Innholdsfortegnelse for Issue 16 i Cooking with the Australian Womens Weekly

The weather is cooling down now and my thoughts turn to making warming yummy things, especially baked goodies. Flick through the pages of this issue and you’ll find some gorgeous recipes that you and your family and friends will love. I recently made a simple no-knead bread for a family lunch and I can’t tell you how well received it was. The dough does its own thing overnight, without any attention or fuss, then it’s a simple matter of shaping the dough in a casual way and baking it. What’s not to love about a warm fresh loaf of bread? The way the recipe can be varied using different combinations of flours, seeds, grains and other ingredients is endless. Check our recipe on page 62  and adapt…

Liz Posmyk is an Australian blogger whose ‘Good Things’ site is a feast of all things foodie. Q Your mother was an artisan baker. How much did she inspire your love of food? I grew up in an era, and a household, where Mum stayed at home until I was well into my teens. I spent a great deal of time sitting at the kitchen table watching her work. She was expert at making strudel dough, yeasted cakes, doughnuts, and other Hungarian sweets. She loved what she was doing and she did it so well. One could not help but be inspired by her passion and skill. I’d give the world for an afternoon in her kitchen again. Q Is there an item in your pantry or fridge you simply…

RASPBERRY & LEMON SYRUP CAKE PREP + COOK TIME 1¼ HOURS SERVES 8 • dairy-free spread, for greasing• rice flour, for dusting• 125g dairy-free spread• ¾ cup (165g) caster sugar• 1 tablespoon finely grated lemon rind• 3 eggs• 1¾ cups (235g) gluten-free self-raising flour• ¼ cup (60ml) soy milk• ¾ cup (100g) frozen raspberries • LEMON SYRUP • 1 tablespoon finely grated lemon rind• ½ cup (110g) caster sugar• ¼ cup (60ml) lemon juice• ¼ cup (60ml) water 1 Preheat oven to 190°C/170°C fan. Grease a 21cm baba pan well with dairy-free spread; dust with rice flour, shake out excess. 2 Beat dairy-free spread, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Stir in sifted flour and milk, alternately, in batches. Stir in raspberries. Spread mixture…

TAMARIND HONEY PRAWNS WITH PINEAPPLE PREP + COOK TIME 35 MINUTES SERVES 4 • 270g packet udon noodles• 1.2kg uncooked medium king prawns• 1 tablespoon vegetable oil• 3 cloves garlic, crushed• 1 fresh long red chilli, sliced thinly• 1 medium red capsicum (200g), sliced thinly• 150g snow peas, trimmed• 1/3 cup (100g) tamarind concentrate• 2 tablespoons kecap manis• 1 tablespoon honey• ½ cup (125ml) water• ½ small pineapple (450g), chopped coarsely• 4 green onions, sliced thinly• 1 tablespoon sesame seeds, toasted 1 Place noodles in a large heatproof bowl, cover with boiling water, separate with a fork; stand for 5 minutes or until tender, drain. 2 Meanwhile, shell and devein prawns, leaving tails intact. 3 Heat oil in a wok; stir-fry prawns, garlic, chilli, capsicum and snow peas until prawns are changed in colour. Add remaining ingredients, except sesame seeds; stir-fry until hot. 4…

FETTUCCINE BOLOGNESE PREP + COOK TIME 30 MINUTES SERVES 4 • The mince mixture is suitable to freeze; thaw overnight in the fridge before reheating.• 2 teaspoons olive oil• 1 medium brown onion (150g), chopped finely• 2 cloves garlic, crushed• 1 medium carrot (120g), chopped finely• 1 trimmed celery stalk (100g), chopped finely• 500g minced lean beef• 2 cups (500ml) passata• ½ cup (125ml) beef stock• 375g fettuccine 1 Heat oil in a large frying pan over high heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add carrot and celery to pan; cook, stirring, for 5 minutes or until vegetables are just tender. 2 Add beef; cook, stirring, until beef is changed in colour. Add passata and stock; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until the mixture thickens slightly.…

CHOCOLATE CHELSEA BUN PREP + COOK TIME 1½ HOURS (+ STANDING) MAKES 12 • 4 teaspoons (14g) dry yeast• 1 teaspoon caster sugar• 2¾ cups (410g) plain flour, sifted• 1½ cups (375ml) warm milk• ¼ cup (25g) dutch cocoa• ¼ teaspoon ground nutmeg• ½ teaspoon ground cinnamon• ½ teaspoon mixed spice• 2 teaspoons grated orange rind• 1 tablespoon caster sugar, extra• 1 egg, beaten lightly• 45g butter, melted• 15g butter, melted, extra• 2 tablespoons raspberry jam• ½ cup (75g) crimson raisins• ¼ cup (55g) firmly packed brown sugar• ½ cup (60g) coarsely chopped roasted pecans• 3 teaspoons warmed honey• 1 tablespoon (8g) freeze-dried pomegranate seeds • ICING • 1½ cups (240g) icing sugar• 15g butter, melted• 2 tablespoons raspberry jam, warmed, sieved• 1½ tablespoons warm milk 1 Combine yeast, caster sugar, 1 tablespoon of the flour, and the warm milk in a small bowl. Cover; stand in a warm place about 10 minutes…

