Innholdsfortegnelse for Issue 14 i Cooking with the Australian Womens Weekly

I hope you’re rushing out to buy the ingredients to make the lamb, rosemary & pea pie pictured on the cover of this issue. The filling is perfect, the pastry is probably the easiest and most forgiving of all pastries to make – oh and did I mention delicious as well? If you’ve never made hot cross buns before, give them a go and don’t be put off by fear of the yeast. The buns are easy to make and, what’s more, this recipe gives you another five ways to use the same recipe, the yum factor is high and your friends and family will be thoroughly impressed. If you’re involved in fund-raising for a school, sporting club or charity, you’ll love our selection of recipes for fete stall goodies.…

There are many chilli varieties and they come in a wide range of colours, shapes and flavours. THEY VARY IN HEAT FROM MILD TO BURNING HOT, but one thing they have in common is their place in so many of the world’s cuisines. Chillies are RELATED TO CAPSICUMS and grow under the same conditions. Most develop into spreading sub-shrubs 1m or more tall and wide in a season. Chillies FLOWER IN SPRING AND SUMMER, and the chillies hang on the plants well into winter in mild gardens. FROSTS AND VERY COLD WINDS WILL DESTROY THEM. You may be able to prune them down to 15cm in autumn, and in cool and cold zones protect with straw or compost and manure over winter. If they survive an icy winter they will…

FIVE-LAYER CHOCOLATE ESPRESSO CAKE You will need to start this recipe the day before. The cake can be made a couple of days ahead, or if you prefer you can make it in stages over 2 days. PREP + COOK TIME 2 HOURS (+ COOLING & REFRIGERATION) SERVES 12 DARK CHOCOLATE FUDGE CAKE • 50g butter, chopped• 100g dark chocolate (70% cocoa), chopped• ½ cup (110g) firmly packed brown sugar• 1 egg• ½cup (75g) plain flour• ¼ cup (60g) sour cream WHITE CHOCOLATE CHEESECAKE • ¼ cup (60ml) thickened cream• 125g white chocolate, chopped• 250g cream cheese, softened• 1/3 cup (75g) caster sugar• 1 egg ESPRESSO JELLY • 3 teaspoons powdered gelatine• 11/2 cups (375ml) water• 2 tablespoons caster sugar• 1 tablespoon espresso coffee granules MILK CHOCOLATE MOUSSE • 150g milk chocolate, chopped• ¾ cup (180ml) thickened cream• dark chocolate glaze• 200g dark chocolate (70% cocoa), chopped• 1 tablespoon vegetable…

LAMB, PEA & ROSEMARY PIES PREP + COOK TIME 3 HOURS SERVES 4 • 2 tablespoons extra virgin olive oil• 4 lamb shanks, untrimmed (1kg)• 1 medium brown onion (150g), chopped finely• 1 stalk celery (150g), trimmed, chopped finely• 2 cloves garlic, crushed• ¼ cup (35g) plain flour• ¼ cup (60ml) dry red wine• 3 cups (750ml) beef stock• 2 tablespoons tomato paste• 2 teaspoons rosemary, chopped finely• ½ cup (60g) frozen peas, thawed• 1 egg, beaten lightly• Sea salt flakes HOT WATER PASTRY • 1 cup (250ml) water• 120g butter, chopped coarsely• 3½ cups (525g) plain flour PEA MASH • 2 cups (240g) frozen peas• 2 medium potatoes (400g), chopped coarsely• 20g butter 1 Heat half the oil in a large saucepan; cook lamb, in batches, until browned. Heat remaining oil in same pan; cook onion, celery and garlic, stirring, until onion is soft. Add flour; cook, stirring,…

CRISPY PARMESAN FISH FILLETS PREP + COOK TIME 25 MINUTES SERVES 4 • 2 slices multigrain bread (90g)• ¼ cup (40g) pine nuts• 1 cup loosely packed fresh flat-leaf parsley• ¼ cup (20g) finely grated parmesan• 40g butter, melted• 4 x 210g skinless white fish fillets• 1 lemon (140g), cut into wedges 1 Preheat oven to 180°C/160°C fan. Grease and line a large baking tray with baking paper. 2 Blend or process bread, pine nuts, parsley and parmesan until fine. Add butter; process until combined. 3 Place fish on baking tray; season. Evenly press breadcrumb mixture on fish. 4 Bake fish for 15 minutes or until topping is crisp and fish is cooked through. Serve with lemon wedges. per serve 33.2g total fat (7.3g saturated fat); 2923kJ (698 cal); 42.7g carbohydrate; 54.3g protein; 4.4g fibre…

