Think fast





Dish FAST is chockfull of quick and easy classics and up-tothe-minute recipes, specially developed to help Kiwis get food on the table in double-quick time. The collection of 100-plus seasonal recipes from dish editor Sarah Tuck and Food editor Claire Aldous offers a wealth of super-speedy, simple and delicious dishes. Whether you’re a couple, a single, a family or a group of friends, this book offers maximum impact food with minimum fuss. Dish FAST brings together all the recipes from the past two years of dish’s food-fast section into one mouthwatering volume. This iconic section of the magazine covers dishes for all meals — from nibbles to go with drinks to one-pot dinners to luscious desserts. MOLTEN DARK CHOCOLATE and HAZELNUT PUDDING A quick stir-together pudding that bakes to gorgeous soft, pillowy deliciousness. Serve with lashings of icecream or cream — or both! Ingredients ■ 180g butter ■ 200g dark chocolate (70% cocoa solids), chopped ■ 3 large eggs ■ 125g caster sugar ■ 1 tsp vanilla extract ■ 2 Tbsp plain flour ■ 1⁄4 tsp sea salt ■ 1 cup roughly chopped hazelnuts ■ Icing sugar for dusting (optional) Equipment ■ Five-cup capacity baking dish. Method Preheat the oven to 160C fan bake. Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water to melt. Don’t let the base of the bowl touch the water. Set aside to cool. Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and thick. Stir in the melted chocolate, then use a large metal spoon to fold in the flour and salt. Stir in half the hazelnuts and tip the mixture into the baking dish. Scatter over the remaining hazelnuts and bake for about 20-25 minutes, or until the pudding is set but still with a little wobble in the centre. To serve Dust with icing sugar, if desired, and serve immediately with ice cream or cream. — Serves 6