Manners Fine manners are tremendously important to a woman who wishes to succeed both in business and her private realm. Like elegant dress habits, manners should be ever-present, not just practised when somebody is watching. The HAPPY HOSTESS A hostess must focus on the finer points of pleasing her company, all whilst purveying an air of ease, relaxation and enjoyment. If something appears to take effort, it’s simply not worth doing. The KITCHEN While it’s important to look at home in your natural setting, remain careful to avoid looking unkempt. Keep a collection of smart aprons pressed and ready to wear. A half-sized frilly option is best for preparing tea or sandwiches. A bright pinafore is lovely for baking, and have a large butcher’s apron on-hand for making pots of…

I dislike cooking fish because of the smell. Is there a way of cooking it that minimises this? A Many people don’t like to cook fish at home for that very reason. The way around this is to cook fish in the oven in foil – to steam it – the nutrients are kept in the foil parcel, and the fishy smells can’t escape. It’s the best of both worlds! Use a cut lemon on your fingers, knives and cutting board and rinse thoroughly to get rid of fishy odours. I have a Caribbean recipe I’d like to try that calls for black beans. Are these the same as the black beans used in Chinese recipes? A No. Chinese black beans are fermented soy beans. The black beans you’re referring…

AUTUMN fruits • APPLES• BANANAS• CUSTARD APPLES• FIGS• GUAVA• KIWIFRUIT• LEMONS• LIMES• MANDARINS• MANGOSTEENS• NASHI ORANGES (VALENCIA; NAVEL)• PASSIONFRUIT• PAWPAW• PEARS• PERSIMMONS• PLUMS• POMEGRANATES• QUINCE• RHUBARB• TAMARILLO AUTUMN vegetables • AVOCADOS• BROCCOLI• BRUSSELS SPROUTS• CABBAGE• CAPSICUM• CARROTS• CAULIFLOWER• CELERY• CELERIAC• CORN• EGGPLANT• FENNEL• KUMARA• LEEK• OKRA• ONIONS• PARSNIP• SHALLOTS• SILVER BEET• SPINACH• TURNIPS• WITLOF• ZUCCHINI Capsicum Although they are related to chillies, capsicums are not hot, although they do have a strong flavour that becomes more pronounced when cooked. They can be used fresh in salads, stir-fried or sauteed, and they can be halved, hollowed out and stuffed. They’re also good grilled on kebabs, or char-grilled, peeled and stored in olive oil. The shape of capsicum varies. Some are long balloons, others large or narrow tapering cones and some are small, apple-sized balls. Colours include yellow, gold, orange, green, red or purple-black, depending on the variety and their ripeness. TO PREPARE • Cut capsicum in half lengthways, remove the seeds and white ribs, and slice or cut up as required. Halves may…

FRESH GARLIC Truly fresh garlic, meaning freshly harvested, is in season in spring and early summer but is not generally available: the best chance of finding it is at a farmer’s market. It is juicy and very mild. The fresh garlic sold in the shops has been dried to prevent it from becoming mouldy, though the flesh inside the dried skin is still juicy and crunchy. The flesh develops its full pungency during the drying process. CHOPPING Place a peeled garlic clove on a board, sprinkle with salt to prevent pieces from flying off and chop with a heavy knife, holding the tip of the blade on the work surface with one hand and chopping up and down in fine cuts with the other, working across the garlic as you…

About BREAD MAKING BREAD AT HOME Making bread isn’t difficult, nor does it require specialty equipment, however, if you want to be more serious about it, then the two most important things to invest in are scales and a good, heavy-duty oven tray or baking stone that will retain and provide even heat. MEASURING While our recipes list ingredients in both cup and gram weights, if you have a choice, opt for scales for accuracy and speed. Don’t feel that you have to limit your weighing to just the dry ingredients, as it is also a good idea to weigh liquids, such as water and milk. Millilitre measures are equal to gram measures for thin liquids; therefore 250ml water or milk in a measuring cup will weigh 250g. YEAST Yeast…

