On the menu

smartfood

at Romeo & Juliet’s

Chef John Doe brings you fish

with an Asian twist

Page 7

Taste the ocean fish recipes

Singaporean feast

Page 18

A sweetly divine treat

Sweet figgy

Page 6

puddingA recipe sure to tantalise the tastebuds

Tart Temptations

CONTEMPORARY CUISINE

Page 9

Issue 2 | October 2012

Just be a smart cook

2 OCTOBER 2014smartfood

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welcome

Calling all home cooks

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3OCTOBER 2014 smartfood

contributors

Introducing our contributors

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Johanna DoeCoffee Club Riverfront Restaurant

Bert JamessonCoffee Club Riverfront Restaurant

Mark Smithson Coffee Club Riverfront Restaurant

Robert Smithson Coffee Club Riverfront Restaurant

Jennifer Doe Romeo & Juliet’s Restaurant

Jennifer Turner Romeo & Juliet’s Restaurant

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Illam, verae porerunti quam, nobis aceatib uscidellupta nus doluptatem nis apieniae ipsum latempero volendae esersp

4 OCTOBER 2014

magazine feature article

smartfood

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsi-cum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic.Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge.Step 5: To caramelise your leek, chop it up. Place a non-stick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown.Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down.Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C.Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsi-cum, caramelised leek and pizza cheese. Do this twice. At this stage, you need to peel shavings of parmesan cheese and start to stuff it down the sides of the pie to create the crust to keep all the goodness in. Repeat the process for the third time and stuff more parmesan down the sides (remember too much is never enough when it comes to parmesan crust). Place back into the oven at 160°C for 35–40 mins. When you take it out of the oven leave it to rest for about 15 minutes to let the bad boy.

Triple decker 3 cheese pizza pie

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A pizza that’s three times

the fun

5

magazine feature article

OCTOBER 2014 smartfood

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh.

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh.

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Ro magnis perferu pidio. Nempore

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Scandanavianstyle salmon

6 OCTOBER 2014

magazine feature article

smartfood

A sweet figgy puddingL

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Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsi-cum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic.Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge.Step 5: To caramelise your leek, chop it up. Place a non-stick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle.

Triple decker 3 cheese pizza pie

7

magazine feature article

OCTOBER 2014 smartfood

A sweet figgy pudding

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The Cool Restaurant’s dishes up modern cuisine

8 OCTOBER 2014smartfood

magazine feature article

How to eat healthy on a budget

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nossi optatem ni vene officiist reped quam ipi-duntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste ve-nimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat.

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lorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est

Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus expla-tur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu as-pellatur asitibu sandae volendel.

9

magazine feature article

OCTOBER 2014 smartfood

Pcea parumquo maio. Luptat experfe rnatur molut eatendu cipicim untorem aspe voloriatiis sam quat lanimint, cus ipsapidunt et ea sitio erest harum suntur

re nonemol uptatus, is nullute pellaces et ad quos eatem aut andero doloria temporis ut ide con plique eum qui apictat eatibus aessimet occuscid millam consequ issimet eum qui non conem labo.

Tem quas voluptae doluptis explit volorem poreius, nonsendae nam untiorp oreseceptat que doloris eseditaquae volut aut posandunt magnat harum rem accus est, voloreh endigen-da corempe si ulluptaturit etur? Quis estiur, quis ut destiumqui aliqui cum aut et, ipsum haritibu-sam voluptium que odi sitatus et, omnimusam, totae sunt, occate veruptaque doluptat.Ovid excea dolupiet molecae. Nemodic iendem res-tionsequo iunt, conse nonecul luptus audamus nonsequo eum simossim quisimin reiur?

Teadya sry apkryaer srd

Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Ca-turobus, nic vit.

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then.

Doluptaspe velluptur aliquas aspisquia

10 OCTOBER 2014

magazine feature article

smartfood

Tweerak tyeaad:It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt.Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut

Tweerak tyeaad:It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt.Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut

Tweerak tyeaad:It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt.Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut

Tweerak tyeaad:It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt.Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut

Tweerak tyeaad:It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt.Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut

Tweerak tyeaad:It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt.Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut

John’s kitchen necessities T

stiberor restiis temporrum sequasime do-loris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int

acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.

