Innholdsfortegnelse for Issue 8 i Cooking with the Australian Womens Weekly

We get lots of time-saving tips and ideas from our fabulous team in the Australian Women’s Weekly Test Kitchen. When people develop recipes as a full-time job, it’s inevitable they think of more efficient ways of doing things. This month we share some clever baking shortcuts with you to make your life easier in the kitchen, giving you more time to get on with life’s other amusements. This issue includes an alternative way of making risotto, baked instead of stirred. The result is excellent, and you don’t have to stand at the stove, stirring for half an hour. Speaking of rice, have you ever wondered what else you can do with an electric rice cooker? Well, flick through the pages and be surprised at what a clever appliance like this…

WINTER Fruit • APPLES• BANANAS• BERRIES STRAWBERRIES• CUMQUATS• CUSTARD APPLES• GRAPEFRUIT• KIWIFRUIT• LEMONS• MANDARINS• NASHI• ORANGES, NAVEL; BLOOD• PASSIONFRUIT, PANAMA• PEARS• POMELO• QUINCE• RHUBARB• TANGELOS WINTER Vegetables • AVOCADOS• BEETROOT (BEETS)• BROCCOLI• BRUSSELS SPROUTS• CABBAGE• CARROTS• CAULIFLOWER• CELERIAC (CELERY ROOT)• CELERY• FENNEL• JERUSALEM ARTICHOKES (SUNCHOKES)• KOHLRABI• KUMARA (ORANGE SWEET POTATO)• LEEK• OKRA• OLIVES• ONIONS• PARSNIP• POTATOES• PUMPKIN• SILVER BEET (SWISS CHARD)• SPINACH• SWEDE• TURNIPS• WITLOF (BELGIAN ENDIVE) CUMQUAT MARMALADE PREP + COOK TIME 1½ HOURS (+ STANDING) MAKES 6 CUPS YOU WILL NEED hot sterilised jars • 1kg cumquats• 2 tablespoons lemon juice• 1.25 litres (5 cups) water• 1.3kg (6 cups) white sugar 1 Quarter cumquats, being careful not to cut all the way through. Squeeze cumquats to release seeds. Tie seeds in muslin. Process cumquats until finely chopped. Combine cumquats, muslin bag, juice and the water in a large saucepan; stand, covered, overnight. 2 Bring cumquat mixture to the boil. Reduce heat; simmer, covered, for 30 minutes or until rind is soft. Discard muslin bag. 3 Add sugar; stir over high heat, without boiling, until…

1 Making the cake As you beat or stir the tinted vinegar mixture into the cake batter, it might look a little curdled (this is okay) and quite brightly coloured – the colour intensity will lessen during baking. The vinegar and soda mixture gives the cake extra lightness. 2 Splitting the cake Using a ruler, mark cuts halfway at several points around each cake. Using a serrated knife, cut through the cakes using the marks as a guide. If you like, freeze the cakes first for 30 minutes to firm the crumb, making it easier to cut through. 3 Making the raspberry rosewater cream Crush the raspberries with the rosewater using the back of a fork. If you don’t have rosewater, add a little lemon juice. Whip the cream and…

DON'T GO STIR-CRAZY OVER DINNER BAKED ASPARAGUS RISOTTO PREP + COOK TIME 1¼ HOURS SERVES 4 YOU WILL NEED  large shallow ovenproof dish • 3½ cups (875ml) chicken or vegetable stock• 2 teaspoons finely grated lemon rind• ¼ cup (60ml) lemon juice• 1 tablespoon olive oil• 1 medium brown onion (150g), chopped finely• 1 clove garlic, crushed• 1½ cups (300g) arborio rice• 170g asparagus, trimmed, cut into 3cm lengths• 250g cherry tomatoes, halved• 1/3 cup (25g) finely grated parmesan• 2 teaspoons finely chopped fresh thyme 1 Preheat oven to 180°C/160°C fan. 2 Bring stock, rind and juice to the boil in a medium saucepan. Reduce heat; simmer, covered. 3 Meanwhile, heat oil in a medium saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in the onion mixture. Stir in simmering stock mixture. 4 Place risotto…

