Flavour bomb!


Looking for quick and easy meals that don’t skip on the taste? CW food writer Fiona Williams shares two ideas brimming with fresh flavours to satisfy both sweet and savoury palates.

Blueberry and chia breakfast pudding

Recipe courtesy of Australian Blueberries [australianblueberries.com.au]

Serves: 2

Chia pudding

  • 1 1/4 cups (310ml) milk
  • 1 tsp honey
  • 4 cardamom pods, split
  • 1/3 cup (40g) chia seeds
  • 1 Tbsp finely chopped pistachios

Blueberry, vanilla and rosewater jam

  • 2 x 125g punnets blueberries
  • 2 tsp honey, plus extra to drizzle (optional)
  • 1 1/2 tsp rosewater
  • 1/2 vanilla bean, seeds scraped

To make the blueberry jam, combine the blueberries, honey, rosewater and vanilla in a small saucepan. Set over low heat and gently simmer for 5-10 minutes, until the blueberries soften and begin to collapse to make a chunky jam. Set aside to cool.

Meanwhile, prepare the chia pudding by heating milk, honey and cardamom together in a small saucepan over low-medium heat for 3-4 minutes or until it reaches scalding point. Set aside to infuse for 10 minutes. Strain the milk into a medium bowl, add the chia seeds and stir to combine. Set aside for 10-15 minutes, stirring occasionally to break up any lumps, until the seeds absorb the liquid and swell to make a thick pudding consistency.

Add the pistachios and stir to combine. To assemble, place a large spoonful of the jam into the base of two serving glasses or bowls. Cover with the chia pudding and spoon over the remaining jam. Top with a dollop of yoghurt and sprinkle with toasted flaked almonds and pistachios. Drizzle with honey for additional sweetness if desired.

Korean beef tacos

Recipe courtesy of HelloFresh [hellofresh.com.au]

Serves: 2

  • Olive oil
  • 1 clove garlic
  • 300g beef strips
  • 1/2 red onion
  • 1 carrot
  • 1 head cos lettuce
  • 6 mini flour tortillas
  • 50g garlic aioli
  • 1 long red chilli
  • 2 Tbsp crispy shallots
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1/4 cup vinegar, rice wine or white wine
  • 1/4 cup water
  • 1 tsp salt
  • 3 tsp sugar

Finely chop the garlic. In a medium bowl, place the garlic, beef strips, soy sauce and honey. Toss to coat and set aside to marinate. While the beef is marinating, thinly slice the red onion. In a small bowl, combine the onion, vinegar, water, salt and sugar. Stir to coat the onion in the liquid and set aside until just before serving. While the onion is pickling, grate the carrot (unpeeled). Shred the cos lettuce. Thinly slice the long red chilli (if using). In a second medium bowl, combine the carrot, lettuce and chilli (if using).

Heat a drizzle of olive oil in a medium frying pan over a high heat. Once hot, add half the beef strips and cook, tossing, for 1-2 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef strips.

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

Just before serving, drain the liquid from the pickled onions.

Top the tortillas with the salad, the Korean beef and the quick pickled onions. Add a dollop of garlic aioli and a sprinkle of the crispy shallots.

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