Innholdsfortegnelse for Issue 38 i Cooking with the Australian Womens Weekly

We all look back at key moments in our lives that have changed us. There are many events in my life that I often reflect upon… some good, some not so good. However, there’s one extra-special moment that’s always with me. That was when my doctor told me I was going to have a baby! I actually thought I had the flu and had gone off to the doctor’s for a routine check-up – only to be delivered the news that me ( yes, me of all people!) would be woken by the pitter patter of tiny feet in the months ahead. At first, I was in shock, walking home without remembering the walk, and for the next week, minimal words escaped my lips. Don’t get me wrong – I…

Preparation & mixing Have all ingredients out on the bench at room temperature before you start. Take care not to over-beat the butter and sugar mixture. Beat the butter until it’s smooth, then add the sugar and beat just until the ingredients are combined. Add the sifted dry ingredients in two batches to make mixing easier. TESTING IF COOKED Biscuits generally feel soft in the oven and become firmer as they cool. If they’re very soft, loosen with a palette knife or spatula and lift onto a wire rack to cool. A good test is to push the biscuit on the tray gently with your finger; if it moves without breaking, the biscuit is cooked. STORAGE Store biscuits in an airtight container. They must be completely cold before storing or…

MUSK CREAM LAMINGTONS PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING & STANDING) MAKES 32 Spread cut-sides of lamingtons with berry or cherry jam, if you like, before adding the cream. 250g butter, softened 1 cups (300g) caster sugar 4 eggs 1 cup (150g) plain flour ¾ cup (110g) self–raising flour 1 cup (120g) almond meal 1¾ cups (260g) white chocolate Melts 1 cup (250ml) milk 5½ cups (880g) icing sugar pink food colouring 3 cups (240g) desiccated coconut 2 x 34g rolls hard musk lollies 300ml thickened cream, whipped 1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the edge. 2 Beat the butter, caster sugar and eggs in…

SPINACH & RICOTTA-STUFFED CHICKEN PARMIGIANA PREP + COOK TIME 35 MINUTES SERVES 4 750g frozen orange sweet potato chips 150g baby spinach leaves 1 cups (320g) fresh ricotta 8 x 125g uncrumbed chicken schnitzels ¼ cup (60ml) vegetable oil 1 cup (260g) passata (Italian tomato cooking sauce) 1 cup (100g) coarsely grated mozzarella 2 tablespoons balsamic dressing 1 Preheat oven to 220°C/200°C fan. Place orange sweet chips on an oven tray lined with baking paper; season. Cook for 25 minutes or until golden and crisp. 2 Meanwhile, combine 40g of the spinach and the ricotta in a small bowl; spread evenly over chicken, leaving a 1cm border around edges. Roll up to enclose filling; secure with toothpicks. 3 Heat oil in a large frying pan over medium heat. Cook chicken,…

BUZZING BEES PREP + COOK TIME 1 HOUR 15 MINUTES (+ FREEZING & STANDING) MAKES 18 4 cups (680g) firmly packed butter cake crumbs 1/3 cup (100g) ready–made vanilla frosting 375g white chocolate Melts yellow food colouring 18 lollipop or paddle pop sticks 1 quantity royal icing (see recipe on page 104) black food colouring 36 white pieces (10g) Milo Duo cereal 1 Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of mixture into 18 teardrop shapes, squeezing firmly. Place on an oven tray lined with baking paper; freeze for 1 hour, or refrigerate for 3 hours or overnight, until firm. 2 Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water for 4 minutes or until melted and…

WINTER WONDERS Embrace the chilly air with delicious indoor fare, from hearty main meals to warming desserts. + Create a stir Everyone will want seconds of our cosy cottage pie, topped with fluffy potato (above). + Cook with colour Grab a bunch of in-season rhubarb to add a splash of pink to your cooking (right). + Host a roast Gather family and friends and enjoy a comforting meaty main (right). ON SALE JUNE 4…

COCONUT & LEMON CURD CAKE PREP + COOK TIME 2 HOURS (+ REFRIGERATION& COOLING) SERVES 16 250g unsalted butter, softened 1 teaspoon coconut essence 2 cups (440g) caster sugar 4 eggs ¾ cup (60g) desiccated coconut 3 cups (450g) self–raising flour 300ml sour cream 1 cup (250ml) milk 1 teaspoon pure icing sugar toasted coconut flakes, to serve LEMON CURD 3 medium lemons (420g) 4 egg yolks ¾ cup (165g) caster sugar 2 teaspoons cornflour 150g unsalted butter, chopped CREAM CHEESE FILLING 375g unsalted butter, softened 375g cream cheese, softened 2 cups (320g) icing sugar 1 Make lemon curd. 2 Preheat oven to 170°C/150°C fan. Grease two deep 22cm round cake pans; line bases and sides with baking paper. 3 Beat butter, essence and caster sugar in a large bowl…

GETTING BETTER WITH AGE Paving the way for food and wine events, The Clare Valley Gourmet Weekend was one of the first of its kind in Australia. From May 18-21, the SA festival will celebrate its 34th year, making it the oldest in the country. Quite a feat! Visit clarevalley.com.au/events/gourmet-weekend/ FOOD & WINE BONANZA The highly anticipated Hunter Valley Food & Wine Festival is back for two months of themed activities throughout May and June. Showcasing the region’s diverse wine and food culture, this annual NSW event is sure to cure the winter blues. Visit winecountry.com.au/events/wine-and-food-festival BY THE SEASHORE Celebrate great Australian food, wine, chefs and producers at Queensland’s annual Noosa Food & Wine Festival from May 17-20. Highlights will include signature events on Noosa Main Beach, the “long lunch”…

BAKED EGGS PREP + COOK TIME 45 MINUTES SERVES 4 1 clove garlic 800g can crushed tomatoes 2 tablespoons caster sugar 8 eggs 8 bocconcini cheeses (480g) ½ cup coarsely chopped fresh basil, plus extra, to serve 2 tablespoons olive oil 1 Preheat oven to 200°C/180°C fan. 2 Peel and crush garlic. Combine undrained tomatoes, garlic and sugar in a medium saucepan; bring to the boil. Reduce heat; simmer sauce, uncovered, for 5 minutes or until thickened slightly. Season. 3 Pour 1 cup of the tomato sauce into a shallow 20cm round ovenproof dish. Carefully break 4 eggs over the sauce; top with half the torn bocconcini and half the basil. Top with the remaining sauce, eggs, bocconcini and basil. 4 Bake, uncovered, for 20 minutes or until the egg…

GREEN GRAPE & APPLE SPRITZER PREP TIME 10 MINUTES SERVES 4 Using an electric juicer, extract juice from 500g seedless green grapes and 1 coarsely chopped large apple. Combine with 2 cups chilled soda water and 1 thinly sliced lime in a cocktail shaker or large jug. Serve with ice in 4 glasses. CAMPARI, ORANGE & SODA PREP TIME 10 MINUTES SERVES 8 Combine 1 cup campari, 3 cups chilled orange or tropical juice and 2 cups chilled soda water in a large jug. Thinly slice 1 small orange; halve slices. Divide orange slices and ½ cup fresh or frozen blueberries into 8 serving glasses. Pour over campari mixture. Serve with ice. TOP TIP When in season, use blood oranges. WHITE CHOCOLATE EGGNOG PREP + COOK TIME 20 MINUTES…

THREE-BEAN SALAD WITH LEMON CHILLI CRUMBS PREP + COOK TIME 25 MINUTES SERVES 4 To make chilli breadcrumbs, melt 15g butter in a small frying pan; cook 3 teaspoons finely grated lemon rind, ¼ cup stale breadcrumbs and ¼ teaspoon chilli powder over low heat, stirring, for 1 minute or until crumbs are browned. Boil, steam or microwave 50g each green and yellow beans and 200g frozen broad beans, separately, until tender; drain. Rinse under cold water; drain. Peel away grey outer shells from broad beans. Place all beans in a medium bowl with 1 tablespoon olive oil and 1 tablespoon lemon juice; toss gently to combine. Serve sprinkled with chilli breadcrumbs. NUTRITIONAL COUNT A SERVE 10g total fat (3.2g saturated fat); 594kJ (142 cal); 5.3g carbohydrate; 5.2g protein;…

1 POMEGRANATE MARINADE Stir 1 cup firmly packed brown sugar, 1½ cups pomegranate juice, 3 teaspoons grated orange rind, 2 crushed cloves garlic, 1½ tablespoons each dijon mustard and worcestershire sauce and ⅓ cup tomato sauce in a saucepan. Bring to the boil; stir occasionally over medium heat for 10 minutes or until reduced by half. Serve cooked wings topped with pomegranate seeds. 2 SESAME MARINADE Combine 4 thinly sliced green onions, 3 crushed cloves garlic, ¼ cup each soy sauce and chinese cooking wine (shao hsing), 3 teaspoons finely grated ginger and 2 tablespoons brown sugar in a jug. Serve cooked wings topped with 2 tablespoons toasted sesame seeds and extra sliced green onion. For a speedy dinner, marinate the wings the night before, and just add a salad.…

