Innholdsfortegnelse for Issue 35 i Cooking with the Australian Womens Weekly

Slipping on the stilettos feels a tiny bit foreign to me after a much-treasured and much-needed break. February is one of those months when I just seem to hit the ground running (in stilettos, of course)! It’s back to work, back to school and basically back to reality. The midweek madness is in full swing as we lunge from work to family and then back again – that’s why it’s a really important month to keep the food focus simple, fast and full of fresh flavours. During the summer months, there’s an abundance of remarkable produce that really doesn’t need too much done to it in order for it to be shaped into a mighty fine meal. We’re certainly blessed to live in a country where supermarket produce is always…

PEAR & ALMOND FRIANDS PREP + COOK TIME 35 MINUTES MAKES 12 6 egg whites 185g butter, melted 1 cup (120g) ground almonds 1½ cups (240g) icing sugar ¾ cup (110g) plain flour 1 small pear (180g), peeled, cored, chopped finely ¼ cup (20g) flaked almond icing sugar, extra, to dust 1 Preheat oven to 200°C/180°C fan. Grease a 12-hole (⅓-cup/80ml) muffin pan. 2 Whisk egg whites in a medium bowl until frothy. Add butter, ground almonds, sifted icing sugar and flour, then pear; stir until combined. 3 Spoon ¼-cups of mixture into pan holes; sprinkle with flaked almonds. 4 Bake friands for 20 minutes or until a skewer inserted at centres comes out clean. Stand in pan for 5 minutes, then turn, top-side up, onto a wire rack to…

BASIC SCRAMBLED EGGS PREP + COOK TIME 20 MINUTES SERVES 4 8 eggs ½ cup (125ml) pouring cream 30g butter 1 Lightly whisk eggs and cream in a medium bowl. 2 Heat butter in a large frying pan over medium heat. 3 Add egg mixture, cook for 1 minute, then use a wide spatula to gently scrape the set egg mixture along the base of the pan. Cook for a further minute or until just set on the base, then use the spatula to gently scrape the set egg mixture along the base of the pan. Remove from heat when eggs are still creamy and softly set. Serve immediately. 1 SCRAMBLED EGGS WITH SMOKED SALMON PREP + COOK TIME 25 MINUTES SERVES 4 Make the Basic Scrambled Eggs as recipe…

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…

MEATBALLS WITH ZUCCHINI SPAGHETTI PREP + COOK TIME 30 MINUTES SERVES 4 Spaghetti-like strands are created from zucchini in this recipe and used instead of actual pasta, making it a great low-carb, gluten-free option. 750g gluten–free beef sausages 2 cloves garlic, crushed 2 tablespoons olive oil 450g mixed baby heirloom tomatoes, halved if large 2 cups (560g) passata (Italian cooking sauce) ¼ cup coarsely chopped fresh basil 6 medium zucchini (900g) ½ cup (40g) finely grated parmesan 1 Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into 16 balls. 2 Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, for 3 minutes or until browned all over. Return all meatballs to pan. Add tomatoes, passata and half the basil; bring to the…

“To prevent your frozen masterpiece from melting too quickly, pop the platter that you plan to use into the freezer 20 minutes before serving.” Sophia Young, Editorial & Food Director, AWW Cookbooks CHOCOLATE PARFAIT WITH ORANGE SALAD PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 8 Parfait, meaning “perfect” in French, describes the wonderfully light texture of this frozen chocolate dessert. Make sure you use a chocolate with at least 70% cocoa solids to get the best chocolate taste. 2/3 cup (150g) caster sugar 2/3 cup (160ml) water 200g dark chocolate (70% cocoa), chopped finely 5 egg yolks 300ml thickened cream ¾ cup (185g) mascarpone cheese 1 tablespoon brandy 1 cup (80g) natural flaked almonds, toasted 2 teaspoons dutch cocoa (see cook’s notes) ORANGE SALAD 3 medium…

