Innholdsfortegnelse for Issue 26 i Cooking with the Australian Womens Weekly

I must admit my Irish gene pool is definitely embracing the autumnal crisp mornings and slightly layered fashion attire. And with this cooler air, I find myself spending a little more time in the kitchen, ravenously enjoying the therapeutic connection food can give to my inner being. Choosing in-season produce, prepping flavoursome ingredients and cooking a lot more varieties of food, I do declare that I’m enjoying eating a lot of food, too. Not that that’s anything surprisingly unusual – some days, I think I have holes in my shoes! The main ingredient I’m loving is chocolate – indulged in at any given time of the day, because, you see, April, to me, is a month where all chocolate boundaries get thrown out the window. Lucky I’m on the first…

MALTED MALLOW S’MORES CAKE PREP + COOK TIME 2 HOURS (+ COOLING & REFRIGERATION) SERVES 12 185g butter, chopped, softened 1 teaspoon vanilla extract ¾ cup (165g) firmly packed brown sugar ½ cup (110g) caster sugar 3 eggs 1 cup (150g) plain flour ¾ teaspoon baking powder ½ teaspoon bicarbonate of soda 200g un-iced malt biscuits ¾ cup (180ml) buttermilk 1 tablespoon cornflour, to dust MARSHMALLOW 2¼ cups (500g) caster sugar 1 cup (350g) liquid glucose ¾ cup (180ml) water ¼ cup (42g) powdered gelatine ¾ cup (180ml) water, extra 1 tablespoon vanilla extract GANACHE 300ml pouring cream 500g dark chocolate, chopped coarsely 1 Preheat oven to 180°C/160°C fan. Grease two 20cm springform pans; line the bases and sides with baking paper. 2 Beat butter, extract and sugars in a…

DATE & WALNUT ROLLS PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 20 60g butter, chopped 1 cup (250ml) boiling water 1 cup (180g) finely chopped pitted dried dates ½ teaspoon bicarbonate of soda 1 cup (220g) firmly packed brown sugar 2 cups (300g) self-raising flour ½ cup (60g) coarsely chopped walnuts 1 egg, beaten lightly butter, extra, to serve 1 Preheat oven to 180°C/160°C fan. Grease two 8cm x 19cm nut roll tins; line bases and lids with baking paper (Step A). Place tins upright on an oven tray. 2 Stir butter and the water in a medium saucepan over low heat until butter melts. Remove from heat; stir in dates and soda, then remaining ingredients. Spoon mixture into tins (Step B); replace lids. 3 Bake rolls for…

“Bibimbap is best made using sushi rice, a short-grain, slightly sweet sticky rice that maintains firmness after cooking. Find it at supermarkets.” Sophia Young, Style Director, AWW Cookbooks RICE-COOKER BIBIMBAP PREP + COOK TIME 35 MINUTES SERVES 4 Bibimbap is a popular everyday Korean dish of rice, topped with vegetables, meat and a raw egg, and mixed at the last moment to combine all the flavours. Our recipe is speedily made in a rice cooker. 2 cups (400g) sushi rice 1½ tablespoons sesame oil 1 medium carrot (120g), in matchsticks 1 medium zucchini (120g), cut into matchsticks 250g beef mince 1 clove garlic, crushed 1 tablespoon light soy sauce 1 teaspoon caster sugar 1 clove garlic, crushed, extra 1 cup (260g) kimchi, chopped 2 cups (500ml) boiling water ½…

SALTED CULTURED BUTTER START 1 DAY BEFORE PREP TIME 20 MINUTES READY IN 1 DAY MAKES 450G KEEPS FOR UP TO 1 MONTH Cultured butter has a delicious lactic sharpness. However, if you’d prefer to make plain butter, omit the yoghurt and skip step 2 of the recipe, as there is no need to leave it on the bench to culture. 1 litre (4 cups) pouring cream (35 per cent butterfat) 1/3cup (95g) greek-style or plain yoghurt ½ teaspoon sea salt flakes 1 Combine cream and yoghurt in a large bowl of an electric mixer. Cover; set aside in a warm place to culture for 24 hours or until thickened slightly with a lactic smell similar to yoghurt. Refrigerate for 1 hour or until chilled. 2 Whisk cream mixture in…

