover and cook
for 4 hours on high (or 6 hours on low).
2. Use a slotted spoon to remove the
shallot, ginger, cinnamon and star anise.
Discard. Remove carrot. Slice and return
to the slow cooker. Stir in the soy sauce.
3. Place noodles in a large heatproof
bowl and cover with boiling water. Set
aside for 5 mins to soak. Drain.
4. Add the tofu, noodles and choy sum
to the slow cooker. Cover and cook for
10 mins or until heated through.
5. Divide the noodle mixture among
serving bowls. Top with bean sprouts,
mint and coriander.
PER SERVE
Energy 1738kJ/416 Cals (20%) Protein 24g (48%)
Fat 11g (16%) Sat Fat 1g (4%) Sodium 1790mg (90%)
Carb 51g (16%) Sugar 4g (4%) Dietary Fibre 8g (27%)
SERVE WITH sliced spring onion, sriracha or
chilli sauce and lime wedges
110 coles.com.au
CLS0619p110 110
BLACK BEAN & SWEET CHICKPEA & ROOT
POTATO CHILLI VEGETABLE TAGINE
Serves 4 Prep 20 mins Serves 4 Prep 20 mins (+ 5 mins
Cooking 3 hours 10 mins standing time) Cooking 6 hours 10 mins
1 tbs olive oil 1 tbs olive oil
1 brown onion, finely chopped 1 brown onion, finely chopped
2 garlic cloves, crushed 2 garlic cloves, crushed
1 tsp ground coriander 3 tsp finely grated ginger
1 tbs ground cumin 2 tsp ground coriander
½ tsp chipotle Tabasco sauce 1 tsp ground paprika
2 x 400g cans black beans, 1 cup (200g) dried chickpeas
rinsed, drained 4 cups (1L) vegetable stock
400g can diced tomatoes 2 carrots, peeled, halved lengthways,
300g can corn kernels, drained cut into 3cm lengths
1 cup (250ml) vegetable stock 2 parsnips, peeled, halved lengthways,
600g gold sweet potato, peeled, cut into 3cm lengths
cut into 3cm pieces 350g swede, peeled, cut into
1 red capsicum, seeded, chopped 3cm pieces
1 small avocado, stoned, peeled, sliced 300g turnip or celeriac, peeled,
Sour cream, to serve cut into 3cm pieces
Coriander leaves, to serve 1 cup (200g) couscous
1¼ cups (310ml) boiling water
1. Heat oil in a frying pan over medium 1 tbs extra virgin olive oil
heat. Add onion and cook, stirring, for 2 tbs chopped coriander
5 mins or until onion is soft and golden. 2 tbs flaked almonds, toasted
Add the garlic, ground coriander and
cumin and cook, stirring, for 30 secs or 1. Heat olive oil in a medium frying pan
until aromatic. Transfer to a slow cooker. over medium heat. Add the onion and
2. Add the Tabasco sauce, beans, cook, stirring, for 5 mins or until the
tomato, corn, stock, sweet potato onion softens. Add the garlic, ginger,
and capsicum and stir to combine. ground coriander and paprika and
Cover and cook for 3 hours on high cook, stirring, for 30 secs or until
(or 6 hours on low) or until the sweet aromatic. Transfer to a slow cooker.
2. Add the chickpeas and stock to the
*Always check the label to make sure you’re using vegetarian ingredients.
potato is tender. Stir well.
3. Divide the vegetable mixture among slow cooker and stir to combine. Cover
serving bowls. Top with the avocado, and cook for 3 hours on low.
sour cream and coriander leaves. 3. Add the carrot, parsnip, swede and
PER SERVE WITHOUT SOUR CREAM turnip or celeriac to the slow cooker
Energy 2017kJ/483 Cals (23%) Protein 20g (40%) and stir to combine. Cover and cook
Fat 13g (19%) Sat Fat 2g (8%) Sodium 529mg (26%)
Carb 58g (19%) Sugar 24g (27%) Dietary Fibre 24g (80%) for a further 3 hours on low. Season.
| Good source protein & fibre | Low sat fat | 3 veg serves | 4. Place couscous in a heatproof bowl.
SERVE WITH chargrilled flatbreads and olive oil Pour over the boiling water. Cover bowl
tightly with foil. Set aside for 5 mins
or until the water is absorbed. Drizzle
couscous with extra virgin olive oil and
QUICK FIX use a fork to separate the grains.
Give veggie soups 5. Divide the couscous among serving
and stews a boost bowls. Spoon over the vegetable
with Coles Mexican mixture and sprinkle with chopped
Seasoning 40g. It’s coriander and almond.
mild and great for PER SERVE
the whole family. Energy 1940kJ/464 Cals (22%) Protein 16g (32%)
Fat 15g (21%) Sat Fat 2g (8%) Sodium 1429mg (71%)
Carb 59g (19%) Sugar 14g (16%) Dietary Fibre 14g (47%)
9/5/19 3:56 pm
20401141AA 2019-04-24T11:48:11+10:00

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Coles June Ad #4.indd 2 30/4/19 11:13 am
 Slow cooker twists

Slow Cooker
Deep-Dish
Pizza (see
recipe p116)
Recipes Sarah Hobbs Photography Ben Dearnley Styling Bhavani Konings

3 SURPRISING

slow cooker
Food preparation Emma Braz

recipes CHEESY PIZZA, BREKKIE OATS AND CHOC

BROWNIES MADE IN YOUR SLOW COOKER?
IT CAN BE DONE WITH OUR RECIPES.

#colesmag 113

CLS0619p113 113 9/5/19 2:18 pm

 Slow cooker twists

Raspberry &
Double Choc
Brownie (see
recipe p116)

114 coles.com.au

CLS0619p114 114 9/5/19 2:18 pm

 slow cooker surprises

Apple & Cinnamon

Slow Cooker Oats
(recipe over page)

#colesmag 115

CLS0619p115 115 9/5/19 2:18 pm

 Slow cooker twists
SLOW COOKER
DEEP-DISH PIZZA
Serves 4 Prep 15 mins (+ 15 mins
standing time) Cooking 1 hour 35 mins
2 cups (300g) plain flour
1 tsp salt
1 tsp caster sugar
2 tsp (1 sachet/7g) dried yeast
2 tbs olive oil
2 Coles Finest Italian Style Pork
Sausages, casings removed
⅓ cup (95g) pizza sauce
½ cup (125ml) canned diced tomatoes
1 cup (100g) shredded pizza cheese
50g thinly sliced pepperoni
½ cup (75g) pitted mixed olives
50g cherry tomatoes, halved
¼ green capsicum, seeded, thinly sliced
Basil leaves, to serve
1. Combine flour, salt, sugar and yeast in
a large bowl. Add oil and ¾ cup (185ml)
warm water. Use a round-bladed knife to
stir until combined. Turn onto a lightly
floured surface. Knead for 5 mins or until
smooth. Set aside for 15 mins to rest.
2. Heat a medium frying pan over
medium heat. Add sausage and cook,
stirring with a wooden spoon to break
into lumps, for 5 mins or until browned.
3. Grease a slow cooker and line base
and side with 2 layers of baking paper,
allowing 2 long sides to extend 5cm up
side. Roll out dough on a lightly floured
surface to a 25cm x 30cm oval shape.
Place in prepared slow cooker, turning
the edge to make a 2cm border.
4. Combine the pizza sauce and diced
tomato in a bowl. Spread over dough.
Top with cheese, sausage, pepperoni,
olives, cherry tomato and capsicum.
5. Cover and cook for 1½ hours on high
(or 3 hours on low) or until pizza base
is golden underneath. Use the paper to
transfer pizza to a clean work surface.
Sprinkle with basil and cut into slices.
PER SERVE
Energy 2890kJ/691 Cals (33%) Protein 27g (54%)
Fat 36g (51%) Sat Fat 12g (50%) Sodium 1960mg (98%)
Carb 62g (20%) Sugar 5g (6%) Dietary Fibre 6g (20%)
DOWNSIZE IT
We used a 21cm x 27cm slow cooker.
If you have a smaller slow cooker,
halve the dough to make 1 small pizza.
Wrap remaining dough in plastic wrap
and freeze for up to 1 month.
116 coles.com.au
CLS0619p116 116
RASPBERRY & DOUBLE
CHOC BROWNIE
Makes 12 pieces
Prep 10 mins (+ cooling time)
Cooking 4 hours 35 mins
200g butter, chopped
200g dark chocolate, chopped
1 cup (220g) caster sugar
3 Coles Australian Free Range Eggs
1 cup (150g) plain flour
⅓ cup (35g) cocoa powder
⅓ cup (80g) sour cream
100g white chocolate, chopped
200g frozen raspberries
Shaved dark chocolate, to serve
Torn raspberries, to serve APPLE & CINNAMON
SLOW COOKER OATS
1. Combine the butter and chopped Serves 4 Prep 10 mins
dark chocolate in a medium saucepan Cooking 7 hours
over low heat. Cook, stirring, for 5 mins
or until the chocolate melts and the 1½ cups (135g) rolled oats
mixture is smooth. Set aside for 5 mins 1 large apple, cored, finely chopped
to cool slightly. Transfer to a large bowl. 2 tsp ground cinnamon
2. Add the sugar and eggs to the 1 tsp vanilla bean paste
chocolate mixture in the bowl and stir 2 cups (500ml) milk
to combine. Add the flour and cocoa ¼ cup (60ml) maple syrup
powder and stir to combine. Stir in the Vanilla yoghurt, to serve
sour cream until combined. Add half Thinly sliced apple, to serve
the white chocolate and half the frozen Chopped pistachios, to serve
raspberries and gently fold to combine. Raspberries, to serve
3. Grease a slow cooker and line the Maple syrup, extra, to serve
base and side with 3 layers of baking
paper. Spoon the mixture into the 1. Grease a slow cooker. Place oats,
prepared slow cooker and smooth the chopped apple, cinnamon, vanilla, milk,
surface. Sprinkle with the remaining maple syrup and 4 cups (1L) water in the
white chocolate and frozen raspberries. prepared slow cooker. Stir to combine.
4. Cover and cook for 3½-4 hours 2. Cover and cook for 6-7 hours on
on low or until almost set. Uncover low or until the oat mixture thickens.
and cook for a further 30 mins or until 3. Divide oat mixture evenly among
a skewer inserted in the centre comes serving bowls. Top with yoghurt, sliced
out clean. Turn slow cooker off. Leave apple, pistachio and raspberries. Drizzle
brownie in slow cooker for 1 hour to cool with the extra maple syrup to serve.
slightly. Use paper to transfer brownie PER SERVE WITHOUT TOPPINGS
Energy 1204kJ/288 Cals (14%) Protein 9g (18%)
to a wire rack to cool completely. Fat 8g (11%) Sat Fat 3g (13%) Sodium 48mg (2%)
5. Cut brownie into pieces. Serve with Carb 44g (14%) Sugar 26g (29%) Dietary Fibre 5g (17%)
shaved chocolate and torn raspberries.
PER SERVE WITHOUT TOPPINGS
Energy 1818kJ/435 Cals (21%) Protein 6g (12%)
Fat 28g (40%) Sat Fat 17g (71%) Sodium 151mg (8%)
Carb 41g (13%) Sugar 29g (32%) Dietary Fibre 2g (7%) QUICK FIX
Pick up Coles
Apricot, Date &
SIZE MATTERS Almond Muesli
We used a 21cm x 27cm slow cooker. 750g for a quick
If you have a smaller slow cooker the brekkie. It’s a tasty
brownie will be thicker. Test it with a mix of oats, nuts
skewer after 4½ hours – it may need and dried fruit.
up to an extra 30 mins of cooking.
9/5/19 2:18 pm
20439394AA 2019-05-02T15:33:16+10:00

