Innholdsfortegnelse for Issue 5 i Cooking with the Australian Womens Weekly

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…

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…

Autumn is a great time of year; the mornings are crisp, but the days are still lovely with a gentle warmth. It’s a great time for picnics, whether a romantic getaway, a family get together, or a crowd of uni friends. Choose the location well, pack the picnic blanket and fill the basket; don’t forget the ice, Esky and bug spray, matches (if barbecuing), a cushion or two for lounging and maybe a book, ball or bat for more energetic activities. Pack a selection of biscuits (page 118) to have with afternoon tea or coffee before setting off home. BAKED RICOTTA WITH OLIVES PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 6 • 600g fresh ricotta• 1 teaspoon thyme leaves• ¼ cup (40g) pitted kalamata olives, chopped coarsely• 1/3 cup (25g) coarsely grated…

1 SPREADING CHOCOLATE Spread melted chocolate evenly over a cold surface, such as a flat oven tray, a laminated chopping board, or, best of all marble. Leave to almost set at room temperature. 2 MAKING CURLS There are many ways of making curls, here we’ve used a melon baller, just drag the baller smoothly and evenly across the surface of the chocolate. Remember you can always re-melt your mistakes. 3 USING CURLS This spectacular looking cake looks far more difficult than it really is. Cut a mud cake made in a large cake pan into a star-shape, spread with ganache, then top with white and dark chocolate curls. 4 MAKING WAVES Cut out a circle of baking paper, the same size as the top of the cake you want to…

1 NUTTY BEEF BURGERS PREP + COOK TIME 20 MINUTES SERVES 4 Combine 500g minced beef, 1 egg and 1/3 cup finely chopped roasted unsalted pistachios in a medium bowl; shape mixture into four patties. Cook patties in a heated oiled frying pan until cooked through. Meanwhile, use a vegetable peeler to slice 1 lebanese cucumber lengthways into thin strips. Divide cucumber, patties and ½ cup aïoli between four split and toasted turkish bread rolls; season to taste. per serve 51.1g total fat (10.8g saturated fat); 3979kJ (952 cal); 79.2g carbohydrate; 40.7g protein; 6.8g fibre TIPS Aïoli is a garlic mayonnaise; you can find it at larger supermarkets in the condiment aisle. Use a whole-egg mayonnaise instead of the aïoli, if you prefer. 2 PORK SAUSAGE AND BROCCOLI…

CRISPY CHEESE RAVIOLI PREP + COOK TIME 25 MINUTES SERVES 4-6 • 2 eggs, beaten lightly • 2 cups (140g) fresh breadcrumbs • vegetable oil, for deep-frying • 500g packet good-quality cheese ravioli • 1½ cups (400g) good-quality tomato pasta sauce • 2 tablespoons chopped basil • chopped flat-leaf parsley or basil, extra 1 Place the egg and breadcrumbs in separate bowls. 2 Half fill a deep-fryer or large saucepan with oil and heat to 190°C (the oil is hot enough when a cube of bread dropped in the oil turns golden in 30 seconds). Dip each ravioli in egg, then toss in the breadcrumbs, to coat. Working in batches of five, fry the ravioli for 1-2 minutes or until golden and crisp. Remove with a slotted spoon and drain…

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;…

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…

LOCATION That’s what it’s all about when it comes to picnics. If you can, check out the area and facilities before you set off. What you have to take will be determined by what is, or what’s not, there. Most important is the availability of water and bathroom facilities, and cooking facilities for a barbecue. Most picnic areas are controlled by councils or national parks, so phone them to check. SERVING DISHES The containers the food travels in should be presentable enough to double-up as serving dishes. You’ll need tongs, spoons, forks and knives for serving. It’s up to you if you use plastic cutlery, those you use at home, or the family silver. Pack a lightweight plastic chopping board or two; they’re useful both for chopping, and to use…

1 PORK CUTLETS WITH BAKED PARSNIPS AND APPLES 2 LAMB CUTLETS WITH PESTO BABY GNOCCHI 3 MEXICAN CHICKEN WRAPS 4 CHICKEN AND PEA PILAF 5 SPICY SQUID AND TOMATO LINGUINE 6 THAI GREEN PRAWN CURRY 7 ROOT VEGETABLE SOUP WITH CHEESY BRIOCHE TOASTS 8 RICOTTA AND SAUSAGE PASTA 1 PORK CUTLETS WITH BAKED PARSNIPS AND APPLES PREP + COOK TIME 30 MINUTES SERVES 4 • 4 small parsnips (480g), peeled, halved lengthways• 3 small red apples (390g), unpeeled, quartered• 4 cloves garlic, unpeeled• ¼ cup loosely packed sage leaves• 2 tablespoons pure maple syrup• ¼ cup (60ml) olive oil• 250g jar apple sauce• 4 x 200g pork cutlets 1 Preheat oven to 200°C/180°C fan. 2 Combine parsnip, apple, garlic, sage, syrup and 2 tablespoons of the oil in a large baking dish. Bake for 20 minutes or until…