STORING Store carrots in vegetable storage bags in the fridge. Baby carrots will keep for 2-3 days while larger carrots can be kept for about a week. FREEZING Carrots can be blanched and frozen whole if they are baby, or sliced; freeze for up to 10 months. Grated carrot can also be blanched and frozen, but doesn’t keep as long, though its useful to have on hand to add to casseroles and stir-fries. PICKLING Carrots can be pickled. Cook for a very short time only, and pack into hot sterilised jars; pour over a hot, spiced vinegar mixture and seal while hot. Leave for a couple of weeks before serving with antipasto platters or ploughman’s lunches. They will keep for up to 6 months. DID YOU KNOW? American actress and…

Many recipes often contain what we refer to as the ‘base recipe’. These become the springboard whereby new recipes can be created. The base recipe in this peanut butter muesli is the honey, sugar, oil, peanut butter and oats that you combine then roast. The ‘additional’ ingredients are optional, and will suit your personal taste. It’s handy to memorise and incorporate base recipes into your cooking repertoire. When struggling with ideas for something to cook, you can call upon a base recipe to create a new recipe. We do this so often at home...taking a recipe from a cookbook or magazine, and adding our own twist to it. By changing the additional ingredients you begin to develop new recipes that may be better suited to the season, more appealing to…

1 VEGIE MENU TOTAL TIME 2¼ HOURS BAKED KUMARA GNOCCHI WITH GARLIC CREAM PREP + COOK TIME 1¾ HOURS (+ COOLING) SERVES 6 YOU WILL NEED six 2-cup (500ml) ovenproof dishes • 2 large kumara (1kg), chopped coarsely• 4 small potatoes (480g), chopped coarsely• 1½ cups (225g) plain flour• 1 teaspoon ground nutmeg• ½ cup (80g) roasted pine nuts• 1 cup (80g) finely grated parmesan GARLIC CREAM • 600ml cream• 2 cloves garlic, crushed 1 Preheat oven to 180°C/160°C fan. 2 Roast kumara and potato on an oiled oven tray for 1 hour or until vegetables are tender; cool. 3 Meanwhile, make garlic cream. 4 Increase oven temperature to 200°C/180°C fan. Lightly oil six 2-cup (500ml) ovenproof dishes. 5 Mash kumara and potato in a large bowl until smooth; add sifted flour and nutmeg, stir to a soft,…

SPINACH, RICOTTA AND PINE NUT CANNELLONI PREP + COOK TIME 1¼ HOURS SERVES 4 YOU WILL NEED deep 20cm x 30cm ovenproof dish • 100g baby spinach leaves• ½ cup (125ml) olive oil• 1 medium brown onion (150g), chopped finely• 1 clove garlic, crushed• 1 tablespoon tomato paste• 1/3 cup (80ml) white wine• 800g canned crushed tomatoes• 1 cup (250ml) water• 1/3 cup (50g) pine nuts• 800g ricotta• 2 teaspoons finely chopped fresh lemon thyme• 1 egg, beaten lightly• 2 tablespoons finely grated lemon rind• ¼ cup (60ml) lemon juice• 16 dried cannelloni tubes (200g)• ¾ cup (60g) grated parmesan• 100g baby rocket leaves 1 Preheat oven to 180°C/160°C fan. 2 Cook spinach in a medium saucepan of boiling water for 30 seconds; drain. Place spinach in a medium bowl of iced water to cool. Drain; squeeze excess water from leaves. Shred spinach. 3 Heat 1 tablespoon…

ALMOST VEGETARIAN AVAILABLE NOW IN BOOK STORES ALMOST VEGETARIAN ($29.95) is available where all good books are sold and online at www.awwcookbooks.com.au CHAPTERS INCLUDE • LESS MEAT, MORE VEGE• ALMOST VEGETARIAN• EVERYDAY VEGE-QUARIAN• MEAT-FREE MONDAYS• EVERYDAY VEGAN GINGER-CHILLI PRAWN QUINOA ‘FRIED RICE’ PREP + COOK TIME 35 MINUTES (+ REFRIGERATION) SERVES 4 • 1 cup (200g) quinoa• 2 teaspoons peanut oil• 2 teaspoons sesame oil• 1kg uncooked medium king prawns, peeled, deveined, tails intact• 2 cloves garlic, sliced thinly• 20g piece fresh ginger, cut into matchsticks• 1 fresh long red chilli, sliced thinly• 4 green onions, sliced thinly• ¾ cup (90g) frozen baby peas• 2 tablespoons kecap manis• ½ cup fresh coriander leaves 1 Cook quinoa in a large saucepan of boiling water for 12 minutes or until tender; drain. Spread quinoa on an oven tray. Refrigerate, uncovered, overnight. 2…

