Cooking with the Australian Womens Weekly Issue 6

Here we are six months on since we first released Food – we’re having great fun working on this magazine for you and love your feedback – please keep it coming. This issue is mainly about baking and it’s almost certainly our favourite thing to do. The creative team in the Test Kitchen love the challenge of developing recipes on this subject as really, baking is a bit of a mix of science and chemistry – we enjoy pushing the conventional boundaries that surround most baking recipes. If you’re a beginner baker, don’t be afraid, but do be fussy and follow the recipe to the letter the first time you make it – weigh, measure and use the pan sizes suggested. Most important, always read the recipe first so you…

Q I often put the oil left over from deep-frying in a jar and leave it in the fridge until next time. How many times can you re-use oil, and how long will it last? A Change the oil after every few uses or if it darkens. Peanut and solid oil should last three to five uses. Polyunsaturated oils are less robust, and will probably last for just one to two uses. Oil used to fry fish or seafood may need to be discarded after only one use, unless kept for the sole purpose of frying fish again. Light-tasting oils, such as vegetable and rice bran, are better to fry with as they have a more neutral flavour. To store, filter the cooked oil by pouring it very slowly into…

For the past 65 years, The Australian Women’s Weekly Test Kitchen has been developing, triple-testing, styling and photographing thousands of recipes for home cooks all around Australia and across the world. Our wonderful chefs work hard to deliver delicious fail-safe recipes for all cooks, young and old. So whenever you see our trademark Triple Tested ‘seal of approval’ stamp, this is our guarantee that what you make at home will turn out looking as beautiful as our photographs.…

Apples Known for keeping the doctor away and for sending beauties to sleep, apples are an everyday treat on their own - as well as a fabulously versatile ingredient. Freshly grated in muesli, sautéed with bacon or sausages, or chopped and cooked into pancakes or muffins, apples are a sensational and nutritious addition to breakfast or brunch. They give a fresh note to spicy soups such as lentil or curried parsnip, and crisp sweetness to a salad. Roasted or made into a tangy sauce, they are the perfect foil to rich meats such as pork or duck. Apple jelly is a marvellous old-fashioned treat on toast, scones or pancakes. Finely chopped apple with lemon juice, salt and perhaps a touch of chilli is an excellent sambal to serve with a…

FROM BEING USED by a man named Peter to house his wife, to transmogrifying into a carriage to take a princess to a ball – pumpkin is also the go-to vegetable if you want to scare the neighbourhood kids in October. THIS OBLIGING VEGETABLE is ready to be baked with the roast, or mashed to go with the sausages or chops. It lends its warm sweetness to spicy Middle Eastern soups, meat or rice dishes, is happy in vegetable or meat curries, and teams with strong herbs such as sage or rosemary for stuffing ravioli or serving with gnocchi. Pop it in the blender with other good ingredients for healthy cakes or traditional pumpkin scones. Pumpkins PREPARATION tender-skinned pumpkins can be baked or roasted, skin and all, and served that…

1 making the orange jelly Squeeze excess water from the gelatine leaves and add to the hot juice and sugar mixture; stir until dissolved. Stir in wine and tint mixture with food colouring. 2 making the crème pâtissière Whisk egg yolks, sugar and flour in a medium bowl until combined and smooth. While whisking continuously, gradually pour hot milk mixture onto egg yolk mixture, until combined. 3 adding butter to sponge mixture After you’ve added flour to the egg yolk and sugar mixture, gently fold in the butter. use a light hand so you don’t deflate the batter. 4 starting to assemble the cake Once you’ve brushed the cake with the syrup mixture, place the orange segments in concentric circles with the wider part of each segment facing outwards. ORANGE…