Innholdsfortegnelse for Issue 43 i Cooking with the Australian Womens Weekly

Being a day dreamer and a romantic at heart, I used to fantasise about living in Pompeii pre the volcanic eruption. The sunny, airy atriums, the long, flowing white gowns, the lace-up sandals and the fresh produce… To me, it was a paradise. I could easily envisage myself (with dark hair, of course), floating around the city in my prime. Regardless of history and natural disasters, some things remain unchanged – like my fascination with far-away Italy and its cuisine, which is now so popular here in Australia. From a drizzle of olive oil to some crumbled ricotta, Italian ingredients are so versatile. You have to admit that life would be pretty boring without Italian classics like tiramisu, ravioli, pizza, rotolo (like our cover recipe), plus a good vino to…

ZUCCHINI & PROSCIUTTO ROTOLO PREP + COOK TIME 50 MINUTES SERVES 4 2 teaspoons extra virgin olive oil 2 green onions, chopped 2 cloves garlic, crushed 100g baby spinach 400g can white beans, rinsed, drained 1 cup (120g) fresh blanched peas 150g fetta, crumbled 2 tablespoons chopped dill, plus extra, to serve 2 teaspoons finely grated lemon zest 1 cup (80g) finely grated parmesan 400g (380ml) jar arrabbiata pasta sauce (or make your own: page 71) 4 large (600g) zucchini, sliced into 28 ribbons (see tips) 28 (300g) thin slices prosciutto ¾ cup (75g) shredded pizza cheese 1 Preheat oven to 180°C/160°C fan. Grease a 30cm round (8-cup) baking dish. Heat oil in a large frying pan over medium-high heat. Cook onion and garlic for 1 minute or until fragrant.…

Clever cooking from Pixie I cooked the August cover recipe, Passionfruit & Yoghurt Cake with Rosehip Syrup and saw it devoured in minutes! Pixie64 Carers are sharers, so let’s join hands and embrace our foodie friends with letters, recipes and more! A lovely letter from Zoe Dear Women’s Weekly Cookbook team, I have been a long-time lover of The Australian Women’s Weekly cookbooks. I grew up learning to bake from my mother’s Big Book of Beautiful Biscuits, as well as Cakes and Slices. As I grew up and developed my own cookbook library, I have discovered new favourites and reminisced over old memories in my copies of Retro Baking, Baking: The Complete Collection and Love to Bake. I do love to bake. However, as the “baker” in my group of…

SALAMI PREP + COOK TIME 1 HOUR (+ SOAKING & REFRIGERATION) MAKES 1.3KG Make sure all your equipment and utensils are sterile and clean during this process. 1.5 metre length natural sausage casings (25g) (see tips on page 35) 1kg rindless boneless pork shoulder 300g pork back fat 5 cloves garlic, crushed ½ teaspoon cure number 2 (see tips on page 35) 1 tablespoon table salt 1 tablespoon brown sugar 1 teaspoon caraway seeds, crushed 1 teaspoon hot paprika 2 tablespoons red wine vinegar ¼ teaspoon starter fermenting culture (see tips on page 35) 2 tablespoons warm water 1 Rinse salt from casings. Soak casings in cold water for 1 hour, then drain. Soak casings in lukewarm water for another hour. Run cold water through casings before use to make…

HONEY-BAKED PEACHES & GRAPES WITH SWEET RICOTTA PREP + COOK TIME 40 MINUTES SERVES 4 There’s no more straightforward dessert than baked fruit, where the bright, sweet flavours are amplified to become a delicious warming dish. Accompanied here with a sweetened ricotta, the fruit could be served with gelato, crème fraîche or creamy yoghurt. Also, the fruit and syrup atop a plain cake would turn it into a show-stopping dessert. 4 large mixed peaches (880g), stones removed, quartered (see cook’s notes) 400g red grapes, halved, seeds removed 1 tablespoon honey 4 sprigs fresh thyme, plus extra, to serve 1½ cups (360g) firm ricotta 2 tablespoons caster sugar ½ teaspoon finely grated orange rind, plus extra, to serve 1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.…

