THURSDAY FRIDAY
Cooking extra
WEDNESDAY
Korean
Bibimbap
Bowls
SERVES 4 PREPARATION20 MINUTES
COOKING 20 MINUTES
1½cupssushirice
1 cupcoconutmilk
1 cupwater
2 tablespoonssoysauce
2 teaspoonssesameoil
2 garliccloves,crushed
400gfilletsteaks
100gshiitakemushrooms
2 tablespoonsvegetableoil
1 bunchbabybokchoy,halved
150gsnowpeas,trimmed
1 courgette,shredded
4 eggs
redpeppersauceto serve
1.Rinserice,thenplaceina saucepan
withcoconutmilkandwater.Bringtoa
simmer.Cover;reducetolow.Cookfor
12 minutesoruntilliquidis absorbed.
Setasidefor 10 minutes.
2.Ina smallbowl,combinesoy,sesame
oilandgarlic.Setaside.
3.Heata fryingpanonhigh.Cook
steakfor3 minutesononeside.Add
mushroomsandturnsteak,cooking
for1 minute.Pourinhalfsoymixture.
Simmerfor1 minute,turningsteakand
mushroomsinjuices.Removeandrest,
covered,for5 minutes.Thinlyslice.
4.Insamepan, heathalftheoilonhigh.
Stir-fryvegetablesfor1-2minutes.Add
restofsoymixtureandsimmerfor
15 seconds.Transfertoa bowlandkeep
warm.Inpan,heatremainingoilon
high.Fryeggsfor1-2minutesononeside.
5.Placericeinto4 bowlswithvegeson
top.Addbeefandmushrooms. Finish
with egg and sauce.
Grain
Spaghetti
with Bacon
& Courgette
SERVES 4 PREPARATION10 MINUTES
COOKING 15 MINUTES300ggraingluten-freespaghetti of choice
¼ cupoliveoil
350gstreakybacon,diced
4 courgettes,2 diced,2 slicedinto ribbons
2 garliccloves,crushed
1½teaspoonschilliflakes
4 eggyolks(^2) / 3 cupfinelygratedparmesan,
plusextrato serve
(^2) / 3 cupparsleyleaves
1.Cookspaghettiina largesaucepan
ofboiling,saltedwaterfollowingpacket
instructions.Drain,reserving½ cup
cookingwater.
2.Ina deepsaucepan,heatoilon
medium.Cookbaconfor3-4minutes
oruntilgoldenandcrisp.Addcourgette,
garlicandchilli.Cook,stirring,for1-2
minutesoruntiltender.Transfertoa
plate,leavingfatinpan.
3.Ina smallbowl,whiskeggyolkswith
halftheparmesan.Setaside.
4.Addspaghettitopanwithbaconfat
andmixwellonmediumheat.Remove
fromheat.Workingquicklywhilehot,
addparmesanmixture,remaining
parmesanandreservedcookingwater.
5.Stirveryquicklyinonedirection
untila sauceforms.Returncourgette
andbaconmixturewithparsleyand
seasonings.Toss andserve sprinkled
with extra parmesan.
Potato, Onion
& Pancetta
Frittata
SERVES 4 PREPARATION 15 MINUTES
COOKING 1 HOUR, 10 MINUTES
500gpotatoes,peeled,cut
into3cmcubes
2 tablespoonsoliveoil
2 teaspoonssmokedpaprika
100gpancettaslices,chopped
2 redonions,thinlysliced
1 tablespoonbrownsugar
1 tablespoonbalsamicvinegar
½ cupgratedtasty cheese
4 eggs
¼ cupcream
saladto serve
1.Preheatovento200°C.Lightlygrease
andlinethebaseandsideofa 22cm
roundcakepanwithbakingpaper.
2.Tosspotatoeswithhalftheoiland
paprikaina bakingdish.Season.
Arrangeina singlelayer.Bakefor25-
30 minutesoruntilgoldenandcrisp.
3.Heatremainingoilina largefrying
panonmedium.Cookpancettafor
1-2minutesoruntilcrisp.Drainona
papertowel.Addoniontosamepan
andcook,stirring,for8-10minutes
oruntiltender.Mixinsugarand
vinegar,cookingfor2-3minutes
tocaramelise.
4.Arrangepancettaincakepan
followedbypotatoes,onionandcheese.
Ina jug,whisktogethereggsandcream.
Season.Pouroverpotatomixture.
5.Bakefor25-30minutesoruntiljust
setandlightlygoldenon top. Serve in
wedges with salad.
$4.35
PER
SERVE
$3.60
PER
SERVE
$3.60
PER
SERVE
Woman’s Day 55