MELTING CHOCOLATE ON THE STOVE Place chocolate in a glass bowl over a pan of simmering water; don’t let water touch the base of bowl as it may overheat causing it to “seize” (become grainy) and you’ll need to discard it and start again. CREATING POPS Dip the end of a lollipop or paddle pop stick into the melted chocolate, then push the stick about halfway into a ball of cake, allowing any excess chocolate to drip off. When dipping each cake pop into the melted chocolate, rock it backwards and forwards, to ensure they are evenly coated. MELTING CHOCOLATE IN THE MICROWAVE Place chocolate in a microwave-safe bowl; microwave on Medium (80%), in 30-second bursts, stirring between each, until melted and smooth. Microwaved chocolate will hold its shape, so…

“For a change from the usual potato snocchi, try the unique sweetness and depth of flavour of our parsnip gnocchi – it takes parsnips to another lovel.” Domenica Reddie, Recipe Editor, AWW Cookbooks PARSNIP GNOCCHI WITH NUTMEG & THYME BUTTER PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 4 small parsnips (500g) 1¼ cups (200g) wholemeal self–raising flour cup (50g) finely grated parmesan pinch each of salt and ground white pepper, to season 100g butter, chopped 3 cloves garlic, sliced thinly ¼ teaspoon ground nutmeg 2 teaspoons fresh thyme leaves 1 medium lemon (140g), rind cut into long, thin strips ½ cup (40g) shaved parmesan extra fresh thyme, to serve lemon cheeks, to serve 1 Peel and trim parsnips; reserve the peel (see cook’s notes). Cut…

APPLE & SPICED FRANGIPANE FILO CAKE PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & FREEZING) SERVES 8 4 medium red–skinned apples (800g) (see tips) 12 sheets filo pastry (see tips) 100g butter, melted 1 tablespoon icing sugar BASE 1 cups (250g) plain flour ¼ cup (55g) caster sugar 125g cold butter, chopped finely 1 egg SPICED FRANGIPANE 1 cup (220g) caster sugar 21/2 tablespoons plain flour 11/2 cups (240g) natural almonds 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom ¼ teaspoon ground cloves 200g butter, chopped, softened 3 eggs 1 Preheat oven to 180°C/160°C fan. Grease a 25cm round, 3cm-deep, loose-based tart tin. Line with a sheet of baking paper, extending paper slightly over the side; top with a second sheet of baking paper, in a cross…

SERVE IN STYLE Tired of decanting dips and washing-up? Well, with Chris’ Heritage Dips, you just break the seal – and voila – you’re ready to serve! That’s because Chris’ delicious dips are sold in handmade, reusable terracotta pots – it’s entertaining made easy. Visit chrisdips.com.au SWEET SENSATIONS Just when you thought you’d tasted it all, two iconic brands have joined forces to create a flavour explosion. Allen’s and Peters have taken lollies to a new level, with their ice-cream flavoured lolly range. Inspired by tangy Frosty Fruits and creamy Drumsticks, every mouthful is magic. Available at major and independent supermarkets. PERFECTLY BALANCED Renowned South African artist and designer, Carrol Boyes, has created the perfect balance between art and function with her Modern Classics gift and homeware range. Inspired by…

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…

“These fragrant prawn skewers are an impressive finger-food addition to an alfresco Mother’s Day lunch. The Kir Royales cap off the celebratory vibe.”Kathleen Davis, Senior Food Editor, AWW Books KIR ROYALE PREP TIME 5 MINUTES SERVES 12 ¼ cup crème de cassis (blackcurrant liqueur) 2 x 750ml bottles chilled sparkling wine or Champagne Pour 1 teaspoon crème de cassis into each of 12 champagne flutes. Top up with sparkling wine or Champagne. OYSTERS WITH TWO DRESSINGS PREP + COOK TIME 20 MINUTES (+ COOLING) MAKES 24 24 oysters on the half shell WASABI SOY DRESSING 2 tablespoons rice wine vinegar 2 tablespoons japanese soy sauce 2 teaspoons white sugar ½ teaspoon wasabi paste 1 green onion, sliced thinly TOMATO CHIVE DRESSING ½ small tomato (45g), seeded, chopped finely…

PANCAKES WITH GRILLED HONEY BANANAS & RASPBERRIES PREP + COOK TIME 20 MINUTES SERVES 4 (MAKES 12) These delicious pancakes are best served warm. Sweet white sorghum flour can be found in health food stores or online. 1 cup (140g) sweet white sorghum flour (see above) ½ cup (70g) coconut flour 1 teaspoon baking powder ½ teaspoon bicarbonate of soda 2 eggs 1¾ cups (430ml) coconut milk 2 tablespoons dairy–free spread 4 medium bananas (800g), sliced thickly ¼ cup (90g) honey, plus extra, to drizzle 125g fresh raspberries (optional) 1 Combine dry ingredients in a medium bowl; make a well in the centre. Whisk in combined eggs and coconut milk until batter is well combined (mixture will be thick). 2 Melt a third of the dairy-free spread in a…

QUICHE PRIMAVERA PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION) SERVES 6 170g asparagus, trimmed, halved 60g green beans, trimmed, halved lengthways ¼ cup (30g) frozen peas 1 small zucchini (90g), cut lengthways into ribbons 1 green onion, sliced thinly 4 free–range eggs ½ cup (125ml) pouring cream ½ cup (120g) sour cream 150g goat’s cheese ¼ cup loosely packed small fresh mint leaves SHORTCRUST PASTRY 1½ cups (225g) plain flour 125g cold butter, chopped coarsely 1 free–range egg yolk 2 tablespoons iced water, approximately 1 Make shortcrust pastry. 2 Oil a 24cm round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift the pastry into tin; press into side, trim edge. Refrigerate for 20 minutes. 3 Preheat oven to…

ZUCCHINI FRITTERS WITH TOMATO MINT SALAD PREP + COOK TIME 35 MINUTES SERVES 4 (MAKES 16) 6 medium zucchini (720g) 1 medium brown onion (150g), chopped finely 1¼ cups (85g) stale breadcrumbs 3 egg whites 1 tablespoon finely chopped fresh oregano 1 teaspoon sumac cooking oil spray 1/3 cup (95g) low–fat natural yoghurt 2 teaspoons finely chopped preserved lemon rind TOMATO MINT SALAD 200g red grape tomatoes, quartered 200g yellow grape tomatoes, quartered (see tip) 1/3 cup firmly packed fresh mint leaves 1 Coarsely grate the zucchini; squeeze and discard excess liquid from zucchini. 2 Combine zucchini, onion, breadcrumbs, egg whites, oregano and sumac in a medium bowl. 3 Lightly spray a heated large frying pan (or barbecue flat plate) with oil. Drop heaped tablespoons of zucchini mixture into pan;…

CHICKEN & LEEK PIE PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING & COOLING) SERVES 6 2 cups (500ml) chicken stock 625g chicken breast fillets 1 tablespoon olive oil 45g butter 1 large leek (500g), pale section only, sliced thinly 2 stalks celery (300g), trimmed, chopped finely 2 tablespoons plain flour 2 teaspoons fresh thyme leaves ½ cup (125ml) milk 1 cup (250ml) pouring cream 2 teaspoons wholegrain mustard 2 sheets frozen shortcrust pastry, thawed 1 sheet frozen puff pastry, thawed 1 egg yolk 1 Bring stock to the boil in a medium saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes. Remove chicken; chop coarsely. Reserve…

CITRUS ALMOND TWIST PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING, PROVING & COOLING) SERVES 8 This cake looks far more intricate to make than it really is. It’s all about clever layering and cutting. 3 teaspoons (10g) dried yeast 1½ tablespoons caster sugar ½ cup (125ml) warm milk 2 egg yolks 100g butter, melted ¾ cup (180ml) warm water 3 cups (450g) plain flour ½ teaspoon salt 1 cup (160g) roasted almonds 1/3 cup (75g) firmly packed brown sugar 1 teaspoon mixed spice 100g butter, extra, melted 1 tablespoon finely grated orange rind 1 tablespoon finely grated lemon rind 1 egg, beaten lightly 250g orange marmalade 1 Combine yeast, caster sugar and milk in a large bowl. Cover; stand in a warm place for 10 minutes or…

POACHED CHICKEN WITH SOY & SESAME PREP + COOK TIME 6 HOURS 30 MINUTES SERVES 4 1.6kg whole chicken 5cm piece fresh ginger (25g), sliced thinly 4 cloves garlic, halved 2 star anise 2 cinnamon sticks 1 cup (250ml) light soy sauce 1 cup (250ml) chinese cooking wine (shao hsing) (see cook’s notes) 1/3 cup (75g) white sugar 1 litre (4 cups) water 1/3 cup (80ml) light soy sauce, extra 2 teaspoons sesame oil 2 cloves garlic, extra, cut into matchsticks 2.5cm piece fresh ginger (15g), extra, cut into matchsticks 1/3 cup (80ml) peanut oil 4 green onions, sliced thinly ½ cup loosely packed fresh coriander leaves 2 fresh long red chillies, sliced thinly 1 Trim excess fat from chicken. Place chicken in a 4.5-litre (18-cup) slow cooker. Add ginger,…