Innholdsfortegnelse for Issue 11 i Cooking with the Australian Womens Weekly

We’re counting down the few weeks left until Christmas and holiday time. No matter what kind of food you’re thinking of preparing over the holiday season, you can be sure that we have it covered in this wonderfully practical, time-saving and stress-free issue. In fact, it’s our mission to help you make this Christmas your best ever! Check out our mouth-watering array of recipe suggestions. Next, work out a menu and make a list of what you need; what has to be ordered; what you can do in advance and, lastly, what has to be done or bought a day or so ahead. Do these simple tasks and you’ll find that the last minute things somehow get done – so don’t panic! If you haven’t yet made a cake or…

FREEDING THE CROWD FOR AN OUTDOOR EVENT, A GOOD-OLD-FASHIONED BARBECUE IS A GOOD CHOICE. SALADS CAN BE PRE-PREPPED; MEAT, POULTRY AND SEAFOOD PRE-MARINATED.IF THE PARTY IS MORE ABOUT NIBBLES THAN A MEAL, A SELECTION OF WARM AND COLD FINGER FOOD AND SELF-SERVE PLATTERS IS A GOOD OPTION. GO FOR A RANGE OF ITEMS RATHER THAN THOSE THAT ARE ALL PASTRY-BASED OR CREAMY. LOOK FOR RECIPES THAT CAN BE LARGELY MADE OR PARTLY PREPARED IN ADVANCE. GET ORANGISED! Make two detailed shopping lists. Decide what items can be purchased in advance and those that need to be purchased fresh either near to, or on the day. Also work out what equipment you need. Do you need to hire tables or chairs? Do you have enough trays, serving bowls, glasses, crockery and…

Cherries are a stone fruit, and are part of the rose family. Cherry trees are ornate and have an attractive, silvery bark. In the spring they burst forth with beautiful pink or white blossoms, however it is the trees with the white blossoms that bear fruit. Pink blossomed trees are ornamental. Australian-grown cherries are highly regarded. Available from mid-to-late October to late February, the Australian crop yields upwards of 12,000 tonnes each year for domestic and export consumption. DID YOU INOW? There are around 1200 varieties of cherries cultivated around the world. Most are sweet, but around 300 are sour. DID YOU INOW? The NSW town of Young is considered Australia’s cherry capital and hosts the annual National Cherry Festival which is on the international foodie calendar.…

1 FIGS Dried figs have been found in ancient tombs in the Middle East. Delicately sweet, dried figs are a versatile ingredient in both sweet and savoury dishes. 2 PEARS Dried pears are usually sold halved and decored. They make an excellent lunchbox snack, or a sweet and textured addition to a cheeseboard. 3 CURRANTS Currants are tiny black grapes that have been dried. They are seedless and make a delicious addition to savoury stuffings, pilaf and couscous dishes. 4 MUSCATELS These are muscatel grapes that have been dried in bunches. They pair beautifully with blue cheese, or served with chocolates and after-dinner coffee. 5 PINEAPPLE Dried pineapple is best enjoyed as a gourmet snack, but glacé pineapple has a full range of culinary use in both sweet and savoury…

HARD SAUCE PREP TIME 10 MINUTES MAKES ABOUT 1 CUP Beat 125g softened unsalted butter in a small bowl with an electric mixer until light and fluffy. Beat in 2 cups sifted icing sugar and 1 tablespoon brandy. Refrigerate until firm. TIPS The butter mixture can be placed into a piping bag fitted with a fluted tube and piped into rosettes on a tray; place in the fridge until firm (or serve by the spoonful onto servings of hot pudding). Flavour the sauce with rum, whisky, sherry or any of your favourite liqueurs, or substitute with citrus juice. The sauce can be made up to 1 week ahead; store, covered, in the fridge. It can also be frozen for 3 months. RUM CREAM SAUCE PREP TIME 10 MINUTES…

WHEN A ROAST TURKEY COMES TO THE TABLE DRY AND STRINGY WE COMPLAIN. YET FOR TOO LONG WE’VE BLAMED THE BIRD WHEN THE PROBLEM IS IN THE COOKING. WHITE MEAT, WHEN PREPARED PROPERLY, CAN BE JUICY, TENDER AND DELICIOUS. Creating OVEN SPACE We used a Steggles 5kg turkey. Large turkeys can take up a lot of oven area. To co-ordinate cooking times and oven space, roast the vegetables first, cover with foil and set aside while the turkey cooks. When the turkey is resting, return vegetables to the oven and reheat, uncovered. Preparing THE TURKEY Turkeys are not usually trussed, but prepared for roasting by having the neck flap tucked under and the legs tied together. The opening may be closed, if desired, by threading small skewers (sold in sets…

