Innholdsfortegnelse for Issue 31 i Cooking with the Australian Womens Weekly

Taking a positive approach to some of those life-changing moments can be tricky, but, if you put your mind to it, half the battle has been won. I had a long life-reflecting lunch with a good friend of mine recently, and she made a true, bold statement: “Whether you think you can, or whether you think you can’t, you’re correct.” A few years ago, I was diagnosed with Type 2 diabetes. Being a massive foodie, this news was devastating. My whole day turned into a well-planned eating regime governed by regular blood checks, time and exercise. The list of items I could eat decreased drastically, and I found myself always having to carry food with me, as it was almost impossible to juggle the risk of being stuck somewhere without…

BEETROOT FOCACCIA PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 6 3 teaspoons dried yeast 1½ teaspoons unrefined sugar (see tips, previous page) 1¼ cups (310ml) warm water 2 cups (300g) white spelt flour 1 cup (150g) plain flour 1 tablespoon chopped fresh rosemary, plus 2 extra sprigs, chopped coarsely 1 tablespoon salt flakes ¼ cup (60ml) extra virgin olive oil 450g baby red beetroot, trimmed, scrubbed, small leaves reserved 150g baby golden beetroot, trimmed, scrubbed, small leaves reserved ¼ cup (55g) unrefined sugar, extra 1 Combine yeast, sugar and ¼ cup (60ml) warm water in a small bowl. Stand in a warm place for 10 minutes or until frothy. Combine the flours, rosemary and half the salt in a large bowl. Make a well in the centre. Add…

DATE & RASPBERRY BROWNIES PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 25 Grease and line base and sides of a 20cm square cake pan with baking paper. Process 2¼ cups (270g) pecans until finely chopped. With motor running, add 2¼ cups (520g) fresh pitted dates, cup (35g) sifted raw cacao powder, 3 teaspoons water and 1½ teaspoons virgin coconut oil; process until mixture comes together. Press mixture evenly into pan; level with a palette knife. Refrigerate for 1 hour or until firm. Drizzle with 50g melted 70% dark chocolate; top with 60g raspberries. Cut into 25 squares. PEANUT BUTTER BROWNIES PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 25 Grease and line a 20cm square cake pan with baking paper. Combine 2 tablespoons sesame seeds, 1 tablespoon linseeds and cup…

APPLE & SPICE FREE-FORM TARTS PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) MAKES 6 4 large green apples (800g), peeled, cored, sliced thickly cup (90g) coconut sugar, plus extra to dust ¼ cup (40g) white spelt flour 1 teaspoon ground cinnamon ½ teaspoon ground ginger 1 teaspoon ground cardamom ½ teaspoon sea salt flakes 30g butter, chopped finely 2 tablespoons apple cider vinegar 1 cup (280g) greek-style yoghurt 1 teaspoon finely grated orange zest SPELT PASTRY 3 cups (450g) white spelt flour 1 vanilla bean, split lengthways, seeds scraped ¼ cup (40g) coconut sugar ½ teaspoon ground nutmeg ½ teaspoon sea salt flakes 200g butter, cut into small cubes 2 tablespoons ice-cold water, approximately 1 Make spelt pastry. 2 Place apples, sugar, flour, spices, salt, butter and…

“You can prep the pesto and béchamel the day before and store in the fridge. Place pesto in an airtight container and cover béchamel with wrap.” Sophia Young, Editorial and Food Director, AWW Cookbooks POTATO & EGG RENDANG PREP + COOK TIME 30 MINUTES SERVES 4 8 small potatoes (750g), chopped coarsely 2 tablespoons vegetable oil 1 medium brown onion (150g), chopped finely 185g rendang curry paste 270ml can coconut milk 1/3 cup (80ml) water 1 tablespoon vegetable oil, extra 4 free-range eggs 1 cup loosely packed fresh coriander leaves 1 Boil, steam or microwave potatoes until just tender; drain. 2 Meanwhile, heat oil in a medium saucepan over medium heat; cook onion and curry paste, stirring, for 3 minutes or until onion has softened and paste is…

“These Middle Eastern-inspired recipes give punchy flavour to dad’s barbecue menu. Serve with warmed Turkish bread for mopping up the juices.”Domenica Reddie, Recipe Editor, AWW Cookbooks Keep it on ice – an Esky’s your coolest guest. Use it for storing everything from uncooked salmon to a favourite bevvy. SALMON KEBABS WITH SPICED CHICKPEA DIP PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) MAKES 10 1kg salmon fillets 1/3 cup (80ml) olive oil 1 tablespoon sumac 410g can chickpeas, rinsed, drained 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 tablespoon ground cumin ½ cup (125ml) cold water 1 Cut salmon into 4cm cubes; thread 3 cubes onto each skewer. 2 Combine skewers, 2 tablespoons of the oil and sumac in large shallow dish. Cover, refrigerate for 1 hour. 3…