Q CAN YOU PLEASE LET ME KNOW HOW TO MAKE CLARIFIED BUTTER AT HOME? IS THIS THE SAME AS GHEE? A To make your own clarified butter, simply melt some butter in a pan over low heat (which allows the water in the butter to evaporate), then allow it to stand until the milk solids settle on the bottom. Gently skim off the clear liquid on top (the clarified butter) and discard the rest. Ghee, on the other hand, is a type of clarified butter used frequently in Indian cooking; the milk solids are cooked until they are a golden brown (whereas in clarified butter they are not), which imparts a nutty flavour and sweet aroma, before being discarded. Both clarified butter and ghee can be heated to a high…

DID YOU KNOW? As the name suggests, pound cakes originally consisted of a pound each of sugar, butter, flour and eggs, which made them very large cakes. These days, any cake that is made with equal proportions of these ingredients takes the name.…

Rice is not a single ingredient but a FAMILY OF INGREDIENTS that differ from each other in appearance and in how they perform when cooked. The rice that makes a good RICE PUDDING won’t make a good PILAF, and pilaf rice won’t make a good RISOTTO, and so on. However, there are some versatile varieties that can give satisfactory results for more than one kind of dish. MOST OF THE RICE eaten round the world is WHITE (polished) rice, which has been hulled and had its outer bran layer removed. It is tender and easily digested. Rice that has been hulled but still has the bran layer intact is BROWN RICE. It has a nutty taste and a chewy texture; brown rice takes longer to cook than white, is rather…

DID YOU KNOW? We always think of carrots as being orange, but there are purple, white, red and yellow varieties. Carrots are often grown as companion plants in rows next to tomatoes, because they improve the tomato crop. Carrots are rich in vitamins. HEIRLOOM CARROTS A true heirloom is said to be a plant that has been nurtured, maintained and whose seeds have been handed down from one family generation to the next over many, many years. These plants are naturally pollinated, that is by birds, insects or the wind; they are seeds that aren’t used in large scale agricultural practices. However, heirloom vegetables are becoming a big selling item at supermarkets as ‘commercial’ heirlooms make their way into stores. Regardless of propagation, the resurgence of these varieties of vegetables…

HOW TO PREPARE • There is no need to peel carrots; they’ll lose most of their vitamins if you do. Just wash thoroughly and remove the tops. • Carrots can be boiled, steamed or microwaved, but remember not to overdo it. They should be crisp rather than limp. • Children often prefer carrots raw, and when they’re just pulled from the garden and washed, they have even more appeal. HOW TO SERVE • Cut raw carrots into batons and serve as part of a crudités platter. • Grated carrots and fresh mint make an interesting and easy salad. • Grated carrot can be added to potato cakes; serve with a dob of butter. • Add grated carrot, squeezed out in kitchen paper, to a spicy apple cake. Eat while still…

TASTE FOOD DURING COOKING TO CHECK FOR BALANCE AND FLAVOUR. REMOVE FISH ODOURS FROM UTENSILS AND HANDS BY RUBBING WITH VINEGAR, LEMON JUICE OR SALT. HERBS Don’t toss out leftover fresh herbs. Instead, chop them and place 2 tablespoons in each hole of an ice-cube tray and cover with 1 tablespoon of water. Freeze, then transfer to a ziptop bag to use in stews, casseroles and soups. BAKING BREAD at a lower temperature gives a thicker, chewier crust; bread baked at higher temperatures have thinner, crisper crusts. Cut freshly-baked bread with a serrated knife. AFTER ROASTING A CHICKEN, REST IT BREAST-SIDE DOWN, LIGHTLY COVERED WITH FOIL. THE JUICES WILL RUN DOWN THROUGH THE BREAST ENSURING TENDERNESS. SOUFFLES. WHEN MAKING SWEET SOUFFLÉS, BUTTERING AND SPRINKLING THE INSIDES OF DISHES WITH SUGAR…

CLEVERNESS THROUGHOUT HISTORY HAS MADE OUR LIVES EASIER. We’ve built planes that can fly us around the world in a day, rockets that have launched us to the moon and back in one giant step for mankind, and devices that heat our meals in under a minute. GREAT INVENTIONS such as these have called upon the cleverness of individuals who drive our progress forward and what is achieved makes our lives more efficient. KITCHENS EVERYWHERE are filled with the same clever minds as the folks in science labs or at NASA. Recipes that are made in half the time, using half the ingredients but tasting twice as good can only be achieved by CLEVERNESS. This collection of recipes that our Food Team have deemed worthy of our ‘CLEVER COOKING’ badge…

