Innholdsfortegnelse for Issue 24 i Cooking with the Australian Womens Weekly

In a blink of an eye, we re again racing through another year, and though we vow to take life slower, that never works to plan. The juggle of work-life balance, school commitments, weekend sport, caring for a loved one, catching up with friends and even gym sessions can leave us with little time for ourselves. And, if we don’t make that time for ourselves and look after our health, all those things can fall apart. Fittingly, this is our “fast” issue. It’s all about fast food – not the drive-through variety, just balanced, inspirational family meals that won’t have you cooking for hours. Food that will leave you contented and your life on track. Remember that just because it’s quick, doesn’t mean it’s not able to delight those on…

BASIC BUTTERMILK PANCAKES PREP + COOK TIME 40 MINUTES SERVES 4 2 eggs, at room temperature 1½ cups (375ml) buttermilk ¼ cup (55g) caster sugar 2 cups (300g) self-raising flour ½ teaspoon bicarbonate of soda 40g butter, chopped butter, extra, and pure maple syrup, to serve 1 Whisk eggs, buttermilk, sugar and combined sifted flour and soda in a medium bowl until smooth. 2 Melt an eighth of the butter in a medium frying pan. For each pancake, pour ⅓-cup measures of batter into pan; cook pancakes for 2 minutes or until bubbles appear on the surface. Turn; cook the other side until browned. Remove from pan. Repeat to make a total of 8 pancakes. 3 Serve with butter and maple syrup, or one of the following toppings. 1 Vanilla…

HOMEMADE ITALIAN MASCARPONE START 2 DAYS BEFORE PREP TIME 30 MINUTES (+ COOLING, STANDING & REFRIGERATION) MAKES 1½ CUPS KEEPS FOR UP TO 2 WEEKS Strictly speaking, mascarpone is classified as a triple-crème cheese. It originated in the Lombardy region of Italy, where it's made by curdling local milk with either citric or acetic acid to produce, what is essentially, a luscious thick cream with a high-fat content. It is very easy to make your own, and costs approximately a third of what you’ll pay in-store. EQUIPMENT cooking thermometer 2 x 25cm pieces muslin MASCARPONE 600ml pouring cream 2 cups (500ml) full-fat non-homogenised milk 1 teaspoon tartaric acid 1½ tablespoons water 1 Fill a medium saucepan one-third full with water; bring to the boil. Place cream and milk in a…

SALT & PEPPER TOFU WITH SOBA NOODLES PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4 2 x 300g packets firm tofu 2 tablespoons sesame oil 2 tablespoons rice flour 2 tablespoons sesame seeds 1 teaspoon ground white pepper 1 teaspoon freshly ground black pepper 1 teaspoon sea salt flakes 180g dried soba noodles 170g asparagus, trimmed, halved crosswise on the diagonal vegetable oil, for shallow-frying cup (80ml) teriyaki sauce 1 medium lebanese cucumber (170g), halved lengthwise and crosswise, seeds removed, thinly sliced 1 green onion, sliced thinly 1 teaspoon sesame oil, extra 1 Line a plate with paper towel. Place tofu on plate; top tofu with another piece of paper towel and a plate. Stand for 10 minutes to drain. 2 Meanwhile, place sesame oil on a small…

Cakes Of The Month MINI ROSE PINK OMBRE CAKES PREP + COOK TIME 1 HOUR 30 MINUTES MAKES 6 EQUIPMENT 4 x 20cm x 30cm rectangular cake pans 8cm round cutter ALMOND SOUR CREAM CAKE 500g butter, chopped, softened 4 cups (880g) caster sugar 12 eggs, at room temperature 2 cups (300g) plain flour 1 cup (150g) self-raising flour 2 cups (240g) ground almonds 11/2 cups (320g) sour cream rose pink food colouring BUTTER CREAM 250g butter, softened 3 cups (480g) icing sugar 1/2 cup milk 2 teaspoons rosewater DECORATIONS assorted fresh flowers (see cook’s notes) florists’ tape cake toppers 1 Preheat oven to 160°C/140°C fan. Grease cake pans; line bases and long sides with baking paper. 2 To make cakes, beat butter and sugar in a large bowl with…

tools of the trade A child doesn’t need a large number of tools, just a basic set – take your pick from the exhaustive selection at left. A basic tool kit will consist of both long-handled tools and hand tools. The long-handled tools, such as a spade, fork and hoe for chipping out weeds, are for tackling the big jobs. A good sharp spade with a wooden handle is probably the most important. Hand tools, such as a small trowel, hand cultivator and hand fork, are for when your kids are kneeling down doing more delicate tasks. An old blunt kitchen knife is also a good tool to keep in their kit. It is excellent for weeding around small seedlings without damaging them. Your child’s tools should be the right…