PRESENT CAKE PREP + COOK TIME 3 HOURS SERVES 20 EQUIPMENT deep 15cm round cake pan deep 23cm square cake pan 15cm round prepared cake board 30cm square prepared cake board 3 bamboo skewers 2 medium piping bags fitted with medium plain tubes tracing wheel (see tips) CAKE 3 x 470g packets butter cake mix ½ cup (160g) apricot jam, warmed, sieved blue, yellow and pink food colouring 1 quantity royal icing (recipe on page 117 ) DECORATIONS 1.5kg ready-made white fondant icing ½ cup (80g) pure icing sugar, to dust 1 Preheat oven to 150°C/130°C fan. Grease and flour round and square pans. 2 Make cake according to directions on packet. Pour mixture into pans until each is three-quarters full; bake round cake for 1 hour and square…

STEP-BY-STEP FRENCH MACARONS Mastering this meringue-based bake is achievable with a little practice. Just follow our steps and tips here and you’ll soon be serving up your own colourful batch of macarons. A Folding dry ingredients Lightly fold the sifted dry ingredients into the meringue mixture, in two batches – don’t over-mix. B Filling the piping bag Spoon the mixture into a piping bag fitted with a 2cm plain tube. Don’t over-fill the bag with mixture – about two-thirds full is ideal. C Piping rounds Holding the bag upright, pipe 4cm rounds about 2cm apart on oven trays lined with baking paper. To pipe flat rounds, pipe in small spiral shapes, holding the tube close to the paper while you’re piping. D Tapping trays Once you’ve finished piping the rounds,…

AFFOGATO CAKES PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 10 1¼ cups (185g) self-raising flour 1 tablespoon cocoa powder ½ teaspoon bicarbonate of soda ¾ cup (75g) hazelnut meal (ground hazelnuts) 1¼ cups (275g) caster sugar 100g butter, melted 3 eggs 2 tablespoons milk ½ cup (125ml) strong espresso coffee, cooled (see tips) 1 litre (4 cups) vanilla bean ice-cream COFFEE SYRUP 1 cup (220g) caster sugar cup (80ml) hazelnut-flavoured liqueur ½ cup (125ml) hot strong espresso coffee 1 Preheat oven to 180°C/160°C fan. Grease 10 holes of a 12-hole (¾-cup/180ml) mini cheesecake pan with removable bases; line bases and sides with baking paper. 2 Sift flour, cocoa and bicarbonate of soda into a large bowl; stir in hazelnut meal and sugar. Add butter, eggs, milk and coffee;…

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.” SOPHIA YOUNG STYLE DIRECTOR, AWW COOKBOOKS “As a Style and Food Concept Director, I combine my practical knowledge with my flair for all things creative. I’m passionate about eating for nourishment and love testing my latest creations on my husband.” 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…

Apricots If treated with sulphur the colour can be bright orange; if organic, the colour is an earthy orange. Each piece of dried apricot is half an undried apricot. Use in cakes, biscuits, muffins, salads and casseroles. Currants These are the dried berries of a small sweet seedless grape variety called the Black Corinth. Use in cakes, puddings, couscous, biscuits and muesli mixtures. Dates Available fresh, more commonly they are used dried. Be sure to remove stones before using. Dates are a very good form of fibre. Use in cakes, puddings, muffins, breads, tagines and salads. Raisins These are dried white-flesh grapes. They are sweet and the largest type of dried grape (if comparing to sultanas and currants). Usually dark in colour, they are also available as golden raisins, which…

“Whether you choose seafood, beef, chicken or our Italian hotpot, these delicious dinners can be whipped up in 45 minutes or less.” Domenica Reddie, Food Editor, AWW Cookbooks CHICKEN WITH MAPLE PARSNIPS PREP + COOK TIME 35 MINUTES SERVES 4 1 tablespoon olive oil 4 x 200g chicken thigh cutlets, skin on 3 medium parsnips (750g), chopped coarsely 2 medium red onions (300g), cut into wedges 3 cloves garlic, sliced 4 sprigs fresh rosemary 2 tablespoons pure maple syrup ½ cup (125ml) salt-reduced chicken stock ½ cup (125ml) water 8 medium trimmed silverbeet leaves (280g) 1 Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm. 2 Reduce heat to medium. Add parsnip,…