STORING Untreated olives should be kept for as little time as possible. Store in a vegetable storage bag in the fridge for up to 2 days. Treated olives don’t need refrigerating because they’re salted, but if green olives are to be kept a long while, they may do better if refrigerated in an airtight jar with a little freshly made brine, and turned over from time to time to keep them moist. You can store black olives in a jar of olive oil with additions such as sliced garlic. PICKLING Olives can be pickled (brined) and marinated (see page 61). SALTING All olives need to be preserved in brine before consumption, but when bottling, don’t mix black and green olives. Olives can also be salted before use, as this is…

PARSNIP NOODLES WITH SPICY LAMB MEATBALL RAGÙ PREP + COOK TIME 35 MINUTES SERVES 4 ¼ cup (60ml) extra virgin olive oil 600g thick lamb sausages 400g eschalots, chopped finely 2 cloves garlic, chopped finely 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon fennel seeds 2 tablespoons fresh thyme leaves 2 tablespoons tomato paste 1 tablespoon harissa paste 2 cups (500ml) chicken stock 400g can diced tomatoes 6 large parsnips (2kg), trimmed 25g butter ¼ cup (20g) finely grated pecorino cheese ¼ cup loosely packed fresh oregano 1 Heat 1 tablespoon of the oil in a large deep frying pan over medium heat. Squeeze sausage meat from casings, separating it into small meatballs. Cook meatballs, shaking pan occasionally, for 4 minutes or until browned…

Forget fast food and produce grown by multinational companies. It’s time to take charge of what you eat for both your wellbeing and the good of the planet. The Australian Women’s Weekly’s wonderful new book, Pure, is the perfect way to help you do just this. It’s packed with simple recipes made with whole ingredients, from eggs to meat and seafood, with sweet treats interspersed. As home vegie gardens and farmers’ markets grow in popularity, Pure is a celebration of eating what’s in season, and buying ingredients like coffee and chocolate from ethical companies that pay a fair price. We show you how to slow down and take food back to basics. Available where all good books are sold and at awwcookbooks.com.au MACERATED STRAWBERRIES PREP TIME…

“Kick off the meal by matching the salad with a glass of super-fresh, bubbly Prosecco – either drunk on its own or, as the Italians often do, in a spritz mixed with Aperol and a dash of mineral water over ice.” SUPERGREEN SALAD WITH POLENTA CROUTONS PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 8 1 litre (4 cups) vegetable stock 1½ tablespoons finely chopped fresh rosemary leaves 2 cups (340g) instant polenta 400g broccolini, trimmed, halved 400g green beans, trimmed 340g asparagus, trimmed 2 cups (240g) frozen peas 100g baby spinach cooking oil spray 200g soft blue cheese, crumbled PICKLED SULTANA DRESSING ½ cup (80g) sultanas 1/3 cup (80ml) white wine vinegar 1 clove garlic, crushed 2 tablespoons maple syrup 2 tablespoons olive oil 1 Grease a 20cm…

Sausages from your local supermarket may contain all sorts of odds and ends. By making your own, you can ensure only the freshest and best-quality meat goes into what you’re eating. STEP A Run cold water through soaked sausage casings before using, to check for holes and to make them easier to fill. STEP B Mince the pork in small batches using a meat grinder or mixer grinder attachment with a medium-coarse blade. STEP C Wearing clean disposable food handling gloves, mix minced pork with salt, pepper, rice flour, the water and parsley. STEP D Bunch casing over sausage filler attachment, leaving 5cm at the end. Feed mince into machine, easing off casing as it fills. STEP E Pinch and twist the filled sausage casing at 15cm intervals, in alternate…

TIRAMISU TORTE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 12 butter, to grease 3 eggs ½ cup (110g) caster sugar ¼ cup (35g) plain flour ¼ cup (35g) self–raising flour ¼ cup (35g) pure cornflour 2 tablespoons instant coffee granules ¾ cup (180ml) boiling water 1/3 cup (80ml) marsala 2 tablespoons coffee–flavoured liqueur 500g mascarpone cheese 1/3 cup (55g) icing sugar 1¼ cups (300ml) thickened cream vienna almonds, coarsely chopped, to decorate (see tips) 1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm square cake pan with butter. 2 Beat eggs in a small bowl with an electric mixer for 10 minutes or until thick and creamy. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer…