“Using quinoa instead of rice boosts your protein intake. Serve with your favourite lettuce leaves as cups for holding the ‘fried rice’.” Kathleen Davis, Senior Food Editor, AWW Cookbooks QUINOA ‘FRIED RICE’ PREP + COOK TIME 35 MINUTES (PLUS FREEZING) SERVES 4 1 cup (200g) white quinoa 1 tablespoon vegetable oil 4 eggs, beaten lightly 2 teaspoons sesame oil 2 cloves garlic, sliced thinly 20g piece fresh ginger, cut into matchsticks 1 medium carrot (120g), grated coarsely 1 small red capsicum (150g), chopped finely ¾ cup (90g) frozen baby peas 4 green onions, sliced thinly 2 tablespoons kecap manis ½ cup loosely packed fresh coriander leaves 1 Cook quinoa in a large saucepan of boiling water for 12 minutes or until tender; drain. Spread quinoa on an oven tray.…

PRAWN PAD THAI PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6 2 tablespoons small dried shrimps 400g dried rice noodles cup (80ml) peanut or vegetable oil ¼ cup (60ml) boiling water ½ cup (135g) grated palm sugar 1 tablespoon tamarind puree ¼ cup (60ml) lime juice cup (80ml) fish sauce 2 tablespoons soy sauce 800g uncooked medium king prawns cup (100g) roasted unsalted peanuts 3 cloves garlic, crushed 1 fresh long red chilli, chopped finely 3 eggs, beaten lightly 6 green onions, sliced thinly diagonally ½ cup (40g) fried asian shallots 150g bean sprouts 1 cup firmly packed coriander leaves 2 limes, each cut into 6 wedges 1 Place shrimp in a smal heatproof bowl, cover with boiling water; stand for 30 minutes or until softened. Drain; chop…

SWEETHEART MINI CAKES PREP + COOK TIME 1 HOUR 50 MINUTES (+ COOLING, REFRIGERATION & STANDING) MAKES 12 200g butter, chopped, softened 200g good–quality white chocolate, chopped finely ¾ cup (180ml) hot water 1 tablespoon golden syrup 2 teaspoons vanilla extract 1 cup (220g) firmly packed brown sugar 2 eggs, at room temperature 2 cups (300g) self–raising flour 120g fresh or frozen raspberries 50g pastel pink fondant 50g pastel blue fondant 50g pastel green fondant 50g pastel yellow fondant red edible ink decorating pen (see tips) RASPBERRY WHITE CHOCOLATE BUTTER CREAM 150g good–quality white chocolate ½ cup (125ml) thickened cream 100g unsalted butter, softened 1 cup (160g) icing sugar 1 teaspoon vanilla bean paste pinch of salt 1 tablespoon sieved raspberry puree (see tips for recipe) 1–2 drops pink food…

CHOCOLATE TWISTS PREP + COOK TIME 25 MINUTES MAKES 24 1 sheet frozen puff pastry, thawed 2 tablespoons apple juice 100g milk chocolate Melts, melted ribbon, to decorate 1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper. 2 Cut pastry in half. Cut each half crossways into 2cm strips. 3 Place juice in small bowl. Dip pastry strips into juice, one at a time; twist each strip, place, in a single layer, on tray. Bake for 10 minutes or until pastry is golden brown. 4 Dip one end of each pastry twist into melted chocolate; return to tray to set. Tie bunches of twists with ribbon to take to the picnic. COOK’S NOTES HAM, CHEESE & TOMATO CHUTNEY WRAPS Prepare the wraps the night before the…

EASTER FEAST Hop into the spirit of festivities with our fabulously inspiring Easter issue. + Menus to share From lunch to dinner, we have stunning celebration-style meals for you to share, including our roast lamb (above). + Chocolate overload There’s no better time to indulge your chocolate craving, from chocolate baklava to mint chocolate cupcakes (right). + Heavenly bakes Our gluten-free hot cross buns will be warmly received by all. ON SALE MARCH 5…

