Innholdsfortegnelse for Issue 6 i Cooking with the Australian Womens Weekly

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…

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…

WHITE TABLE SUGAR is the most familiar and most commonly used sugar. It gives cakes a crisp texture, and a paler finish than BROWN SUGARS. CASTER SUGAR is great for meringue, pastry, cakes and biscuits. This refined sugar can support a higher amount of fat (such as shortbread) and it tends to dissolve more readily than WHITE TABLE SUGAR. ICING SUGAR is great for making buttercream and other types of icing, as its fine powdery consistency gives them a smooth texture. Two types are available, ICING SUGAR, which has a little cornflour added to stop it clumping, and PURE ICING SUGAR, which has no cornflour; pure icing is used to make royal icing. BROWN SUGARS contain molasses; the darker the sugar, the more molasses has been added. These sugars add…

SCOTTISH SHORTBREAD PREP + COOK TIME 1 HOUR MAKES 16 PIECES • 250g butter, softened• ½ cup (75g) caster sugar• 2 cups (300g) plain flour• ½ cup (100g) rice flour 1 Preheat oven to 150°C/130°C fan. Grease oven trays; line trays with baking paper. 2 Beat butter and sugar in a small bowl with an electric mixer until combined. Add large spoonfuls of sifted flours to the butter mixture, beating after each addition. 3 Press dough together gently; knead on a floured surface until smooth. 4 Divide dough into 2 portions; shape portions into 18cm rounds. Place rounds on oven trays; mark each round into eight wedges, prick with a fork. Pinch a decorative edge with floured fingers. 5 Bake about 30 minutes. Stand for 10 minutes before transferring to a wire rack to…

10 STEPS TO SPLITTING AND LAYERING CAKES No need to worry about splitting and layering cakes any more – these tips will help you perfect the techniques. 1 USING SKEWERS OR TOOTHPICKS Bamboo skewers are good to use as a guide for the knife as you split the cake. If the cake is large, long skewers can be pushed through the cake, from one side to the other. If the cake is small, use toothpicks to mark the layer. 2 SPLITTING THE CAKE Use a sharp serrated knife to split the cake. Cut the cake barely above the bamboo skewers or toothpicks; you should feel the knife touch the skewers as you cut through the cake. 3 SPLITTING WITH COTTON This method is quick, neat and efficient. use a length…

SAUSAGE, EGG AND BACON PIES PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 6 YOU WILL NEED six-hole ¾-cup (180ml) texas muffin pan. • 3 rindless bacon rashers (240g), halved• 2 thick sausages (300g)• 3 sheets shortcrust pastry• 1 cup (260g) bottled tomato pasta sauce• 6 eggs• 2 green onions, sliced thinly 1 Preheat oven to 220°C/200°C fan. Oil a six-hole ¾-cup (180ml) texas muffin pan. 2 Cook bacon in a large frying pan until browned and crisp; drain on kitchen paper. Cook sausages in the same pan until browned all over and cooked through; cool. Slice sausages thinly. 3 Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with a fork. Line bases and sides of each pan hole with bacon. Top with sausage; pour over sauce. Bake…

CHEESY PUMPKIN AND ALMOND PASTA BAKE PREP + COOK TIME 50 MINUTES SERVES 6 • 1kg pumpkin, chopped coarsely• 500g spiral pasta• ½ cup (60g) ground almonds• 2 tablespoons finely chopped fresh flat-leaf parsley• ¼ cup finely chopped fresh chives• ½ cup (40g) finely grated parmesan• 1¼ cups (120g) coarsely grated cheddar• ½ cup (40g) flaked almonds WHITE SAUCE • 50g butter• 2 tablespoons plain flour• 1 cup (250ml) milk• 300ml cream 1 Preheat oven to 160°C/140°C fan. 2 Boil or steam pumpkin for 10 minutes or until tender. Reserve 1 cup of the cooking liquid; drain pumpkin. 3 Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain. 4 Make white sauce. 5 Place pasta and pumpkin in a large heatproof bowl with white sauce, ground almonds, herbs, parmesan, 1 cup of the cheddar and reserved…

