Home & Lifestyle Autumn 2020

Steak with Red Wine Shallot Sauce Ingredients: 4 (800g) boneless sirloin steaks 1 tablespoon olive oil 20g butter 12 (100g) shallots, halved ¼ cup (60ml) red wine 1 teaspoon red wine vinegar 1 cup (250ml) beef stock 1 teaspoon Worcestershire sauce

Method 1. For the herb mash, boil or steam potatoes until tender. Mash with butter, milk, salt and pepper to taste. Stir in herbs; cover to keep warm. 2. Meanwhile, heat a large, non-stick frying pan. Brush steaks with oil, cook until browned on both sides and cooked as desired; remove from pan, cover to keep warm. 3. Remove excess oil from pan; add the butter and the shallots to same pan, cook, stirring, until soft. Stir in the wine and vinegar, bring to the boil. 4. Add the stock and Worcestershire sauce; cook, stirring, until the mixture boils and thickens.

Herb mash Sebago potatoes, peeled, cut into 3cm pieces 40g butter, softened 1 cup (250ml) hot milk salt and freshly ground black pepper 2 teaspoons finely chopped fresh flat-leaf parsley 2 teaspoons finely chopped fresh chives

Serve the steaks with red wine sauce, herb mash and steamed green beans, if desired.

Why eat Sourdough bread? S ourdough starters are referred to as “ferments” or “cultures”, which are complex microorganisms such as botulism, E. coli and moulds cannot reproduce in an environment with a pH below 4.6 This keeps sourdough bread mould free naturally (no artificial preservatives).

ecosystems composed of multiple species of yeast and lactic acid- producing bacteria whereas ordinary baker’s yeast is a single variety of manufactured yeast that can make dough rise fast without complete fermentation. Sourdough bacteria are lactic acid-producing bacteria (lactobacilli) that are also found in numerous other fermented foods (like yoghurt). These bacteria (which need a minimum of 12 hours to ferment) produce many benefits including increasing the nutritional value of a food. They also create the wonderful unique flavours and textures of real sourdough. The pH of sourdough is around 4, whereas the pH of Baker’s yeast is 5.5 to 6. Pathogenic

Naturally leavened bread is easily assimilated by the body and does not produce yeast overgrowth, so is often recommended by health care professionals. Sourdough cultures contain multiple species of yeast and lactic acid-producing bacteria, which help control yeast overgrowths. Another health benefit of sourdough bread is that it has a lower glycemic index. Sourdough bread’s glycemic index is also lower if the flour is stoneground, which means it has larger flour particles.

FREE FROM

• Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar • Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar Lower salt Promotes gut health FREE FROM FREE FROM FREE FROM • Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar Chemical h rbicides and pesticides • Artificial preservatives, flavourings and colourings Genetic modification • Soy, dairy and eggs, animal products • Added sugar

Lyn Roberts - Bills Certified Organic Sourdough Bakery

FREE FROM

• Chemical herbicides and pesticides • Artificial preservatives, flavourings and colourings • Genetic modification • Soy, dairy and eggs, animal products • Added sugar We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves the food quality and the long fermentation (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antinutritional factors are removed. BILLSORGANICS.COM.AU Available inColesSupermarkets, Woolworths&HarrisFarm inNSW&ACT Lower salt Promotes gut health

We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves the food quality and the long f rmentatio (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antin tritional factors are remov d. We use only the best grains mo tly grown in Australia on Certifi d Organic d sustainable f rms. At our Certifi d Orga ic mill the grain is stoneground to avoid losing a y precious vitamins. From he mill the flour is sent to our Certifi d Organic bakery to create our very We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid We use only the best grains mostly grown in Australia on Certified Organic and sustainable farms. At our Certified Organic mill the grain is stoneground to avoid losing any precious vitamins. From the mill the flour is sent to our Certified Organic bakery to create our very own range of sourdough health bread. Sourdough bread is created by using a starter or mother, which ferments by lactic acid bacteria. This improves t e food quality and the long fermentation (18 hours) ensures that the sourdough is fully developed and the nutritional value is enhanced. Fermenting and soaking ensures toxic or antinutritional factors are removed.

Lower salt Promotes gut health

Lower salt Promotes gut heal h Lower salt Promotes gut health

BILLSORGANICS.COM.AU Available in Coles Supermarkets, Woolworths & Harris Farm in NSW & ACT