Baharat Can include mixed spice, black pepper, allspice, dried chilli flakes, paprika, coriander seeds, clove, cinnamon, sumac, cumin seeds, nutmeg and cardamom. Used in Middle Eastern dishes, it’s rubbed on fish, beef and lamb before cooking. It adds an exotic flavour to roasts and casseroles, particularly lamb. Also used in fish curries. Chermoula A North African spice blend, it can contain cumin, paprika, onion, turmeric, cayenne pepper, garlic, parsley, pepper and dried coriander leaves. Used as a marinade to add a Moroccan flavour to grilled, barbecued and roasted meat and fish. Dukkah An Egyptian specialty of roasted nuts, seeds and spices, most commonly coriander and cumin seeds, it’s usually served with crusty bread and olive oil. Also good to coat chicken and fish, and to sprinkle over yoghurt, vegetables and…

“I love this super-easy method of poaching eggs. Once the water comes to the boil, remove the pan from the heat, cover and stand for 4 minutes. It’s that simple – you’ll always get a gooey yolk.” Louise Patniotis, Food Studio Manager EGGS BENEDICT PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 4 8 eggs 4 english muffins 200g shaved leg ham ¼ cup finely chopped fresh chives HOLLANDAISE SAUCE 1½ tablespoons white wine vinegar 1 tablespoon lemon juice ½ teaspoon black peppercorns 2 egg yolks 125g unsalted butter, melted 1 Make hollandaise sauce. 2 To poach eggs, half-fill a large shallow frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with three more eggs. When all…

WALNUT PLUM PUDDINGS PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6 Why it’s sustainable... This recipe uses unpeeled plums. The skin is where many of the colour agents and antioxidants are. 3 small dark–skinned, red–fleshed plums (225g), quartered 125g butter, softened cup (150g) raw sugar 1 teaspoon vanilla bean paste 1 egg cup (80g) finely chopped roasted walnuts ¾ cup (110g) self–raising flour ½ cup (140g) vanilla yoghurt cup (35g) roasted walnuts, extra SPICED PLUM SYRUP 5 small dark–skinned, red–fleshed plums (375g) 1\3cup (80ml) light agave syrup 2\3cup (160ml) water 1 cinnamon stick 1 vanilla bean, split lengthways 1 Preheat oven to 180°C/160°C fan. Grease a 6-hole (¾-cup/180ml) texas muffin pan; line the bases with baking paper. 2 Blend or process plums until smooth; you will need ¾…

GREEN TURKEY WRAPS PREP + COOK TIME 30 MINUTES SERVES 4 1 tablespoon olive oil 1 small orange sweet potato (250g), cut into 1cm rounds 1 small avocado (200g), sliced thinly 1 tablespoon lemon juice 200g shaved turkey breast 2 small tomatoes (180g), sliced thinly 1 small carrot (70g), cut into matchsticks 1 lebanese cucumber (130g), cut into matchsticks ½ small red onion (50g), sliced thinly 12 baby cos lettuce leaves (see tip on page 92) GREEN TAHINI ¼ cup (70g) tahini 2 tablespoons fresh flat–leaf parsley leaves 2 tablespoons lemon juice 1 tablespoon olive oil 1 small clove garlic, crushed 1 Make green tahini. 2 Heat the oil in a large non-stick frying pan over low heat; cook sweet potato, turning, for 8 minutes or until tender. 3 Place…

LYCHEE COCKTAILS PREP + COOK 10 MINUTES (+ FREEZING, REFRIGERATION & COOLING) SERVES 8 230g can lychees in syrup 2cm piece fresh ginger 6 strawberries, halved 2 cups ice cubes 2 tablespoons lime juice 1 cups vodka Drain lychees. Pour syrup into a medium saucepan. Push one lychee onto each of eight short skewers and freeze. Roughly chop remaining lychees, then refrigerate. Thinly slice ginger and add to syrup in pan; bring to the boil over medium heat. Simmer for 3 minutes, then add strawberries. Cool to room temperature, then add chopped lychees. Chill until required (overnight is fine). To serve, place a lychee skewer in each cocktail glass. Strain syrup into a large container with a lid; add ice cubes and lime juice. Screw on lid; shake vigorously. Strain…