SHEPHERD’S PIE PREP + COOK TIME 1¼ HOURS MAKES 4 YOU WILL NEED four 1-cup (250ml) ovenproof dishes. • 20g butter• 1 small brown onion (80g), chopped finely• 1 small carrot (70g), chopped finely• ¼ teaspoon dried mixed herbs• 2 cups (375g) finely chopped cooked lamb• 2 tablespoons tomato paste• 1 tablespoon tomato sauce• 1 tablespoon worcestershire sauce• 1 cup (250ml) beef stock• 1 tablespoon plain flour• 2 tablespoons water POTATO TOPPING • 2 large potatoes (600g), chopped coarsely• 40g butter• 2 tablespoons warm milk 1 Preheat oven to 200°C/180°C fan. Spray the inside of four 1-cup (250ml) ovenproof dishes with cooking oil; put dishes on an oven tray. 2 Make potato topping (see box at end for instructions). 3 Melt butter in a medium saucepan over medium heat. Cook onion and carrot, stirring, until the onion is soft. Add the mixed herbs and…

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…

SWISS ROLL PREP + COOK TIME 30 MINUTES SERVES 8 • 3 eggs, separated• ½ cup (110g) caster sugar• ¾ cup (110g) self-raising flour• 2 tablespoons hot milk• caster sugar, for sprinkling• ½ cup (160g) strawberry jam, warmed 1 Preheat oven to 220°C/200°C fan. Grease a 26cm x 32cm swiss roll pan; line base and sides with baking paper. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. 3 Add yolks, one at a time, beating well until thick and light. Fold in triple-sifted flour and milk. Pour mixture into prepared pan. Bake about 8 minutes. 4 Meanwhile, place a sheet of baking paper the same size as the sponge on the bench, sprinkle lightly with extra caster sugar. Turn hot…

PIKELETS PREP + COOK TIME 30 MINUTES MAKES ABOUT 15 • 1 cup (150g) self-raising flour• ¼ cup (55g) caster sugar• pinch bicarbonate of soda• 1 egg, beaten lightly• ¾ cup (180ml) milk, approximately 1 Sift dry ingredients into a medium bowl. Make a well in the centre and gradually stir in the egg and enough of the milk to give a smooth, creamy, pouring consistency. 2 Drop dessertspoons of batter into a heated greased frying pan; allow room for spreading. When bubbles begin to appear, turn pikelets; cook until browned lightly on the other side. (Turn pikelets just before the bubbles burst for best results.) PLAIN FLOUR A medium-gluten all-purpose flour, plain flour works well for most cakes, batters, pastries and biscuits. It is available as white or wholemeal. For recipes simply stating ‘flour’,…

VANILLA STORE UNUSED VANILLA PODS IN A JAR OF CASTER SUGAR TO MAKE INFUSED VANILLA SUGAR. SHORTCRUST IS THE MOST USED PASTRY, AS IT’S USED IN BOTH SWEET AND SAVOURY BAKING. WHEN ADDING CITRUS RINDS TO CAKES ALWAYS CREAM WITH THE BUTTER AND SUGAR. THIS HELPS TO RELEASE NATURAL OILS IN THE RIND, GIVING MORE FLAVOUR. SLICES ARE HALF-WAY BETWEEN A CAKE AND A TART. SAME MIXTURE 1 BUTTER CAKE= 12 CUPCAKES COOKIE CUTTERS CAN ALSO BE USED TO MAKE SHAPES FROM PASTRY AND FONDANT. ALWAYS CRACK EGGS INTO A SMALL BOWL OR CUP ONE AT A TIME, IN CASE THERE IS ONE THAT IS NOT FRESH. FRESH CREAM also known as single, pure and pouring cream, contains 30-35% fat, while thick (double) cream contains 60-66% fat. SPONGE ROLLS and…

