The Australian Women’s Weekly FOOD magazine is all about food; how to create, make, bake and cook it. With masses of tips, hints, and useful ‘how-to’ pictures and videos, FOOD helps readers to cook with confidence.
Eating well is the main feature in this issue – there is no doubt that we are what we eat. But, when input (of too much yummy food) exceeds output (of energy in the form of exercise), we all know what happens – we get more rounded and the scales tell us that we’re heavier. It’s only logical that if we ate well and moderately most of the time, we wouldn’t need to ever diet again. There are fabulous recipes in this issue that just might convince you to eat well all of the time, do some regular exercise and then notice that your health and well-being has improved incredibly. There is plenty in this issue to help you on your way to good health including nutritious avocados, nut milks…
Q I ALMOST TOOK MY FINGER OFF THE OTHER DAY WHEN CHOPPING.DO YOU HAVE ANY IDEAS ON HOW TO STOP A CUTTING BOARD FROM SLIDING ALL OVER THE BENCH WHEN CHOPPING AND BEATING? A Non-slip mats are readily available from kitchen shops these days; simply place under the cutting board. However, a very cheap and effective way to do the same thing is to place a damp kitchen cloth under the board. Q I JUST LOVE HOMEMADE ICE-CREAM AND SORBET, BUT I DON'T OWN AN ICE-CREAM MACHINE.IS THERE ANOTHER WAY I CAN MAKE ICE-CREAM AT HOME? A There are a number of good, reasonably priced ice-cream machines on the market; however, there is no need to miss out on making delicious homemade ice-cream just because you don’t own an ice-cream…
For the past 65 years, The Australian Women’s Weekly Test Kitchen has been developing, triple-testing, styling and photographing thousands of recipes for home cooks all around Australia and across the world. Our wonderful chefs work hard to deliver delicious, fail-safe recipes for all cooks, young and old. So whenever you see our trademark Triple Tested ‘seal of approval’ stamp, this is our guarantee that what you make at home will turn out looking as beautiful as our photographs.…
AUTUMN Fruit APPLES BANANAS CUSTARD APPLES FIGS GUAVA KIWIFRUIT LEMONS LIMES MANDARINS, IMPERIAL MANGOSTEENS NASHI ORANGES, VALENCIA; NAVEL PASSIONFRUIT PAWPAW PEARS PERSIMMONS PLUMS POMEGRANATES QUINCE RHUBARB TAMARILLO AUTUMN Vegetables ASIAN GREENS AVOCADOS BEANS BROCCOLI BRUSSELS SPROUTS CABBAGE CAPSICUM CARROTS CAULIFLOWER CELERY CELERIAC CHESTNUTS CHOKO CORN CUCUMBER EGGPLANT FENNEL GINGER KUMARA (ORANGE SWEET POTATO) LEEK LETTUCE MUSHROOMS OKRA ONIONS PARSNIP Oranges Oranges are the most popular citrus fruit; they are available all year round, but no less well-loved for that. They are a part of daily life for the multitudes who start their day with orange juice or marmalade on their breakfast toast. And it is the bergamot orange that is responsible for the fragrance of Earl Grey tea. ORANGES FLAVOUR CAKES AND TEA BREADS, make some of the easiest and…
Avocado is the only fruit that contains fat: it’s the good fat that doesn’t raise blood cholesterol, mind you, but nevertheless, if you are on a low-fat diet, you need to be mindful of this. Half an avocado provides about a fifth of your daily folate needs - folate protects the body’s cells from damage, therefore plays a key role in anti-ageing. It is also high in vitamin C and vitamin E, which helps healing and prevents scarring. AVOCADO IS ALSO AN IMPRESSIVELY GOOD SOURCE OF FIBRE; HALF AN AVOCADO CONTAINS 6-7G OF FIBRE. MAKING GUACAMOLE IS EASY EVERYONE’S FAVOURITE MEXICAN DIP - WITHOUT IT NACHOS, BURRITOS, QUESADILLAS, CORN CHIPS AND FAJITAS WOULD BE LACKING SOMETHING SPECIAL. Mash 2 medium avocados in a medium bowl; stir in ½ finely chopped…
1 FLATTEN THE BASE Using a straight-sided glass or bottle, press the crumb crust firmly and evenly over the base of the pan. 2 GENTLY, GENTLY Fold the mascarpone and juice into the cream cheese mixture, using a large metal spoon and a gentle folding action. 3 QUENELLE THE MERINGUE Scoop a dessert spoon of meringue; place a second spoon, upside down, over the top, scoop under then over meringue, shaping and transferring it to the second spoon. Slide gently onto cake. 4 CAREFULLY CARAMELISE Hold the blowtorch about 20cm away from the meringue, aim it at the side and move in slow, sweeping movements around the side, then over the top, until meringue is lightly browned. BLUEBERRY LEMON MERINGUE CHEESECAKE PREP + COOK TIME 2 HOURS (+ REFRIGERATION &…