FREE PHILLY * ®

COOKBOOK
when you buy any 3 Philadelphia®
products in 1 transaction
20401160AA 2019-04-16T15:37:26+10:00

Serving suggestion.

Pizzeria taste. Surprisingly

from your freezer.

@ dr.oetkeraustralia
 Smarter treat
PROMOTION

Looking for a sweet dish that’s light yet indulgent? Try these
easy baked apples with low-calorie Halo Top Sea Salt Caramel.

DATE & WALNUT BAKED APPLES

Serves 4 Prep 10 mins (+ cooling time) Cooking 45 mins

4 large Pink Lady apples
4 fresh dates, pitted, chopped
¼ cup (25g) walnuts, toasted, chopped
½ tsp ground cinnamon
¼ tsp ground ginger
Maple syrup or honey, to drizzle
4 scoops Halo Top Sea Salt Caramel
Crushed biscuit, to serve
1. Preheat oven to 180°C. Line a
rimmed baking tray with baking paper.
Use a large sharp knife to cut the tops
from the apples about 2cm from stem
ends. Reserve apple tops. Use a small
spoon to scoop out the apple cores, At just 320 calories
leaving the bottoms intact. Score per tub, Halo Top
a line around the centre of each apple. Sea Salt Caramel
2. Combine date, walnut, cinnamon, is a feel-good treat
ginger and 2 tbs water in a bowl. – try it with baked
Divide evenly among the apples. Place fruit or crumble.
the apples on the lined tray. Replace Also available
tops. Bake for 45 mins or until apples in Dairy Free.
are tender. Set aside to cool slightly.
3. Drizzle apples with maple syrup
or honey and top with a scoop of
Halo Top. Sprinkle with biscuit.

#colesmag 119

CLS0619p119 119 9/5/19 2:31 pm

20431141AA 2019-04-29T14:38:16+10:00
 Sweet winter warmers

SLOW COOKER
desser ts
YES, YOU CAN MAKE CAKES
AND COBBLER IN A SLOW
COOKER – THESE DREAMY
TREATS ARE PROOF.
Recipes Sarah Hobbs Photography Steve Brown Styling Berni Smithies Food preparation Tracy Rutherford

Peanut & Choc

Chip Cookie Cake
(see recipe p126)

#colesmag 121

CLS0619p121 121 9/5/19 4:06 pm

 Page tag
APPLE & BLACKBERRY
COBBLER
Serves 6 Prep 15 mins Cooking 3 hours
4 Granny Smith apples, peeled, cored,
cut into wedges
500g frozen blackberries
¼ cup (55g) caster sugar
2 tbs lemon juice
2 tsp cornflour
1 tsp ground cinnamon
1 tsp vanilla bean paste
¾ cup (110g) self-raising flour
¼ cup (55g) brown sugar
½ tsp ground cinnamon, extra
60g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
¼ cup (60ml) buttermilk
¼ cup (25g) chopped walnuts
122 coles.com.au
CLS0619p122 122
1 tbs demerara sugar
Vanilla ice cream, to serve
1. Combine apple, blackberries, caster
sugar, lemon juice, cornflour, cinnamon
and vanilla in a slow cooker. Cover and
cook, gently stirring once, for 2 hours on
high (or 3 hours on low) or until apple
is tender and sauce thickens slightly.
2. Meanwhile, combine the flour, brown
sugar and extra cinnamon in a bowl.
Add the butter. Use your fingertips to
rub butter into the flour mixture until the
mixture resembles fine breadcrumbs.
Make a well in the centre. Add the egg
yolk and buttermilk. Use a round-bladed
knife to stir until a soft dough forms.
3. Drop tablespoonfuls of buttermilk
mixture over the apple mixture in the
slow cooker. Sprinkle with the walnut
and demerara sugar. Cover and cook
for 1 hour on high (or 1½ hours on low)
or until the topping is golden.
4. Divide the cobbler among serving
bowls. Serve with ice cream.
PER SERVE WITHOUT ICE CREAM
Energy 1488kJ/356 Cals (17%) Protein 5g (10%)
Fat 13g (19%) Sat Fat 6g (25%) Sodium 203mg (10%)
Carb 52g (17%) Sugar 38g (42%) Dietary Fibre 9g (30%)
9/5/19 4:06 pm
 Sweet winter warmers

COOKING THIS
CHEESECAKE
IN THE SLOW
COOKER KEEPS
THE FILLING
PERFECTLY
SILKY AND
CREAMY.

Slow Cooker
Lemon Cheesecake
(see recipe p126)

#colesmag 123

CLS0619p123 123 9/5/19 4:06 pm

20174973AA 2019-05-02T15:50:10+10:00

NEW
NEW
W

FIND OUT WHAT’S NEW AT DORITOS.COM.AU/SPIDERMAN

*For Doritos Spiderman 2 promotion, see www.doritos.com.au/spiderman (“Website”) & for full T&Cs. 18+ AUS & NZ residents only. Runs 29/05/2019-11:59pm AEST 22/07/2019.
ToFor Doritos
enter, Spiderman
during 2 consumer
Promotional Period: a) promotion, seeDoritos
Purchase any www.doritos.com.au/spiderman
chips or crackers product from for afull t&cs. 18+ store
participating AUS &inNZ
AUSresidents
or NZ; b) only. Runs 29/05/2019 –11:59pm AEST
Visit www.doritos.com.au/spiderman; and22/07/2019.
c) locate the
entry form, input the requested details and submit
Authorised completed
under entry form.
NSW Permit Limit: 1 entry perACT
No. LTPS/19/32477, pack, max No.
Permit 2 entries/person/day.
TP15/19/02824, SA Retain receipts.
Permit Total prize pool RRP: up to AUD$47,500. Draws:
No. T15/19/286.
12pm AEST Unit 6, 106 Old Pittwater Road Sydney, NSW 2100. Winners published on Website 05/08/19. Claim prizes by: 11:59pm AEST 05/11/19. Promoter: The Smith’s Snackfood Company
© & TM 2019 MARVEL. © 2019 CPII. ALL RIGHTS RESERVED.
Pty Ltd (ABN 31 057 976 940),Tower A, Level 4, 799 Pacific Highway, Chatswood, NSW 2067. NSW Permit No. LTPS/19/32477, ACT Permit No. TP15/19/02824, SA Permit No. T15/19/286.
© & TM 2019 MARVEL. © 2019 CPII. ALL RIGHTS RESERVED.
 Sweet winter warmers

BANANA, DATE &

WALNUT BREAD
Serves 8 Prep 10 mins
(+ cooling time) Cooking 3 hours

2 cups (300g) self-raising flour

1 cup (220g) brown sugar
½ cup (125ml) buttermilk
150g butter, melted
2 Coles Australian Free Range Eggs
2 large bananas, mashed
⅓ cup (45g) chopped dates
¼ cup (25g) chopped walnuts
Caramelised banana, to serve
Butter, extra, to serve

1. Grease a 10cm x 20cm (base

measurement) loaf pan and line the
base and sides with baking paper,
allowing the 2 long sides to overhang.
2. Combine flour and sugar in a large
bowl. Add buttermilk, butter, eggs and
banana. Stir to combine. Stir in date
and walnut. Spoon the mixture into the
prepared pan and smooth the surface.
3. Place an upturned heatproof saucer
or ramekin in a slow cooker. Place loaf
pan on the saucer or ramekin. Bake for
3 hours on high (or 5 hours on low) or
until a skewer inserted in centre comes
out clean. Set aside in pan for 10 mins
before turning onto a wire rack to cool.
4. Cut the loaf into slices. Serve with
caramelised banana and extra butter.
PER SERVE WITHOUT TOPPINGS
Energy 1355kJ/324 Cals (16%) Protein 7g (14%)
Fat 4g (6%) Sat Fat 1g (4%) Sodium 295mg (15%)
Carb 64g (21%) Sugar 35g (39%) Dietary Fibre 3g (10%)

IN THE OVEN
We used a 21cm x 27cm
slow cooker. If your slow
cooker isn’t big enough,
bake the banana bread
at 180°C for 1 hour or
until a skewer inserted
in the centre comes
out clean.