“A fiesta of Mexican dishes will keep everyone happy, even the kids! Mix and match your favourites for relaxed summer dining.” Alexandra Elliott, Food Editor, AWW Cookbooks BEAN NACHOS PREP + COOK TIME 20 MINUTES SERVES 4 2 x 400g cans kidney beans, drained, rinsed 1/3 cup (85g) chunky tomato salsa 1/3 cup finely chopped coriander 175g packet corn chips 1½ cups (180g) coarsely grated cheddar cheese 2 cups (120g) finely shredded iceberg lettuce 1 small tomato (90g), chopped coarsely ½ small avocado (100g), chopped coarsely 2 tablespoons lime juice 1 Preheat oven to 220°C/200°C fan. 2 Combine half the beans with the salsa in a bowl; mash until almost smooth. Stir in the remaining beans and coriander. 3 Spread half the corn chips in a medium shallow…

Q Sometimes, my one-bowl cake is heavy and has a coarse texture. Where am I going wrong? A The best results will come from having the ingredients at room temperature. But usually people who use this method are in a hurry and use cold ingredients straight from the fridge. This can cause the cold ingredients to clash with slightly warmer ingredients like the pantry staples, flour and sugar. Often this results in the mixture looking curdled, or worse, lumpy. To get around this problem, warm the beaters and the mixing bowl in a sink of hot water. Soften the butter slightly in the microwave, put the eggs in the water in the sink and take the chill off the milk in the microwave. Be careful not to heat the milk…

“Scallops are one of many symbolic foods that portend prosperity on Lunar New Year menus, as the shells resemble old coins.” Sophia Young, Style Director, AWW Cookbooks TOP TIPS Invite your guests to your very own Thai night market – hang Oriental lanterns and fairy lights, and create impromptu seating with wooden crates and little stools. SESAME & GINGER SCALLOPS WITH CHINESE SAUSAGE SALAD PREP + COOK TIME 20 MINUTES + COOLING SERVES 6 Lap cheong is a form of dried sausage that doesn’t require refrigeration. It can be found with fried shallots in the Asian section of larger supermarkets. 12 scallops, on the half shell, roe removed 20g piece fresh ginger, peeled 2 teaspoons sesame oil 3 dried chinese sausages (lap cheong) (95g), sliced thinly 2 teaspoons…

RASPBERRY & ROSEWATER PINK VELVET MARSHMALLOW CAKE PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 8 250g butter, chopped, softened 6 egg whites 2 teaspoons vanilla extract 2 cups (440g) caster sugar 2½ cups (375g) plain flour 1 cup (250ml) buttermilk 2 teaspoons bicarbonate of soda 2 teaspoons white vinegar 3 teaspoons rose pink food colouring 185g raspberries RASPBERRY ROSEWATER CREAM 185g raspberries 1 tablespoon rosewater 300ml thickened cream ¼ cup (40g) icing sugar ROSEWATER MARSHMALLOW ¾ cup (165g) caster sugar 1 tablespoon glucose syrup 2 tablespoons water 3 teaspoons rosewater 3 egg whites 1 Preheat oven to 180°C/160°C fan. Grease two 20cm round cake pans; line bases and sides with three layers of baking paper. 2 Beat butter in a large bowl with an electric mixer…

1 BEETROOT & GOAT’S CHEESE SALAD PREP TIME 30 MINUTES SERVES 4 Using the slicer attachment on a food processor, slice 1 medium red onion and ½ medium red cabbage. Whisk ⅔ cup white wine vinegar and ¼ cup caster sugar in a large bowl until sugar dissolves. Add cabbage mixture; stand for 20 minutes. Drain vegetables and discard liquid; season vegetable mixture to taste. Cut 250g pre-cooked beetroot into wedges. Cut 2 small radicchio into thin wedges; arrange on a platter with beetroot and cabbage mixture. Crumble over 150g soft goat’s cheese; top with ¼ cup each coarsely chopped dry-roasted almonds and chives. Drizzle with 1 tablespoon extra virgin olive oil. 2 VIETNAMESE CHICKEN SALAD PREP TIME 30 MINUTES SERVES 4 Using the shredder attachment on a food processor,…

