Innholdsfortegnelse for Issue 32 i Cooking with the Australian Womens Weekly

Italy is a country that, like Australia, seems to have it all. Friendly people, a great climate and stunning produce used to make key Italian ingredients, such as olive oil, that are renowned for excellence all around the world. Anyone who travels to Italy always returns beaming with complete and utter joy at what they have seen, experienced and devoured. I’m yet to travel Italy, s very high on my list. Although my feet haven’t walked on Italian soil yet, I feel extremely lucky to live in Australia alongside many Italians who have passed on some secret cooking tips and tricks and also introduced my tastebuds to samples of their Nonna’s cooking. For many of us, as young children, our first so-called connection with Italian cuisine would have been a…

Types of pasta DRIED PASTA This is the most common, but mass production doesn’t mean lesser quality. Some of the best pasta is dried and packaged. FRESH PASTA Soft and pliable, it cooks more quickly than dried pasta. EGG PASTA Available fresh or dried, this is made with egg and flour. Egg pasta is often fresh and homemade. WHOLEMEAL PASTA Made with part wholemeal flour and part white flour, it has a higher fibre content. FLAVOURED PASTA This is flavoured and coloured with ingredients such as spinach, tomato, basil, chilli and squid ink. WHICH PASTA, WITH WHICH SAUCE? LONG PASTA comes in a variety of widths. Wider ribbons include tagliatelle, fettuccine and pappardelle. Best partners for these, and also thick-strand pasta like spaghetti and bucatini, are heavier cream, tomato or…

POTATO GNOCCHI WITH GARLIC & THYME PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4 500g potatoes (see tip on page 25 ), unpeeled 1 egg, beaten lightly with a pinch of salt 2 tablespoons finely grated parmesan 1 cup (150g) plain flour, approximately ½ cup (40g) flaked parmesan 2 teaspoons fresh lemon thyme sprigs BUTTER SAUCE ¼ cup (60ml) olive oil 4 cloves garlic, sliced thinly 150g butter, chopped 1 tablespoon fresh lemon thyme leaves 1 Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins with a small knife. 2 Mash potatoes, using a ricer or potato masher, into a medium bowl. Stir in egg, grated parmesan and ½ cup of the flour to make a firm dough (add a little…

SPAGHETTI WITH GARLIC & OIL PREP + COOK TIME 15 MINUTES SERVES 4 500g spaghetti cup (80ml) olive oil 3 cloves garlic, sliced thinly 2 tablespoons finely chopped fresh flat-leaf parsley Cook pasta in a large saucepan of boiling salted water until almost tender; drain. Meanwhile, heat oil in a large frying pan; cook garlic, gently, for 1 minute or until golden. Stir in parsley. Combine garlic mixture with pasta. Serve as is, or make one of the variations on the following pages. 1 TUNA, ROCKET & CHILLI SPAGHETTI Make the Spaghetti with Garlic & Oil (recipe on page 49), adding 2 fresh seeded and chopped long red chillies, and 2 x 125g cans drained tuna slices to the frying pan with the garlic. Add 125g coarsely chopped rocket and…

WHOLE LEMON & BLUEBERRY CAKE WITH BLUEBERRY HONEY PREP + COOK TIME 2 HOURS 30 MINUTES (+ COOLING & STANDING) SERVES 8 10g butter, melted 2 medium unwaxed lemons (280g) 3 eggs 1 cup (220g) caster sugar 2½ cups (300g) natural ground almonds 1 teaspoon baking powder 250g fresh blueberries ½ cup (180g) honey 125g fresh blueberries, extra edible flowers (optional) 1 Preheat oven to 180°C/160°C fan. Grease base and side of a 20cm straight-sided ring cake pan with melted butter. 2 Place whole lemons in a medium saucepan, cover with water; weigh down with an upturned small heatproof plate to keep the lemons submerged. Bring to the boil. Reduce heat to medium; simmer, covered, for 1½ hours, ensuring lemons remain covered with water. Drain; cool. Quarter lemons, discard…

