Innholdsfortegnelse for Issue 37 i Cooking with the Australian Womens Weekly

Growing up in Woy Woy, on the NSW Central Coast, if I was asked who the members of my family were, I would have said my grandmother, Mum and Dad, and my older brother and sister. During the week, though, I was almost an only child, as my siblings were away at boarding school in Sydney. I spent a lot of time with my grandmother, running errands, buying takeaway sandwiches from Con’s café, or potato scallops from the fish shop next door, and eating junkets, because that’s all my business-minded grandmother could cook. Mum and Dad were often either working or in Sydney at a school event. But the weekends were completely different. The house was full and meals were generous. Mum always cooked a big meal for Sunday lunch…

SLOW-COOKED GREEK LAMB WITH CHILLI GARLIC BROCCOLINI PREP + COOK TIME 5 HOURS 30 MINUTES SERVES 4 cooking oil spray 2 medium brown onions (300g), cut into wedges 8 cloves garlic, unpeeled, bruised 4 dried bay leaves 6 x 10cm sprigs fresh rosemary 2 x 1 • 6kg lamb shoulders on the bone 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano leaves 1 cup (250ml) chicken stock 1 medium lemon (140g), cut into wedges extra rosemary sprigs, to serve CHILLI GARLIC BROCCOLINI ½ cup (125ml) water 2 fresh long red chillies, halved lengthways 2 cloves garlic, crushed 20g butter 400g broccolini, trimmed 1 Preheat oven to 160°C/140°C fan. Oil the base of two large shallow-sided oven trays with cooking oil spray. Divide onion, garlic, bay leaves, rosemary, then…

VEGIE SAUSAGE ROLLS PREP + COOK TIME 40 MINUTES MAKES 18 Nut-free 2 tablespoons olive oil 1 small onion (80g), chopped finely 1 tablespoon finely chopped fresh rosemary leaves 1 small carrot (70g), grated coarsely 80g broccoli, chopped finely 400g can no–salt–added lentils, drained, rinsed 1½ cups (180g) grated tasty cheese 1¼ cups (125g) packaged multigrain breadcrumbs 2 eggs, beaten lightly 3 sheets frozen puff pastry, thawed 1 teaspoon sesame seeds 1 Heat oil in a large frying pan over medium heat. Cook onion and rosemary for 5 minutes or until softened. Reduce heat to low. Add carrot, broccoli and lentils. Cook, stirring, for 5 minutes or until vegetables are tender. Allow to cool slightly. 2 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper. 3 Process…

NEW TASTY DISHES FOR SENSITIVE TUMMIES FEELING GOOD 496 PAGES OF RECIPES TO HELP YOU STAY WELL (RRP $45) available where all good books are sold or online at www.awwcookbooks.com.au NEW HARDBACK GLUTEN-FREE BIBLE HAM, ZUCCHINI & GREEN ONION FRITTERS PREP + COOK TIME 25 MINUTES SERVES 4 250g grape tomatoes 1 teaspoon balsamic vinegar 1½ tablespoons olive oil 1 small zucchini (90g) 1 cup (135g) gluten–free self–raising flour ¾ cup (180ml) soy milk 250g gluten–free shaved ham, chopped finely 2 green onions, sliced thinly, plus extra, to serve 1 large avocado (320g), chopped coarsely 1 Preheat oven to 200°C/180C° fan. 2 Place tomatoes on an oven tray; drizzle with vinegar and 1 teaspoon of the oil. Season. Roast for 15 minutes or until…

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…

ORANGE F.O.O.D WEEK Head to “the food basket of NSW” for Orange F.O.O.D Week, April 6-15, when the region’s finest produce and cool-climate wines will be showcased. There’ll also be markets, foraging sessions, brunches and a F.O.O.D train. Visit orangefoodweek.com.au MEATSTOCK Dubbed the music and barbecue festival, Meatstock will be held at Sydney Showground, Homebush, on the weekend of May 5-6. There’ll be butcher wars and barbecue school, plus great music. Check out meatstock.com.au/sydney/ NOOSA FOOD & WINE Returning for its fifth consecutive year, the Noosa Food & Wine Festival will be back May 17-20. Soak it all up as the heart of Noosa is transformed into a festival village with great food, wine, music and entertainment. Find out why this has become one of Australia’s leading culinary destinations at…

BREAKFAST BURRITOS PREP + COOK TIME 10 MINUTES SERVES 4 This recipe is nut-free 1½ tablespoons olive oil ½ medium red capsicum (50g), chopped finely 4 eggs 1/3 cup (80ml) milk 1/3 cup (35g) grated cheddar cheese 1 medium avocado (250g), chopped coarsely 2 teaspoons lime juice 4 mini (15cm) wholegrain tortillas, warmed 2 tablespoons grated tasty cheese, extra 1 Heat 2 teaspoons of the oil in a small frying pan over medium heat; cook capsicum, stirring, for 2 minutes or until soft. 2 Whisk eggs and milk in a small bowl. Pour into pan, stir for 1 minute. Sprinkle with cheese. 3 Toss avocado with remaining oil and lime juice. 4 Top the tortillas with the egg mixture, avocado and extra cheese; roll up to enclose. TOP TIP Add…

