Innholdsfortegnelse for Issue 36 i Cooking with the Australian Womens Weekly

Chocolate is what dreams are made of. From snapping off a few squares from a block of dark chocolate, to dipping fruit into a chocolate fondue – I’ll take it whichever way chocolate is delivered. Most days, at around 3pm, the chocolate fairy magically appears in my office, and I find myself snacking on yet another more-ish delight, washed down with a pot of tea. This month, as we celebrate Easter, it’s chocolate overload, and I’m loving it. Thank you, Easter Bunny! As well as Easter, this month, on March 8, we also celebrate International Women’s Day – go, girl power! It’s an important day for all women, and reminds me to remain the strong, independent woman that my strong, independent grandmother made sure I’d be! But even the most…

LIME HOLLANDAISE PREP TIME 5 MINUTES MAKES 1 CUP (250ML) Blend or process 2 tablespoons lime juice and 2 egg yolks until combined. With motor operating, gradually add 200g hot melted butter in a thin, steady stream; process until hollandaise is smooth and thick. Season to taste. SERVING SUGGESTION Serve with seafood or chicken. CORN & CHILLI SALSA PREP + COOK TIME 30 MINUTES MAKES 2 CUPS (300G) Remove husks and silks from 2 cobs corn (800g). Cover corn with water in a medium saucepan; cover. Cook over high heat until water boils. Reduce heat to medium-low; simmer, covered, for 15 minutes or until corn is tender. Drain; cool slightly. Cut kernels from cob. Combine kernels in a medium bowl with 1 seeded chopped large fresh red chilli, ¼ cup…

GLUTEN FREE EXPO Perth is kicking off the Gluten Free Expo trail, March 24-25, before the expo travels around Australia. Featuring a colossal collection of gluten-free providores, food trucks and experts, the event is a “must do” for the food curious and those embracing a gluten-free lifestyle. Visit glutenfreeexpo.com.au TASTES OF RUTHERGLEN When it comes to gourmet food and wine,Tastes of Rutherglen always delivers. On March 10-11, the small Victorian town located near the Murray River will show off the region’s best flavours. For all enquiries, visit tastesofrutherglen.com.au CHANNEL 7 MANDURAH CRAB FEST Fresh food, fun and a whole lot of crab! For one weekend only, March 17-18, the Channel 7 Mandurah Crab Fest will be back. One of Western Australia’s largest free community events, it showcases home-grown artists and…

BEFORE YOU START You need 12 chocolate cupcakes each of these recipes (see chocolate heart cupcakes recipe on page 31 and 1½ quantities of milk chocolate ganache (see ganache recipe on page 31) for decorating. You also need a large piping bag fitted with a 1cm plain piping tube. 5 WAYS WITH… CHOCOLATE CUPCAKES 1 CHOCOLATE HEART CUPCAKES PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 12 1 cup (150g) self–raising flour ½ cup (75g) plain flour 1/3cup (35g) cocoa powder ¾ cup (165g) caster sugar 185g butter, softened 3 eggs ½ cup (125ml) milk 1 tablespoon icing sugar RASPBERRY FROSTING 40g butter, softened ¼ cup (40g) frozen raspberries, thawed 1 cup (160g) icing sugar 1 Preheat oven to 180°C/160°C fan. Line a 12-hole (⅓-cup/80ml) muffin pan with paper…

FISH BANH MI WITH PICKLED VEGETABLES & SPICY MAYONNAISE PREP + COOK TIME 35 MINUTES (+ REFRIGERATION) MAKES 4 2 teaspoons peanut oil 2 teaspoons sesame oil 8 small flathead fillets (880g) 2 half baguettes, ends trimmed, halved crossways 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly 1 green onion, sliced thinly on the diagonal (see tips) 1 fresh long red chilli, sliced thinly 8 large fresh coriander sprigs PICKLED VEGETABLES ½ cup (110g) white sugar ½ cup (125ml) rice vinegar ½ teaspoon sea salt flakes 1 medium carrot (120g), cut into matchsticks ¼ medium daikon (150g), cut into matchsticks SPICY MAYONNAISE ¼ cup (75g) whole–egg mayonnaise 3 teaspoons sriracha or other chilli sauce (see tip) 1 Make pickled vegetables and spicy mayonnaise. 2 Heat oils in a large…