What is ‘herbes de provence’? I’ve seen the term, but I’m not sure what it is. A Herbes de Provence is a herb mixture from the South of France. It typically contains dried thyme, marjoram, rosemary, tarragon, basil, fennel seeds, chervil and lavender. The deliciously pungent mix can be used to flavour grilled fish and meat and added to stews and casseroles. I’ve found that when stir-frying chicken, it ends up ‘stewed’ rather than fried. How can I stop this from happening? A Easy! Make sure meat or poultry that you intend to stir-fry is completely dry by patting with paper towel so it fries rather than steams. Is there an easy way to remove skin from fish fillets? A The best way is to cut a little of the…

WHITING WITH PINE NUTS, CURRANTS & TUSCAN CABBAGE PREP + COOK TIME 25 MINUTES SERVES 4 • ¼ cup (60ml) EXTRA virgin olive oil• 1 medium red onion (170g), halved, sliced thinly• 1 cup (170g) small red grapes, halved if large• 2 tablespoons currants• 300g tuscan cabbage (cavalo nero), trimmed, chopped coarsely• ¼ cup (60ml) red wine vinegar• 1/3 cup (50g) pine nuts, toasted• 1½ tablespoons EXTRA virgin olive oil, extra• 8 sand whiting fillets (960g) (see Cook’s Notes) 1 Heat olive oil in a large deep frying pan over medium-high heat; cook onion for 4 minutes or until softened. Add grapes and currants; cook for 1 minute. Add cabbage and vinegar; cook, tossing, for 1 minute or until cabbage is just wilted. Add pine nuts. 2 Heat extra oil in a large frying pan over medium-high heat; cook…

ESPRESSO (short black)  A standard espresso is 30ml of coffee, made with 7g of ground beans. A doppio is double strength, made with 14g of ground beans. Both should have a 5mm crema. RISTRETTO  An intense, more concentrated espresso, made with the same amount of ground beans as a standard espresso, but only about 15ml of water. The ristretto is considered the choice of dedicated espresso lovers. LONG BLACK  Use 14g of ground beans to make a doppio in a 180ml cup and top with boiling water. For those who want the caffeine hit but not the added milk. MACCHIATO  Meaning ‘marked’ or ‘stained’ in Italian, it refers to the dash of steamed milk or dense froth that is added to an espresso. A macchiato can be short (single espresso)…

BASIC RECIPE Home-made hot cross buns have a much stronger yeasty flavour than commercially made buns and they won’t keep for more than a day or so. You’ll notice hot cross buns appearing in supermarkets weeks before Easter — that’s because they have preservatives added. Rather than slaving over the buns on Good Friday, make them the day before — put the shaped buns in the pan, then cover them loosely with oiled plastic wrap. Put them in the fridge overnight. They will prove in the fridge. All you have to do the next day is make the crosses, then bake the buns. HOT CROSS BUNS BASIC RECIPE PREP + COOK TIME 1 HOUR 25 MINUTES (+ STANDING & COOLING TIME) MAKES 16 • 1 tablespoon (14g) dried yeast• ¼ cup (55g)…

SPICY KUMARA SAUSAGE ROLLS PREP + COOK TIME 1 HOUR SERVES 4 • 600g kumara (orange sweet potato), chopped coarsely• 400g canned red kidney beans, drained, rinsed• 150g drained char-grilled capsicum, chopped finely• 150g fetta, crumbled• 2 green onions, chopped finely• ½ cup chopped fresh coriander leaves• 1 tablespoon ground cumin• 1 teaspoon dried chilli flakes• 4 sheets puff pastry, just thawed• 1 free-range egg, beaten lightly• 2 teaspoons cumin seeds• ½ cup (140g) smoky barbecue sauce 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Boil, steam or microwave kumara until tender; drain. Mash kumara in a large bowl until smooth. 3 Add beans, capsicum and fetta to bowl with green onion, coriander, ground cumin and chilli; mix well. Season. 4 Spread a quarter of the kumara mixture along one side of each sheet of pastry.…