STICKY APRICOT CHICKEN WITH RAINBOW RICE PREP + COOK TIME 40 MINUTES SERVES 4 This recipe is dairy-free 1kg chicken wing nibbles (see tips on page 56) 1/3 cup (110g) apricot jam 1 teaspoon sweet paprika 2 tablespoons lemon juice 1 tablespoon olive oil RAINBOW RICE 450g packet microwave basmati rice 2 tablespoons olive oil 2 teaspoons dijon mustard 2 tablespoons lemon juice 300g can corn kernels, drained, rinsed 1 medium red capsicum (200g), chopped finely 1/3 cup (55g) drained, pitted, sliced kalamata olives 2 green onions, sliced thinly 1 Preheat oven to 200°C/180°C fan. 2 Combine chicken with jam, paprika, juice and oil in a large bowl. 3 Place undrained chicken, in a single layer, in a baking dish. Roast for 30 minutes or until cooked through. 4 Meanwhile,…

ROMESCO SAUCE PREP TIME 5 MINUTES MAKES 1½ CUPS 260g jar roasted red capsicums, drained 1 clove garlic, crushed ½ cup (80g) blanched almonds, toasted 2 tablespoons sherry vinegar 1 teaspoon smoked paprika 2 tablespoons chopped fresh flat–leaf parsley 1/3 cup (80ml) extra virgin olive oil Process ingredients until smooth; season. SERVING SUGGESTION Goes well with roasted carrots, radishes and fried eggs. TOP TIP Romesco sauce is a delicious sauce of Spanish origin. GARLIC YOGHURT SAUCE PREP TIME 5 MINUTES MAKES 1 CUP 1 cup (280g) greek–style natural yoghurt 1 tablespoon lemon juice 1 small clove garlic, crushed 1 tablespoon coarsely chopped fresh dill Combine ingredients in a small bowl; season to taste. SERVING SUGGESTION Goes well with zucchini fritters. CARROT & GREEN CHILLI RELISH PREP + COOK TIME 1…

CHICKPEA PANCAKE WITH FRIED EGGS & TOMATOES PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4 2/3 cup (100g) chickpea flour (besan) ½ teaspoon ground cumin ¾ cup (180ml) water 1 tablespoon olive oil 1 free–range egg white 1 tablespoon olive oil, extra 170g asparagus, trimmed 1 clove garlic, chopped 250g mixed small tomatoes, halved 1 tablespoon red wine vinegar 4 free–range eggs, extra 1 Preheat oven to 180°C/160°C fan. 2 Place chickpea flour and cumin in a medium bowl; season. Whisk in the water and oil until batter is smooth. 3 Beat egg white in a small bowl with an electric mixer until soft peaks form; gently fold into batter. 4 Heat an oiled 24cm ovenproof non-stick frying pan over medium heat. Pour batter into pan; cook for…

SPINACH & CHEESE QUESADILLAS PREP + COOK TIME 40 MINUTES SERVES 4 1/3 cup (65g) low–fat cottage cheese 50g baby spinach leaves 1 small avocado (200g), chopped finely 125g can corn kernels, rinsed, drained ½ cup (100g) canned kidney beans, rinsed, drained 1 medium tomato (150g), seeded, chopped finely 1 small red onion (100g), chopped finely 1 medium zucchini (120g), grated coarsely 8 x 15cm flour tortillas ½ cup (50g) coarsely grated reduced–fat mozzarella 2 tablespoons loosely packed fresh coriander leaves 1 Blend or process cottage cheese and spinach until smooth. 2 Combine avocado, corn, beans, tomato, onion and zucchini in a medium bowl. 3 Preheat grill. 4 Place 4 tortillas on oven trays; spread spinach mixture over tortillas, leaving a 2cm border around the edge. Spread avocado mixture over…

JUST FOR YOU, MUM Make your mum feel extra special with our magnificent Mother’s Day issue. + Celebration cake Mum will love our apple and spiced frangipane filo cake, featuring apple roses (above). + Think pink Our pretty-in-pink sweets are baked from the heart and dripping with love (above right). + Breakfast at Tiffany’s Make Mum feel like a movie star by spoiling her with our elegant Mother’s Day brunch (right). ON SALE MAY 7…

How do you knead the dough without over-working it? Turn the dough out onto a lightly floured surface. Flour your hands, then quickly, gently and lightly bring a little of the outside edge of the dough towards the centre of the dough, turning the dough as you knead. Once you’ve done the full circle (about four to six turns), turn the dough over and it should be smooth. If it’s not smooth, do a couple more kneads and turns. Why all the panic about barely handling the dough? Scone dough should be handled quickly and lightly. The more the dough is handled, the more the protein (gluten) in the flour will develop, and this will cause the scones to toughen. Is there one tip for making great scones? There’s one…