DOLMADES WITH OLIVES PREP TIME 5 MINUTES SERVES 6 Stir 1 tablespoon finely chopped fresh mint and 2 crushed garlic cloves into a 200g tub of greek-style yoghurt; transfer to a small serving bowl. Serve with store-bought dolmades (about 18) and about 150g seeded black olives (kalamatas are good). WARM ORANGE AND FENNEL OLIVES PREP + COOK TIME 10 MINUTES SERVES 6 Peel thin strips of rind from 1 orange. Combine rind with 400g mixed marinated seeded olives, ½ cup dry red wine, 1 teaspoon coarsely ground black pepper and ½ teaspoon fennel seeds in a medium saucepan; bring to a simmer. Stand for 10 minutes before serving warm. CHEDDAR WITH SPICED PEAR PASTE PREP TIME 5 MINUTES SERVES 6 Place a 200g cheddar wedge on a serving platter; accompany…

1 MIX THE CAKE BATTER AND FILL THE PAN Beat the mixture on medium speed until smooth and paler in colour. Use a spatula to scrape the mixture evenly into the greased and lined cake pan. 2 TESTING IF THE CAKE IS DONE Iush a metal skewer into the cake (you can use a wooden one, but it’s easier to tell if there’s cake mixture stuck on a metal skewer). If no mixture sticks to the skewer, the cake is cooked. 3 TURN OUT A CAKE Using oven mitts (or clean tea towels), remove the cake pan from the oven and sit the pan on a wooden board. Turn the cake upside-down onto a wire rack, then remove the pan. 4 REMOVE THE LINING PAPER Remove the lining paper. Iut…

ESTABLISHED 1950 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.…

FLORENCE OR BULB FENNEL, which Italian greengrocers call finocchio, is a vegetable and herb in one - the feathery leaves can be chopped and used in the same ways as their relation, dill, in salads, sauces and soups and rice dishes, or to go with smoked and fresh salmon and other fish. The tops can be used as a bed on which to steam fish, giving it a delicate aniseed aroma. Similarly, branches of wild fennel that grow along the road can be laid on coals over which fish is grilled to give it a smoky aniseed flavour. RAW fennel goes well with spring onion, peppery salad leaves, orange, lemon juice or parmesan. Slice very thinly. BLANCH trimmed and halved fennel in boiling water for 5 minutes or until tender.…

ARBORIO, CARNAROLI AND VIALONE NANO are all types of risotto rices. These medium-grain varieties can absorb liquid and stand up to long cooking and stirring without becoming soft and mushy while, at the same time, releasing just enough starch to give a creamy texture. Risotto rices can also be used to make paella. BASMATI is a fragrant long-grain white rice with a warm, nutty aroma that cooks to firm, separate, dry grains. GLUTINOUS RICE, also called sticky rice, is a short-grain Asian rice that cooks to a v ery sticky, clinging consistency. It is used mainly f or desserts and rice cak es. JASMINE is a fragrant long-grain white rice with a delicate floral aroma; it is so fter than basmati and,…

They are frost-tender, so don’t plant in autumn where the winters are cold. Nor do they like hot, dry weather. Autumn and early spring are ideal times for sowing in Mediterranean, subtropical and frost-free temperate gardens. Like all root crops, carrots like a soft soil mix. Add a general garden fertiliser or pelleted poultry manure as the soil is worked over. Drag through a trowel or press on a rake handle to form shallow furrows for the seeds. Carrot seeds are very fine and tend to stick together. They can be mixed with fine sand to distribute them evenly, otherwise, lightly roughen up the soil in the furrow after the seeds have been dropped in. Seedlings emerge within 2-3 weeks. Thin when the seedlings are tiny and again as small…

Carrot cake PREPARATION AND COOKING TIME 1¾ HOURS • 1 cup (250ml) vegetable oil• 1¹/ ³ cups (295g) firmly packed brown sugar• 3 eggs• 3 cups coarsely grated carrot• 1 cup (120g) coarsely chopped walnuts or pecans• ½ cup (75g) chopped raisins• 2½ cups (375g) self-raising flour• ½ teaspoon bicarbonate of soda• 2 teaspoons mixed spice CREAM CHEESE FROSTING • 30g butter, softened• 80g cream cheese, softened• 1 teaspoon grated lemon rind• 1 tablespoon lemon juice• 1½ cups (240g) icing sugar 1 Preheat oven to 180°C/160°C fan. Grease a 15cm x 25cm loaf pan; line base with baking paper. 2 Beat oil, sugar and eggs in a small bowl with an electric mixer until thick and creamy. 3 Transfer mixture to a large bowl; stir in carrot, nuts and raisins, then sifted dry ingredients. 4 Pour mixture into pan; bake for 45 minutes. 5…