SLOW-ROASTED LAMB SHANKS WITH CARAMELISED ONION PREP + COOK TIME 5 HOURS SERVES 4 • 1 tablespoon olive oil• 8 french-trimmed lamb shanks (2kg)• 1 tablespoon white sugar• 1½ cups (375ml) dry red wine• 2 cups (500ml) beef stock• 3 cloves garlic, crushed• 20g butter• 1 small brown onion (80g), chopped finely• 1 trimmed celery stick (100g), chopped finely• 1 tablespoon plain flour• 1 tablespoon tomato paste• 1 tablespoon coarsely chopped fresh rosemary CARAMELISED ONION • 40g butter• 2 medium red onions (340g), sliced thinly• ¼ cup (55g) firmly packed brown sugar• ¼ cup (60ml) raspberry vinegar 1 Preheat oven to 150°C/130°C fan. 2 Heat oil in a large flameproof dish; cook lamb until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Cover dish, transfer to oven; roast lamb for 4 hours, turning twice during cooking. 3 Meanwhile, make caramelised…

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 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…

LEMON MADELEINES PREP & COOK TIME 35 MINUTES MAKES 12 • 2 eggs• 2 tablespoons caster sugar• 2 tablespoons icing sugar• 2 teaspoons finely grated lemon rind• ¼ cup (35g) plain flour• ¼ cup (35g) self-raising flour• 75g unsalted butter, melted• 1 tablespoon lemon juice• 2 tablespoons icing sugar, extra 1 Preheat oven to 200°C/180°C fan. Grease a 12-hole madeleine pan. 2 Beat eggs, caster sugar, sifted icing sugar and rind in a small bowl with an electric mixer until pale and thick. 3 Meanwhile, triple-sift flours, then sift flour over egg mixture. Pour butter and juice down the side of the bowl then fold ingredients together. 4 Drop rounded tablespoons of mixture pan holes. Bake about 10 minutes. Tap hot pan firmly on bench to release madeleines onto wire rack to cool. 5 Dust with sifted extra icing…

OUR RATING SYSTEM:  from easy, because I need chocolate in a hurry – to, oh boy... when I FINALLY finish this, I’m not going to share it with anyone! CHOCOLATE CAPPUCCINO CAKES PREP + COOK TIME 1 HOUR SERVES 8 You need a 7cm round cutter. • 1 tablespoon instant espresso granules• ¼ cup (60ml) hot water• 4 eggs• ¼ cup (50g) firmly packed brown sugar• 400g dark chocolate, melted• ½ cup (120g) sour cream• ½ cup (75g) self-raising flour• ¼ cup (60ml) coffee-flavoured liqueur• 1 cup (150g) dark chocolate Melts, melted• 12/3 cups (400ml) thickened cream• 1 tablespoon icing sugar mixture• 2 tablespoons coffee-flavoured liqueur, extra• 3 teaspoons dutch-processed cocoa• 2 tablespoons crisp mixed chocolate balls 1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm lamington pan; line base and sides with baking paper. 2 Dissolve coffee in the water in…

SPAGHETTI WITH RADICCHIO, PEAR, BLUE CHEESE AND WALNUTS PREP + COOK TIME 30 MINUTES SERVES 4 • 500g spaghetti• ½ cup (50g) walnuts• 50g butter• 2 baby pears (200g), halved, cored, sliced thinly• 1 clove garlic, crushed• 2/3 cup (160ml) cream• 1 medium radicchio (200g), leaves separated, torn• 80g blue cheese, crumbled 1 Cook pasta in a large saucepan of boiling water 8 minutes or until just tender; drain. Return to pan to keep warm. 2 Meanwhile, toast walnuts in a large frying pan over medium heat for 5 minutes or until browned lightly. Chop coarsely. 3 Melt butter in same frying pan over medium-high heat; cook pear, stirring, for 2 minutes or until beginning to caramelise. Add garlic; cook, stirring, until fragrant. Stir in cream; bring to the boil. 4 Add pasta, radicchio and half the nuts…

PISTACHIO, PINK PEPPER AND ROSE PETAL BARK PREP + COOK TIME 25 MINUTES (+ STANDING) SERVES 20 • 125g Sao biscuits• 150g butter, chopped• 150g caster sugar• 100g dark chocolate, chopped finely• 2 tablespoons slivered pistachios or other nuts• 2 tablespoons dried organic rose petals• 1 teaspoon pink peppercorns 1 Preheat oven to 200°C/180°C fan. Grease a 25cm x 35cm swiss roll pan; line with baking paper. 2 Place biscuits in a single layer in pan (trim to fit if necessary). 3 Combine butter and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, for 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour evenly over biscuits; spread to cover. 4 Bake for 12 minutes…