recipes_Australia_September_2017

RECIPE & FOOD PREPARATION

CARLY SOPHIA TAYLOR

PHOTOGRAPHY

ROB SHAW

STYLING

KATE BROWN

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4

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SEPTEMBER 2017 recipes+ 67

5 On-the-go In a Jar

SERVES 4 PREP 10 minutes

COST $3 a serve

1⅓ cups reduced-fat hummus + 16 cherry

tomatoes + 2 carrots, cut into thick sticks

+ 2 Lebanese cucumbers, cut into thick

sticks + 2 celery stalks, cut into thick sticks

1 Divide hummus between 4 x 360ml

screw- top jars. Thread 4 cherry tomatoes

onto 4 short bamboo skewers. Divide

tomato skewers, carrot sticks, cucumber

sticks and celery sticks between jars. Chill

until required.

3 Parmesan

& Kale Crisps

SERVES 4 PREP 5 minutes + cooling

COOK 10 minutes COST $2 a serve

130g kale, leaves stripped, stems discarded

+ 2½ cups freshly grated parmesan

+ ½ teaspoon garlic powder + ½ teaspoon

smoked paprika

1 Preheat oven to 200ºC/180ºC fan-forced.

Grease and line 2 oven trays with baking

paper. Pulse kale in a food processor until

finely chopped. Combine kale, parmesan,

garlic powder and paprika in a bowl.

2 Place heaped tablespoonful of kale

mixture onto prepared trays. Bake for

10 minutes or until golden and bubbling.

Remove from oven. Cool on trays

(crisps will firm).

here to help fun cooking

4 Frozen Berry

Yoghurt Bark

SERVES 4 PREP 10 minutes

+ 1 hour to freeze COST $1.10 a serve

1½ cups sweet coconut yoghurt + ¼ cup

berry sauce + 1½ cups mixed frozen berries

(larger ones halved)

1 Grease and line an oven tray with baking

paper. Spread yoghurt over prepared tray.

Dollop teaspoons of berry sauce onto

yoghurt; swirl to create a marble effect.

2 Scatter over berries. Freeze for 1 hour

or until firm. Break into shards; store in

resealable food storage bags for up to

2 weeks or until required.