CHOCOLATE HAZELNUT SLICE PREP TIME 50 MINUTES (+ STANDING, FREEZING & REFRIGERATION) MAKES 16 PIECES You›will›need›to›start›this› recipe›a›day›ahead› 2 cups (300g) raw cashews 2 cups (280g) hazelnuts ½ cup (60g) almond meal 1/3 cup (35g) cacao powder 2 teaspoons pure vanilla extract ¾ cup (150g) activated buckwheat groats (see tips) 2/2 cup (80ml) coconut nectar ½cup (140g) coconut oil, melted ½ cup (140g) chocolate hazelnut spread ½ cup (125ml) pure maple syrup ¼ cup (60ml) coconut cream 1/8 teaspoon natural hazelnut flavour (see tips) ¼ teaspoon fine sea salt CHOCOLATE GANACHE ¾ cup (75g) cacao powder cup (70g) coconut oil, melted ¾ cup (180ml) pure maple syrup ½ teaspoon pure vanilla extract 1 Place cashews in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain…

PORK, MUSHROOM & SAGE LASAGNE PREP + COOK TIME 2 HOURS SERVES 6 1 tablespoon olive oil 1 small brown onion (80g), chopped finely 2 cloves garlic, crushed 1 cured chorizo sausage (170g), chopped finely 350g pork mince 350g veal mince ½ cup (125ml) marsala ½ cup (125ml) chicken stock 6 large sheets dried lasagne (250g) ¾ cup (60g) finely grated parmesan 12 fresh sage leaves, torn fresh sage leaves, torn, extra, to serve MUSHROOM MIXTURE 20g dried porcini mushrooms ½ cup (125ml) boiling water 15g butter 1 small brown onion (80g), chopped finely 1 clove garlic, crushed 185g button mushrooms, sliced thinly 1 tablespoon coarsely shredded fresh sage WHITE SAUCE 60g butter cup (50g) plain flour 1.25 litres (5 cups) hot milk 1 Make mushroom mixture and white sauce.…

TOMATO PASSATA PREP + COOK TIME 3 HOURS (+ COOLING) MAKES 22 CUPS 10kg ripe roma or oxheart tomatoes 1 cup firmly packed fresh basil leaves 1 Trim tops from tomatoes, cut in half crossways; discard seeds (Steps A & B) . 2 Divide tomato between two large saucepans, or place in a large boiler; cook, covered, over low heat, stirring occasionally, for 30 minutes or until tomato begins to soften (Step C) . Cool for 10 minutes. Using a jug, carefully skim and discard the excess liquid from the surface of the tomato (about 1½ cups from each pan). 3 Blend or process tomato, in batches, until smooth. Push tomato puree through a fine sieve, in batches, into a large bowl or jug (Step D, over page); discard…

“Lusciously rich and creamy mascarpone features in both these desserts. Be careful not to over-beat it, as mascarpone can separate easily.” Alexandra Elliott, Food Editor, AWW Cookbooks TIRAMISU PREP + COOK TIME 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 8 2 tablespoons ground espresso coffee 1 cup (250ml) boiling water ½ cup (125ml) marsala 250g packet sponge finger biscuits 1¼ cups (310ml) thickened cream ¼ cup (40g) icing sugar 2 cups (500g) mascarpone cheese 2 tablespoons marsala, extra 2 teaspoons cocoa powder 1 Place coffee and the water in a coffee plunger; stand for 2 minutes before plunging. Combine coffee mixture and marsala in a medium heatproof bowl; cool for 10 minutes. 2 Place half the biscuits, in a single layer, over base of a deep 2-litre (8-cup) serving…

BAKED RICOTTA WITH CARAMELISED ONIONS & FLATBREADS PREP + COOK TIME 50 MINUTES SERVES 2 250g fresh ricotta 1 egg, beaten lightly 1 tablespoon chopped fresh oregano 2 teaspoons olive oil 1 small brown onion (80g), sliced thinly 1 teaspoon butter ½ teaspoon brown sugar 2 teaspoons balsamic vinegar 2 Gluten›free Flatbreads (recipe right) 1 Preheat oven to 200°C/180°C fan. Grease a 6cm x 12.5cm (base measurement) loaf pan; line base and long sides with baking paper, extending the paper 5cm over sides. 2 Combine ricotta, egg and oregano in a medium bowl; season. Spoon mixture into pan, smooth surface; place on an oven tray. Bake for 25 minutes or until ricotta mixture is set and risen. 3 Meanwhile, heat oil in a medium frying pan over low heat;…