FRESH CHERRY AND PISTACHIO TABBOULEH PREP TIME 30 MINUTES (+ STANDING) SERVES 8 • 1½ cups (240g) burghul• 2 cups (500ml) boiling water• 500g fresh cherries, seeded, halved• 1 cup (140g) pistachios, chopped coarsely• 2 cups firmly packed fresh mint leaves, chopped finely• 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely• 1 red onion (100g), chopped finely• ½ cup each loosely packed mint and flat-leaf parsley leaves, extra RED WINE VINEGAR DRESSING • ½ cup (125ml) olive oil• 1/3 cup (80ml) red wine vinegar 1 Combine burghul and the water in large heatproof bowl. Stand about 15 minutes or until burghul is tender and the water absorbed. 2 Make red wine vinegar dressing. 3 Add cherries, nuts, chopped herbs and onion to burghul. Stir in dressing; season to taste. 4 Serve sprinkled with extra herbs. RED WINE VINEGAR…

SALTED POPCORN AND NUT SLICE PREP + COOK TIME 15 MINUTES (+ COOLING) MAKES 20 • 3 cups (45g) salted natural popped popcorn• 1 cup (150g) roasted salted macadamias, chopped• 1 cup (160g) roasted salted peanuts, chopped• 1 cup (80g) roasted coconut chips• 1½ cup (450g) raw honey 1 Line an oven tray with baking paper. 2 Combine popcorn, nuts and coconut in a medium bowl. Place honey in a frying pan over medium-high heat; bring to the boil. Reduce heat to a simmer; cook for 5 minutes or until honey starts to caramelise. (Watch the mixture, once it starts to caramelise it can quickly burn.) 3 Immediately pour honey over popcorn mixture; stir quickly to combine. Using a spatula, scrape mixture out onto the tray; cover with a piece of baking paper. Using a…

POMEGRANATE CAIPIROSKA PREP TIME 5 MINUTES SERVES 1 Cut ½ lime into quarters. Using muddler, crush two lime wedges in cocktail shaker with 60ml vodka, 30ml sugar syrup and 20ml pomegranate juice. Add 1 cup ice cubes; shake vigorously. Strain into ice-filled 260ml old-fashioned glass; stir in 1 tablespoon pomegranate pulp. Garnish with remaining sliced lime wedges. ROSY CHEEKS PREP TIME 5 MINUTES SERVES 1 Place ½ cup ice cubes, 30ml campari, 5ml grenadine syrup and ¼ teaspoon rosewater in cocktail shaker; shake vigorously. Pour into ice-filled 250ml highball glass. Top with 160ml lemonade. Garnish with fresh rose petals. ADAM’S APPLE PREP TIME 5 MINUTES SERVES 1 Rub lime slice around rim of 150ml martini glass; turn glass upside-down and dip wet rim into saucer of cinnamon sugar. Place 1…

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…

I’ve had no success at making pizzas. The bases are soggy, no matter what recipe I use, and I end up hacking them when I try to cut them. Any tips? A Yes. Dusting polenta onto pizza trays prevents the bases from sticking and gives extra crunch to the crust. If you don’t have a pizza wheel, cut the pizza with kitchen scissors – you’ll find it much easier and a lot cleaner than using a knife! I’m new to baking, but have had my first disaster. I cooked a batch of biscuits, I’m sure I followed the recipe instructions, but the biscuits were too brown underneath. What went wrong? A The trays you used may have been over-greased. Excess greasing will burn and, in turn, burn the biscuits. Also,…