#colesmag 125

CLS0619p125 125 9/5/19 4:06 pm

 Sweet winter warmers
PEANUT & CHOC CHIP
COOKIE CAKE
Serves 8 Prep 10 mins
(+ cooling time) Cooking 3½ hours
125g butter
½ cup (140g) crunchy peanut butter
½ cup (110g) caster sugar
½ cup (110g) brown sugar
1 Coles Australian Free Range Egg
1 tsp vanilla bean paste
1½ cups (225g) plain flour
1 tsp baking powder
½ cup (95g) dark choc chips
½ cup (95g) milk choc chips
½ cup (95g) white choc chips
¼ cup (35g) salted roasted peanuts
Chocolate and vanilla ice cream,
to serve
Chocolate topping, to serve
1. Line a slow cooker with 3 layers
of baking paper, allowing the sides to
overhang. Use an electric mixer to beat
the butter, peanut butter and combined
sugar in a bowl until pale and creamy.
Add egg and vanilla. Beat to combine.
2. Add the flour and baking powder to
the butter mixture. Stir with a wooden
spoon until well combined. Stir in half
the combined choc chips.
3. Press the mixture evenly over the
base of the prepared slow cooker.
Sprinkle over the remaining combined
choc chips with the peanuts.
4. Cover and cook for 2½-3 hours
on low or until the edge of the cake is
cooked through. Uncover and cook for
a further 30 mins on low or until the
cake is set. Turn slow cooker off. Leave
the cake in slow cooker to cool slightly.
5. Use the paper to transfer the cookie
cake to a serving board. Cut into slices.
Serve warm with the ice cream and
chocolate topping.
PER SERVE WITHOUT TOPPINGS
Energy 2690kJ/644 Cals (31%) Protein 11g (22%)
Fat 35g (50%) Sat Fat 17g (71%) Sodium 266mg (13%)
Carb 71g (23%) Sugar 48g (53%) Dietary Fibre 3g (10%)
126 coles.com.au
CLS0619p126 126
SIZE MATTERS
We used a 21cm x 27cm
slow cooker. If using a
smaller one, your cookie
cake will be thicker so
test with a skewer after
3½ hours – it may need up
to 30 mins extra cooking
time. To bake it in the
oven, press mixture into
a lined 16cm x 26cm pan
and bake at 180°C for
25-30 mins or until set.
SLOW COOKER
LEMON CHEESECAKE
Serves 12 Prep 15 mins (+ 3½ hours
chilling & 30 mins standing time)
Cooking 2 hours
250g digestive biscuits
125g butter, melted
200g cream cheese, softened
1¼ cups (300g) sour cream
½ cup (110g) caster sugar
2 Coles Australian Free Range Eggs
1 tbs plain flour
1 tsp finely grated lemon rind
1 tbs lemon juice
½ tsp vanilla bean paste
Whipped cream, to serve
1 lemon, extra, zested
Candied lemon
½ cup (110g) caster sugar
1 lemon, thinly sliced
1. Grease the base and side of an
18cm (base measurement) springform
pan and line with baking paper.
2. Place biscuits in a food processor
and process until finely crushed. Add
butter and process until well combined.
Spoon into the prepared pan and use a
straight-sided glass to spread and press
the biscuit mixture over base and side.
Place in the fridge for 30 mins to chill.
3. Use an electric mixer to beat the
cream cheese, sour cream and sugar
in a bowl until smooth. Add the eggs
and beat until well combined. Add
the flour, lemon rind, lemon juice and
vanilla and beat until well combined.
Pour into the lined pan.
4. Place an upturned heatproof saucer
or ramekin in the base of a slow cooker.
Place the springform pan on saucer or
ramekin. Cover and cook for 2 hours
on high or until just set. Turn the slow
cooker off. Leave the cheesecake in
the slow cooker, partially covered, for
30 mins to cool. Place the cheesecake
in the fridge for 3 hours to chill.
5. Meanwhile, to make the candied
lemon, line a baking tray with baking
paper. Combine the sugar and 1 cup
(250ml) water in a small frying pan
over medium-low heat. Cook for 3 mins
or until the sugar dissolves. Add the
lemon slices to the pan and cook,
turning occasionally, for 30 mins or
until the lemon rind is translucent.
Transfer to the lined tray.
6. Transfer the cheesecake to a
serving plate. Top with cream, candied
lemon and lemon zest. Drizzle with the
syrup from the candied lemon. Cut into
wedges to serve.
PER SERVE WITHOUT CREAM
Energy 1713kJ/410 Cals (20%) Protein 4g (8%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 263mg (13%)
Carb 33g (11%) Sugar 23g (26%) Dietary Fibre 1g (3%)
IN THE OVEN
To cook the cheesecake
in the oven, bake at
150°C for 1 hour or
until just set. Turn the
oven off and leave
cheesecake in the oven,
with the door ajar, for
2 hours to cool before
transferring to the
fridge to chill.
9/5/19 4:06 pm
Peanut Butter
Brookie Sandwich
MAKES 4
Betty Crocker™ Triple Chocolate
Brownie Mix, 500g
Betty Crocker™ Milk Chocolate
Chunk Cookie Mix, 485g
125g butter, melted
2 extra large eggs
Mini pretzels and peanuts, to decorate
½ cup of peanut butter
Betty Crocker™ Creamy Deluxe™
Chocolate Frosting, 400g

1. Preheat oven to 180°C (160°C fan forced).

Line 2 large baking trays with baking paper.
2. Stir brownie mix, cookie mix, butter and eggs
in a large bowl until combined. Bring the dough
together with your hands if you like.
3. Divide mixture into 8 equal portions, roll into balls
and place on trays. Flatten slightly to 4cm thick,
spacing about 8cm apart. Press pretzels and
peanuts into the cookies.
4. Bake for 16-18 minutes or until dry on the surface.
Cool on trays for 10 minutes, then gently place
on a wire rack.
5. Dollop peanut butter on the underside of
4 brookies, add chocolate frosting and swirl
together with back of spoon. Sandwich together
with remaining brookies.

TM

© GENERAL MILLS
 *

*Arriving in stores in June.

©2019 Energizer. Energizer and certain graphic designs are trademarks of Energizer Brands, LLC and related subsidiaries.
 Promotion

A choc hit
Enjoy more of that iconic chocolate and ice cream duo thanks to
Magnum Classic tub. It’s the perfect topping for these rich choc brownies.

SKILLET CHOC BROWNIES

WITH ICE CREAM
Serves 4 Prep 15 mins (+ 10 mins
cooling time) Cooking 20 mins

1½ cups (225g) plain flour

1 cup (220g) caster sugar
½ cup (50g) cocoa powder
3 Coles Australian Free Range Eggs,
lightly whisked
¾ cup (185ml) vegetable oil
Magnum Classic tub (440ml)
Chopped roasted cashews, to serve
Coffee caramel sauce
¼ cup (55g) brown sugar
50g butter, chopped
2 tsp instant coffee powder
¼ cup (60ml) pouring (pure) cream
or thickened cream

1. Preheat oven to 180°C. Grease four

1-cup (250ml) mini ovenproof frying
pans or pie tins. Place the flour, sugar,
cocoa powder, egg and oil in a large
bowl. Stir until well combined.
2. Divide mixture among the
prepared pans or tins. Bake
for 20 mins or until just firm.
Set aside for 10 mins to cool.
3. Meanwhile, to make
the coffee caramel sauce,
combine the sugar, butter,
coffee and cream in a small
saucepan over medium heat.
Cook, stirring, for 5 mins or
until the sugar dissolves and
mixture is smooth.
4. Crack the chocolate layer on
the Magnum Classic tub following
packet directions. Top brownies with
scoops of Magnum Classic ice cream
and chocolate pieces. Serve with
cashews and coffee caramel sauce.

Magnum Classic has the iconic Magnum

taste and is perfect to share – simply
crack through the rich chocolate shell
to enjoy smooth, velvety ice cream.

CLS0619p129 129 9/5/19 5:31 pm

20431190AA 2019-05-01T12:57:49+10:00

ARE YOU MEETING YOUR DAILY HYDRATION NEEDS?

NEW
NEW
W

2 DELICIOUS FLAVOURS

ADDED ELECTROLYTES
& FOLIC ACID

LOW SUGAR

LOW SODIUM

*Mixed Berry not available at all stores

DELICIOUS HYDRATION FOR BUMP AND BEYOND ® AQUAMAMMA is a registered trade mark.
AU-4956 3/19
 Promotion

Doubly delicious
The secret to this cake’s rich
flavour and moist texture is making it
with two great-tasting Moro Olive Oils.

OLIVE OIL & SOUR CREAM

TEA CAKE
Serves 10 Prep 15 mins (+ cooling &
10 mins chilling time) Cooking 1 hour

1 cup (220g) caster sugar

1½ cups (225g) self-raising flour
3 Coles Australian Free
Range Eggs
2 tsp vanilla extract
¼ cup (60ml) lemon juice
½ cup (125ml) Moro Primero
Extra Virgin Olive Oil
⅔ cup (160g) sour cream
180g good-quality white
chocolate, chopped
1½ tbs Moro Delicado
Light Taste Olive Oil
2 tbs chopped dried cranberries
2 tbs chopped pistachios

1. Preheat oven to 180°C.

Grease a deep 20cm (base
measurement) round cake pan
and line the base and side with
baking paper.
2. Combine the sugar and flour
in a large bowl. Whisk the eggs,
vanilla, lemon juice, extra virgin olive
oil and sour cream in a large jug until
combined. Add to flour mixture and
stir until combined (don’t overmix).
3. Pour the mixture evenly into the
prepared pan. Smooth the surface. Bake
for 55 mins or until a skewer inserted in
the centre of cake comes out clean. Set
aside in the pan for 10 mins before turning The highest grade of For a more subtle
onto a wire rack to cool completely. olive oil, Moro Primero flavour, choose Moro
4. Meanwhile, place the chocolate and Extra Virgin Olive Oil Delicado Light Taste
light taste olive oil in a small heatproof is full-bodied and fruity Olive Oil. It’s an olive
bowl over a saucepan of simmering water with a light pepper oil blend containing
(don’t let the bowl touch the water). Stir finish. Use it in baking a small amount of
until the chocolate melts and mixture is to add flavour and give extra virgin, leaving
smooth. Set aside, stirring occasionally, cakes a moist, yet light a light-tasting oil with a
to cool. Place in fridge for 10 mins to chill. texture. It’s also ideal high smoke point. Use it
5. Spread the chocolate mixture over for pasta sauces and for frying and in baking
the top of the cake and sprinkle with the salad dressings. – try in banana bread.
cranberry and pistachio.

#colesmag 131

CLS0619p131 131 9/5/19 4:01 pm

20400122AA 2019-02-28T18:06:37+11:00
 Sipping
PROMOTION

pretty
This delicious mocktail, made easy
with Daily Juice Apple Cranberry
Juice, is packed with zesty flavour.