MAKE YOUR OWN VERSION SUPERGRAINS + BERRIES YOU CAN ADD TO YOUR MUESLI 1 linseed 2 buckwheat puffs 3 rice bran 4 red goji berries 5 black and white chia seeds 6 dried blueberries MAKE OUR VERSION WHAT WE ADDED TO OUR MUESLI 7 almonds 8 dried pitted dates 9 shredded coconut 10 puffed rice 11 dried apple 12 dried apricot 13 puffed corn 14 pepitas 15 raisins THE BASE RECIPE 16 rolled oats All you need to do is combine the four wet ingredients with the rolled oats and toast in the oven until golden brown. 1 COMBINE THE WET MIXTURE WITH OATS Combine the honey, peanut butter, oil and sugar in a small saucepan over low heat until just combined. Whisk until the sugar is dissolved. Combine the…

CREAMY PRAWN AND TOMATO SPAGHETTI PEA, HAM AND MINT SOUP MINT AND HONEY LAMB SKEWERS WITH TZATZIKI CHICKEN AND LEEK FREE-FORM PASTRIES CRUMBED VEAL WITH CAPERS AND SAGE PORK AND BRUSSELS SPROUT STIR-FRY CREAMY BEEF AND MUSHROOM RIGATONI UPSIDE-DOWN BEEF CREAMY PRAWN AND TOMATO SPAGHETTI PREP + COOK TIME 25 MINUTES SERVES 4 • 750g cherry tomatoes, halved• 1 fresh long red chilli, sliced thinly• 2 cloves garlic, sliced thinly• 3 sprigs fresh thyme• 2 tablespoons olive oil• 400g shelled uncooked medium king prawns• 375g spaghetti• ½ cup (120g) crème fraîche• 50g baby rocket leaves 1 Preheat oven to 220°C/200°C fan. 2 Place tomato, chilli, garlic and thyme in a baking dish; drizzle with oil. Roast for 10 minutes. Add prawns to dish; roast for 5 minutes or until prawns are cooked through. 3 Meanwhile, cook pasta in a…

ICE-CREAM SELECTION EACH INDIVIDUAL TUB SERVES 1 Buy a variety of individual tub servings of the best quality ice-cream you can find. Pile all the ice-cream tubs into a large serving bowl or tray, and take it to the table for guests to choose their own. Don’t forget the tiny spoons. Or, simply buy the best quality gelato in whatever flavour you think suits the rest of the meal; when in doubt, buy lemon-flavoured gelato, it’s probably the most popular of all. PLUMS WITH VANILLA YOGURT PREP + COOK TIME 15 MINUTES SERVES 6 Drain the juice from 2 x 825g cans whole plums into a medium saucepan. Add 2 cinnamon sticks and 6 bruised cardamom pods to the pan; bring to the boil. Reduce heat, simmer, uncovered, for 3…

BUTTER CHICKEN PREP + COOK TIME 1¾ HOURS (+ REFRIGERATION) SERVES 4 • 1 cup (150g) unsalted raw cashews• 2 teaspoons garam masala• 2 teaspoons ground coriander• ½ teaspoon chilli powder• 3 cloves garlic, chopped coarsely• 4cm piece fresh ginger (20g), grated• 2 tablespoons white vinegar• 1/3 cup (95g) tomato paste• ½ cup (140g) yoghurt• 1kg chicken thigh fillets, halved• 80g butter• 1 large brown onion (200g), chopped finely• 1 cinnamon stick• 4 cardamom pods, bruised• 1 teaspoon hot paprika• 400g can tomato puree• ¾ cup (180ml) chicken stock• ¾ cup (180ml) cream 1 Dry-fry nuts in a small frying pan, stirring, until nearly brown. Add garam masala, coriander and chilli, continue stirring, until nuts are browned lightly. 2 Blend or process nut mixture with garlic, ginger, vinegar, paste and half the yoghurt until mixture forms a paste. Transfer to a large bowl, stir in remaining yoghurt and…

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…