From the Edi­tor

Recipes+ - - Contents Look Inside - AMANDA KELLY-LEN­NON, EDI­TOR

To me, a good clas­sic recipe is true to its word and ex­tra trusty, a bit like a best friend. I’m lucky to have so many clas­sic recipes handed down to me from my mum that I know will de­liver on taste and help the hip pocket – recipes I can al­ways fall back on when I’m feel­ing a lit­tle bit frag­ile, mainly when I’m time-poor and hun­gry! I usu­ally cook at least one clas­sic recipe a week, as I al­ways have the in­gre­di­ents, the sta­ples on my shop­ping list, hang­ing around in the pantry. Most of you prob­a­bly have a clas­sic spaghetti bolog­naise recipe that you use over and over again and also share with fam­ily and friends – a recipe you’ve adapted along the way that can also be used as a base for tacos, lasagne and pizza top­pings. Now that’s what I call a real clas­sic standby! Another clas­sic recipe I think most mums out there have up their sleeve is a good sticky lemon chicken. We have one, too – check out our cover recipe, p30, where we’ve taken a trusty clas­sic recipe and added a lit­tle twist all of our own! Can you spot the dif­fer­ence? This is­sue is packed with clas­sic hits: car­rot cakes with cream cheese ic­ing, p10, iced choco­late drinks, p12, and crunchy schnitzels, p20. We also fea­ture ooh-la-la French toast, p28, and mouth-wa­ter­ing Asian-in­spired meals to cel­e­brate this year’s Moon Fes­ti­val, p16. But be­ing a big kid at heart, my ul­tra-favourite fea­ture this month has to be the spooky 10 ways with Hal­loween treats, p64. ’Til next month, keep rockin’ those clas­sics!

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