BUTTERMILK SCONES PREP + COOK TIME 35 MINUTES MAKES 16 2½ cups (375g) self–raising flour 1 tablespoon caster sugar ¼ teaspoon salt 30g butter, chopped 1¼ cups (310ml) buttermilk, approximately, plus extra, to glaze ¾ cup (240g) strawberry jam 300ml thickened cream, whipped icing sugar, to dust 1 Preheat oven to 220°C/200°C fan. Grease a deep 20cm square cake pan. 2 Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Make a well in flour mixture; add buttermilk. Using a round-bladed knife, in a cutting motion, mix the buttermilk through the flour mixture to form a soft, sticky dough. Add a little more buttermilk only if needed. 3 Briefly pat dough out on a floured surface until 2cm thick. Using your hands, press dough out…

LITTLE PORTUGUESE TARTS PREP + COOK TIME 45 MINUTES (+ COOLING) MAKES 36 You need 3 x 12-hole (2-tablespoon/ 40ml) deep flat-based patty pans. If you only have one pan, wash it in cold water to cool it between baking the tart cases (dry pan before re-using). 1½ tablespoons ground cinnamon 1 cup (220g) caster sugar 3 sheets frozen butter puff pastry, thawed 4 egg yolks 2 tablespoons cornflour 2 tablespoons custard powder 2¼ cups (560ml) milk ½ teaspoon vanilla extract ½ cup (80g) icing sugar 1 Preheat oven to 200°C/180°C fan. Grease 3 x 12-hole (2-tablespoon/ 40ml) deep flat-based patty pan trays. 2 Combine cinnamon and ¼ cup of the caster sugar in a small bowl. Sprinkle each pastry sheet well with cinnamon sugar. Roll each sheet up tightly,…

ARMENIAN-STYLE EIGHT-LAYER CAKE PREP + COOK TIME 1 HOUR (+ REFRIGERATION, COOLING & STANDING) SERVES 16 1¾ cups (385g) firmly packed brown sugar 1 cup (150g) plain flour 1½ cups (240g) wholemeal plain flour 2 teaspoons baking powder 1 teaspoon bicarbonate of soda 1 teaspoon ground nutmeg 1 egg 1 cup milk 125g butter, melted, cooled 2/3 cup (110g) roasted hazelnuts, chopped 2/3 cup (95g) cacao nibs GANACHE 500g dark chocolate (70% cocoa), finely chopped 2 cups (500ml) pouring cream COFFEE CREAM 1 tablespoon boiling water 2 teaspoons instant coffee granules 600ml thickened cream ½ cup (80g) icing sugar 1 tablespoon cocoa powder 1 Make ganache. 2 Preheat oven to 180°C/160°C fan. Draw 2 x 18cm circles on each of four large sheets of baking paper. Turn two of the…

DUKKAH PRAWN SKEWERS WITH LABNE & MINTY TOMATO SALAD PREP + COOK TIME 30 MINUTES SERVES 4 1.2kg large uncooked king prawns ¼ cup (35g) pistachio dukkah 2 tablespoons olive oil 2 cloves garlic, crushed 2 teaspoons finely grated lemon rind 280g labne 1 lemon, cut into wedges MINTY TOMATO SALAD 400g mixed baby heirloom tomatoes, chopped coarsely 1 cup loosely packed fresh flat–leaf parsley leaves ½ cup loosely packed fresh mint leaves 2 tablespoons red wine vinegar 1 tablespoon garlic–infused oil 1 Shell and devein prawns, leaving tails intact. 2 Combine dukkah, oil, garlic and rind in a large bowl; add prawns, toss to coat in dukkah mixture. 3 Thread prawns onto 8 bamboo skewers (see tips on page 75). Cook skewers, turning, on a heated oiled grill plate…

CHOCOLATE SPRINKLE SPOONS PREP + COOK TIME 20 MINUTES (+ REFRIGERATION & STANDING) MAKES 18 100g milk chocolate, melted 100g dark chocolate, melted 1 teaspoon vegetable oil 2 tablespoons coloured sprinkles (see tips) 1 Arrange spoons (see tips) on a tray, with handles resting on edge so that they sit level. 2 Place each chocolate into separate small jugs. Stir ½ teaspoon of the oil into each jug until combined. Spoon chocolate into spoons. Stand for 2 minutes or until thickened slightly but not set. 3 Top chocolate with sprinkles. Refrigerate for 30 minutes or until chocolate is set. Remove from fridge 30 minutes before serving. TOP TIPS Instead of the coloured sprinkles, you can use a mixture of brightly coloured sugar confetti, mini silver cachous, mini M&M’s, Funfetti sprinkles,…

TIGER CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 8 This cake contains two different batters – one flavoured with orange and the other chocolate – that are layered alternately in the cake pan. The batters swirl together during baking to create a striking cake with tiger-like stripes. 1 tablespoon cocoa powder, to dust 185g butter, softened 1½ cups (330g) caster sugar 3 eggs, at room temperature 1¾ cups (260g) self–raising flour ¼ cup (35g) plain flour ¼ cup (60ml) milk 2 tablespoons cocoa powder, extra 1 tablespoon milk, extra 1 tablespoon finely grated orange rind 1 tablespoon freshly squeezed orange juice 1 tablespoon icing sugar 1 Preheat oven to 180°C/160°C fan. Grease a 21cm kugelhopf cake pan; dust with cocoa, tap out excess cocoa. 2…