1 LACY LATTICE Use a floured pastry wheel or a sharp pointed knife to cut narrow strips of pastry. Weave the strips over the pie filling and trim so it fits inside the pie plate. Don’t stretch the pastry. 2 EASY FLUTING This is the quickest and simplest decorative edge if you’re short on time. After sealing the pie lid, use a pastry wheel to trim the excess crust just inside the edge of the pie dish. 3 EASY EDGE SCALLOPS This frill is made by using the floured handle or bowl of a small spoon. After sealing and trimming the pie lid, press the spoon handle or bowl firmly onto the pastry edge. 4 EASY EDGE FRILLS Press down on the pastry edge with one finger while pushing up…

FEATHERLIGHT SPONGE PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 10 • 4 eggs• ¾ cup (165g) caster sugar• › cup (150g) wheaten cornflour• ¼ cup (30g) custard powder• 1 teaspoon cream of tartar• ½ teaspoon bicarbonate of soda• 300ml thickened cream• 1 teaspoon vanilla extract• ¼ cup (80g) strawberry jam• 250g strawberries, sliced thinly• 125g strawberries, extra, halved ICING • 1 cup (160g) icing sugar• 10g butter, softened• 1½ tablespoons milk, approximately 1 Preheat oven to 200°C/180°C fan. Grease and flour two deep 22cm round cake pans; shake out the excess flour. 2 Beat eggs and sugar in a small bowl with an electric mixer for 7 minutes, until thick and creamy (see ‘beating the eggs and sugar’, left). Transfer mixture to a large bowl. 3 Sift dry ingredients twice onto a piece of baking paper. Sift flour mixture a third time…

ALL-DAY MENU BREAKFAST The big country breakfast MORNING TEA Blueberry macaroon slice LUNCH SOUP Cock-a-leekie soup LUNCH ROAST Cider-roasted pork belly AFTERNOON TEA Anzac biscuits DINNER Beer and thyme beef cheeks VEGETARIAN DINNER Vegie-stuffed pasta with pumpkin sauce DESSERT Bread and butter pudding BREAKFAST THE BIG COUNTRY BREAKFAST PREP + COOK TIME 20 MINUTES SERVES 6 • 60g butter• 300g button mushrooms, halved• 1 tablespoon fresh thyme leaves• 12 chipolata sausages (360g)• 6 rindless bacon rashers (390g)• 3 medium tomatoes (450g), halved• 1 tablespoon vegetable oil• 12 eggs 1 Heat butter in a medium saucepan; cook mushrooms, stirring, for about 5 minutes or until tender. Sprinkle with thyme; season to taste. Cover to keep warm. 2 Cook sausages and bacon in a heated oiled large frying pan. Remove from pan; cover to keep warm. Drain fat from pan.…

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.…

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…

HEN EGGS Hen eggs are the most commonly used in baking. We use eggs with an average weight of about 60g. DUCK EGGS Duck eggs (weighing in at around 90g) can be used in baking, however, their whites don’t whisk as well as hen’s eggs. They are richer-tasting than hen eggs, and the yolks have a high fat content, which gives a light, moist cake. GOOSE EGGS Goose eggs have very hard white shells and a stronger flavour than hen eggs. They weigh in at around 180-200g (about 3-4 hen’s eggs). Again, as with ducks eggs, their high fat content gives a moist, light-textured cake.…

1 Rolling pins Most rolling pins are made of wood, but they can also be made of metal, ceramic, glass or even marble, all of which can be chilled to help keep pastry cold. A clean, dry wine bottle (label removed) also works well. 2 Thermometers Different kitchen thermometers have very different uses. An oven thermometer helps determine the accuracy of the oven temperature. Meat thermometers are inserted into the meat to show whether the internal temperature is optimal for the cut or roast you are cooking. Sugar, or candy, thermometers take the guesswork out of jam and confectionery making, and may also be used for deep-frying. 3 Small cake pans There has been an explosion in the types of small cake pans available – where once it was just…