PAMELA CLARK EDITOR-AT-LARGE, 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 EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food.” LOUISE PATNIOTIS FOOD STUDIO MANAGER, 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…

TOMATO & GOAT’S CHEESE TART PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 8 Nutty brown rice and sesame seeds replace flour to form a delicious crust for this tangy cheese and heirloom tomato tart. It’s perfect for coeliacs. 500g packaged ready-steamed brown basmati rice 1/3cup (50g) sesame seeds 1½ cups (120g) finely grated parmesan 3 eggs 1 teaspoon sea salt flakes 500g fresh ricotta 150g soft goat’s cheese ¼ cup (60ml) milk 1 tablespoon wholegrain mustard clove garlic, chopped finely 400g mixed baby heirloom tomatoes, halved 2 tablespoons small fresh basil leaves 1 tablespoon extra virgin olive oil 2 teaspoons balsamic vinegar 1 Preheat oven to 2000C/1800C fan. Grease a 24cm springform pan. 2 Process rice, seeds and half the parmesan until rice is finely chopped. Add 1…

HAZELNUT & ORANGE TRUFFLES “I often change what the truffles are rolled in. Try a variety of finely chopped nuts, or keep it simple and just drizzle with melted chocolate.” Louise Patniotis, Food Studio Manager PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) MAKES 32 300g dark eating chocolate, chopped finely 1½ teaspoons finely grated orange rind 300ml thickened cream 2 cups (280g) skinless hazelnuts 375g dark chocolate Melts, melted pearl effect edible spray (optional) 1 Preheat oven to 180°C/160°C fan. 2 Place chopped chocolate and rind in a medium heatproof bowl. Place cream in a small saucepan over medium heat; bring almost to the boil. Pour hot cream over chocolate mixture; stir until smooth. Cover; refrigerate for 2 hours or until firm. 3 Meanwhile, spread nuts onto an…

Once only thought of as a sweet treat, this all-rounder berry is also a great addition to salads. Well known for its stunning vibrant red colour, unique aroma and juicy sweetness, the strawberry is perfect for cooking on any budget. BUYING Look for whole strawberries without any soft or discoloured patches. Leaves should be bright green and crisp. Always check bases of punnets for any excess liquid - this is a sign that the strawberries are very close to their use-by date and, if possible, avoid buying. Strawberries should have a nice aroma – refuse any fruit that smells slightly fermented. STORING You can keep whole strawberries in their punnet, or remove from punnet and place on a plate lined with paper towel, in the fridge for up to 2…

BASIC POACHED CHICKEN PREP + COOK TIME 25 MINUTES (+ COOLING) 1 cup (250ml) chicken stock 1 cup (250ml) water 2 stalks celery tops 6 black peppercorns 1 fresh bay leaf 500g chicken breast Place stock, the water, celery tops, peppercorns and bay leaf in a small saucepan; bring to the boil. Add chicken; reduce heat until liquid is barely simmering. Cook, uncovered, for 15 minutes or until chicken is just cooked through, turning chicken halfway during cooking time. Remove chicken from poaching liquid. When cool enough to handle, shred or chop chicken as needed. 1 CHICKEN & ALMOND SANDWICHES Combine shredded Basic Poached Chicken (recipe opposite) in a bowl with 1 finely chopped stalk celery, 1/3 cup roasted flaked almonds, ¾ cup whole-egg mayonnaise, 2 tablespoons lemon juice and…

EASY ROAST CHICKEN PREP + COOK TIME 50 MINUTES SERVES 4 3 slices soy and linseed bread (120g) 20g low-fat ham slices, chopped finely 1/3 cup (55g) finely chopped dried apricots 2 green onions, chopped finely 2 teaspoons fresh thyme leaves 1 egg, beaten lightly 4 x 200g chicken breast fillets 1 tablespoon dijon mustard 250g swiss brown mushrooms 250g trussed cherry tomatoes 170g asparagus, trimmed 1 trimmed, cleaned corn cob (250g), cut into 8 equal slices 1 tablespoon olive oil 2 teaspoons balsamic vinegar 1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. 2 Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together. 3 Place chicken, in a single…