APPLE CRANBERRY
WINTER PUNCH
Serves 10 Prep 10 mins

6 cups (1.5L) Daily Juice

Apple Cranberry Juice
3 cups (750ml) ginger beer
1 Pink Lady apple
2 limes, thinly sliced
125g fresh or frozen
raspberries
⅓ cup mint leaves
Ice cubes, to serve

1. Combine the Daily Juice

Apple Cranberry Juice and
ginger beer in a large jug.
2. Use a mandolin or sharp
knife to cut the apple into
very thin slices.
3. Top the juice mixture
with apple slices, lime slices,
raspberries, mint leaves and
ice. Stir to combine. Serve.

With a refreshing
sweet-tart flavour,
Daily Juice Apple
Cranberry Juice
is great served
straight or mixed.
Plus with no
added sugar
it’s perfect for
any time of day.

CLS0619p133 133 9/5/19 2:30 pm

20431326AAL 2019-05-02T16:14:23+10:00
20431326AAR 2019-05-02T16:13:35+10:00
 WEEKEND
with friends
GET-TOGETHERS ARE
WHAT LONG WEEKENDS
ARE MADE FOR. RELAX
WITH LOVED ONES AND
THIS FEAST OF EASY
SHARE PLATES.

*Selected stores only.

CLS0619p136 136 9/5/19 5:41 pm


MUSHROOM & SPINACH BRUSCHETTA
Serves 6 as a starter Prep 10 mins Cooking 5 mins
20g butter
1 tbs olive oil
250g brown flat mushrooms,
thinly sliced
*Selected stores only.
1 tsp thyme leaves
2 garlic cloves, sliced
120g pkt Coles Australian Baby Spinach
6 slices Coles Bakery Stone Baked by
Laurent White Sourdough Vienna*
1 long red chilli, thinly sliced (optional)
CLS0619p137 137
100g goat’s cheese, crumbled
Thyme sprigs, to serve
1. Heat butter and half the oil in a large
frying pan over medium-high heat. Add
mushroom and cook, stirring, for 2 mins
or until tender. Add the thyme leaves
and garlic and cook for 1 min or until
aromatic. Add spinach. Cook for 1 min
or until spinach wilts. Season.
Long Weekend Menu
2. Meanwhile, heat a chargrill on high.
Brush the bread with the remaining oil.
Cook on the grill for 2 mins each side
or until lightly charred.
3. Place the bread on a serving platter.
Top with the mushroom mixture, chilli,
if using, goat’s cheese and thyme sprigs.
PER SERVE
Energy 947kJ/227 Cals (11%) Protein 8g (16%)
Fat 13g (19%) Sat Fat 6g (25%) Sodium 293mg (15%)
Carb 17g (5%) Sugar 2g (2%) Dietary Fibre 4g (13%)
#colesmag 137
9/5/19 5:41 pm
20526255AA 2019-04-30T10:15:34+10:00

NEW LOOK
Still Deliciously
 Long Weekend Menu

Mixed Tomato
& Corn Tarte
Tatin (recipe
over page)

MIX UP THE VEG

Got veggies in your
fridge waiting to be
enjoyed? Swap corn
and tomato for thinly
sliced carrot, onion
wedges or chargrilled
pumpkin slices.

#colesmag 139

CLS0619p139 139 9/5/19 5:41 pm

 MIXED TOMATO &
CORN TARTE TATIN
Serves 6 as a light meal Prep 10 mins
Cooking 35 mins
1 corn cob, husks and silk removed
1 tsp brown sugar
2 tsp balsamic vinegar
350g mixed medley tomatoes
2 roma tomatoes, halved
1 sheet frozen puff pastry, just thawed
Basil leaves, to serve
Basil pesto, to serve
1. Preheat oven to 200°C. Heat a
chargrill on high. Cook the corn, turning,
for 10 mins or until charred. Use a small
serrated knife to cut down the side of
the corn to release the kernels.
2. Grease a 20cm (base measurement)
ovenproof frying pan. Place over high
heat. Add the sugar and vinegar and
stir for 1 min or until caramelised.
Remove from heat. Arrange the corn
and combined tomato over the base of
the pan. Season. Place pastry over the
tomato mixture in the pan, carefully
tucking the edges into the pan.
3. Bake for 20 mins or until the pastry
is puffed and golden. Carefully pour
out any excess liquid from the pan.
Place a serving plate over the pan and
invert the tart onto the plate. Top with
basil leaves and pesto. Serve warm or
at room temperature.
PER SERVE WITHOUT PESTO
Energy 567kJ/136 Cals (7%) Protein 3g (6%)
Fat 5g (7%) Sat Fat 2g (8%) Sodium 135mg (7%)
Carb 17g (5%) Sugar 4g (4%) Dietary Fibre 4g (13%)
QUICK FIX
Enjoy spiced
veggies in flaky
pastry with Coles
Vegetable Samosas
300g (10 pack).
140 coles.com.au
CLS0619p140 140
PORK BELLY WITH
APPLE & PEAR RELISH
Serves 6 Prep 10 mins (+ 10 mins
resting time) Cooking 2½ hours
800g Coles Australian Pork Belly
Roast Boneless
2 tsp olive oil
1 tsp sea salt flakes
½ tsp fennel seeds
½ tsp cumin seeds
2 brown onions, cut into wedges
1 tbs miso paste
½ cup (125ml) chicken stock
1 red apple
1 green pear
2 tbs apple cider vinegar
1 tbs caster sugar
½ tsp salt
¼ cup finely shredded mint
Recipes Sarah Hobbs Photography Steve Brown Styling Berni Smithies Food preparation Emma Braz
1. Preheat oven to 150°C. Place the
pork on a clean work surface. Pat the
rind dry with paper towel. Use a small
sharp knife to score the rind. Brush the
rind with oil and sprinkle with the salt
flakes, fennel seeds and cumin seeds.
2. Place onion in the base of a roasting
pan. Combine the miso paste and stock
in a jug with ¼ cup (60ml) water. Pour
over the onion in the pan. Place pork,
rind-side up, over the onion mixture in
the pan. Cover and roast for 2 hours or
until the pork is very tender.
3. Increase oven to 230°C. Uncover the
pork and roast for a further 30 mins
or until the rind is crisp. Cover and set
aside for 10 mins to rest.
4. Meanwhile, core the apple. Cut in
half and thinly slice. Place apple in a
bowl. Repeat with the pear. Add vinegar,
sugar, salt and mint to the apple mixture
in the bowl and toss to combine.
5. Thickly slice the pork and serve
with the relish.
PER 100G PORK WITH RELISH
Energy 1686kJ/403 Cals (19%) Protein 30g (60%)
Fat 25g (36%) Sat Fat 9g (38%) Sodium 670mg (34%)
Carb 12g (4%) Sugar 12g (13%) Dietary Fibre 3g (10%)
9/5/19 5:41 pm
 Long weekend menu

Pork Belly
with Apple &
Pear Relish

CLS0619p141 141 9/5/19 5:41 pm

20431394AA 2019-04-29T15:14:30+10:00

SPARKLING?
WITH LESS
THAN 50
CALORIES?
THAT ’S
HOW
WE ROLL
 Long weekend menu

Brussels Sprout
& Orange Salad
(see recipe p148)

#colesmag 143

CLS0619p143 143 9/5/19 5:41 pm

20431199AA 2019-05-01T16:04:33+10:00
 Long weekend menu

THIS IMPRESSIVE PAV DELIVERS

A TRIPLE TREAT – LIGHT MERINGUE,
WHIPPED CREAM AND SWEETLY
SPICED POACHED PEARS.

Spiced Pavlova
with Poached
Pears (see
recipe p148)

#colesmag 145

CLS0619p145 145 9/5/19 5:41 pm

30431_NAT_Collageni 2019-05-03T15:28:20+10:00

Collagen for Every Body.

 Long weekend menu

S’Mores Martini
(recipe over page) LOSE THE BOOZE
To make this drink
without the vodka
or Baileys, simply
increase the milk
to 2⅓ cups (580ml).