BLOODY MARY PREP TIME 10 MINUTES SERVES 4 800g can crushed tomatoes ¼ cup (60ml) lemon juice 1 tablespoon horseradish cream 2 teaspoons worcestershire sauce few drops of Tabasco sauce 1 teaspoon celery salt pinch of cracked black pepper ½ cup (125ml) vodka 2 trimmed celery stalks (200g), halved crossways, to garnish 1 Blend or process undrained tomatoes, juice, horseradish cream, sauces, salt and pepper until smooth. Stir in vodka. 2 Pour into four serving glasses filled with ice. Serve the drinks garnished with celery stalks. PRAWN & HALLOUMI KEBABS PREP + COOK TIME 20 MINUTES MAKES 6 90g European Halloumi Cheese 18 small uncooked prawns (450g), shelled, deveined 2 teaspoons rigani (greek oregano) 2 tablespoons olive oil 6 bay leaves, halved lemon cheeks and crusty bread, to serve…

MEASURES One Australian›metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; oneAustralian 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 pan to determine sizes. We use large…

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…

ROAST VEGIE PIZZA PREP + COOK TIME 1 HOUR SERVES 4 200g butternut pumpkin, sliced thinly cooking oil spray 1 tablespoon olive oil 2 small brown onions (160g), chopped finely 2 cloves garlic, crushed 500g cherry tomatoes, quartered cup finely chopped fresh basil leaves 4 x 67g wholemeal pita pockets 2 small zucchini (180g), sliced into ribbons (see cook’s notes) 200g kale, trimmed, shredded ½ cup (120g) reduced-fat ricotta, crumbled 3 tablespoons pine nuts, toasted cup small basil leaves, extra 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Place pumpkin on one tray; spray with cooking oil. Bake for 20 minutes or until soft. 3 Heat oil in a medium saucepan over medium heat; cook onion and garlic, stirring, for 4 minutes or until…

TURKEY, BACON & AVOCADO SANDWICHES “We’ve suggested the types of bread to use for the sandwiches, but feel free to mix and match your favourites. Swap for gluten-free bread, if needed.” Alexandra Elliott, Food Editor, AWW Cookbooks PREP + COOK TIME 15 MINUTES MAKES 4 4 rindless bacon slices (260g) 12 slices white bread 1/2 cup (100g) mayonnaise 2 tablespoons dijon mustard 1 medium avocado (250g), sliced 150g shaved turkey 75g iceberg lettuce leaves, shredded finely 1 Cook bacon in a heated large frying pan for 3 minutes or until crisp; drain on paper towel. Tear bacon into coarse pieces. 2 Toast the bread slices until lightly browned. 3 Spread 8 slices of toast with mayonnaise; spread remaining four slices of toast with mustard. Top four mayonnaise toast slices…

RECYCLING TRANSPORTATION CHIEF PREP TIME 1 HOUR SERVES 12 EQUIPMENT 30cm x 40cm rectangular cake board CAKE 450g packet double unfilled sponge slabs 2 x 453g tubs vanilla frosting 400g packet madeira cake blue food colouring DECORATIONS 100g white chocolate Melts 8 chocolate - filled chocolate biscuits 1 ice-cream wafer 4 mango›flavoured licorice twists 5 raspberry twists 1 orange peanut›coated M&M, halved 2 green soft›eating licorice 50g ready›made green icing pure icing sugar, to dust ½ x 170g packet milk bottles ½ x 175g packet fizzy cola bottles ½ x 160g packet liquid›filled cola bottle 6 blue sprinkle licorice allsorts 2 cups coloured candy popcorn 1 Secure one of the sponge layers onto the cake board with a little frosting. Place madeira cake on the cake board at one…