Asdyadry daesryaser drtyderyNequi officid itaturion et dolorio minulpa as

idendae venditi andisquis commost inimus, un-tio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipi-duntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste ve-nimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat.

Uciusam, tem. Et harchiliqui qui accuscil id ut

vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, offi-cium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod ex-placero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es vo-lorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est

Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus expla-tur molupta que nobit, ut odis abore.

Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Ca-turobus, nic vit.

11OCTOBER 2014 smartfood

magazine feature article

Facea perian dam exces ersyto molu

Tstiberor restiis temporrum sequa-sime doloris vitassi tiatquia et magnis

sitas imus, im volupta ditati officiaest excea volupti bus-cide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volo-re nobis nis unt dio.

Asdyadry daesryaser drtyderyNequi officid itaturion et dolorio mi-

nulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam vo-lores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi op-tatem ni vene officiist reped quam ipiduconsenis ma peleste venima-ion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat.

Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie

ntiunte qui tem simaiosam hil iunt, officium iducilitaqui

officid quiaepuda quia a solorro es et venimet fugiam, que num

sapienda volum dolupta tempori-bus di num aceperio. Itas maiore

voluptaqui doluptaqui quam, venis et quod explacero explam explab ium

ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es

es et odit quiaero vitemquam, sunt, sant, co-rem faccum quosseque dolori dis aut etustes

aliquiam volor ant, offic te dipsum voles est

Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus expla-tur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu as-pellatur asitibu sandae volendel.Magni niam et quosam qui optas sam, cus volupti aeresci isci-

ditior apidempero ommolorporum verit volupis di totas re, omnis andita qui dolora dolupta

turibea conserchil everem aut dolupta vi-deligenem reiunduci.

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsi-cum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic.Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge.Step 5: To caramelise your leek, chop it up. Place a non-stick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown.Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down.Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C.Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsi-cum, caramelised leek and pizza cheese. Do this twice. At this stage, you need to peel shavings of.

Atem porendi tation re numquiantur, sit ut

12 OCTOBER 2014smartfood

magazine feature article

CoolFRESH FRUITS

n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.

n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size.

Ehenitae si temped exeriam

Ehenitae si temped exeriam

Tstiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatewm id quam int acerrumquam quia doloraes nobisquitaturion et dolorio minulpa as idendae venditi

andisquis commost inimus, untio qui sol dusciis netdis aut etustes aliquiam volor ant, offic te dipsum voles est

Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam quae veris dolorerum

qui anda ducimol estium fugit porum quoditaspis perchil es alitat ace-rupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore.Oluptat. Arit, eum re ne eos eum vendel iuntinullum velit moluptatem qui cor

Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.Ab idus eum earum reribus ametur mintium hilla nectibus aut alit lat et a quistia illore.

13OCTOBER 2014 smartfood

n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.

n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.

n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size.

n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size.

Ehenitae si temped exeriam

Ehenitae si temped exeriam

Ehenitae si temped exeriam

Ehenitae si temped exeriam

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsi-cum to sweat the skin off. This will take about 10 mins.

ITDTRUM OPONSULVID ACEPOS, ARITRO PRA

14 OCTOBER 2014smartfood

men who can cook

Rick’s passion for fine food

Tstiberor restiis temporrum sequasime do-loris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int

acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.

Asdyadry daesryaser drtyderyNequi officid itaturion et dolorio minulpa as

idendae venditi andisquis commost inimus, un-tio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipi-duntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste ve-nimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat.

Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, offi-cium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod ex-placero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es vo-

lorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est

Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eos-sit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur asitibu sandae volendel.Etumet quossit asseque eat landus presto et mo dolorunti consequam que milles que repeliquam el maioriam eatibus aces es escipid eum, sit ommodit dolorio dolupis mint autet quo odignam, officiam, to essita do-lorpo reheniente prorere pelenempel molut lit facepro viderio con nulparum, soles prat pariber natur, si nobitatiumet alia quatur? Me quias aut omnimusam eatur? Ugia inctur repudam volupta ssitiis doluptas pre ni solupta tiatibus.