#colesmag 147

CLS0619p147 147 9/5/19 5:41 pm

 Long weekend menu
BRUSSELS SPROUT
& ORANGE SALAD
Serves 6 Prep 15 mins (+ cooling time)
Cooking 10 mins
200g baby brussels sprouts, halved
15g butter
1 tsp brown sugar
2 oranges
1 tbs honey
2 tsp Dijon mustard
2 tbs white wine vinegar
¼ cup (60ml) olive oil
½ small radicchio,
leaves coarsely torn
100g baby salad leaves
½ cup (50g) walnuts, toasted
100g fetta, crumbled
1. Cook the brussels sprout in a large
saucepan of boiling water for 2 mins
or until just tender. Drain well.
2. Melt the butter in a large frying pan
over high heat until the butter begins
to foam. Add the sugar and stir until
the sugar dissolves. Add the brussels
sprout and cook, tossing, for 5 mins
or until brussels sprout is caramelised.
Season. Set aside to cool slightly.
3. Use a zester to zest 1 orange. Peel
the orange and cut flesh into thin slices.
4. Juice the remaining orange and
place the juice in a screw-top jar. Add
the honey, mustard, vinegar and oil
to the orange juice in the jar. Seal and
shake to combine. Season.
5. Arrange the radicchio, salad leaves,
orange slices, walnuts and brussels
sprout on a large serving platter.
Sprinkle with fetta. Drizzle with the
dressing and sprinkle with the orange
zest to serve.
PER SERVE
Energy 1090kJ/261 Cals (13%) Protein 7g (14%)
Fat 21g (30%) Sat Fat 6g (25%) Sodium 260mg (13%)
Carb 10g (3%) Sugar 9g (10%) Dietary Fibre 4g (13%)
QUICK FIX
Coles Brussels
Sprouts Roasting
Kit 200g* makes
a delicious and
simple side.
148 coles.com.au
CLS0619p148 148
SPICED PAVLOVA WITH
POACHED PEARS
Serves 6 Prep 20 mins
(+ 2 hours cooling & 2 hours
chilling time) Cooking 1½ hours
6 Coles Australian Free Range
Egg whites
Pinch of cream of tartar
1½ cups (330g) caster sugar
2 tsp cornflour
¼ tsp Chinese five spice
Pinch of ground cinnamon
6 small pears, peeled
2 cups (500ml) red wine or
cranberry juice
½ cup (110g) caster sugar, extra
1 cinnamon stick or quill
2 whole star anise
1 tsp vanilla bean paste
Whipped cream, to serve
1. Preheat oven to 100°C. Line a
baking tray with baking paper. Draw a
20cm disc on the paper and turn over.
2. Use an electric mixer to whisk the
egg whites and cream of tartar in a
clean, dry bowl until soft peaks form.
Gradually add the sugar, 1 tbs at a time,
whisking well after each addition until
the sugar dissolves and the mixture is
thick and glossy. Add the cornflour, five
spice and ground cinnamon and whisk
until just combined.
3. Use a large metal spoon to spoon
the mixture onto the lined tray. Use a
palette knife to shape into a 20cm disc,
using the paper disc as a guide. Bake
for 1½ hours or until the pavlova is dry
to the touch. Turn oven off. Leave the
pavlova in oven, with the door ajar,
for 2 hours to cool completely.
4. Meanwhile, combine the pears,
wine or cranberry juice, extra sugar,
cinnamon stick or quill, star anise and
vanilla in a medium saucepan. Cover
the surface with a piece of baking
paper to keep the pears submerged in
the poaching liquid. Bring to a simmer
over high heat. Reduce heat to low.
Cook, turning occasionally, for 1 hour
or until the pears are tender.
5. Transfer the pears to a heatproof
bowl. Bring the poaching liquid in the
pan to the boil over high heat and
cook for 5-8 mins or until the syrup
reduces by half. Pour over the pears
in the bowl. Place in the fridge for
2 hours to chill.
6. Place the pavlova on a serving
platter. Top with the whipped cream
and poached pears. Drizzle with the
syrup to serve.
PER SERVE WITHOUT WHIPPED CREAM
Energy 1888kJ/452 Cals (22%) Protein 5g (10%)
Fat 0g (0%) Sat Fat 0g (0%) Sodium 72mg (4%)
Carb 89g (29%) Sugar 88g (98%) Dietary Fibre 5g (17%)
S’MORES MARTINI
Serves 6 Prep 10 mins (+ 2 hours
chilling time) Cooking 10 mins
1½ cups (375ml) milk
200g milk chocolate, chopped
Coles Chocolate Fudge Topping,
to serve
2 Arnott’s Granita biscuits, finely crushed
6 large marshmallows
½ cup (125ml) Baileys Original liqueur
⅓ cup (80ml) chilled vodka
1. Combine the milk and chocolate in
a small saucepan over low heat. Cook,
stirring, for 5 mins or until chocolate
melts and the mixture is smooth.
Carefully pour into a heatproof jug.
Place in the fridge for 2 hours to chill.
2. Place the chocolate topping in
a shallow bowl. Place the biscuit crumbs
on a plate. Dip the rim of each glass in
chocolate topping, then in crumbs to
coat. Place more chocolate topping in
a sealable plastic bag. Cut off 1 corner.
Drizzle the topping into each glass.
3. Preheat grill on medium. Line a baking
tray with foil. Thread the marshmallows
onto bamboo skewers. Cover exposed
ends of skewers with foil. Place on lined
tray. Cook under the grill for 2 mins or
until marshmallows are lightly toasted.
4. Place the milk mixture, Baileys and
vodka in a cocktail shaker and shake
until well combined. (Alternatively,
place in a large jug and stir until well
combined.) Pour evenly among each
*Not available in WA.
glass. Top with toasted marshmallows.
PER SERVE
Energy 1523kJ/364 Cals (18%) Protein 6g (12%)
Fat 13g (19%) Sat Fat 8g (33%) Sodium 86mg (4%)
Carb 39g (13%) Sugar 34g (38%) Dietary Fibre 1g (3%)
SERVE WITH extra toasted marshmallows
9/5/19 5:41 pm
20401179AA 2019-05-01T16:05:13+10:00

Strawberry Sheet Cake

Ingredients Method
20401174AA 2019-05-03T15:59:46+10:00
 Celebrate winter
Promotion

Enjoy a cosy dinner with friends and raise a glass for World Gin Day
on June 8 – you’ll find all the drinks you need at Liquorland.

GINGER G&T ORANGE & BLACK BERRY G&T

GRAB 30ml Roku Gin. PEPPERCORN TWIST GRAB 50ml
GET a top up of GRAB 45ml Bombay Beefeater Pink Gin.
tonic water and ice. Sapphire Gin. GET a top up of
GARNISH with ginger GET a top up of 90ml 150ml tonic water.
cut into matchsticks. premium tonic water. GARNISH with
GARNISH with a slice halved strawberries
of orange, 3 cracked and ice.
peppercorns and ice.

RICH & BOLD CLOUDY FAVE TRUE TASTE CRAFT GIN BLUE CRUSH PREMIUM PICK
With plum, Make craft A classic-style Distilled The clean, Cooler weather
berry and beer fans beer that’s in Japan, bright and calls for a
chocolate happy with full of hoppy, Roku aromatic touch of
flavours, refreshing fruity flavour, Gin flavour of spice. Try
Jacob’s James Carlton Zero gets its Bombay Beefeater
Creek Squire is a great delicate Sapphire Pink Gin,
Barossa One Fifty alcohol-free and Gin is a which has
Signature Lashes Pale choice. elegant favourite a subtle
Shiraz is Ale. It has Serve it flavour for good strawberry
great with hints of icy-cold with from a unique blend reason. flavour and
lamb shanks citrus, grapefruit barbecued meats of traditional and Enjoy with tonic hints of citrus
and roast beef. and passionfruit. or seafood. Japanese botanicals. and a citrus twist. and coriander.

Some products may not be available in all stores.

CLS0619p151 151 9/5/19 4:03 pm

20401135AA 2019-05-03T06:05:58+10:00

www.bionaturalshealth.com
 PROMOTION

Super side With an irresistible glaze of Western

Star Spreadable and honey, this veggie
side dish is sure to steal the show.

GLAZED VEGETABLES
WITH PROSCIUTTO
Serves 6 Prep 10 mins Cooking 10 mins

2 bunches Dutch carrots*,

ends trimmed, peeled
300g green beans, trimmed
½ cup (80g) Western Star
Original Spreadable
75g prosciutto slices, torn
2 garlic cloves, sliced
1 tbs thyme sprigs
1 tbs honey
Western Star Original Spreadable,
extra, to serve
¼ cup (20g) flaked almonds, toasted
Thyme sprigs, extra, to serve

1. Cook the carrots in a steamer over

a saucepan of simmering water for
5 mins. Add beans. Cook for 2 mins
or until vegetables are just tender.
2. Meanwhile, melt the Western Star
Original Spreadable in a large deep
*Selected stores only. If unavailable, use 400g baby carrots, peeled, halved lengthways.

frying pan over medium heat. Add

the prosciutto. Cook for 3 mins or
until golden. Add the garlic and
thyme. Cook, stirring occasionally,
for 2 mins or until prosciutto is crisp.
3. Drizzle the honey over the
prosciutto mixture in the pan. Add
the carrots and beans. Toss well.
Season. Transfer to a serving platter.
Top with dollops of extra Western
Star Original Spreadable. Sprinkle
with almond and extra thyme.

Great-tasting and
versatile, Western
Star Original
Spreadable gives
an instant flavour
boost to savoury
and sweet dishes.

#colesmag 153

CLS0619p153 153 9/5/19 3:54 pm

20431398AA 2019-04-30T11:47:23+10:00

NEW
NE
EW
W
 promotion

Side show
Entertaining is easy with Coles’ new range
of restaurant-style sides that come with
NO-FUSS FLAVOUR
Each kit is conveniently prepared
in its own roasting tray and
cooks in 20 minutes or less.
tasty dressings and toppings.
Always a
Brussels winning
Sprouts with
combination,
Cabbage
& Bacon Coles Brussels
Sprouts
Roasting Kit*
is an irresistible
mix of smoky,
salty and sweet
flavours. Serve with gourmet
sausages or sticky pork ribs.

With classic
Indian-style
flavours, Coles
Bombay Style
Cauliflower
Roasting Kit*
Cauliflower Florets is gently spiced
in Bombay Spice with with a sweet
Yoghurt & Currants
note from the
currants. Try it with beef curry
or tandoori chicken or lamb.

Coles Sweet
Potato &
Pumpkin
Roasting Kit*
teams the
sweetness of
root vegetables
with tangy
yoghurt and
aromatic dukkah.
Enjoy with barbecued,
roasted or chargrilled meats.

Convenient and
modern, the
Coles Broccolini®
Roasting Kit*
cooks in just
15 minutes. Simply
top with the tangy
herb dressing
and crunchy
Broccolini® with flaked almonds.
Sweet Potato
Herb Dressing &
& Pumpkin with
Flaked Almonds
Dukkah & Yoghurt *Not available in WA.
#colesmag 155

CLS0619p155 155 9/5/19 3:50 pm

20467473AA 2019-04-30T10:24:00+10:00
 Easy as pie
S’MORES CHOCOLATE
& VANILLA FREEZER PIE
Serves 10 Prep 25 mins (+ 3 hours freezing & 5 mins standing time) Cooking 5 mins
250g plain sweet biscuits
100g butter, melted
2L Blue Ribbon Classic Vanilla
9 (about 170g) white jumbo
marshmallows
½ cup (160g) raspberry jam
¼ cup (60ml) thickened cream
60g dark chocolate, finely chopped
1. Process biscuits in a food processor
until finely crushed. Reserve 1 tbs of the
biscuit crumbs in a bowl. Add the butter
to the remaining biscuit in the food
processor. Process until well combined.
2. Spoon biscuit mixture into a 24cm
(base measurement) round fluted tart
tin with removable base. Use a glass to
press over the base of tin. Place tin on
a baking tray and place in the freezer
for 30 mins to chill.
CLS0619p157 157
Promotion
This no-fuss frozen dessert
is deliciously creamy thanks to
Blue Ribbon. It’s so jam-packed
with sweet surprises, you’ll
definitely want some more.
3. Set the Blue Ribbon Classic Vanilla
aside for 5 mins to soften slightly. Spoon
over the biscuit base and use a palette
knife to smooth the surface. Place in the
freezer for 2 hours or until very firm.
4. Preheat grill on high. Use a sharp
knife to cut each marshmallow into
3 discs. Quickly spread the pie with
the jam. Top with marshmallow discs. Made with buttermilk for an
Cook under grill for 30 secs or until extra creamy flavour and smooth
marshmallow is golden. Return the pie texture, Blue Ribbon Classic
to the freezer for 30 mins to chill. Vanilla is a premium-tasting
5. Combine the cream and chocolate frozen treat. It’s delicious on its
in a heatproof bowl over a saucepan own, or enjoy it with pies, cakes,
of simmering water (don’t let the bowl crumbles and puddings.
touch the water). Stir until chocolate
melts and mixture is smooth.
6. Drizzle pie with chocolate mixture.
Sprinkle with reserved biscuit crumbs.
Cut into wedges. Serve immediately.
9/5/19 4:15 pm
 Smart start
Here’s a delicious way to load up on energy for the day
– grab these wholesome, great-tasting buys from Coles.