SPRING Fruit • APPLES• BANANAS• BERRIES – BLUEBERRIES, MULBERRIES, STRAWBERRIES• CHERRIES• GRAPEFRUIT• LEMONS• LOQUATS• MANDARINS – HONEY MURCOT• MANGOES• ORANGES – BLOOD, SEVILLE, VALENCIA• PASSIONFRUIT• PAPAYA, PAPAW• PINEAPPLE• POMELO• ROCKMELON• TANGELOS SPRING Vegetables • ARTICHOKES – GLOBE• ASIAN GREENS• ASPARAGUS• AVOCADOS• BEANS – BROAD, GREEN• BEETROOT• BROCCOLI• CARROTS• CAULIFLOWER• CHILLIES• CORN• CUCUMBER• GARLIC• LETTUCE• MUSHROOMS• ONIONS –GREEN, SPRING• PEAS• POTATOES• SILVER BEET• SPINACH• TOMATOES• WATERCRESS• ZUCCHINI• ZUCCHINI FLOWERS SUMMER Fruit • APRICOTS• BANANAS• BERRIES – BLACKBERRIES, BLUEBERRIES, CURRANTS (RED & WHITE), RASPBERRIES, STRAWBERRIES• CHERRIES• FIGS• GRAPES• LIMES• LYCHEES• MANGOES• MANGOSTEENS• MELONS• NECTARINES• ORANGES, VALENCIA• PASSIONFRUIT• PEACHES• PEARS, WILLIAMS; HOWELL• PINEAPPLE• PLUMS• RAMBUTANS SUMMER Vegetables • ASPARAGUS• AVOCADOS• BEANS, BUTTER; GREEN; FLAT; SNAKE• CAPSICUM (BELL PEPPER)• CELERY• CHILLIES• CHOKO (CHAYOTE)• CORN• CUCUMBER• EGGPLANT• LETTUCE• OKRA• ONIONS, GREEN (SCALLIONS); SPRING• PEAS, SUGAR SNAP• POTATOES• RADISH• SQUASH• TOMATOES• WATERCRESS• ZUCCHINI…

WHILE it begins with 'Z', the Zucchini earns an ‘A-PLUS’ for VERSATILITY. Sometimes known as COURGETTE, zucchini is a member of the squash family and it is one of our favourite summer vegetables. Long and tapered, and with a mild and refreshing flavour, zucchini can be eaten raw or cooked and can be an ingredient in everything from savoury dishes to SWEET CAKES. Even its lovely flower can be eaten and the famous stuffed ZUCCHINI FLOWERS dish has become a gourmet classic. It is believed that Italy was the first country to cultivate modern varieties of zucchini after encountering squash in its explorations of the Americas. ‘ZUCCA’ IS THE ITALIAN WORD FOR SQUASH, hence the name zucchini. Word quickly spread about this gorgeously green-and-healthy veg and zucchini was quick to…

GLUTEN AND DAIRY-FREE SUPEREASY SPICY FRUIT CAKES PREP + COOK TIME 35 MINUTES MAKES 12 • 1/3 cup (45g) slivered almonds• ½ cup (105g) finely chopped mixed glacé cherries• 2 tablespoons finely chopped glacé ginger• ¼ cup (75g) finely chopped glacé pear• 100g dairy-free spread• 1 cup (135g) gluten-free self-raising flour• 1 teaspoon ground ginger• ½ teaspoon ground cloves• ½ cup (110g) firmly packed light brown sugar• ¼ cup (60ml) rice milk• 1 egg• 1 egg white 1 Preheat oven to 180°C/160°C fan. Grease 12-hole (1/3-cup/80ml) standard muffin pan; line bases of pan holes with rounds of baking paper. 2 Combine nuts and glacé fruit in small bowl; sprinkle mixture evenly into pan holes. 3 Beat spread in small bowl with electric mixer for 1 second, just to soften slightly (see Cook’s Notes). Sift flour, spices and 2 tablespoons of the sugar…

PAN FRIED TURKEY BREAST FILLET WITH APPLES AND COLCANNON PREP + COOK TIME 45 MINUTES SERVES 4 • 4 Steggles turkey steaks cut from turkey breast fillets• 750g potatoes, peeled and chopped• ½ cup hot milk• 80g butter• cabbage, thinly sliced• 6 shallots, chopped• salt and pepper to season• ½ cup flour• ½ teaspoon cinnamon• 2 apples, cut into wedges• ¾ cup apple cider• 1 tablespoon wholegrain mustard• 1 cup beef jus 1 Cook potatoes in boiling water for about 15 minutes or until very soft. Drain well, and mash. Add the milk, half the butter, and whip with a wooden spoon until smooth. 2 Cook the cabbage in boiling water for about 2 minutes, drain well. Add to potato mixture with the shallots, mix well. Season with salt and pepper. Cover and keep warm. 3 Lightly pound turkey with a meat mallet.…

PEELING RIND Cut through rind about 10cm from shank end. Run thumb around edge of the rind, just under skin. Pull rind from the widest side of ham; pull rind gently from fat to the shank cut. SCORING FAT Using a sharp knife, score fat lightly at about 2.5cm intervals, cutting just through the surf ace of the fat. Score in the opposite direction to form a diamond pattern. CARVING HAM Carve ham vertically towards the bone in thin, even slices. Left-over sliced ham is suitable to freeze for up to one month. BLOOD ORANGE MARMALADE GLAZED HAM PREP + COOK TIME 2 HOURS 20 MINUTES SERVES 20 • 9kg cooked leg of ham• whole cloves, to decorate BLOOD ORANGE MARMALADE GLAZE • 350g blood orange marmalade• ¼ cup (55g) brown sugar• ¼ cup (60ml)…

