The Australian Women’s Weekly FOOD magazine is all about food; how to create, make, bake and cook it. With masses of tips, hints, and useful ‘how-to’ pictures and videos, FOOD helps readers to cook with confidence.
The star of this issue is chocolate – it’s one of those magical ingredients that most people love. The recipes we have for you are wonderful, one of my favourites is the Dark Chocolate Pancakes, served with marmalade (the slightly bitter Seville orange marmalade would be the perfect choice for this recipe) and crème fraiche. Just think about those flavour and texture combinations for a moment – the wow factor is very high! Rhubarb and leeks are in season this month; both are often sometimes overlooked, but when you start to cook with them, and realise how user-friendly and yummy they are, you’ll be won over completely. Australia’s Biggest Morning Tea is on this month with many events organised to raise money to beat cancer – these are happening all…
Q I have just inherited my grandmother’s wonderful hand-written recipe book. I remember her lining everything with greaseproof paper. What’s the difference between baking paper and greaseproof paper, and can you still buy greaseproof paper? A Baking paper has a silicone coating and is used to line cake pans and oven trays when baking cakes and biscuits to prevent them sticking. It can also be used to line roasting pans or your sandwich press (to minimise cleaning), for steaming food in parcels (en papillote) and when rolling out pastry to prevent it from sticking to the kitchen bench. Greaseproof paper contains a wax coating, which creates a barrier, so use it to line uncooked pastry cases before adding weights for blind baking. You can use it to line cake pans;…
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.…
Rhubarb What a marvellous, old-fashioned vegetable garden regular rhubarb is. This handsome perennial is the original cut-and-come-again garden plant and deserves a well-loved spot in the edible garden. Rhubarb belongs to the same family as sorrel. Unfortunately, rhubarb also the favourite resting place of snails after they have created havoc among the vegetable seedlings, so inspect rhubarb plants regularly and remove the culprits there and then. AUTUMN Fruit • AUTUMN FRUIT• APPLES• BANANAS• CUSTARD APPLES• FIGS• GUAVA• KIWIFRUIT• LEMONS• LIMES• MANDARINS, IMPERIAL• MANGOSTEENS• NASHI• ORANGES, VALENCIA; NAVEL• PASSIONFRUIT• PAWPAW• PEARS• PERSIMMONS• PLUMS• POMEGRANATES• QUINCE• RHUBARB• TAMARILLO AUTUMN Vegetables • ASIAN GREENS• AVOCADOS• BEANS• BROCCOLI• BRUSSELS SPROUTS• CABBAGE• CAPSICUM• CARROTS• CAULIFLOWER• CELERY• CELERIAC (CELERY ROOT)• CHESTNUTS• CHOKO (CHAYOTE)• CORN• CUCUMBER• EGGPLANT• FENNEL• GINGER• KUMARA (ORANGE SWEET POTATO)• LEEK• LETTUCE• MUSHROOMS• OKRA• ONIONS• PARSNIP• POTATOES• PUMPKIN• SHALLOTS• SILVER BEET• SPINACH• TOMATOES• TURNIPS• WITLOF• ZUCCHINI Growing RHUBARB RHUBARB needs very rich soil and full sun or at least sun for half a day. Add large quantities of manure and a nitrogen-rich fertiliser, such as pelleted poultry manure. Rhubarb also likes regular watering, but needs a well-drained site or its…
In a land of myth, and a time long ago, an ancient battle ensured leeks would forever hold a place in history. The Welsh, to distinguish themselves from the Saxon enemy, wore leeks in their hats, and thus, gained great victory over their foes. LEEKS ARE THE MILD-MANNERED MEMBERS OF THE ONION FAMILY. THIN YOUNG ONES, BRAISED WHOLE, ARE AN ELEGANT VEGETABLE TO SERVE WITH A SAUCE AS A COURSE IN THEIR OWN RIGHT, OR WITH MEATS, FISH OR POULTRY. LARGER ONES, SLICED AND COOKED SLOWLY IN BUTTER OR OIL, MELT TO A LUSCIOUS MASS THAT CAN BE USED IN A SAVOURY TART, RISOTTO, FRITTATA, SOUP, AS A PIZZA TOPPING OR AS A SAUCE FOR PASTA, CHICKEN OR FISH. LEEKS ARE AVAILABLE ALL YEAR, WITH THEIR PEAK SEASON FROM SPRING…
1 SIFTING THE DRY INGREDIENTS Sift the flour and spices together so they are well combined before folding them into the cake batter. 2 ROLL THE ROULADE While the sponge is warm, use the baking paper as a guide to roll it up from one long side. Leave for 5 minutes, then unroll. This helps the roulade roll more easily once cooled and filled. 3 DON’T OVERBEAT! Whisk the cream and mascarpone together until soft peaks form, taking care not to overbeat it. 4 ADD FILLING AND REROLL Spread the mascarpone cream over the roulade, leaving 2.5cm border on all sides. Top with rhubarb pieces. Reroll the sponge using the paper as a guide. SPICED SPONGE AND RHUBARB ROULADE PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 10 • 5…