PENNE WITH CHILLI, GARLIC & OIL PREP + COOK TIME 15 MINUTES SERVES 4 Cook 375g penne pasta in a large saucepan of boiling water until tender; drain, reserving ¼ cup pasta cooking water. Heat 2 tablespoons olive oil in a medium frying pan over low heat; cook 1 large finely chopped red chilli, 1 clove crushed garlic and 1 tablespoon fresh oregano leaves, stirring, 2 minutes or until chilli softens. Add pasta, 3 teaspoons lemon juice and enough reserved cooking water to coat into pan with chilli mixture. Serve topped with › cup shaved parmesan. Season to taste. per serve 12.4g total fat (3.1g saturated fat); 1808kJ (432 cal); 64.3g carbohydrate; 13.3g protein; 3.4g fibre SUMAC-FLAVOURED DRUMETTES PREP + COOK TIME 30 MINUTES SERVES 4 Combine 20 chicken drumettes…

ROAST CHICKEN WITH 40 CLOVES OF GARLIC PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 4 • 3 bulbs garlic (200g)• 60g butter, softened• 1.7kg whole chicken• 2 teaspoons salt• 2 teaspoons cracked black pepper• 1 cup (250ml) water 1 Preheat oven to 200°C/180°C fan. 2 Separate cloves from garlic bulbs; leave unpeeled. Rub butter over outside of chicken and inside cavity; press combined salt and pepper onto skin and inside cavity. Place half the garlic inside cavity; tie chicken legs together with kitchen string. 3 Place remaining garlic, in a single layer, on a rack in a medium roasting pan; place chicken on garlic. Pour the water into the pan. Roast chicken, brushing occasionally with pan juices, 1 hour or until juices run clear when the thickest part of a thigh is…

CROISSANT MONSIEUR PREP + COOK TIME 45 MINUTES SERVES 6 • 2 teaspoons olive oil• 4 rindless bacon slices (250g), cut into 7cm lengths• 18 x 7cm mini croissants (540g)• 2/3 cup (80g) coarsely grated smoked cheddar• 300ml pouring cream• 3 eggs• 1½ cup (190g) coarsely grated gruyère cheese• 8 sprigs fresh thyme• ½ cup (140g) dijon mustard 1 Preheat oven to 200°C/180°C fan. 2 Heat oil in a large non-stick frying pan over medium heat; cook bacon 1½ minutes each side or until golden. Drain on paper towel. 3 Cut croissants horizontally three-quarters of the way through, keeping the two sides still attached. Fill croissant evenly with bacon and cheddar; press gently together to close. Place croissant sandwiches close together in a 23cm x 34cm x 6cm ovenproof dish. 4 Whisk cream, eggs and gruyère in a medium…

GINGER, LIME & CASHEW SHORTBREADS PREP + COOK TIME 50 MINUTES MAKES 30 Preheat oven to 160°C/140°C fan. Line oven trays with baking paper. Beat 250g softened butter, ¼ cup caster sugar and 1 teaspoon vanilla extract in a small bowl with an electric mixer until smooth. Transfer to a large bowl; stir in 1½ cups sifted plain flour, in two batches. Stir in 2 teaspoons finely grated lime rind, 2 tablespoons finely chopped glacé ginger, ¾ cup ground almonds, 2 teaspoons ground ginger and ¼ cup finely chopped roasted unsalted cashews. Shape level tablespoons of mixture into mounds about 2.5cm apart on trays; top each mound with a whole roasted unsalted cashew. Bake for 25 minutes; cool on trays. LATTE SHORTBREAD DIPPERS PREP + COOK TIME 40 MINUTES MAKES…

PREPARATION The thin skins are usually left on plums for cooking, especially for poaching as the skins are softened by the cooking and can be easily pulled off, leaving a perfect, glossy surface behind; if the skin is red-blushed it will also give a pretty rosy flush to the flesh. For peeled plums, the skins can be easily removed by dipping the fruit briefly into boiling water, then into cold, and slipping them off. CHOOSING Plums should have taut, well-coloured, unblemished skins. When ripe, they will yield when gently pressed — soft types more than firm types. PLUM & GINGER CROSTATA PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 8 • 7 large yellow-fleshed black plums (1.2kg), cut into thin wedges• 1 egg, beaten lightly• ¼ cup (55g) demerara sugar• 2 tablespoons glacé…

