After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
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Note To make coconut milk, Thai food authority
David Thompson suggests processing the flesh in a food processor or
blender until finely chopped. Gradually add 350ml hot (not boiling)
water for every coconut and process to combine, then transfer to a
bowl and work with your hands to extract as much flavour as
possible (3-5 minutes). Strain the liquid through a muslin-lined
sieve into a bowl and squeeze to extract all liquid (discard
solids). One coconut processed with 350ml water yields about 350ml
coconut milk. If a recipe calls for slightly more coconut milk than
you've made, you can top it up with water. It can be used as
full-fat milk or the coconut cream can be separated from it.
Mature coconuts are sold with the outer shell and outer husk removed; the inner husk is brown and hairy. They contain a small amount of liquid and a crunchy white flesh used for making coconut milk and cream. Mature coconuts are available from supermarkets and Asian grocers. To open a mature coconut, pierce two of the eyes (we used a screwdriver) and drain the liquid. Tap firmly around the circumference with the back of a large knife, rotating the coconut with each tap until the shell cracks open. If the coconut smells fermented or the flesh isn't pure white, it's a bad nut.
This lovely creamy, aromatic soup also goes happily with prawns or chicken. You will need 2 mature coconuts to make the coconut milk for this recipe.
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