Better Homes & Gardens Specials

FROM THE EDITOR If that sounds familiar, this special issue is for you. With a well-stocked pantry, five ingredients and just 30 minutes or less you can get all these meals on the table. Which gives you more time to spend on the things you love (or, let’s face it, need) to do. Five ingredients doesn’t mean you’re skimping on flavour - we’ve included a guide to creating an umami-packed pantry to make sure every dish is both quick and tasty. We’ve got family dinners covered - take a look at our Quick Chicken and Speedy Seafood features for starters - as well as a few stop-gap staples including 5 ways with toast (p.18), pizza (p. 52) and mac ‘n’ cheese (p. 66). I’ve always got a packet of puff…

BASICS BONUS INGREDIENTS We counted the following toward the five-ingredient limit, but if you keep these regularly on hand, the recipes in this book will come together in a snap. • Milk • Eggs• Butter • Frozen vegetables • Fresh citrus • Garlic • Onion • Stock And if you’re a baker: • Baking powder • Bicarbonate of soda…

APPLE CIDER VINAIGRETTE In a screw-top jar combine ⅔ cup cider vinegar, ⅔ cup olive oil, 1 Tbsp Dijon mustard, 1 Tbsp honey, ½ tsp salt, and ¼ tsp black pepper. Shake to combine. Makes about 1 cup. Store in an airtight container in the refrigerator up to 1 week. TZATZIKI SAUCE In a bowl combine ¾ cup plain Greek yoghurt, 1 cup chopped cucumber, 2 tsp fresh dill, 2 cloves minced garlic, 1 tsp lemon juice, and ¼ tsp salt. Sprinkle with lemon zest and additional dill. Makes about 1⅓ cups. Store in an airtight container in the refrigerator up to 3 days. HUMMUS In a food processor or blender combine one 400g can no-salt-added chickpeas, rinsed and drained; 2 Tbsp lemon juice; 2 Tbsp tahini; 2 cloves minced…

SAUSAGE, SWEET POTATO, AND KALE FRITTATA 30 mins Makes 6 servings 225g sweet potato, peeled and cut into 1.5cm pieces½ tsp salt2 tsp olive oil2 chicken sausages, halved lengthwise and sliced into 1.5cm pieces2 cups chopped fresh kale½ cup coarsely chopped onion8 eggs, lightly beaten¼ tsp black pepper STEP 1 In a medium saucepan cook sweet potato in enough boiling, lightly salted water to cover, 5 to 7 minutes or just until tender. Drain; season with ¼ tsp of the salt. STEP 2 Meanwhile, preheat grill. In a 25cm oven-proof frypan with flared sides heat oil over medium-high. Add sausage; cook 2 to 3 minutes or until browned, stirring occasionally. Add kale and onion; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in cooked potatoes.…

PICKLED RED ONION In a bowl stir together 1⁄2 cup halved and sliced red onion, 2 Tbsp cider vinegar, and 1⁄4 tsp salt. Let stand 15 minutes. 1 Spread 1 slice toasted bread with 1 Tbsp purchased hummus. Top with 2 Tbsp halved Kalamata olives, 2 Tbsp chopped red capsicum, and 1 Tbsp crumbled feta cheese. Sprinkle with a pinch each salt and black pepper. 2 Spread 1 slice toasted bread with 11/2 Tbsp ricotta cheese. Top with 2 to 3 sliced strawberries. Drizzle with 1 tsp balsamic glaze and a pinch each chopped fresh thyme, salt, and black pepper. 3 Spread 1 slice toasted bread with 1 Tbsp purchased guacamole. Top with 1 Tbsp pickled red onion* and 3 to 5 halved cherry tomatoes. Top with 1 fried egg…

SALADS BUFFALO CHICKEN WEDGE SALAD 15 mins Makes 4 servings STEP 1 Cut iceberg lettuce head into four wedges and remove core. STEP 2 Top wedges with chicken, celery, and blue cheese. Drizzle with dressing and sprinkle with celery leaves. Pass additional dressing. USE IT UP Dice leftover celery and add to soups, breakfast hashes, and egg or chicken salads. Or use stalks as a hummus (recipe, p. 8) or peanut butter dipper. Garnish dishes with celery leaves as you would green onion or parsley. GINGERED BEEF AND BROCCOLI SALAD 20 mins Makes 4 servings STEP 1 In a 25cm frypan, heat 2 Tbsp of the vinaigrette over medium-high. Add broccoli and capsicum. Cook and stir 3 minutes. Add beef to frypan. Cook and stir 2 to 3 minutes or…