FISH PIES WITH POTATO-SCALE TOPPING PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) MAKES 6 • 2 medium potatoes (400g)• 40g butter• 1 small leek (200g), sliced thinly• ¼ cup (35g) plain flour• 1 cup (250ml) pouring cream• 500g thick white boneless fish fillets, chopped coarsely• 2 tablespoons finely chopped fresh flat-leaf parsley• 20g butter, melted, extra • SHORTCRUST PASTRY • 1½ cups (225g) plain flour• 80g butter• 1 egg• 2 tablespoons iced water, approximately 1 Make shortcrust pastry. 2 Boil or steam whole unpeeled potatoes 20 minutes or until tender. Drain; cool. Peel; slice thinly. 3 Meanwhile, melt butter in a medium saucepan over medium heat; cook leek, stirring, 5 minutes or until soft. Add flour; cook, stirring, for 1 minute. Gradually stir in cream; stir over high heat until mixture boils and thickens. Season to taste, cool. Stir…

CHOCOLATE CHERRY BERRY PAVLOVA PREP + COOK TIME 2 HOURS (+ COOLING) SERVES 10 • 100g dark chocolate (70% cocoa), chopped• 4 egg whites• 1 cup (220g) caster sugar• 1 tablespoon cornflour• 1 teaspoon white vinegar• 250g cream cheese, softened• 2 teaspoons vanilla extract• ¼ cup (40g) icing sugar• 300ml thickened cream• fresh cherries with stems attached • CHERRY BLUEBERRY COMPOTE • 2 cups (300g) cherries, halved, pitted• 1 cup (150g) blueberries• 1/3 cup (75g) caster sugar• ¼ cup (60ml) water• ¼ cup (80g) cherry jam Preheat oven to 120°C/100°C fan. Line an oven tray with baking paper. Mark an 18cm circle on paper. 2 Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow bowl to touch water); stir until just melted. Cool slightly. 3 Beat egg whites in a small bowl with an electric mixer until soft…

SPICY DHAL PREP + COOK TIME 50 MINUTES SERVES 10 • 1½ tablespoons vegetable oil or ghee• 1 large brown onion (200g), chopped finely• 4 cloves garlic, crushed• 1½ teaspoons ground cumin• 1½ teaspoons garam masala• ½ teaspoon ground turmeric• pinch chilli powder• 1½ cups (300g) yellow split peas, rinsed• 1.125 litres (4½ cups) water• 2 large brown onions (400g), extra, sliced thinly• ¼ cup coarsely chopped fresh coriander 1 Heat half the oil in a medium saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, until fragrant. 2 Add split peas and the water; bring to the boil. Reduce heat; simmer for 40 minutes or until split peas are tender. Season with salt. 3 Heat remaining oil in a medium heavy-based frying pan over medium heat; cook extra onions,…

1 PEAR, CARDAMOM & GINGER COMPOTE PREP + COOK TIME 45 MINUTES SERVES 4 Place 4 (1kg) cored and thickly sliced packham pears in a medium saucepan with 1 cup water, 2 teaspoons freshly grated ginger, 6 bruised cardamom pods, 1 cinnamon stick and 1 tablespoon lemon juice; bring to the boil. Reduce heat; simmer, partially covered, 25 minutes, stirring occasionally, or until liquid has reduced slightly and pears are tender. Serve warm or chilled. SERVING SUGGGESTION Serve with vanilla yoghurt or muesli. 2 APPLE, RHUBARB & GOJI COMPOTE PREP + COOK TIME 25 MINUTES SERVES 4 Place ½ cup fresh orange juice and 2 tablespoons rice malt syrup in a medium saucepan over low heat; cook, stirring, until syrup melts. Add 2 large (400g) coarsely chopped pink lady apples,…

ROSEWATER MERINGUE KISSES PREP + COOK TIME 1¼ HOURS (+ COOLING & REFRIGERATION) MAKES 20 • 2 egg whites• ½ cup (110g) caster sugar• 1 teaspoon rosewater• pink food colouring• 2 tablespoons pouring cream• 90g white eating chocolate, chopped finely• 4 fresh or thawed frozen raspberries 1 Preheat oven to 120°C/100°C fan. Grease oven trays; line with baking paper. 2 Beat egg whites, sugar, rosewater and a few drops of pink colouring in small bowl with electric mixer about 10 minutes or until sugar is dissolved. 3 Spoon mixture into piping bag fitted with 2cm fluted tube; pipe 4cm stars, about 2cm apart, onto oven trays. Bake meringues about 50 minutes or until dry to touch. Cool on trays. 4 Meanwhile, bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth.…

SENTIMENTAL JOURNEY A winter’s day lends itself to baking and we have some sweet old-fashioned favourites that are sure to please. FEEDING THE FAMILY FAST Dish up fresh, fabulous meals with our quick-and-easy recipes for week-night dinners. WHAT’S ON THE MENU? Mouth-watering slow cooked food; a gorgeous family celebration feast; loads of family friendly meal ideas, a spotlight on fresh ginger - and lots, lots more! ON SALE 30 MAY…