BEETROOT FRITTATAS WITH MIXED HERB SALAD PREP + COOK TIME 40 MINUTES SERVES 4 This recipe is gluten-free, protein-rich and also low in carbohydrates. 10 free–range eggs 500g cooked, peeled beetroot, chopped coarsely ¼ cup coarsely chopped fresh dill ½ cup (55g) coarsely chopped roasted walnuts 2 tablespoons olive oil MIXED HERB SALAD 1 tablespoon sunflower seeds 3 teaspoons black chia seeds ½ small red onion (50g), sliced thinly 2/3 cup loosely packed fresh flat–leaf parsley leaves 2/3 cup loosely packed fresh mint leaves 2 tablespoons small fresh tarragon leaves 2 tablespoons fresh dill sprigs 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice 1 Preheat oven to 180°C/160°C fan. Grease 8 holes of two 6-hole (¾-cup/180ml) texas muffin pans; line bases with baking paper. 2 Whisk eggs in…

HONEY-LEMON PRAWN STIR-FRY PREP + COOK TIME 25 MINUTES SERVES 4 The recipe is gluten-free. 1 teaspoon sesame seeds 2 tablespoons vegetable oil 1kg medium uncooked king prawns, shelled, deveined, tails intact 1 large brown onion (200g), cut into thin wedges ½ medium wombok (500g), chopped coarsely 1 large carrot (180g), cut into matchsticks 1/3 cup (80ml) lemon juice 2 tablespoons honey 20g piece fresh ginger, cut into matchsticks 450g packaged microwave jasmine rice 4 green onions, sliced thinly ¼ cup loosely packed fresh coriander leaves 1 Toast sesame seeds in a heated wok until browned lightly; remove from wok. 2 Heat half the oil in wok over high heat; stir-fry prawns for 2 minutes or until prawns change colour. Remove from wok. 3 Heat remaining oil in wok over…

SPINACH & CHEESE SCROLLS PREP + COOK TIME 50 MINUTES SERVES 4 750g silverbeet, stalks trimmed, chopped coarsely (see tips) 1 tablespoon olive oil 6 green onions, sliced thinly 2 cloves garlic, crushed 1 cup (200g) low–fat cottage cheese 100 g fetta, crumbled 1/3 cup finely chopped fresh mint 1/3 cup finely chopped fresh flat–leaf parsley 2 egg yolks 8 sheets filo pastry 125g butter, melted 2 teaspoons sesame seeds ½ teaspoon cumin seeds lemon wedges, to serve TOMATO SALAD 10 roma tomatoes (150g), cut into wedges 1 small red onion (100g), sliced thinly into rings 2 teaspoons extra virgin olive oil 2 tablespoons fresh oregano leaves 1 Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper. 2 Cook silverbeet in a large saucepan of…

RED WINE VINEGAR DRESSING PREP TIME 5 MINUTES MAKES ½ CUP (125ML) Place ¼ cup olive oil, 2 tablespoons red wine vinegar, tablespoon wholegrain mustard and 1 teaspoon caster sugar in a screw-top jar; shake well. Season to taste. SERVING SUGGESTION Serve with a salad, or with beef, lamb, pork or chicken. Also goes well with grilled haloumi. SESAME SOY DRESSING PREP TIME 5 MINUTES MAKES ½ CUP (125ML) Place 1 teaspoon sesame oil, ¼ cup soy sauce, 1 tablespoon sweet chilli sauce and 2 tablespoons lime juice in a screw-top jar; shake well. SERVING SUGGESTION Serve with an Asian noodle salad, or chicken. OREGANO VINAIGRETTE PREP TIME 5 MINUTES MAKES ½ CUP (125ML) Place ⅓ cup olive oil, 2 tablespoons red wine vinegar, garlic and 1 tablespoon finely chopped…

BRUSCHETTA WITH TOMATO, BASIL & CAPERS PREP + COOK TIME 15 MINUTES SERVES 6 6 medium ripe tomatoes (900g), seeded, diced finely 2 tablespoons extra virgin olive oil ¼ cup fresh baby basil leaves 2 tablespoons drained baby capers, rinsed 500g loaf wood–fired bread, cut into 12 slices 1 clove garlic, halved 1 tablespoon extra virgin olive oil, extra 1 Combine tomato, oil, basil and capers in a medium bowl. 2 Toast bread slices on a heated oiled grill plate (or grill or barbecue) for 2 minutes each side or until lightly browned. 3 Rub one side of each slice with cut side of garlic; place toast on a platter, garlic-side up. Top toasts with tomato mixture; drizzle with extra oil. ROASTED BEER-CAN CHICKEN PREP + COOK TIME 1 HOUR…