CARROT & CHICKPEA SALAD WITH HARISSA GOAT’S CURD PREP + COOK TIME 15 MINUTES SERVES 4 2 tablespoons garlic oil 2 tablespoons lemon juice 2 teaspoons honey 400g carrots, shredded (see cook’s notes, below) 2 x 425g cans chickpeas, drained, rinsed 1 small red onion (100g), sliced thinly ½ cup (80g) sultanas ½ cup (70g) flaked almonds, roasted 1 cup fresh mint leaves 200g goat’s curd 3 teaspoons harissa paste 2 wholemeal lebanese breads, warmed 1 medium lemon (140g), cut into wedges 1 Whisk oil, juice and honey in a large bowl. Add carrot, chickpeas, red onion, sultanas, almonds and mint; toss to combine. Season to taste. 2 Combine curd and harissa in a small bowl. 3 Top salad with curd mixture. Serve with bread and lemon wedges. COOK’S NOTES…

“The addition of mayonnaise gives this cake a beautiful light, moist texture and helps to bring out the chocolate flavour.” Louise Patniotis, Food Editor, Food Studio BAKLAVA TORTE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12 250g butter, softened ½ teaspoon almond extract 1 cup (220g) caster sugar 4 eggs cup (80ml) milk 1½ cups (225g) self-raising flour ½ cup (60g) ground almonds 1 cup (70g) slivered almonds 1 cup (140g) coarsely chopped unsalted pistachios 1 cup (110g) coarsely chopped walnuts 250g mascarpone ½ cup (125ml) thickened cream ½ teaspoon ground cinnamon candied lemon rind, to serve HONEY LEMON SYRUP ¾ cup (165g) caster sugar ¾ cup (180ml) water 1/3 cup (115g) honey 5cm strip lemon rind ¼ cup (60ml) lemon juice 1 Preheat…

“Something sweet, something savoury – these treats made from the heart will make every children’s party extra-special.” Domenica Reddie, Food Editor, AWW Cookbooks DRESS-UPS Ask the guests to come to the party dressed in pink, white or red. On arrival, give each guest a pink and white flower headpiece; you can make these by sewing flowers (available from craft shops) onto long pieces of ribbon – so simple! If you like, the flowers can also be glued on using a hot glue gun. SWEETHEART CAKE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 12 2 x 340g packets buttercake mix 50cm x 60cm prepared board BUTTER CREAM 250g butter, softened 3 cups (480g) icing sugar 1/3 cup milk pink and red food colourings DECORATIONS  pink and white…

ISLE BE THERE! Big things come from that little part of Tasmania, Flinders Island. Come along to Feast and Forage to discover the fresh produce and relaxed lifestyle of the island at the week-long event from February 17-26. For more information, visit flindersislandfresh.com. au/feast-and-forage/ SHOW US THE WEIGH Australia’s Healthy Weight Week (AHWW), from February 13-19, aims to kick-start healthy eating habits, the focus being on cooking more meals at home, and eating the right foods in the right portions. Those spreading the word range from accredited practising dietitians to former Masterchef runner-up Callum Hann. For more inspiration, visit healthyweighweek.com.au SAY CHEESE The Sydney Royal Cheese & Dairy Produce Show, held in the second week of February, is one of the most prestigious events in the dairy industry calendar. Fronting up…

PAMELA CLARK EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.” FRANCES ABDALLAOUI FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY “An avid cook with an ever-evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.” LOUISE PATNIOTIS FOOD EDITOR, FOOD STUDIO “My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s an expression…