PERFECT BLEND The new Vitamix S30 is a small-size high performance PERSONAL BLENDER. With two shatter-resistant and BPA-free 600mL to-go containers, and variable speed and pulse settings, you can make smaller serves of your recipe favourites. It also chops vegies, grinds grains and coffee beans, crushes ice, and is easy to clean. The Vitamix S30 is available in assorted colours for rrp $845 and rrp $895 for brushed stainless steel. Available at Myer, David Jones and other premium appliance retailers. Fun FOOD FACT The average Aussie eats around 165,000 EGGS (including eggs in processed foods) in their lifetime. BLUSH BEAUTY Blush has introduced three new vine-ripened and handpicked specialty tomatoes that are bursting with flavour and goodness. Pepper Tom, Woolworths Gold Sweet Berry Truss and Super Tom Blush tomatoes are…

SPELT PASTA WITH BRAISED CAPSICUM, NUTS & CHILLI PREP + COOK TIME 50 MINUTES SERVES 4 • ¼ cup (60ml) EXTRA virgin olive oil• 1 medium onion (150g), chopped finely• 2 cloves garlic, crushed• 1 teaspoon fennel seeds• 3 medium red capsicums (600g), diced• 3 medium yellow capsicums (600g), diced• 1 fresh long red chilli, seeded, chopped finely• 2 tablespoons tomato paste• 1¾ cups (430ml) vegetable stock• 2 tablespoons red wine vinegar• 375g spelt fettuccine• 1 cup fresh basil leaves• 2 tablespoons pine nuts, toasted• ½ cup (40g) shaved parmesan 1 Heat oil in a large saucepan over medium-high heat; cook onion, garlic and fennel seeds, stirring for 5 minutes. Add capsicum and chilli; cook, covered, stirring occasionally, for 8 minutes. Stir in tomato paste; cook for 2 minutes. Add stock; bring to the boil. Reduce heat; simmer, covered, for 25 minutes or until…

Walking past a cake or lolly stall, or fund-raising fete without being tempted by the home-made offerings on display is near impossible. Who can resist the allure of a gorgeous cake or slice, a toffee apple, or a gleaming jar of marmalade? Presentation is everything when it comes to home-made produce. If possible, present your treats in clear containers so the contents can advertise themselves. Collect interesting jars and old bottles for your jams and preserves. Hide the labels on jar lids with cloth covers, such as calico rounds tied with raffia or ribbon. Or try a double-layered lid decoration with a gingham outer and a pretty paper doily flounce underneath. Clear cellophane packets tied with coloured ribbon are a great way to present food. Or you can make your…

FRICKLES WITH CHILLI MAYONNAISE PREP + COOK TIME 25 MINUTES SERVES 8 • 1 cup (150g) self-raising flour• ¼ cup (40g) instant polenta• 2 teaspoons onion powder• 2 eggs• 1 cup (250ml) ice-cold water• vegetable oil, for deep-frying• 680g jar whole sweet and sour pickled cucumbers, drained, quartered lengthways• 520g jar sliced bread and butter pickles CHILLI MAYONNAISE • 1 cup (300g) whole-egg mayonnaise• 2 tablespoons mild chilli sauce• 2 tablespoons lemon juice• 1 clove garlic, crushed 1 Make chilli mayonnaise. 2 Combine flour, polenta and onion powder in a medium bowl. Season. Add eggs and the water; whisk until just combined. 3 Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 180°C/160°C fan (or until a cube of bread turns golden in 10 seconds). Pat pickles dry with paper towel. Working in batches, dip pickles in…

GLUTEN-FREE DARK CHOCOLATE CHEESECAKE BROWNIE PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) MAKES 24 PIECES • dairy-free spread, for greasing• 150g dairy-free dark chocolate, chopped coarsely• 150g dairy-free spread• 1¼ cups (275g) caster sugar• 2 free-range eggs, beaten lightly• 2 teaspoons vanilla extract• ½ cup (75g) tapioca flour• ½ cup (65g) gluten-free self-raising flour• 1/3 cup (35g) dutch-processed cocoa• 227g tofutti better than cream cheese, softened (see Cook’s Notes)• 1 tablespoon caster sugar, extra• 2 teaspoons dutch-processed cocoa, extra 1 Preheat oven to 160°C/140°C fan. Grease a deep 22cm square cake pan; line base and sides with baking paper. 2 Stir chocolate and dairy-free spread in a medium saucepan over low heat for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cool for 5 minutes. 3 Stir sugar into chocolate mixture; add eggs and…