At HomeMichelle @ The Foodie IncAugust 01, 2015food magazines, food magazine resolution, recipes, dish magazine, cuisine magazine, farro fresh, taste magazineComment

July: Magazine Recipes

At HomeMichelle @ The Foodie IncAugust 01, 2015food magazines, food magazine resolution, recipes, dish magazine, cuisine magazine, farro fresh, taste magazineComment

Sshhh... opportunities to utilise July’s post-it marked recipes while away on short breaks in the Bay of Plenty and Waiheke Island with friends were squandered. On the flip side, four new recipes were devoured and June’s Chicken Sausages with Lentils, Walnuts and Feta from Dish Issue 60 June / July 2015, a hit last month, was made again.

Lazy Sunday Night Fare

Wow! Taste magazine’s stunning cover ‘Trio of sugars’ cake with caramel pears caught my eye but recreating that cover would need to wait for a special occasion. One wintry afternoon snuggled on the couch with a coffee, Katie Quinn Davies’ article Italian love affair hooked me in – Spaghetti with tomato, bacon, capers and mint. A quick trip to the supermarket, bacon swapped for chicken bacon, this winter-warming dish will most definitely get made again.

The new look Taste magazine The July / August Issue 112 is on sale now or if you can’t wait, the recipe is on Katie’s website:

What Katie Ate » Spaghetti with tomato, bacon, mint and capers

Spaghetti with tomatoes bacon capers and mint

Easy Mid-week Vegetarian Dinner

For an easy mid-week vegetarian dinner you can’t go past the Roasted Cauliflower and Sage Butter Chickpeas from Farro Fresh’s Winter Feast magazine (available in stores). The herbaceous buttery sauce transformed the cauliflower and chickpeas into a tasty wholesome dish – perfect on its own or served as a side dish with pan fried fish. Simply scrumptious!

Roasted cauliflower with sage butter chickpeas

Family Dinner

Thick stalks of rhubarb from a friend’s Waiheke garden deserved something more than a crumble. Family for Sunday night dinner provided the perfect excuse for a two courses. Chicken with Mushrooms and Tarragon Dish Issue 60 June / July 2015 worked a treat as our main, served on a bed of quinoa with brown and black rice. There was even enough for leftovers for lunch the next day.

Having never attempted a clafoutis before the texture of the Rhubarb and Apple Clafoutis from Cuisine Magazine July 2015 was unexpected – the pudding was punctured with fragrant vanilla bean and best served warm with runny cream. The dessert is free of refined sugar too!