BARBECUED CHERMOULA CHICKEN WITH PEA PUREE PREP + COOK TIME 35 MINUTES SERVES 4 2 cloves garlic 2 shallots 1 fresh small red thai chilli 1 sprig fresh coriander, stem and root attached 2 teaspoons ground cumin 1 teaspoon smoked paprika 1½ tablespoons extra virgin olive oil 8 x 125g chicken thigh fillets 100g snow pea tendrils PEA PUREE 500g frozen baby peas, thawed 25g butter ¾ cup (180g) sour cream 1 Blend garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth. Transfer mixture to a large bowl; add the chicken, rub mixture all over chicken. Season. 2 Cook chicken on a heated, oiled grill plate (or grill or barbecue), for 4 minutes each side or until cooked through. 3 Meanwhile, make pea puree. 4 Serve…

1 FETTA & ROAST CHERRY TOMATO BRUSCHETTA PREP + COOK TIME 30 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Place 200g sliced greek fetta in a shallow dish with 2 tablespoons olive oil, ¼ cup pitted finely chopped kalamata olives and 1 tablespoon chopped oregano leaves. Place 250g cherry tomatoes on an oven tray; drizzle with 1 tablespoon olive oil. Season. Bake for 10 minutes or until skins start to split. Rub a halved garlic clove over 4 slices char-grilled sourdough bread. Using the back of a fork, squash 1 roasted tomato on each slice of bread. Divide 8 baby cos lettuce leaves between slices. Drain fetta; reserve marinade. Place fetta and remaining tomatoes on bread. Stir 1 tablespoon white wine vinegar into reserved marinade; drizzle over bruschetta. Garnish…

“Get organised for busy weeknights by stocking up on fresh vegies, then toss a main course salad together by adding seafood, chicken or lentils.” Pamela Clark, Editorial & Food Director, AWW Books LENTIL, GORGONZOLA & WITLOF SALAD PREP + COOK TIME 30 MINUTES SERVES 4 ½ cup (100g) french-style green lentils ¾ cup (75g) walnuts ½ cup (125ml) extra virgin olive oil ½ cup (125ml) sherry or red wine vinegar 1 small radicchio (150g), leaves separated 2 large witlof (250g), leaves separated 180g grape tomatoes, halved if large 1 cup loosely packed fresh flat-leaf parsley leaves 120g soft blue cheese 1 Cook lentils in a medium saucepan of boiling water for 25 minutes or until lentils are tender; drain. Rinse under cold water; drain well. 2 Meanwhile, stir walnuts…

“ A healthy lunch in 10 minutes – what’s not to love? Avocado and smoked trout contain ‘good’ fats that are an essential part of a balanced diet.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly An increasing number of people are being diagnosed with diabetes, especially Type 2. Really worrying is the age at which this type of diabetes, once known as “mature-onset”, is being diagnosed: more young people, even children, are being identified as having symptoms of the condition. Type 2 diabetes is sometimes known as a “lifestyle” disease, as it can be triggered by poor dietary habits, inactivity and smoking. This is especially the case if there is a family history of the disease. It’s important to consult your doctor and be tested. Regular exercise and…

“Last time I made toffees on a stick for a kids’ party, they were devoured by the adults before the kids got a look in. Such is the power of retro.” Pamela Clark, Editorial & Food Director, AWW Cookbooks TOFFEE APPLES PREP + COOK TIME 40 MINUTES (+ STANDING) MAKES 12 If you have a sugar thermometer, you can use it in this recipe. 12 small red or green apples (1.5kg) 12 x 20cm-long wooden sticks, available from craft shops 4 cups (880g) caster sugar 1 cup (250ml) water 1/3 cup (80ml) glucose syrup red or green food colouring (depending on colour of apple used) 1 Line two baking trays with baking paper. 2 Wash apples under cold water; stand on a wire rack until completely dry (don’t…

NEW! 100 PAGES OF CAKES FOR ALL OCCASIONS EXCLUSIVE… TO SPOTLIGHT STORES RIGHT ACROSS AUSTRALIA RRP $9.99, OR $7.99 FOR VIP MEMBERS THIS COLOURFUL COOKBOOK WILL BE IN STORES FROM FEBRUARY 28…

COOKING CLASS Our March issue delivers what the iconic Australian Women’s Weekly has been doing for decades – teaching people how to cook. The March issue serves up recipes for all skill levels, beginners and seasoned cooks alike. • Rise and shine to perfectly cooked eggs with our handy step-by-step egg guide. • Whip . up a batch of creamy hummus for all to devour. • Get . the kids into the kitchen with fun party food to create. ON SALE MARCH 6…