BASIC FISH CAKES PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) MAKES 8 400g skinless firm white fish fillets 3 medium floury potatoes (600g), chopped coarsely 2 green onions, sliced thinly 1 egg, beaten lightly 1½ cups (110g) panko (japanese breadcrumbs) vegetable oil, to shallow-fry lemon wedges, to serve 1 Season fish on oiled foil-lined tray; place under a preheated grill for 12 minutes, turning halfway, or until just cooked through. Cool. 2 Boil, steam or microwave potatoes until tender; drain. Mash until smooth. Flake cooled fish into mashed potato; stir until fish breaks into smaller pieces. Add green onion, egg and half the breadcrumbs; stir to combine. Season. 3 With damp hands, shape mixture into eight patties. Place on a tray, then refrigerate for 1 hour.…

GREASING CAKE PANS Melted butter applied evenly with a pastry brush is the best method of greasing a cake pan, particularly cake pans that are patterned, or are an unusual shape. LINING A SQUARE CAKE PAN Cut strips of baking paper long enough to cover the base and sides of the lightly greased cake pan. Always extend the paper over the sides of the pan by about 5cm. BRUSHING CAKE WITH JAM Use warmed, sieved jam – we like apricot – to brush over the cake when recipes indicate this. Brush jam evenly and thoroughly. If cake is fresh and crumbly, freeze for an hour to make the job easier. APPLYING BUTTER CREAM If cake is fresh, freeze for an hour to cool completely. Using a metal spatula, apply a…

WARM FETTA WITH BABY TRUSS TOMATOES PREP + COOK TIME 10 MINUTES SERVES 6 200g block of fetta 275g baby truss tomatoes 1 tablespoon olive oil 1 teaspoon rigani (Greek oregano) 1 Preheat an oven grill. 2 Place cheese and tomatoes on oven tray. Drizzle with oil; sprinkle with rigani. Season with pepper. 3 Place cheese and tomatoes under grill for 8 minutes or until cheese is browned lightly. SERVING SUGGESTION Serve with thinly sliced toasted bread stick. DOLMADES PREP + COOK TIME 3 HOURS (+ COOLING & STANDING) SERVES 6 2 tablespoons olive oil 2 medium brown onions (300g), chopped finely 155g lean lamb mince ¾ cup (150g) white long-grain rice 2 tablespoons pine nuts ½ cup finely chopped fresh flat-leaf parsley 2 tablespoons each finely chopped fresh…

Q What is the best way to press the crumb mixture neatly into the pan? A When the base is covered with the crumb mixture, make sure it’s firm by pressing the crumbs down firmly with the back of a dessertspoon or the base of a straight-sided glass. Turn the pan on its side and put large spoonfuls of crumbs onto the side. Press crumbs firmly with the spoon, then stand the pan upright and neaten the finish by rolling the side with the straight-sided glass. Q How can I achieve a good crumb crust? A For a crumb crust that holds its shape without crumbling and cuts well, the ideal proportions are half the amount of butter to the weight of biscuit crumbs. For example, a crumb crust that…

BAROSSA VINTAGE FESTIVAL With more than 90 events, the Barossa Vintage Festival is one of the renowned region’s biggest events of the year. Showcasing the diversity of the district from April 19-23, there’ll be food, wine and entertainment galore. Find the full progam at barossavintagefestival.com.au CANBERRA DISTRICT WINE HARVEST FESTIVAL Politicians aren’t the only thing in abundance in the country’s capital – there’s a wealth of wineries to boot! The Canberra District Wine Harvest Festival will be in full swing from April 8-9, when local vineyards will showcase their top drops. For details, go to canberrawines.com.au MELBOURNE FOOD & WINE FESTIVAL The Melbourne Food and Wine Festival is back, from March 31-April 9. Highlights include the MasterClass line-up that will inspire you to push your culinary boundaries, to the House…

BASIC COUSCOUS PREP + COOK TIME 10 MINUTES SERVES 4 1½ cups (300g) instant couscous 20g butter, chopped 1¼ cups (310ml) boiling water or chicken stock 1 Place couscous and butter in a medium heatproof bowl. Add the boiling water. Cover with plastic wrap; stand for 5 minutes. 2 Fluff the couscous with a fork. Season to taste. Serve as is, or as one of the variations on following pages. 1 Lemon & mint couscous Make Basic Couscous (recipe on page 39). Stir in 1 cup baby spinach leaves, the rind of 1 lemon zested into curls, 2 tablespoons lemon juice and 2 tablespoons extra virgin olive oil. Sprinkle with ¼ cup toasted natural flaked almonds and ¼ cup small fresh mint leaves. 2 Citrus & fig couscous Make Basic…

1 CAULIFLOWER MAC & CHEESE PREP + COOK TIME 25 MINUTES SERVES 4 Cut half a small whole cauliflower into florets; place into the bowl of a rice cooker with 300g macaroni, 2½ cups boiling water and 1 teaspoon salt; stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Stir in 1 cup milk, 300ml thickened cream, 2 teaspoons dijon mustard, 200g grated vintage cheddar and 100g grated mozzarella. Cook for a further 5 minutes; season. (The sauce will look wet, but it will thicken on standing.) Divide into bowls; sprinkle with cup toasted pepitas (pumpkin seeds) and 2 fresh flat-leaf parsley sprigs. 2 BROCCOLI MAC & BLUE CHEESE PREP + COOK TIME 25…

BROCCOLI ‘PIZZA’ WITH ZUCCHINI PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 1kg broccoli, cut into florets ¼ cup (30g) coarsely grated cheddar 1 egg, beaten lightly ¾ cup (60g) coarsely grated parmesan ½ cup (130g) tomato passata 2 small zucchinis (180g), sliced thinly into ribbons 1 cup fresh basil leaves 1 fresh small red (serrano) chilli, sliced thinly 100g buffalo mozzarella, torn roughly 1 tablespoon olive oil 1 tablespoon finely grated lemon rind or thin strips 1 tablespoon lemon juice 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper; mark a 22cm round on each sheet of paper, turn paper over. 2 Process the broccoli until finely chopped. Transfer to a microwave-safe bowl, cover with plastic wrap; microwave on High (100%) for 12…

Use stiff tulle to make fairy wings. Sew them on a white singlet and add sequins for a flight of fancy. SET THE MOOD Cover the table with white tulle. Set each place with lilac or pink and white plates, cups and cutlery. Make a pretty centrepiece by spray-painting a tree branch white, and placing it in a purple tin bucket; secure with small stones, also painted white. Attach butterflies to the branches. Princesses love glitter for its razzle-dazzle – sprinkle over the table to make it sparkle. A CASE OF THE BUTTERFLIES Small homemade or store-bought butterfly decorations can be secured to drinking cups or your tree to make little girls squeal with delight. You can also attach butterflies to a piece of sheer pink or lilac fabric and…

DEEP SQUARE CAKE PANS We use pans in aluminium or quality tin. Some cakes look better if baked in sharp-cornered pans, pictured. Tin conducts heat quickly, so bake at a slightly lower temperature than if using an aluminium cake pan. DOLLY VARDEN PAN AND METAL PUDDING STEAMER Both are aluminium. Cakes made in these need to be baked at a lower than normal oven temperature to make sure the mixtures cook through in the centre. BAKING DISH Choose a straight-sided metal dish with a solid flat base for baking cakes. Ceramic or glass ovenproof dishes are not ideal for cake making. If necessary, trim the cake before cutting into the shape required.…

SEMI-NAKED BOUQUET CAKE PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 24 EQUIPMENT 30cm round wooden cake board disposable plastic piping bag 2cm plain piping tube straight-sided scraper 2 x deep 20cm round cake pans BUTTER CAKE 370g butter, softened 3 teaspoons vanilla extract 2 cups caster sugar 6 eggs 4½ cups self-raising flour 1½ cups milk PASSIONFRUIT CURD 3 eggs ½ cup (110g) caster sugar 1/3 cup passionfruit pulp 2 tablespoons water 1½ teaspoons finely grated lemon rind 85g butter, chilled, chopped BUTTER CREAM 250g butter, softened 3 cups (480g) icing sugar 1/3 cup milk DECORATIONS 20cm bouquet of organic flowers 1 Preheat oven to 180°C/160°C fan. Grease and line bases and sides of two deep 20cm cake pans with baking paper, extending paper…

MAKE MUM SMILE Spread the love and feel the joy by gathering family and friends for our Mother’s Day celebration. Entertaining is a breeze with our gorgeous brunch menu to share and sensational cakes to bake for a crowd. • Pizzas for all Our gluten-free pizza bases are topped with colourful, mouth-watering ingredients. • Take the high road Enchanting high tea treats that are just perfect to share. • Back to basics Make your own magnificent pies from scratch. ON SALE MAY 1…