PURE AUSSIE GOLD

Made from 100 per cent Australian honey,
the Beechworth Honey Bee Cause range
adds natural sweetness to toast and porridge.

ENERGY BOOST
Power up any time with Mother Earth
Deluxe Mix Raw Power and Deluxe Mix
Body Fuel. The premium nut mixes are
an easy, nutritious snack.

ON-THE-GO SNACK
A handy sweet treat,
Aeroplane Jelly Ready
To Eat Snack is made
with natural colours and
flavours. Choose from
Raspberry, Orange,
Strawberry, Pineapple
and Blackcurrant. *Not all products available in all stores.

158 coles.com.au

CLS0619p158 158 9/5/19 5:05 pm

 Promotion

CRUNCH TIME
Discover the hidden
goodness of whole grains
in every mouthful of
Messy Monkeys Lightly
Salted Popcorn and new
Choc Crunch Cereal.

PICK UP STIX
Snacks are sorted with Healtheries
KidsCare Potato Stix. They contain
no added MSG and no artificial
colours, flavours or preservatives.

JUST NUTS
Packed with protein, the tasty
Mayver’s Peanut Butter range
gives your morning toast
a wholesome boost.

#colesmag 159

CLS0619p159 159 9/5/19 5:05 pm

 FIND
»»LOVE»»»
BUY
SHAKE UP YOUR GROCERY
LIST WITH THESE GREAT
BUYS HIDING IN THE
AISLES AT COLES.

VEG POWER
Short on prep time? Head to the fresh produce department
at Coles and grab a pack of Coles Roasting Vegetables
with Garlic & Rosemary 500g†. The mix of carrot, red onion,
zucchini and pumpkin is ready to use – it makes a great side
for roasted meats, or toss it with baby rocket and spinach
leaves and a herb dressing for an easy salad.

OH-SO
EASY
Plate up a hearty slow-cooked SOUP IN
60 seconds
meal in no time thanks to Coles
Slow Cooked Pork Ribs with
Char Siu Sauce 750g. Made using
sow stall free Australian pork, the
Here’s a perfect buy for your pantry or
ribs are ready to heat and serve
desk drawer: new Coles Soup in a Cup
and they come with a sweet,
Cheesy Cauliflower with Croutons
sticky Asian-style sauce. Serve
60g (2 pack). The convenient sachets
them with steamed rice and
are packed with herby, cheesy flavour
greens for a no-fuss dinner.
and made with no added MSG, plus
they’re ready in just 1 minute.

160 coles.com.au

CLS0619p160 160 9/5/19 5:14 pm

 What’s in store?

Filled with
FLAVOUR
Made using Aussie beef,

NEW TO durum wheat flour and free

range eggs, Coles Beef

THE BAKERY
Ravioli 600g has a rich,
authentic taste. It’s quick to
prepare too – all it takes is
Limited-edition Coles Finest By Laurent Beetroot
2½ minutes on the stove.
Sourdough Vienna* has landed at Coles, just in time
Once it’s heated through,
for winter. The bread has a crunchy crust and a bold
add your favourite pasta
flavour, and is rippled with sweet beetroot and a hint
sauce and serve.
of parmesan. It’s perfect for dipping into soups and
casseroles, or spread with hommus dip for a snack.

tandoori
Food preparation Mandy Sinclair & Theressa Klein *Selected stores only. Available while stocks last. †Selected stores only.

to go
Take a fast track to
Words Sarah Geelan Photography James Moffatt Styling Bhavani Konings & Berni Smithies

flavour at mealtimes
thanks to delicious new
Coles Tandoori Marinade
200g. The paste is made
to a traditional recipe,
so simply combine
with yoghurt and
then use it to coat
chicken drumsticks
or lamb cutlets
before cooking.
BURST OF
sunshine
The paste is suitable
for vegetarians too
– try pairing it with
cauliflower or eggplant.

Craving a taste of summer? Try

the sweet blend of pear, mango
apple, banana and passionfruit
in Boost Mango Sunshine 350ml.
The refreshing chilled juice is
made without added sugar or
artificial colours and flavours,
and has a 5 Health Star Rating.

#colesmag 161

CLS0619p161 161 9/5/19 5:14 pm

 Page tag what’s in store?

Reduce your RICE ’N’ SPICE

Cholesterol
No Indian-style feast is
complete without new
Coles Spiced Basmati
250g microwavable
rice. Aromatic and
delicious, the basmati
rice is cooked in a mix

in 21 days*
of turmeric, cinnamon
and Indian spice blend
using an authentic
Indian recipe. It takes
only 90 seconds to
prepare, is suitable
for vegetarians and is
made with no artificial
colours or flavours.

Stock to
LOVE
Add depth of flavour to your
cooking with new Coles Vegetable
Stock Cubes 105g (21 pack). With no
added MSG and no artificial colours
or flavours, the stock cubes are quick
and easy to dissolve. Add them to
soups, pasta sauces and curries for
an instant boost.

162 coles.com.au

CLS0619p162 162 10/5/19 1:02 pm

 Page tag

Gnocchi on
HEAVEN’S DOOR
Make restaurant-quality meals at home with new
Coles Pumpkin Gnocchi 500g. The gnocchi is made
to a traditional recipe with the added sweetness
of pumpkin – try it tossed through creamy or burnt
butter sauces to let its golden colour stand out.

It’s in
the kit
Now there’s an even
easier way to whip up
a tasty meal at home
– new Coles Honey
Soy Stir Fry Kit 500g.
The pack contains
hokkien noodles,
chopped veggies and a
mouth-watering stir-fry
sauce – just add sliced
chicken breast or tofu
for a delicious and
quick-cooking dinner.

#colesmag 163

CLS0619p163 163 10/5/19 1:02 pm

 Page tag what’s in store?

Citrus
SEASON
Wintertime means that citrus fruit is now in season, and
we can’t go past sweet, juicy Imperial mandarins at Coles.
These little guys are packed with flavour and contain only
a few seeds. They’re easy to peel, making them perfect for
lunch boxes. Use them in baking too – we love the moist
slow cooker mandarin cake at taste.com.au/mandarincake.

Macaroni,
please!
Feeding a crowd? You
can’t go wrong with Coles
Macaroni Cheese Bake
1.8kg, featuring al dente
pasta and a three-cheese
sauce. Pop it in the oven
for 50 minutes and you’re
ready to dig in – serve
with rocket leaves tossed
in balsamic glaze.

For little
ONES
When your bub is ready for solids,
CUB Organic Apple, Banana &
Blueberry 120g pouch makes a
great choice. The smooth puree
is made from certified organic
ingredients and contains only
the good stuff – no preservatives,
no added sugar or salt and no
artificial colours or flavours.

164 coles.com.au

CLS0619p164 164 9/5/19 5:15 pm

30505_NAW_SUPERFOOD 2019-05-01T09:17:36+10:00

All the
goodness of
Hemp Oil
in a capsule!
Nature’s Way Pure Hemp Oil
capsules contain 1,000mg of 100%
raw cold-pressed hemp oil, with all
the goodness of Omega 3 and 6,
to support your everyday
health and vitality.

Products shown may not be

available in all stores.

Help enhance firm and radiant skin

with Beauty Rosehip.
Beautiful skin starts from within. Nature’s Way Beauty
Rosehip tablets contain Rosehip extract and Collagen
to help enhance skin firmness, improve skin elasticity
and help promote skin health from the inside out.
Formulated with added Grapeseed extract, Biotin and
Vitamin C & E, Nature’s Way Beauty Rosehip helps
promote skin regeneration and collagen formation to
help maintain skin health, for a more radiant you.
Always read the label. Follow the directions for use.
If symptoms persist, talk to your health professional.
CHC73554-0319
30505

Products shown may not be

available in all stores.
 »» »»
EXTRAS HERE’S HOW YOU CAN HELP
COLES SUPPORT AUSSIES
DOING IT TOUGH THIS WINTER.

HELPING SECONDBITE
FEED THOSE IN NEED

T
here’s nothing better than a warm, nourishing
meal on a cold day. Unfortunately, the winter
months can be a particularly hard time for
Aussies doing it tough and, with as many as 4 million
Australians currently experiencing food insecurity,
a comforting meal isn’t always achievable.
That’s why Coles is proud to support national food
rescue organisation SecondBite. The charity collects
surplus food from more than 780 Coles stores across
Australia and distributes it to food programs to help feed
those in need. The SecondBite Winter Appeal is on from
June 5, and you can help by picking up a $2 donation card*
from Coles. This $2 donation helps SecondBite provide
the equivalent of 10 meals to Aussies in need, giving
*Not available at Coles Express or Coles Online.

them the chance to enjoy warming meals this winter.

HOW TO HELP
Buy a $2 donation card* between 5th June and
2nd July 2019 and all proceeds will go directly
to help SecondBite support Aussies in need.
Head to secondbite.org for more information.