CARAMELISED ONION & VINTAGE CHEDDAR PULL-APART BREAD PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & STANDING) SERVES 8 3 cups (450g) self–raising flour 1 cup (160g) wholemeal self–raising flour 100g cold butter, chopped 1 cup (120g) coarsely grated vintage cheddar cheese ¼ cup coarsely chopped fresh chives 1 egg, beaten lightly 1¼ cups (310ml) buttermilk, approximately pickles, to serve CARAMELISED ONIONS 2 tablespoons olive oil 2 medium white onions (300g), sliced thinly 1 tablespoon light brown sugar 2 tablespoons balsamic vinegar 2 tablespoons water 1 Make caramelised onions. 2 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. 3 Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives. Add egg…

HOT CROSS BUNS PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING) MAKES 16 3 cups (400g) gluten–free plain flour ½ cup (75g) potato flour ½ cup (80g) brown rice flour ½ cup (60g) tapioca flour 3 teaspoons mixed spice 1 teaspoon ground cinnamon 3 teaspoons (10g) dried yeast 2 teaspoons xanthan gum ¼ cup (55g) caster sugar 3 egg whites 1 egg ¾ cup (180ml) light olive oil 2 cups (500ml) milk 1 cup (160g) sultanas FLOUR PASTE FOR CROSSES ½ cup (65g) gluten–free plain flour 2 teaspoons caster sugar 1/3 cup (80ml) water, approximately GLAZE 1 tablespoon caster sugar 1 teaspoon gelatine 1 tablespoon water 1 Grease a deep 23cm square cake pan. 2 Combine sifted flours, spices, yeast, gum and sugar in a large bowl. 3…

CITRUS POPPY SEED CELEBRATION CAKE PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING, COOLING & REFRIGERATION) SERVES 12 1 cup (250ml) orange juice 1/3 cup (50g) poppy seeds 2 cups (500ml) coconut milk 1½ tablespoons apple cider vinegar 2½ cups (375g) self–raising flour 2 teaspoons bicarbonate of soda 2 teaspoons baking powder 1 cups (300g) golden caster sugar 2 tablespoons finely grated orange rind 750g vegan coconut yoghurt 250g fresh blueberries 3 teaspoons finely grated lemon rind edible flowers, optional 1 Preheat oven to 170°C/150°C fan. Grease two deep 20cm round cake pans; line bases and sides with baking paper. 2 Combine orange juice and seeds in a small bowl; stand for 15 minutes. 3 Meanwhile, combine coconut milk and vinegar in a medium bowl; stand for 5…

BASIC DOUGHNUTS PREP + COOK TIME 1 HOUR (+ PROVING) MAKES 15 5 cups (750g) plain flour ½ cup (110g) caster sugar 5 teaspoons (18g) dry yeast 1 teaspoon salt 2 eggs 1 cups (330ml) milk 80g butter, melted vegetable oil, to deep–fry 1 Combine 3 cups of the flour, the sugar, yeast and salt in a large bowl of an electric mixer. Add eggs, milk and butter. Beat on low speed for 30 seconds, stopping the mixer twice to scrape down the sides. Beat on medium for 2 minutes, again stopping the mixer twice to scrape down the sides. Stir in the remaining flour until mixture forms a soft, sticky dough. Cover bowl; stand in a warm place for 1 hour or until the dough has doubled in size.…

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…

OUI OUI Some of France’s best wines have landed on our doorstep, thanks to Australia’s new luxury wine destination, French Vine. Showcasing the fruits and flavours of Paris and Montgueux, to Cotes de Provence and Chamery, French Vine represents some of France’s oldest wineries plus exciting new winemakers. Visit frenchvine.com.au CRUNCH TIME Made from 70% wholegrain brown rice, corn and seeds, Vita-Weat Cracker Chips will revolutionise the way you snack. With three wholesome flavours to choose from, they’re the ideal on-the-go nosh. Available at Coles supermarkets. SWEET TASTE OF THE TROPICS Made using traditional harvesting methods, CSR Coconut Sugar retains the nutrients in the coconut blossom nectar, giving the sugar a subtle caramel butterscotch flavour. CSR Coconut Sugar is so versatile, it can be used in most recipes that call…

“A quarter of Aussie adults do not have a regular savings plan” Research findings by ING Challenge yourself! HOW MUCH CAN YOU $AVE IN 8 WEEKS? REGISTER NOW! STARTS FEB 16 “You don’t need to save a lot but it has to be often, that’s the key to building a strong financial plan.” Effie Zahos, Editor of Money magazine Simply SIGNUP AT 8WKSAVER.COM.AU NEED A LITTLE HELP REACHING YOUR SAVING GOALS? Register at 8WKSAVER.COM.AU for your free savings program. Each Friday you’ll receive instructions on what you need to help kickstart your very own savings program. Take the challenge and see how much you can save in 8 weeks.…