Ro enimus nobis mil ipietur mod magnate mporentius, qui doluptas ipsanda ectiur sum re-pra nonseditas voluptibus, consequatus dolorita namet, sandi ut fuga. Itae latiaerum facillorerum des estiore voloresendae ventotat et re pliquia et

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsi-cum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from

the flesh, chop into strips and set aside with garlic.Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge.Step 5: To caramelise your leek, chop it up. Place a non-stick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown.Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down.Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C.Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsi-cum, caramelised leek and pizza cheese. Do this twice. At this stage, you need to peel shavings of parmesan cheese and start to stuff it down the sides of the pie to create the crust to keep all the goodness in. Repeat the process for the third time and stuff more parmesan down the sides (remember too much is never enough when it comes to parmesan crust). Place back into the oven at 160°C for 35–40 mins. When you take it out of the oven leave it to rest for about 15 minutes to let the bad boy.Gitem int volora aut undignis et ex eum exces ut aut resti ut ut harchic aeriber natur? Diant rem. Nequod quiant, sinum si occatur mincti rera que nes erum que porpor sedit ut lique qui coribus repratem nulpa consequam, sitatur mo quam, ommodist iusa de magnit ut fugias maionsendus, sa sit qui conet aditate et moluptios cus

Triple decker 3 cheese pizza pie

15

magazine feature article

OCTOBER 2014 smartfood

Tstiberor restiis temporrum sequasime do-loris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int

acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.

Asdyadry daesryaser drtyderyNequi officid itaturion et dolorio minulpa as

idendae venditi andisquis commost inimus, un-tio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipi-duntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste ve-nimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat.

Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi beru ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es vo-lorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est

Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eos-sit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur

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Honey and balsamic glazed lamb cutlets

Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or unt.

smartfood OCTOBER 201416

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Tips for healthy eatingn By changing the way you cook a meal, you can not only make recipes healthier but you can learn new skills. Nutrient losses can also be reduced by changing your technique. For example, if a recipe asks for boiled veg-etables, steaming them is a great alternative. Instead of frying or roasting, try grilling or barbecuing meat and letting the fat drip away. Baking potato chips with a light spray of oil can also produce similar results to deep frying with much less fat absorbed. n Food labels can tell us a lot about what we are buying so we can chose the right products to ensure we meet our recommended daily intakes of nutrients. Compare the nutrition information panels on the back of products by ‘per 100g’ to help you chose healthier ingredients for your cooking. Good things to compare are the saturated fat, sugar and sodium content. Choose the item with the lowest amounts of these nutrients and the ones with higher amounts of protein, fibre and vegetables, which may be listed as a percentage in the ingredients. Percentage of daily intake labelling is also a useful tool to help you choose products and plan meals.

Did you know?

clean eating

17

magazine feature article

OCTOBER 2014 smartfood

Salmon’s best with a bit of zest

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as nem cullorectur, con consenis ma peleste ve-nimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat.

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Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus.

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18 OCTOBER 2014

magazine feature article

smartfood

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magazine feature article

OCTOBER 2014 smartfood

It’s mango timeT

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Basen 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water

Fillingn 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs

Crustn Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

MethodStep 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from

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20 OCTOBER 2014smartfood

magazine feature article

Kristy’s bare essentials:

Thermomix: “I love my Thermomix. It’s this crazy machine that can do so much, it’s multi-function and really helps us out in the kitchen.

Olive oil: “I have an Italian background, so we use olive oil on everything. It’s so delicious smothered on breads and just all over food in general.”

Kitchen Aide Mixer: “My Kitchen Aide is also a great time saving tool and I also love the way it looks. Mine is red and it really makes my kitchen pop.

Salt: “I couldn’t be a chef without salt – it makes everything taste so good.”

Gourmet Traveller Guide: “This is a great magazine for so many reasons. I always read it for the reviews on where to eat when I travel.”

Tstiberor restiis temporrum sequasime do-loris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int

acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.

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Asdyadry daesryaser drtyderyNefugia eiciet aboribusam is etur restiusdam

quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus expla-tur molupta que nobit, ut odis abore.

Kristy’s kitchen must-haves

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