Discover the authentic quality

of Australia’s #1 Passata*
discovervalverde.com.au
*Source IRI Passata Segment Vol & Val MAT 8/4/18

CLS0619p166 166 9/5/19 3:46 pm

20282825AA 2019-04-20T07:49:13+10:00
20431093AA 2019-05-01T16:29:18+10:00

Tights that are comfortable


This month’s
RECIPES
STARTERS, SIDES & LIGHT MEALS
Banana Prawn Risotto .............................. 17
Brussels Sprout & Orange Salad ....... 148
Funny Face Burgers ............................... 170
Glazed Vegetables with Prosciutto*...153
Mixed Tomato & Corn Tarte Tatin ...... 140
Mushroom & Spinach Bruschetta.......137
MAIN MEALS
Beef, Broccoli & Black Bean Noodles... 24
Black Bean & Sweet Potato Chilli ...... 110
Butter Chicken & Sweet Potato Bake ..36
Cauliflower Steaks with Tahini Yoghurt..56
Chicken Curry Tray Bake ...........................6
Chicken Korma with Coconut Rice* ... 67
your specific needs, which may be higher or lower than 8700kJ depending on age, gender, height, weight and activity levels.
Photography Steve Brown Styling Emma Knowles *Promotional recipe. †It’s important to adjust this kilojoule level to meet
Chickpea & Root Vegetable Tagine... 110
Fast Fish Pie .................................................32
Please consult a dietitian or your GP for personalised advice if you are unsure as to how to interpret this information.
Fish & Chickpea Stew .............................. 24
Korean Beef Rice Bowl............................. 18
Korma Chicken & Vegetable Pie.......... 24
Lamb & Mushroom Ragu ...................... 102
Lentil Moussaka ......................................... 46
Mexican-Style Baked Sweet Potatoes ..59
Mexican-Style Stuffed Zucchini ........... 26
Mushroom & Spinach Tortellini ............ 46
Mustard Pork Chops with Salad .......... 36
Pea & Ham Gnocchi...................................33
Pork Belly with Apple & Pear Relish...140
Prawn & Fetta Pizzas* ............................. 49
Pulled Pork Pizzas* ................................... 69
Pumpkin Fritters with Tomatoes ......... 56
Pumpkin Soup with Chorizo ................. 17
Quick Pumpkin & Prawn Laksa ............ 88
Ricotta Zucchini Parcels ..........................52
Roast Chicken with Glazed Carrot ........ 8
Slow-Cooked Lamb & Pumpkin Pies .. 85
Slow Cooker Chicken Korma .............. 102
Slow Cooker Deep-Dish Pizza ............. 116
Slow Cooker Ham Hock Minestrone...102
Soy-Braised Chicken with Noodles*.....39
Sticky Asian-Style Meatball Bowl*...... 29
Sweet Chilli Chicken Stir-Fry ................ 46
Texan-Style Beef & Black Bean Chilli* ..105
Tomato & Chickpea Pasta ...................... 26
Tomato & Sweet Potato Soup* ............. 41
Tuscan-Style White Bean Stew .............52
Vegan Pho................................................... 110
CLS0619p169 169
SWEET THINGS
Apple & Blackberry Cobbler ................122
Apple & Cinnamon Slow Cooker Oats ..116
Apple Cinnamon Custard Cake ............ 18
Apple Muffins with Whipped Butter* ..65
Banana & Malt Self-Saucing Pudding ..78
Banana, Date & Walnut Bread .............125
Bread & Butter Pudding Cake ...............72
Choc Chip Pumpkin Bread .................... 88
Date & Walnut Baked Apples* ............ 119
Olive Oil & Sour Cream Tea Cake* ......131
Peanut & Choc Chip Cookie Cake......126
Pumpkin Pie with Ginger Pastry.......... 85
Raspberry & Double Choc Brownie ... 116
Rhubarb Jam Sponge with Crumble ...77
Rice Pudding with Cherries ....................78
Skillet Brownies with Ice Cream* .......129
Slow Cooker Lemon Cheesecake.......126
S’mores Chocolate Freezer Pie* .........157
Spiced Apple Cake ....................................78
Spiced Pavlova with Poached Pears ...148
DRINKS
Apple Cranberry Winter Punch* ........133
Berry G&T* ...................................................151
Ginger G&T*.................................................151
Orange & Black Peppercorn Twist* ....151
S’mores Martini .........................................148
NUTRITIONAL 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
Digital Designer Natasha Kadir
Digital Producer Sophie Fisher
Editorial Coordinator Jasmine Loxton
Account Manager Teagan Barr
Administration Assistant Melinda Woods
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 June 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 6/6/19 to
3/7/19 (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 169
10/5/19 1:03 pm
20401170 2019-05-03T14:36:20+10:00

OLD SPICE CHARCOAL EXTRACT GINSENG LEMON EXTRACT

Sandalwood for To remove oil & For stronger hair For an ultimate
a manly scent styling residue from root to tip freshness kick

^
no visible flakes, with regular use
20401144AA 2019-05-03T11:14:43+10:00
 WINTER
comfort food

Hearty soups
& slow-cooked Smoky Meatball

wonders
Soup with
Quesadillas

CLS0619p001 1 9/5/19 12:20 pm

 Welcome
T
he nights are getting colder and you want
to put hearty dishes on the table to warm
everyone up from the inside out. That’s why
we’ve created this handy collection of winter comfort
food recipes to get you started.
Keeping your pantry stocked with kitchen shortcuts
is the secret to fuss-free comfort food dinners. With
the right products at your fingertips, you’re never far
away from a great-tasting meal. To help you, we’ve
brought together some of our favourite buys from the
aisles at Coles, including flavour-packed soup, stocks,
spices and international sauces. They make it easy
to cook satisfying chunky soups, creamy risotto,
delicious tray bakes and fall-off-the-bone tender
stews and casseroles. Happy cooking!

THE COLES MAG TEAM

Please forward any queries or feedback to: Coles Customer Care Dept,
Att: Maia Bryant (Coles Winter Comfort Food), PO Box 480, Glen Iris,
Vic 3146. Call toll-free: 1800 061 562. Website: www.coles.com.au
To view Coles Group Ltd Privacy Statement, refer to the “Contact Us”
section at www.coles.com.au Products featured may not be available
in all stores. This publication is not for sale.

CLS0619p002 2 9/5/19 12:14 pm

 CHICKEN & TORTELLINI SOUP
1 tbs extra virgin olive oil
1 leek, pale section only,
thinly sliced
1 garlic clove, crushed
112g pkt (4 pack) Continental
Chicken Stock Pots
1 (about 250g) Coles RSPCA
Approved Australian Chicken
Breast Fillet
625g pkt spinach & ricotta
tortellini
1½ cups small broccoli florets
1 bunch asparagus, woody ends
trimmed, cut into 2cm lengths
Finely grated parmesan, to serve
Lemon wedges, to serve
1. Combine oil, leek and garlic in
a large saucepan over medium-low
CLS0619p003_001 3
Serves 4 Prep 10 mins (+ cooling time) Cooking 20 mins
heat. Cook, stirring occasionally, Top with chicken and season with
for 3 mins or until the leek is soft pepper. Sprinkle with parmesan
but not coloured. Add the stock and serve with lemon wedges.
and 8 cups (2L) water. Bring to a
simmer. Stir until stock dissolves.
2. Add the chicken to the pan.
Partially cover pan and simmer for
10 mins or until chicken is cooked
through. Use tongs to transfer the
chicken to a clean work surface.
Set aside to cool slightly.
3. Bring the stock mixture in the Crafted using real chicken,
pan to the boil. Add the tortellini herbs and spices, Continental
and cook for 3 mins. Add the Chicken Stock Pots are made
broccoli and asparagus and cook by simmering down stock for
for a further 2 mins or until the an intense flavour. The pots
vegetables are just tender. are easy to dissolve and each
4. Coarsely shred the chicken. pack makes 8 cups of stock.
Divide soup among serving bowls.
9/5/19 12:26 pm
 SLOW-COOKED BEEF GOULASH
Serves 6 Prep 20 mins Cooking 2½ hours
1 tbs olive oil
1kg Coles Australian No Added
Hormones Beef Chuck Steak
or Blade Casserole Steak,
cut into 3cm pieces
1 brown onion, chopped
2 garlic cloves, crushed
2 tsp ground paprika
420g can Heinz Big Red
Condensed Tomato Soup
¾ cup (185ml) beef stock
2 large carrots, peeled, halved
lengthways, thickly sliced
600g brushed potatoes, peeled,
cut into 3cm pieces
Sour cream, to serve
Flat-leaf parsley sprigs,
to serve
Crusty bread, to serve
CLS0619p004_001 4
1. Heat oil in a large heavy-based
saucepan over medium-high heat.
Cook beef, in 4 batches, stirring
occasionally, for 5 mins or until
browned. Transfer to a plate.
2. Reduce heat to medium. Add
the onion to the pan and cook for
5 mins or until soft. Add the garlic
and paprika and cook, stirring, for
1 min or until fragrant. Stir in the
soup and stock. Return the beef
to the pan and bring to a simmer.
3. Reduce heat to very low. Cover Be inspired for winter comfort
and simmer for 1 hour. Add the cooking with the rich flavour
carrot and potato and simmer, and smooth consistency of
covered, for a further 1 hour or Heinz Big Red Condensed
until beef is very tender. Season. Tomato Soup. It’s an ideal base
4. Serve the goulash with sour for soups, stews and curries.
cream, parsley and bread.
9/5/19 2:04 pm
 SPICY THAI
CHICKEN SOUP
Serves 4 Prep 15 mins
(+ cooling time) Cooking 30 mins

1 tbs vegetable oil

1 brown onion, finely chopped
2 tsp finely grated ginger
4 cups (1L) Campbell’s Real
Stock Thai Stock Base
2 Coles RSPCA Approved
Australian Chicken Breast Fillets
4 corn cobs, husks and
silk removed
420g can creamed corn
2 tbs sweet chilli sauce
125g vermicelli noodles
⅓ cup coriander leaves
Sliced red chilli, to serve (optional)
Fried shallots, to serve
Lime wedges, to serve

1. Heat oil in a large saucepan over

medium heat. Cook onion, stirring,
for 5 mins or until soft. Add ginger.
Cook for 30 secs or until aromatic.
Add stock and 1½ cups (375ml)
water and bring to a simmer.
2. Add chicken to pan. Bring to a
simmer. Cover and cook for 15 mins
or until chicken is cooked through.
Transfer chicken to a plate. Cover
with foil. Set aside to cool slightly.
3. Reserve 2 corn cobs. Use a
serrated knife to cut down side
of remaining corn cobs to release
kernels. Add to the stock mixture
with the creamed corn, sweet chilli
sauce and noodles. Bring to the
boil. Cook for 5 mins or until
the noodles are tender.
4. Meanwhile, heat a chargrill on
high. Cook reserved corn cobs,
turning, for 8 mins or until charred. Add delicious Thai-infused
Set aside to cool slightly. Cut down flavour to soups, curries, stir-fries
side of corn to release the kernels. and rice dishes with Campbell’s
5. Use 2 forks to shred chicken. Real Stock Thai Stock Base.
Divide noodle mixture, chicken and It’s made with 100 per cent
charred corn among serving bowls. natural ingredients including
Serve with coriander, chilli, if using, chilli, lemongrass and kaffir limes.
fried shallots and lime wedges.