SYRUP CAKE FRUIT CAKE BUTTER CAKE SPONGE CAKE CHOCOLATE CAKE DESSERT CAKE SYRUP CAKE ORANGE AND BLUEBERRY SYRUP CAKE PREP + COOK TIME 1½ HOURS SERVES 10 • 125g butter, softened• ½ cup (110g) caster sugar• 2 eggs• 1¾ cups (260g) self-raising flour• ½ cup (125ml) yoghurt• ¼ cup (60ml) orange juice• 1 cup (150g) frozen blueberries• 1 tablespoon finely grated orange rind ORANGE SYRUP • ¾ cup (165g) caster sugar• ½ cup (125ml) orange juice• ¼ cup (60ml) water• 1 tablespoon grated orange rind 1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm ring cake pan; line base and side with baking paper. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flour and combined yoghurt and juice, in two batches. Stir in…

INDIAN CHICKEN PILAF SPICY BEEF KWAY TEOW BEEF QUESADILLAS CURRIED VEGETABLE AND LENTIL SOUP CHICKEN, FETTA AND MUSHROOM PASTA LAMB PILAF WITH CORIANDER & CASHEW YOGHURT THAI CHILLI PORK TURKISH BREAD WITH LAMB AND EGGPLANT INDIAN CHICKEN PILAF PREP + COOK TIME 30 MINUTES SERVES 4 • 400g chicken thigh fillets• 1½ tablespoons ghee• 1 medium brown onion (150g), chopped finely• 2 cloves garlic, crushed• 4cm piece fresh ginger (20g), grated finely• 1 cinnamon stick• 2 teaspoons garam masala• 1 teaspoon ground turmeric• 2 cups (400g) basmati rice• 3 cups (750ml) chicken stock• 2 tablespoons flaked almonds• ½ cup coarsely chopped fresh coriander 1 Trim fat from chicken; cut into bite-sized pieces. 2 Heat half the ghee in a large saucepan; cook chicken, over high heat, in batches, until browned. Remove from pan. 3 Heat remaining ghee in same pan; cook onion,…

PORK AND VEAL MEATBALLS WITH FENNEL PREP + COOK TIME 4 HOURS (+ REFRIGERATION) SERVES 6 • 1kg pork and veal mince mixture• 1 cup (70g) stale breadcrumbs• 1 cup (120g) finely grated cheddar• 2 eggs• 1 cup finely chopped fresh flat-leaf parsley• 4 cloves garlic, crushed• 2 tablespoons olive oil• 2 medium brown onions (300g), chopped finely• 1 medium fennel bulb (300g), trimmed, sliced thinly• 3½ cups (980g) bottled tomato passata• 1 cup (250ml) chicken or beef stock 1 Combine mince, breadcrumbs, cheddar, eggs, parsley and half the garlic in a large bowl; season. Roll rounded tablespoons of mixture into balls. Place on tray, cover; refrigerate for 20 minutes. 2 Preheat oven to 180°C/160°C fan. 3 Heat 1 tablespoon of the oil in a large frying pan over high heat. Add half the meatballs; cook for 5 minutes or until…

RETRO BAKING KEEP AN EYE OUT IN BOOK STORES FOR THIS NEW HARDBACK COOKBOOK RETRO BAKING ($39.95) is available where all good books are sold and at www. awwcookbooks.com.au SPICED APRICOT AND PLUM PIE PREP + COOK TIME 1¼ HOURS (+ COOLING) SERVES 8 • 2 x 825g canned dark plums in light syrup• 2 cups (300g) dried apricots• 1 cinnamon stick• 3 cloves• ½ teaspoon mixed spice• ½ teaspoon ground ginger• 2 sheets puff pastry• 1 egg, beaten lightly• 1 tablespoon icing sugar SPICED YOGHURT CREAM • ½ cup (140g) yoghurt• ½ cup (120g) sour cream• 1 tablespoon ground cinnamon• ¼ teaspoon ground ginger 1 Preheat oven to 200°C/180°C fan. Grease a deep 1.25 litre (5-cup) rectangular baking dish or a 26cm pie dish. 2 Drain plums; reserve 1 cup of the…

MEASURES One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake…