Innholdsfortegnelse for Issue 20 i Cooking with the Australian Womens Weekly

It’s time to climb out from under the woolly layers of winter and think spring. This month we have a gorgeous ‘Spring Clean’ feature showcasing superfoods. Relax - this is not a diet, it’s simply giving you recipes that promote lighter seasonal food that will help you feel and look terrific. We’ve covered breakfast, lunch and dinner, along with some delicious treats. It wouldn’t be spring without delicious spring lamb recipes. One of my favourites is Chermoulla lamb riblets, try it and remember to use chermoulla with other meats – both red and white – it adds a sumptuous depth of flavour. If you’re wondering what all this vegan talk is about, wonder no longer. Check our ‘Vegan Delights’ feature. The recipes are based on vegies, fruit, nuts, seeds, pulses…

TIP Pineapples should not have soft spots, bruises or darkened ‘eyes’. These may indicate fruit past its prime. About pineapples Pineapples are members of the bromeliaceae family and are native to South America but spead across the pacific. Because of its regal crown-like shape, the pineapple is sometimes known as the “king of fruit”. Look for plump pineapples that are vibrantly yellow in colour. They should also have a sweet aroma. When ripe, they should be eaten within two or three days. PINA COLADA TROPICAL JAM PREP + COOK TIME 2 HOURS MAKES 5 CUPS 2 medium pineapples (2.5kg) 1 cup (75g) shredded coconut 1/3 cup (80ml) lime juice 1 litre (4 cups) water 4 cups (880g) caster sugar ½ cup (125ml) dark overproof rum ¼ cup loosely packed finely…

COUSCOUS & DILL CRUSTED SNAPPER PREP & COOK TIME 20 MINUTES SERVES 4 ½ cup (100g) couscous 2 tablespoons coarsely chopped fresh dill 1 clove garlic, crushed ½ cup (125ml) water 2 tablespoons EXTRA virgin olive oil 4 x 200g skinless firm white fish fillets 175g broccolini, sliced thickly on the diagonal 2 cups (240g) frozen peas 1 cup (280g) greek-style yoghurt 2 tablespoons tahini 1 tablespoon lemon juice 1 clove garlic, crushed, extra 1/3 cup (25g) flaked almonds, roasted 2 tablespoons coarsely chopped fresh dill, extra lemon wedges, to serve 1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 2 Place couscous, dill, garlic, water and oil in a small bowl. Using your fingertips, rub couscous grains until evenly covered with mixture; season. Place…

VEGETABLE BEAN CURD ROLLS PREP + COOK TIME 45 MINUTES SERVES 4 50g dried rice vermicelli noodles 1 tablespoon sesame oil 200g shiitake mushrooms, sliced thinly 100g enoki mushrooms, trimmed 3 cups (240g) finely shredded wombok 200g green beans, sliced thinly 1 medium carrot (120g), cut into matchsticks 1 cup (80g) bean sprouts 1/3cup (80ml) char siu sauce 2 tablespoons tamari or soy sauce 2 tablespoons toasted sesame seeds 4 bean curd sheets (125g) (see Cook’s Notes) 1 teaspoon cornflour 1 Place noodles in a small heatproof bowl, cover with boiling water, stand until just tender; drain. 2 Heat oil in a wok over high heat; stir-fry mushrooms for 2 minutes or until golden and tender. Add wombok, beans and carrot; stir-fry for 1 minute or until almost tender. Add…

ROBBIE 2.0 TAKES OVER 1 HOUR You need 30cm x 40cm rectangular cake board and 2 bamboo skewers 2 x 450g packaged double unfilled sponge slabs 2 quantities butter cream (See Cook’s Notes) blue and red food colouring DECORATIONS 12 vanilla macaroons (see Tip)2 blue sour tubes, halved6 blue licorice allsorts5 each of yellow and red fruit rolls1 red licorice tube3 x 1m black licorice strap6 licorice allsorts, blue part only6 heart-shaped jubes4 green fruit rolls4 white chocolate Melts1/3 x 180g block white chocolate1 each of blue, red, yellow and green M&M’s4 each of yellow, orange and red mini M&M’s 1 Secure two sponges onto the cake board with a little butter cream. Using a serrated knife, cut one of the remaining sponges into a 12cm square. Cut the remaining…

I love poached eggs, but I find cooking them a bit hit and miss. Is there an easy way to getting them right? A Use free-range, very fresh eggs as they will keep their shape better in the water. Make a whirlpool in a large shallow saucepan, or frying pan, of boiling water using a whisk. Putting the eggs into the whirlpool will help to keep the whites in a neat shape. Break one egg into a small bowl or cup then gently slide it into the whirlpool. Add remaining eggs, one at a time. When all the eggs are in the pan, allow the water to return to the boil. Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with a paper…

LAMB MINI ROASTS PREP + COOK TIME 40 MINUTES SERVES 6 1/3 cup (80ml) extra virgin olive oil 2 tablespoons finely chopped fresh rosemary 3 x 350g lamb rounds, trimmed 800g small kumara, cut into wedges lengthways 6 sprigs fresh thyme ½ teaspoon dried chilli flakes 200g baby green beans 400g shelled fresh broad beans 1 cup (120g) frozen peas 4 chargrilled marinated artichokes, halved 1 tablespoon lemon juice snow pea sprouts, to serve ANCHOVY DRESSING 6 drained anchovies, chopped finely 1 tablespoon baby capers 1 tablespoon red wine vinegar 1/3 cup (80ml) extra virgin olive oil 1 Preheat oven to 200°C/180°C fan. Combine 1 tablespoon of the oil with rosemary in a large bowl; season with pepper. Add lamb; toss to coat. 2 Heat a medium frying pan over…

FISH FILLETS WITH GRILLED CORN SALAD PREP + COOK TIME 35 MINUTES SERVES 4 4 x 200g murray cod fillets 2 tablespoons soy sauce GRILLED CORN SALAD 2 corn cobs (500g), silk and husks removed 250g cherry tomatoes, halved 1 small red onion (100g), sliced thinly 1 fresh small red thai chilli, sliced thinly 2 medium avocados (500g), chopped coarsely ¼ cup coarsely chopped fresh coriander 1/3 cup (80ml) lime juice 1 clove garlic, crushed 1 tablespoon EXTRA virgin olive oil 1 To make grilled corn salad, cook corn on a heated oiled grill plate (or grill or barbecue) until browned and just tender; cool 10 minutes. Using a sharp knife, remove kernels from cob; combine in a medium bowl with remaining ingredients. 2 Brush fish with sauce; cook on…

“Adding more pulses, grains and vegies, and limiting the amount of meat in your diet, is not only good for your health - it can also save you money at the checkout. Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks SESAME OMELETTE & VEGETABLE SALAD PREP + COOK TIME 35 MINUTES SERVES 4 8 free-range eggs ½ cup (125ml) milk ½ cup coarsely chopped fresh garlic chives 2 tablespoons toasted sesame seeds 8 cups (640g) finely shredded wombok 1 large red capsicum (350g), sliced thinly 1 large green capsicum (350g), sliced thinly 1 tablespoon coarsely chopped fresh mint 5cm stick fresh lemon grass (10g), white part only, chopped finely 2 fresh long red chillies, sliced thinly SWEET CHILLI DRESSING ¼ cup (60ml) rice vinegar ¼ cup (60ml) peanut oil ¼…

WHAT ARE SUPERFOODS? It’s no secret that what we eat impacts on our health. Diet is implicated in many chronic diseases, including heart disease, cancer and type 2 diabetes. However diet also has a direct impact on other areas of life, such as our appearance, the way we feel and our performance ability. The term ‘superfoods’ has entered the conversation in recent years and it seems that a new one emerges every week. These foods are often exotic, expensive and difficult to purchase – like berries from the Amazon basin, or an ancient grain eaten by a remote, long-living tribe in Africa. But this mystique is often enough to inflate the prowess of such foods. So, is there such a things as a genuine ‘superfood’ and are they all they…

ORANGE MERINGUE WITH RHUBARB ORANGE BLOSSOM CURD PREP + COOK TIME 2 HOURS (+ OVERNIGHT COOLING) SERVES 8 Why it’s sustainable... This recipe makes use of the egg yolks and egg whites. It also uses the rind and juice of the orange. 4 eggs, at room temperature, separated1 cup (220g) caster sugar2 teaspoons cornflour1 teaspoon white vinegar2 teaspoons finely grated orange rind, plus extra shredded, to serve½ cup (125ml) pouring cream3 medium fresh figs (130g), halved2 tablespoons toasted hazelnuts, chopped RHUBARB ORANGE BLOSSOM CURD ½ bunch trimmed rhubarb (250g), chopped2 tablespoons freshly squeezed orange juice¾ cup (165g) caster sugar1 tablespoon orange blossom water125g butter, chopped 1 Preheat oven to 150°C/130°C fan. Grease a large oven tray. Mark a 22cm round on a sheet of baking paper; place, marked-side down, on…

HELLO COOKIE! THE Byron Bay Cookie Company has again teamed up with celebrated chef Christine Manfield to launch the Salted Caramel Popcorn cookie - with real salted caramel popcorn, butter croquant and pieces of decadent milk chocolate. Yum! Byron Bay Cookies by Christine Manfield Salted Caramel Popcorn are available in 200g tins at David Jones stores, nationally. HOLA RANCHERO! From stone-pressed corn chips, to chunky salsa and spicy chipotle and jalapeno sauces, Ranchero’s delicious all-natural Mexican foods are Australian made and free from gluten, artificial colours and preservatives. Available from selected Woolworths stores and independent supermarkets. Viva! JUST TOO GOOD Simply 7 Snacks created their Hummus Sea Salt and Hummus Roasted Red Pepper Chips to bring the ultimate hummus experience – a crunchy bite-sized snack. They have 50% less fat…

SAFFRON RICE WITH ZUCCHINI FLOWERS PREP + COOK TIME 30 MINUTES SERVES 4 The stem of zucchini is the baby zucchini attached to the flower. You need to cook about 1½ cups (300g) white long-grain rice for this recipe. Spread cooked rice on a flat tray and refrigerate, uncovered, overnight before using. 12 zucchini flowers, stem attached (240g) 45g butter 1 large red onion (300g), cut into wedges 2 teaspoons caraway seeds 1 clove garlic, crushed 4 cups (850g) cooked white long-grain rice 1 teaspoon ground turmeric pinch saffron threads ¼ cup (20g) flaked almonds, roasted 1 Remove flowers from zucchini; discard stamens from flowers. Slice zucchini thinly. 2 Melt butter in a large frying pan over medium heat; cook onion, seeds and garlic, stirring, about 5 minutes or until…

JERK SALMON WITH YOGHURT POTATOES PREP & COOK TIME 20 MINUTES SERVES 2 Jerk is both the name of the Jamaican dry or wet spice rub used to season fish and chicken; it is also the name of the cooking method. Chilli and allspice are the two defining spices in the rub. 8 baby new potatoes (320g), sliced thickly 1/3 cup firmly packed fresh flat-leaf parsley 1/3 cup firmly packed fresh coriander 1 teaspoon freshly ground black pepper 1 teaspoon dried chilli flakes 1 teaspoon ground allspice 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger ¼ cup (60ml) lime juice ¼ cup (60ml) EXTRA virgin olive oil 2 x 200g skinless, boneless salmon fillets ¼ cup (70g) greek-style yoghurt 2 shallots (50g), chopped finely 1 Boil, steam or…

COCONUT & CHOC NUT FROZEN TERRINE PREP + COOK TIME 30 MINUTES (+ SOAKING & FREEZING) SERVES 8 2½ cups (375g) raw cashews1 cup (80g) desiccated coconut½ cup (120g) coconut oil, at room temperature1 tablespoon finely grated lemon rind½ cup (125ml) lemon juice1/3 cup (80ml) pure maple syrup1 cup (120g) pecans1/3 cup (35g) ground hazelnuts¼ cup (60g) coconut oil, extra50g sugar-free dark chocolate, chopped coarsely (see Cook’s Notes)2 tablespoon pure maple syrup, extra125g blueberries½ cup (25g) flaked coconut, toasted 1 Soak cashews in cold water for 3 hours. Drain. 2 Grease and line the base and sides of a 9cm x 19.5cm loaf pan with baking paper, extending the paper 5cm above the edge. 3 Process drained cashews with desiccated coconut, coconut oil, rind, juice and maple syrup until smooth.…

ITALIAN HOLIDAY This issue takes your tastebuds to Italy - the home of fabulous food with flavours to savour. From perfect pasta and pizzas to creamy risottos and the traditional delights of Nonna’s kitchen, it’s a celebration of Italy’s finest cuisine. KIDDIE CHEFS PARTY If your little one has a birthday coming up, we’ve got all the info you need on planning a themed party for budding little cooks! FABULOUS FOOD From week-night wonders, to food in a flash and meals without meat, we’ve got family meals covered. And for dessert? Sweet citrus yumminess! ON SALE 10 OCT…