CLS0619p005 5 9/5/19 12:23 pm

 LEMON & CORIANDER OVEN-BAKED SALMON
Serves 4 Prep 5 mins Cooking 20 mins
4 Coles Australian Skin On
Salmon Portions
1 pkt Patak’s Oven Bake Lemon
& Coriander marinade
2 spring onions, cut into 4cm pieces
120g baby spinach leaves
½ small red onion, finely chopped
2 tomatoes, chopped
1 long red chilli, sliced (optional)
⅓ cup coriander leaves
2 tbs extra virgin olive oil
Steamed basmati rice, to serve
Lemon wedges, to serve
1. Preheat oven to 200°C.
Lightly grease a baking tray.
CLS0619p006 6
2. Place the salmon and marinade
in a large bowl. Turn to coat. Place
the salmon, skin-side down, on
prepared tray. Sprinkle over the
spring onion. Bake for 20 mins or
until the salmon is cooked through,
arranging spinach around salmon
for the last 3 mins of cooking.
3. Place the onion, tomato, chilli,
if using, coriander and oil in a Made using coriander,
small bowl and stir to combine. lemon and a special blend
4. Divide the rice among serving of herbs and spices, Patak’s
plates. Arrange the salmon, spring Oven Bake Lemon & Coriander
onion and spinach over the rice. marinade is perfect for meat,
Top with the tomato mixture and seafood and vegetarian dishes.
serve with the lemon wedges.
10/5/19 9:46 am
 BEEF CASSEROLE
WITH DUMPLINGS
Serves 6 Prep 15 mins
Cooking 2 hours 20 mins

1 tbs olive oil

1kg Coles Australian No Added
Hormones Gravy Beef,
cut into 3cm pieces
1 brown onion, chopped
1 large carrot, peeled, chopped
1 large parsnip, peeled, chopped
1 swede, peeled, chopped
1 garlic clove, crushed
400g can diced tomatoes
⅓ cup Gravox Our Best
Beef Gravy
1 tbs rosemary leaves
Chopped flat-leaf parsley,
to serve
Herb dumplings
200g fresh ricotta
¾ cup (60g) grated
parmesan
¼ cup (35g) self-raising flour
1 Coles Australian Free
Range Egg
1 tbs chopped flat-leaf parsley
1 tbs chopped oregano

1. Preheat oven to 180°C. Heat

half the oil in a large flameproof
casserole pan over high heat.
Cook the beef, in 3 batches,
stirring, for 5 mins or until
browned. Transfer to a plate.
2. Heat remaining oil in pan
over medium heat. Add the
onion, carrot, parsnip, swede
and garlic. Cook, stirring, for
5 mins or until onion is soft.
3. Return the beef to pan with
tomato, gravy mix, rosemary
and 2 cups (500ml) water. Stir to
combine. Bring to the boil. Season.
4. Cover the pan and bake for
1½ hours or until beef is tender.
5. To make herb dumplings, place
ricotta, ½ cup (40g) parmesan,
flour, egg, parsley and oregano in a Deliciously rich and bold,
bowl. Stir until well combined. Roll Gravox Our Best Beef Gravy
1-tbs portions of mixture into balls. is a perfect match for roasted
6. Uncover the casserole. Top with meats. It’s easy to use and
dumplings. Sprinkle with remaining dissolves instantly, leaving
parmesan. Bake, uncovered, for no lumps. Also add it to soups
30 mins or until the dumplings are and stews for a flavour boost.
golden. Sprinkle with parsley.

CLS0619p007 7 9/5/19 12:32 pm

 CHICKEN MEATBALL & FENNEL RISOTTO
3 tsp Vegeta Real Chicken Stock
500g Coles RSPCA Approved
Australian Chicken Breast Mince
1 Coles Australian Free Range Egg
¾ cup (45g) fresh breadcrumbs
(made from day-old bread)
2 tbs finely chopped chives
2 garlic cloves, crushed
1 tbs olive oil
20g butter
1 brown onion, finely chopped
1 small fennel, trimmed reserving
fronds, thinly sliced
1½ cups (300g) arborio rice
1 small zucchini, thinly sliced
½ cup chopped flat-leaf parsley
½ cup (40g) shaved parmesan
1 tsp lemon zest
1. Combine stock and 6 cups
(1.5L) hot water in a large
saucepan over high heat. Bring to
CLS0619p008 8
Serves 4 Prep 15 mins Cooking 35 mins
the boil. Cover. Reduce heat to
low. Bring to a simmer.
2. Combine the mince, egg,
breadcrumbs, chive and half
the garlic in a bowl. Roll 1-tbs
portions of the mixture into balls.
3. Heat the oil in a large deep
frying pan over medium-high
heat. Cook the meatballs, turning,
for 3-4 mins or until browned.
Transfer to a plate.
4. Heat butter in pan over medium
heat. Add the onion, fennel and
remaining garlic. Cook, stirring,
for 4-5 mins or until softened.
Add rice. Cook, stirring, for 1 min.
5. Add ½ cup (125ml) stock and
cook, stirring almost constantly
and keeping mixture at a steady
simmer, until liquid is completely
absorbed. Continue adding stock,
½ cup (125ml) at a time, stirring
until each addition is almost
completely absorbed before
adding more, and cook for 25 mins
or until rice is tender yet firm to
the bite and the risotto is creamy,
adding the zucchini and meatballs
for the last 5 mins of cooking.
6. Remove pan from heat. Stir in
the parsley and half the parmesan.
Sprinkle over the lemon zest,
reserved fennel fronds and
remaining parmesan to serve.
Made with real
vegetables and
real chicken meat,
Vegeta Real
Chicken Stock
adds instant
flavour to meals.
9/5/19 12:27 pm
 SMOKY MEATBALL SOUP
WITH QUESADILLAS
Serves 6 Prep 10 mins Cooking 30 mins

500g Coles Australian No Added

Hormones Beef Mince
⅓ cup (35g) dried breadcrumbs
1 Coles Australian Free Range Egg,
lightly whisked
1 tbs Mexican chilli powder
¼ cup (60ml) olive oil
1 brown onion, finely chopped
2 zucchini, finely chopped
2 red capsicums, seeded, chopped
3 garlic cloves, crushed
800g can diced tomatoes
4 cups (1L) vegetable stock
1 tbs Tabasco Chipotle
Pepper Sauce
3 tsp caster sugar
6 Mission Original Tortillas
1½ cups (180g) shredded tasty cheddar
150g Mission White Corn Tortilla Strips,
coarsely broken
½ cup coriander sprigs

1. Combine mince, breadcrumbs, egg and

3 tsp Mexican chilli powder in a bowl. Roll
1-tbs portions of mixture into balls. Heat
2 tbs oil in a large frying pan over medium
heat. Cook meatballs, turning, for 10 mins
or until golden and cooked through.
Transfer to a plate. Cover to keep warm.
2. Meanwhile, heat remaining oil in a
large saucepan over medium heat. Cook
the onion, zucchini, capsicum and garlic,
stirring, for 8 mins or until onion softens.
3. Add tomato, stock, Tabasco sauce and
sugar to onion mixture in the pan. Bring to
a simmer. Season. Cook, partially covered,
for 10 mins or until vegetables are tender.
4. Heat a large clean frying pan over
medium heat. Place 3 tortillas on a clean
work surface. Top with cheddar, remaining
Mexican chilli powder and remaining Mission Tortillas and
tortillas. Cook the quesadillas, 1 at a time, Corn Chips are the
for 1-2 mins each side or until the perfect starting point
cheddar melts. Cut into wedges. for any Mexican-style
5. Add meatballs to the soup and stir meal. They’re a great
until heated through. Divide soup among choice for dips, tacos,
serving bowls. Top with the tortilla strips. soups and burritos.
Serve with coriander and quesadillas.

CLS0619p009 9 9/5/19 12:13 pm

 SLOW COOKER BBQ PORK RIBS
Serves 4 Prep 10 mins Cooking 4 hours
1.5kg Coles Australian
BBQ Pork Ribs
1 cup (270g) Stubb’s Original
Legendary Bar-B-Q Sauce
4 small gold sweet potatoes
⅓ cup (80g) sour cream
⅓ cup coriander sprigs
2 spring onions, thinly sliced
Lemon cheeks, to serve
1. Line a slow cooker with baking
paper. Combine pork and half the
sauce in a bowl. Place pork around
the side of the slow cooker.
2. Place a chopstick along each
side of 1 sweet potato. Slice sweet
potato down to level of chopsticks
CLS0619p010 10
at 3mm intervals (don’t cut all way
through). Repeat with remaining
sweet potatoes. Wrap each sweet
potato in foil, leaving tops open.
Place in centre of slow cooker. Enjoy smoky
3. Cover and cook for 4 hours on barbecue
high (or 6 hours on low) or until flavours all
the pork is falling off the bone. year ’round
4. Serve pork and sweet potatoes with Stubb’s
with remaining sauce, sour cream, Original
coriander, spring onion and lemon. Legendary
TIP Only have a small slow cooker? Bar-B-Q Sauce.
No worries – place pork in a large Try it with ribs,
roasting pan. Cover and roast at tacos, wings,
160°C for 4 hours or until pork is steaks, sliders
falling off the bone, adding sweet and burgers.
potato for last 1½ hours of cooking.
9/5/19 2:01 pm
20282779AA 2019-04-16T14:46:18+10:00
 20480702AA 2019-04-18T11:11:46+10:00

BUTTER CHICKEN
THE FLAVOURS OF DELHI TO YOUR DISH
Not all products are available in all stores.

MFA1352_275x210mm_CFPC_FA.indd 1 17/4/19 9:23 am