CLASSIC TOMATO SAUCE PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 4 (MAKES 3 CUPS) 1 tablespoon extra virgin olive oil • 1 medium brown onion (150g), chopped • 2 cloves garlic, crushed • 800g can diced tomatoes 1 teaspoon sugar • fresh basil leaves 1 Heat oil in a large saucepan over medium-low heat. Cook onion, stirring occasionally, for 10 minutes or until soft but not browned. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes and sugar. Simmer, uncovered, for 20 minutes or until thickened. Season. Cool slightly. 2 Blend or process tomato mixture until smooth. Top with fresh basil leaves, then sprinkle with freshly ground black pepper. MARINARA PREP + COOK TIME 40 MINUTES SERVES 4 Add 400g…

“My son, Orlando, loves pizza, so he’ll adore these, as they’re super light as well as crispy.” Amanda Kelly-Lennon, Editor, The Australian Women’s Weekly FOOD 1 QUINOA & BUCKWHEAT MARGARITA PIZZA PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 2 (MAKES 1 BASE) ½ cup (125ml) tomato passata 2 tablespoons finely shredded fresh basil leaves ¼ cup (20g) finely grated parmesan 100g bocconcini cheese, torn ¼ cup loosely packed fresh basil leaves, extra BASIC PIZZA BASE 1 teaspoon olive oil 2 tablespoons white chia seeds 1/3 cup (80ml) water 2/3 cup (110g) white quinoa, rinsed 1½ tablespoons buckwheat flour 1 teaspoon gluten–free baking powder 1½ tablespoons finely grated parmesan pinch of table salt 1/3 cup (80ml) water, extra 1 Preheat oven to 220°C/200°C fan. Line a 30cm round pizza…

“For me, the only way to eat fresh artichokes is to simply boil and dip the end of each leaf in a lemony vinaigrette, making my way to the heart.” Louise Patniotis, Food Studio Manager Spring Fruits Avocados Bananas Berries: strawberries, blueberries Grapefruit Mangoes Melons Oranges Papayas Pawpaws Passionfruit Pineapples Pomelos Tangelos Vegetables Asian greens Asparagus Beans: broad, green Beetroot Cucumbers Chillies Garlic Lettuces Mushrooms Onions: spring, green Peas Potatoes Silverbeet Spinach Watercress Zucchini PREPARING & USING ARTICHOKES CHOOSING Look for artichokes that have tightly packed leaves, or petals, and feel heavy for their size, with a firm stem. The leaves of small artichokes can be slightly looser, but they should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap”.…

DECK THE HALLS Get ready for jingling bells and festive cheer as the magical Christmas season approaches. We’ve got the menu covered! SWEET! Fresh from the oven, these pretty spiced wreath breads will help make Christmas memorable. STEEPED IN TRADITION It just wouldn’t be Christmas without a succulent glazed ham to share. EDIBLE SANTAS Our too-cute baked treats, like these giant Father Christmas cookies, will delight young and old. PLATTERS THAT MATTER A firm favourite at Christmas is seafood, with prawns at the top of the list. We can help you feed a crowd. For all your season’s greetings! ON SALE 12 NOVEMBER…

“Don’t throw out your leftover pasta. Just refrigerate it as soon as it’s cooled, then add to a frittata mixture, along with some grated parmesan.” Amanda Kelly-Lennon EDITOR, AWW FOOD MAGAZINE My foodie journey began 28 years ago when I started training as a chef. I then shifted to magazines as a food editor, and now I’m editor of this wonderful magazine. I’ve always loved food and the adventures it creates. “There’s a reason for all those different pasta shapes: long, fine pasta suits cream sauces with finely chopped ingredients, whereas short, tubular pasta – bows, orecchiette and the like – work better with robustly flavoured sauces and chunkier ingredients.” Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS After starting out as a chef, I moved…

“Toast toppers make an easy light meal for the whole family. Or simply pair with some wine and friends for a great night in!” Amanda Kelly-Lennon, Editor, The Australian Women’s Weekly FOOD GRILLED VEGETABLE & RICOTTA BRUSCHETTA PREP + COOK TIME 30 MINUTES SERVES 4 2 teaspoons balsamic vinegar 2 tablespoons extra virgin olive oil 2 medium zucchini (240g), sliced thinly lengthways 2 medium yellow capsicum (200g), sliced thickly 2 medium tomatoes (300g), halved 4 large slices sourdough bread olive oil cooking spray 1 cup (240g) firm ricotta 1 tablespoon finely chopped fresh basil 60g baby rocket leaves 2 tablespoons small fresh basil leaves 1 To make the dressing, whisk balsamic vinegar and 1 tablespoon of the oil in a small bowl. 2 Lightly spray zucchini, capsicum, tomato and bread…

OLIVES Their home is land bounded by or close to the Mediterranean Sea. Most of the picturesque, gnarled tree specimens are hundreds of years old and still productive. However, massive new groves are constantly being planted to cope with the expanding world demand for olive oil. Olives vary in size and colour, but there are scores of cultivars that will provide you with just the type to suit your garden. Olives are not palatable straight from the tree, but have to be brined before use. They can then be bottled in brine or oil, pitted, filled or eaten salted. Green olives are firm and tangy. They’re available stone-in or stoned and stuffed, usually with pimiento (capsicum), almond or anchovy. They come in sizes from fingernail to cherry tomato. The biggest,…

TABBOULEH WITH FISH PREP + COOK TIME 30 MINUTES SERVES 4 1 large head broccoli with stems (400g), chopped coarsely 3 medium roma tomatoes (180g), chopped finely 1 lebanese cucumber (130g), peeled, chopped finely 3 green onions (75g), chopped finely 1 cup loosely packed fresh flat–leaf parsley leaves, chopped finely 1½ cups loosely packed fresh mint leaves, chopped finely pinch of ground allspice pinch of ground cinnamon ¼ cup (60ml) fresh lime juice ¼ cup (60ml) extra virgin olive oil 4 x 200g skinless firm white fish fillets, halved (see cook’s notes) 1 clove garlic, crushed 1/3 cup (65g) pepitas (pumpkin seeds) 1 small lime (65g), cut into cheeks 1 Process the broccoli including the stems until finely chopped. Transfer to a large bowl. Stir in tomato, cucumber, green onion,…

“The spicy cashews add a delicious chilli hit to this nourishing salad. Make a double batch, so you have extra to serve with a glass of wine.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly BROCCOLI RICE WITH CHILLI & CRISPY EGG PREP + COOK TIME 30 MINUTES SERVES 4 750g broccoli 100g sugar snap peas, trimmed 100g snow peas, trimmed ¼ cup (60ml) peanut oil 1 small red onion (100g), sliced thinly 2 cloves garlic, crushed 2 teaspoons grated fresh ginger 2 fresh long red chillies, sliced thinly 1 cup (80g) bean sprouts 2 teaspoons soy sauce 4 eggs 1 Cut broccoli into florets, then coarsely chop stems. Add broccoli florets and stems to a medium saucepan of boiling water. Boil for 1 minute. Remove broccoli from the water…

“Ricotta is not only used in savoury dishes, but its light, creamy texture makes it the perfect base for many desserts. So give these dolci a try.” Domenica Reddie, Recipe Editor, AWW Cookbooks CHOC-CRANBERRY RICOTTA TARTS PREP + COOK TIME 35 MINUTES + COOLING MAKES 12 1½ cups (360g) firm ricotta ½ cup (110g) caster sugar 1 egg, beaten lightly 90g finely chopped dark eating chocolate 1/3 cup (45g) dried cranberries, chopped ¼ cup (40g) sultanas 3 sheets frozen butter puff pastry, thawed 1 tablespoon milk 1 tablespoon icing sugar 40g dark eating chocolate, grated finely 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Combine ricotta, caster sugar and egg in a medium bowl. Stir in chopped chocolate and dried fruit. 3 Cut 12…