“Chocolate is sensitive to heat so store it in a cool place, but not in the fridge. Chocolate subjected to changes in temperature can discolour and develop ‘chocolate bloom’, but can still be used in baking.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly HAZELNUT BROWNIES PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 9 PIECES 125g butter 200g dark chocolate ½ cup (110g) caster sugar 2 eggs, beaten lightly 1¼ cups (185g) plain flour ½ cup (70g) roasted hazelnuts, chopped coarsely 1 cup (190g) white Choc Bits icing sugar, to dust 1 Preheat oven to 180°C/160°C fan. Grease a deep 19cm square cake pan; line base and two opposite sides with baking paper, extending the paper 5cm above the sides. 2 Melt butter and chocolate in…

COCONUT YOGHURT PREP + COOK TIME 15 MINUTES (+ STANDING & REFRIGERATION) MAKES 4¾ CUPS You’ll need to start this recipe 3 days ahead to allow time for fermentation. The yoghurt mixture is poured into sterilised jars to set. Before you start this recipe, see information on sterilising jars below. ¼ cup (30g) tapioca flour (see tips on page 70) 800ml can coconut milk (see tips) 400ml can coconut cream (see tips) 3 probiotic capsules (see tips) 1 tablespoon pure maple syrup fresh fruit and edible flowers, to serve (see serving ideas) 1 Sterilise jars (see cook’s notes). 2 Whisk tapioca flour and ¼ cup of the coconut milk in a small bowl until smooth and combined. 3 Pour tapioca mixture into a medium saucepan; whisk in remaining coconut milk…

SPELT & ALMOND GRILL-PAN WAFFLES WITH KALENAISE PREP + COOK TIME 25 MINUTES SERVES 4 (MAKES 3) 1½ cups (225g) wholemeal spelt flour ½ cup (60g) almond meal (ground almonds) 2 teaspoons baking powder 1 teaspoon sea salt flakes 2 eggs, separated ½ cup (160ml) coconut oil, melted, cooled 1 cup (250ml) almond milk 2 tablespoons raw honey KALENAISE 1 cup (40g) washed green kale leaves, torn 1 cup (300g) whole–egg aïoli 1 tablespoon lemon juice 1 Make the kalenaise. 2 Combine flour, almond meal, baking powder and salt in a large bowl. Make a well in the centre. Add egg yolks, coconut oil, almond milk and honey; stir until batter is smooth. 3 Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gently…

HOW TO COOK THE PERFECT STEAK Preheat a heavy-based frying pan, char-grill pan or barbecue over high heat until hot. Brush or rub steaks with olive oil. Season with a little salt and freshly ground black pepper. Cook steaks over high heat, to your liking, following the instructions at right. Turn steaks once, using tongs, not a fork. To test if the steak is ready, use the blunt end of the tongs to press the meat in the thickest part (see cooking guide at right). Remove steak from the heat, cover with foil and rest for 5 minutes; this will make the steak more tender. Serve steak with pan juices and wholegrain mustard, or one of the classic sauces featured over the page. DID YOU KNOW? Dating back to the…

TEACH YOUR KIDS TO COOK THE FUN WAY YUMMY DISHES 240 PAGES OF SIMPLE, STEP-BY-STEP RECIPES (RRP $34.99) available where all good books are sold or online at www.awwcookbooks.com.au INCLUDES HEALTHY & QUIRKY PARTY FOOD BEAN & CORIANDER QUESADILLAS PREP + COOK TIME 20 MINUTES SERVES 4 2 x 425g cans mexe beans (see tips on page 133) 2 large tomatoes (440g) 16 x 15cm mini flour tortillas (400g) ½ cup roughly chopped fresh coriander 1½ cups (180g) coarsely grated cheddar cheese 1 Preheat sandwich press (see tips on page 133). 2 Drain and rinse beans. Mash beans with the back of a fork until smooth. 3 Cut tomatoes in half and scoop out seeds using a teaspoon (discard seeds); finely chop tomatoes. 4…

FAMILY FAVOURITES Home is where the heart is, so smother your loved ones in top-tasting memories with our family issue. + Make life easy Time poor? Knock two meals off in one go – the leftovers from our Middle Eastern beef main become the filo cigars above. + All in one Our fabulous tray bakes (above right) aren’t only delicious but take the stress out of washing-up! + Beautiful bundts Have a go at baking these inspirational creations (right). ON SALE APRIL 2…