Midnight Blue LOVES TO SPEND CHRISTMAS EVE WITH COLOURS WHITE • ORANGE • PINK • OTHER SHADES OF DARK BLUE • MUSTARD • GREY • AQUA • HOLLY-LEAF GREEN • RED & WHITE PATTERNS PIN STRIPES • PAISLEY • POLKA DOTS • MARBLING • GINGHAM • CHECKS • CHEVRON STYLES • POSH • OPULENT • ELEGANT • CORPORATE • GEOMETRIC CHEWY CREAMY CARAMELS PREP + COOK TIME 20 MINUTES (+ STANDING) MAKES 81 • 1 cup (220g) caster sugar • 90g unsalted butter • 2 tablespoons golden syrup • 1/3 cup (115g) glucose syrup • ½ cup (125ml) sweetened condensed milk 1 Grease deep 19cm-square cake pan. 2 Combine sugar, butter, syrups, and milk in a medium heavy-based saucepan; stir over heat, without boiling, until sugar is dissolved. 3 Bring…

30 MINUTES CHRISTMAS ETON MESS WREATH PREP + COOK 30 MINUTES (+ FREEZING) SERVES 6 • 250g raspberries• 1 tablespoon icing sugar, plus extra to dust• 300g white chocolate melts• 200g coconut macarons, quartered• 6 raspberry macaroons• 6 strawberry macaroons• 250g small strawberries• 200g cherries• 1 pomegranate, halved, broken into small pieces• 25g mini plain meringues• edible flowers (optional), to serve• ¾ cup (180ml) thickened cream, whipped 1 Place 75g of the raspberries in an airtight container; freeze for 2 hours. 2 Process frozen raspberries until finely chopped; return to the container, freeze until required. In the same food processor bowl, process 125g of the raspberries with icing sugar until pureed. Push puree through a fine sieve over a small bowl; cover, refrigerate until required. 3 Place two sheets of baking paper, slightly overlapping on a work surface to create a wider…

BARBECUED CORN, SPINACH AND AVOCADO SALAD PREP + COOK TIME 45 MINUTES SERVES 8 • 4 medium yellow capsicums (bell pepper) (800g)• 3 trimmed corn cobs (750g), halved• 2 medium avocados (500g), sliced lengthways• 150g (4½ ounces) baby spinach leaves• honey mustard dressing• ¼ cup (60ml) extra virgin olive oil• 1 tablespoon lemon juice• 1 teaspoon honey• 1 teaspoon dijon mustard 1 Make honey mustard dressing. 2 Quarter and seed capsicums. Cut each quarter in half lengthways. Cook capsicum on a heated oiled barbecue, skin-side down, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin. 3 Cook corn on a heated barbecue until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible. 4 Layer capsicum, avocado, spinach…

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.…

PLUMP, JUICY CHERRIES - HOW BEAUTIFUL THEY ARE. With their rich colour and subtle lustre, they have inspired artists and poets for centuries. HERE IN AUSTRALIA, cherries are among the few truly seasonal fruits still left in our markets. While imported cherries are sometimes available during the OFF-SEASON, every SUMMER the appearance of locally grown cherries is anticipated with high excitement. MOST OF THOSE THAT COME to market are BLACK CHERRIES - the dark, fleshy varieties. But you will sometimes see BRIGHT RED or ‘WHITE’ VARIETIES, which are actually cream with a red blush. However all cherries have ONE THING IN COMMON. They are absolutely delicious and bring HAPPINESS AND ENJOYMENT TO MANY. Perhaps life is “A BOWL OF CHERRIES” after all! CHICKPEA, BARLEY, ORANGE AND CHERRY SALAD PREP +…

1 GREEN AND YELLOW ZUCCHINI Both taste the same. Use a combination of colours for effect. Zucchini grow very quickly from the flowering stage to the zucchini stage, and the smaller they are, the sweeter they will be. Zucchini has a generally mild, slightly acidic and sweet flavour with a spongy flesh that softens when cooked. 2 LEBANESE, OR GREY OR WHITE ZUCCHINI This variety is sometimes considered to have a superior taste to green and yellow varieties. They are thicker and smaller in size. They can be prepared and eaten in the same way as other zucchini. 3 SQUASH, PATTYPAN, OR BUTTON SQUASH Squash range in colour from pale green to yellow and have a sweet flavour that is very similar to zucchini. Take care not to cook squash…

RECIPE SAVIOUR Enhance the flavour of all your Christmas dishes with Anchor Cream. All-natural Pure Cream works wonders in creamy sauces and Thickened Cream is a dream in desserts. MEASURING PERFECTION The new range of Anchor Cream in 1 and 2 cup-size bottles makes creating any dish easy with measurement markers on the bottle to ensure precise pouring. Luxurious texture Delicious Anchor Cream adds a touch of luxury to any dish. Create a three-ingredient dessert that’s as mouth-watering as it is simple by whipping Anchor Thickened Cream, fresh strawberries and store-bought meringue nests. Mash together and, voilà, Eton Mess.…

HERBED BUTTER ROAST TURKEY WITH PROSCIUTTO AND PEAR STUFFING PREP + COOK TIME 3 HOURS 45 MINUTES (+ STANDING) SERVES 12 • 5kg whole turkey• cooking-oil spray• ¼ cup (35g) plain flour• 2 cups (500ml) chicken stock PROSCIUTTO & PEAR STUFFING • 60g butter• 1 small leek (200g), sliced thinly• 2 cloves garlic, crushed• 8 slices prosciutto (120g), chopped finely• 2 cups (140g) stale breadcrumbs• 1 small pear (180g), grated finely HERBED BUTTER • 125g butter, softened• 2 cloves garlic, crushed• 2 tablespoons finely chopped fresh sage• 1 tablespoon finely chopped fresh thyme• 1 tablespoon finely chopped fresh rosemary 1 Make prosciutto and pear stuffing. 2 Make herbed butter. 3 Preheat oven to 180°C/160°C fan. Discard neck and giblets from turkey. Rinse turkey under cold water, pat dry inside and out with paper towel. Tuck wings under body. Gently loosen skin over breast and tops…

PINEAPPLE & GINGER Mix 1 cup each of pineapple juice and dark brown sugar with ¼ cup each of finely chopped glacè pineapple and glacè ginger with a good pinch of ground cloves. HONEY & MUSTARD Mix ¼ cup each of seeded mustard and honey with a good pinch of cloves, stir in a cup of apple cider and a good slurp of balsamic vinegar. HONEYCUP MUSTARD Buy a jar of honeycup mustard (we like the original) from a deli or butcher, use it to brush over the ham before and during the ham’s heating time in the oven. APRICOT & MUSTARD Buy a jar of apricot jam, stir in a good slurp of white wine vinegar and about a tablespoon of french mustard, stir in enough water to make…

PORK SALAD WITH CHILLI PLUM DRESSING PREP TIME 20 MINUTES SERVES 4 • 1 medium wombok (1kg), shredded finely• ½ cup finely shredded fresh mint• 1 small red onion (100g), sliced thinly• 400g leftover roast pork, shredded finely• ½ cup firmly packed fresh mint leaves CHILLI PLUM DRESSING • ½ cup (150g) mayonnaise• ½ cup (125ml) plum sauce• 1 teaspoon dried chilli flakes• 2 tablespoons water 1 Make chilli plum dressing. 2 Place wombok, shredded mint, onion and half the pork in large bowl with half the dressing; toss gently to combine. 3 Divide wombok mixture among serving plates; top with remaining pork and the mint leaves, drizzle with remaining dressing. CHILLI PLUM DRESSING Whisk ingredients in small bowl; season to taste. TURKEY, CRANBERRY AND PEANUT SALAD PREP TIME 20 MINUTES SERVES 6 • 1kg cooked turkey breast• ½ cup (125ml)…

DESSERT OF THE MONTH Soft meringue with pineapple, kaffir lime syrup, delectable mascarpone and whipped cream. Oh the temptation! I CAN EAT A RAINBOW Food is not just about taste. Our selection of vibrant, colourful dishes are a feast for the senses. EASY CHEESY CHEESECAKES Our showcase of delectable cheesecakes puts a delicious new spin on a sentimental old favourite. A VIEW TO LUNCH Even if the ocean is far away, your tastebuds will think they’re on holiday with our sumptuous seafood feast. IN SEASON - MANGOES Juicy and luscious, mangoes headline this season’s fresh fruit. They also star in some gorgeous recipes you’ll love. WORLD ON A PLATE February 8 is Chinese New Year and we have a banquet of recipes that are the perfect way to celebrate.…