CHAMOMILE HONEY CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12 1 cups (465g) honey 2 teaspoons finely grated orange rind 1 teaspoon finely grated lemon rind 2 chamomile tea bags 3 cups (450g) plain flour 2 teaspoons baking powder 1 teaspoon bicarbonate of soda ½ teaspoon salt 1 tablespoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg 2/3 cup (150g) caster sugar ½ cup (110g) firmly packed brown sugar ¾ cup (180ml) sunflower oil 2 teaspoons vanilla extract 1 teaspoon orange blossom water 4 eggs, beaten lightly 2/3 cup (100g) coarsely chopped natural almonds (optional) edible flowers, to serve 2 tablespoons honey, extra CRÈME FRAÎCHE FROSTING 1 cups (400g) crème fraîche ½ cup (80g) icing sugar 1 teaspoon finely grated lemon rind 1…

HOW TO CHOOSE HERBS The ideal way to choose herbs, if you want to guarantee seasonal freshness, is to pick them from your own garden, hanging baskets, window box or pot growing close to your kitchen. Failing that, you’ll also find a good range of fresh herbs year round at your supermarket or greengrocer. Keep in mind that herbs can be perennial (grow all year-round), such as sage and rosemary, or annuals (only live for one season, usually summer), such as basil and coriander. While most herbs are available all year-round, thanks to the range of climates within Australia, the wonders of hydroponic greenhouse growing and ready imports, local seasonal herbs tend to have the best flavour. QI don’t always have access to fresh herbs. How can I…

BASIC COOKIE DOUGH PREP + COOK TIME 25 MINUTES (+ REFRIGERATION & COOLING) MAKES 20 125g butter, softened ½ cup (110g) firmly packed brown sugar 1 teaspoon vanilla extract 1 egg 1¼ cups (170g) gluten-free plain flour 2 tablespoons white rice flour ½teaspoon bicarbonate of soda 1 teaspoon xanthan gum 1 Preheat oven to 180°C/160°C fan. Grease two oven trays; line with baking paper. 2 Beat butter, sugar and vanilla in a medium bowl with an electric mixer until just combined. Add egg; beat until just combined. Stir in sifted flours, soda and gum, in two batches. Cover; refrigerate for 1 hour. 3 Using wet hands, roll tablespoons of mixture into balls; place 5cm apart on trays, then flatten slightly. 4 Bake cookies for 18 minutes or until golden.…

“Not only is the spicy lime pickle a delicious accompaniment to a curry, it adds extra pizazz to salad dressings, marinades and mayonnaise.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly ROTI CANAI PREP + COOK TIME 1 HOUR MAKES 12 Roti canai is a Malaysian take on roti, a flaky Indian flat bread cooked on a griddle or in a frying pan. The dough is similar to Austrian strudel dough, which is also stretched until tissue-thin. While a skilled roti maker makes it look easy, expect to tear a few holes along the way, but these won’t matter. Roti is delicious with curries and soup. 500g (3 cups) plain flour 1½ teaspoons fine sea salt flakes 1 teaspoon caster sugar ¾ cup (180g) ghee, melted 1 egg…

“All the flavours of sticky date pudding and caramel sauce have been made into these scrumptious muffins. What’s not to love?” Alexandra Elliott, Food Editor, AWW Cookbooks LITTLE CARROT CAKES WITH DATE FROSTING PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) MAKES 6 2 free-range eggs ¾ cup (165g) caster sugar ¼ cup (85g) rice malt syrup 2/3 cup (140g) virgin coconut oil, melted 2 teaspoons vanilla extract 2 cups (340g) firmly packed coarsely grated carrot 1/3 cup (35g) sultanas ½ cup (60g) chopped pecans, roasted 1 cups (250g) self-raising flour ½ teaspoon bicarbonate of soda 3 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 teaspoons icing sugar chopped pecans, extra, to serve DATE FROSTING 125g dried pitted dates, chopped finely 2…

“These clever, stress-free creations are more assemblage than baking. So the pressure’s off you, leaving smiles all round with our joyful creations.”Sophia Young, Editorial & Food Director, AWW Cookbooks FAIRY QUEEN CAKE PREP TIME 1 HOUR (+ COOLING & SETTING) SERVES 12 EQUIPMENT 30cm round cake board 8cm heart-shaped cookie cutter CAKE 2 x 600g round caramel mud cakes 453g tub vanilla frosting DECORATIONS 450g chocolate-chip cookie dough 1 egg white 1½ cups (240g) icing sugar 2 teaspoons plain flour 2 teaspoons lemon juice, approximately pink food colouring 18 round pink jubes, halved 3 x 49g containers Strawberry Fields Tic Tacs 2 tablespoons each pink and pearl cachous 1 To make cookie decorations, preheat oven to 180°C/160°C fan. Roll half the cookie dough between sheets of baking paper until…

MEASURES One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake…