Innholdsfortegnelse for Issue 9 i Cooking with the Australian Womens Weekly

Spring is in the air and in the office, we’re calling this edition of AWW Food, the ‘spring green issue’ because it feels light, pretty, and ... upliftingly spring-y. All types of berries will be at their peak soon, so you’ll find divine recipes using these superfoods. On the savoury side, peas are very much in – and trendy for their nutritional qualities. We all love frozen peas for their convenience, but if you buy fresh peas you’ll remind yourself how fabulous these plump little winners really are. In keeping with the green issue - and we should all be eating more greens – turn to What’s for Dinner? for deliciously easy meal ideas to fuel the family. Take a look at Clean & Green for some super healthy smoothies;…

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…

Eating fresh green peas is a relatively modern fashion; until the 17th century, peas were mainly a dried staple that fed poor people during winter – in the form of the English dish pease pudding, for example, which consisted of dried peas cooked for hours in the same pot as a piece of bacon. These days, of course, we have the luxury of eating peas when they are at their most nutritious, and access to other forms of fresh green pea such as sugar snap peas and snow pea sprouts. All of these are at their best in spring, so now is the time to enjoy these delicious emerald beauties in a salad, stir-fry or simple pasta.…

TYPES OF Pasta DRIED PASTA is the most common, but mass-production doesn’t mean lesser quality. Some of the best pasta is dried and packaged. FRESH PASTA is soft and pliable. It cooks more quickly than dried. EGG PASTA is available fresh or dried and is made with egg and flour. Egg pasta is often fresh and homemade. WHOLEMEAL PASTA is made with part wholemeal flour and part white flour for a higher fibre content. FLAVOURED PASTA is flavoured and coloured with ingredients such as spinach, tomato, basil, chilli and squid ink. LONG PASTA comes in a variety of widths. Wider ribbons include lasagnette, fettuccine and pappardelle. Best partners for these, and thick strand pasta like spaghetti and bucatini,…

Crunchy, nutritious sprouted seeds, part of the Asian kitchen for many centuries, are now routinely available at Western greengrocers and are not only good for Asian dishes but for adding to a chicken, seafood or rice salad, garnishing hot or cold meats, mixing with sliced, fried mushroom for an omelette, or using in cheese, chicken, egg or roast beef sandwiches. SPROUTING SEEDS You can use any fresh seeds you have, but dried seeds can’t be used. You can buy suitable seeds at health-food shops – ask for sprouting seeds. Soak a tablespoon of seeds in water for 2 hours for large seeds, 1 hour for small ones, then drain. Put the seeds into a jar and cover the top with a piece of muslin held in place with a rubber…

SPAGHETTI WITH ARTICHOKES, ASPARAGUS AND PEAS PREP + COOK TIME 25 MINUTES SERVES 4 • 375g spaghetti• 2 tablespoons olive oil• 170g asparagus, halved on the diagonal• 2 cloves garlic, crushed• 1 cup (120g) frozen peas• 280g bottled artichoke hearts in brine, drained, halved• 1 cup (240g) ricotta cheese, crumbled 1 Cook pasta in a large saucepan of boiling water until just tender; drain. 2 Meanwhile, heat oil in a large frying pan; cook asparagus and garlic, stirring, for about 2 minutes or until asparagus is just tender. Add peas and artichokes; cook for 2 minutes. 3 Add drained spaghetti to asparagus mixture; stir until heated through. Serve pasta topped with ricotta. per serve 15.5g total fat (4.8g saturated fat); 1156kJ (276 cal); 62.4g carbohydrate; 10.1g protein; 9.8g fibre COOK’S NOTES SPAGHETTI WITH ARTICHOKES, ASPARAGUS AND PEAS…

ROSEWATER SPONGE WITH STRAWBERRY COMPOTE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 12 YOU WILL NEED  2 x 15cm round cake pans • 1 1/3 cups (200g) plain flour• 6 eggs• 2/3 cup (150g) caster sugar• 2 teaspoons rosewater• 80g butter, melted• ¾ cup (180ml) pouring cream• 1 tablespoon icing sugar• 1 teaspoon vanilla extract• 20 unsprayed pink rose petals STRAWBERRY COMPOTE • 375g strawberries, chopped roughly• 1/3 cup (75g) caster sugar• 1½ tablespoons rosewater 1 Make strawberry compote. 2 Preheat oven to 180°C/160°C fan. Grease two 15cm round cake pans; line base and side with baking paper. 3 Sift half the flour three times into a small bowl. 4 Beat 3 of the eggs, half the caster sugar and half the rosewater in a small bowl with an electric mixer until thick, pale and tripled in volume. Sift one…

WHY SO SUPER? Green veggies are dense in nutrients while being very low in kilojoules and fat and high in fibre. This means they are filling and nourishing without contributing to weight gain. While many other vegetables are low in kilojoules but not very nutrient dense (such as salad veg) and many are rich in nutrients but higher in kilojoules (such as potatoes, pumpkin and kumara), green vegetables combine the best of both worlds. SALAD GREENS Lettuce isn’t really a leafy green, but it still contains vitamins A and K. Different types of lettuce vary in colour from pale to dark green to purple, and some varieties are slightly bitter. The darker ones are rich in iron and folate, as are curly endive and witlof (both part of the chicory…

CLASSIC TOPPINGS 1 PRAWNS 2 MUSHROOAM 3 ANCHOVY 4 TURKEY 5 SOPRESA 6 CHICKEN 7 SALAMI 8 HAM 9 BASIL 10 TOMATO 11 OLIVES 12 BABY CAPERS 13 GRATED MOZARELLA 14 PARMESAN 15 BUFFALO MOZZARELLA 16 TORN BUFFALO MOZZARELLA 17 BARBECUE SAUCE 18 PASATTA 19 GARLIC GOURMET TOPPINGS 1 CHORIZO2 PROSCUITTO3 SMOKED SALMON4 FRESH FIGS 5 BABY SPINACH 6 MARINATED ARTICHOKES 7 PRESERVED LEMON 8 SPANISH ONION 9 ASPARAGUS 10 PINE NUTS 11 ALMONDS 12 MASCARPONE CHEESE 13 RICOTTA CHEESE 14 BLUE CHEESE 15 HUMMUS 16 PESTO 17 ARRABIATA SAUCE Official guidelines have been developed in Italy on how to make a traditional napoletana pizza, to try to protect the authenticity of this classic Neapolitan dish. The guidelines specify how the dough should be made and shaped, the ingredients 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…

A lot of Asian recipes ask for coriander root and stem mixture. What is this? Can I use ground coriander instead? A Fresh coriander, also known as pak chee, cilantro and chinese parsley, is a bright green leafed herb with a pungent flavour. The whole coriander plant is used in Asian, particularly Thai, cooking to impart a stronger flavour to dishes. This is why, when you buy a bunch of coriander, it is one of the very few fresh herbs that comes with its stems and roots intact. To use it fresh, wash the stems and roots well, then scrape the roots with a small flat knife to remove some of the outer fibrous skin. Chop the roots and stems and reserve the amount required for the recipe. Coriander is…

Berries always seem like a treat. Perhaps it’s because they are fragile and, strawberries aside, their seasons are fleeting. Their peak season is summer, except for wild blackberries (a noxious weed in Australia, but still to be found along country roads), which ripen in autumn. These days, though, the development of early and late varieties has made it possible to buy one or another kind of berry from late spring until well into autumn. PEAK SEASON Strawberries are available year-round in Australia, since those grown in the cooler southern states are in the shops in the warmer months and those from the warm north appear in the colder months. Raspberries have a divided season, with a first flush in early summer to midsummer, then a second flush a couple of…

Choose berries that look bright and fresh – firm, undamaged, shiny or with a soft sheen as appropriate. Also look underneath the container to check that the fruit at the bottom is not squashed, damaged or oozing juice. Frozen berries are widely available, some in the form of compressed blocks of fruit, some packed as a box of separate berries. Both are an excellent alternative to the fresh fruit in terms of flavour, but the compressed berries have, of course, entirely lost their shape. The loose ones, although much softer, when thawed, than fresh berries, will stay shapely enough to use for a garnish for a short time after coming out of the freezer. Placed in a single layer on a plate in the fridge, strawberries will be thawed enough…

In an enthusiastic or specialised greengrocers, you may also find petit-pois or baby peas, which are simply ordinary green peas picked very young and small; they are necessarily expensive but an exquisite luxury. Green and baby peas are also available frozen. PEA AND BARLEY SALAD PREP + COOK TIME 30 MINUTES SERVES 6 • 1 cup (200g) pearl barley• 1 cup (120g) frozen peas• 1 cup (150g) shelled edamame• 150g snow peas, sliced thinly• 2 green onions, sliced thinly• ½ cup fresh mint leaves• 2 tablespoons extra virgin olive oil• 1 tablespoon lemon juice• 335g labne in olive oil, drained 1 Cook barley in a medium saucepan of salted water over medium heat for 25 minutes or until tender. Drain; rinse well under cold water. Drain well. 2 Meanwhile, bring a medium saucepan of salted water to the boil.…

While carbs are out of favour with some, pasta is low in fat. It can please both meat eaters and vegetarians, depending on the ingredients it’s served with. Best of all, it makes a quick-and-easy weeknight meal for the family! PERFECT PASTA Bring water in a large saucepan to a rolling boil, add salt, then gradually add pasta. Stir and keep the water boiling fast to keep the pasta moving. Test by biting a piece of pasta. It is done when it is al denté – cooked through but still firm to bite. Before draining, reserve a little of the cooking liquid to use in whatever sauce you are making. Drain pasta using a colander. Do not rinse it – this removes flavour. ANGEL HAIR FRITTATA PREP + COOK TIME…

SPAGHETTI CARBONARA WITH PEAS PREP + COOK TIME 25 MINUTES SERVES 4 • 4 egg yolks• ¾ cup (60g) finely grated parmesan• 4 rindless bacon slices (260g), chopped finely• 2 cloves garlic, sliced thinly• 1 cup (120g) frozen peas• 375g spaghetti 1 MAKE THE SAUCE Cook the bacon in a frying pan until crisp. Add the garlic to the pan and cook, stirring, for 1 minute. Put the egg yolks and cheese into a small bowl; mix them together with a fork and set aside. Oil a medium frying pan; place it on the stove and turn on the heat to medium-high. Add the bacon to the pan; stir with a wooden spoon for 5 minutes or until the bacon is crisp. Add the garlic; stir for 1 minute. Add the peas; stir until they are…

All varieties of lavender are edible, but English lavender (Lavandula angustifolia) is considered the culinary type, prized for its scent and sweeter taste. It has a quite strong camphor-like flavour, so a little goes a long way in cooking. Lavender is very easy to grow in temperate regions, and it can be found in many suburban gardens. If you want to dry your own, make sure you collect flowers spikes from bushes that have not been sprayed with pesticides or other chemicals (this is true for any flowers or petals you collect for cooking or decorating food). To dry, tie together bunches of stalks and hang upside down in a cool, airy spot. Once dried, rub the flowers from the stalk and seal in an airtight container.…

ASIAN GREENS WITH KAFFIR LIME RICE PREP + COOK TIME 35 MINUTES SERVES 4 • 1 litre (4 cups) cold water• 2 cups (400g) jasmine rice• 4 fresh kaffir lime leaves, shredded• 4cm piece fresh ginger (20g), chopped coarsely• 2 fresh long red chillies, chopped coarsely• 1 tablespoon sesame oil• 1 large brown onion (200g), sliced thickly• 200g green beans, trimmed• 300g baby buk choy, quartered lengthways• 100g snow peas, trimmed• 150g oyster mushrooms, halved• 100g enoki mushrooms, trimmed• 1/3 cup (80ml) lime juice• 2 tablespoons soy sauce• ¼ cup coarsely chopped fresh coriander 1 Combine the water, rice, lime leaves, ginger and chilli in large saucepan with a tight-fitting lid; bring to a boil. Reduce heat, cook, covered, for about 12 minutes or until all water is absorbed and rice is cooked. Do not remove lid or stir rice during cooking time. Remove from…

1 ONION, ANCHOVY AND OLIVE Cook sliced brown onions in butter in a large frying pan until caramelised. Spread pizza base with basic tomato pizza sauce; top with onion, chopped anchovy fillets and black olives. Serve topped with fresh oregano leaves. 2 BARBECUED CHICKEN Spread pizza base with a mixture of basic tomato pizza sauce and barbecue sauce; sprinkle with grated cheddar. Top with shredded cooked chicken, thinly sliced mushrooms and more grated cheese. 3 SUPREME Spread pizza base with basic tomato pizza sauce; sprinkle with grated pizza cheese. Top with sliced cabanossi, sliced salami, finely sliced red capsicum and sliced mushrooms. Sprinkle with more cheese. 4 VEGETARIAN Spread pizza base with pizza sauce; sprinkle with grated mozzarella. Top with chopped drained char-grilled capsicum, chopped semi-dried tomatoes, sliced black olives…

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.…

Most berries need no preparation except to remove any stalks. Do not wash berries until just before using. Remove the green calyxes from strawberries, except if you need them as a little ‘handle’ for strawberries that are to be eaten in the fingers, such as those that have been half-coated with chocolate or those to be dipped in a sauce such as sour cream sweetened with brown sugar. Gooseberries need topping and tailing and cape gooseberries may need any remaining husk removed. The flavour of strawberries, blueberries and mulberries, which can be a trifle bland, is improved by standing with a sprinkle of sugar and lemon juice for a few hours; the same treatment works for any other berries that are found to lack flavour. Do not cook berries in…

As soon as you get berries home, place them gently, not touching each other, in a single layer on a plate or oven tray lined with two layers of absorbent paper, cover with plastic wrap and store in the fridge for up to 2 days. Wash only when you are ready to use them, place on absorbent paper and use the paper to roll the fruit gently to dry it. BLUEBERRY POPPY SEED CREPES PREP + COOK TIME 15 MINUTES MAKES 4 YOU WILL NEED crepe pan or a small heavy-based frying pan • ½ cup (120g) mascarpone• 125g blueberries• 2 teaspoons finely grated orange rind• ½ cup (75g) wholemeal spelt flour• 2 teaspoons poppy seeds• 1 egg• 2/3 cup (160ml) milk• 2 teaspoons rice malt syrup• 1 teaspoon vanilla extract• cooking-oil spray• 2 tablespoons rice malt syrup, extra 1 Place…

1 NICE AND LEVEL Divide mixture evenly among the pans, then level surface with a spatula. For blue-ribbon success, the cakes need to be the same after baking, so the finished cake has neat, even layers. 2 PASSIONFRUIT CREAM Beat cream in a small bowl with an electric mixer until soft peaks form. Use a whisk to gently stir in the sifted icing sugar and passionfruit pulp. 3 SUGAR SYRUP Meringue frosting starts with a sugar syup. Ensure all the sugar is dissolved before bringing to the boil. Boil for 3 minutes or until the syrup reaches 116°C. Allow bubbles to subside off the heat. 4 FINAL FROSTING No more than 3 hours before serving, and using a spatula or a large rounded knife, spread meringue frosting over the top…

FRESH PASTA PREP TIME 40 MINUTES MAKES 500G • 2 cups (300g) plain flour• 2 teaspoons salt• 3 eggs 1 Sift flour and salt onto work bench or into large bowl; make a well in the centre. 2 Break eggs into well; using fingers, gradually mix flour into eggs. Press mixture into a ball. Knead dough on floured surface for 10 minutes or until smooth and elastic. 3 Cut dough in half; roll each half through pasta machine set on thickest setting. Fold dough in half; roll through machine again. Repeat folding and rolling, adjusting setting on machine to become less thick with each roll, dusting dough with a little extra flour when necessary. Roll until 1mm thick or until desired thickness is reached. Cut pasta sheets into desired pasta shape. Making fresh…

SUGAR LUMPS If you don’t have time to ice cupcakes, create a ‘frosting’ by placing a marshmallow on top of each cupcake during the last 3 minutes of baking. The marshmallows melt slightly, but remain deliciously fluffy. DON’T WORRY IF YOUR CREAMED BUTTER/SUGAR MIXTURE LOOKS ‘CURDLED’ AFTER THE EGGS ARE ADDED. THE MIXTURE WILL ‘COME TOGETHER’ ONCE THE FLOUR IS STIRRED IN. You can purchase special terracotta storage disks to help stop brown sugar from going lumpy, but an easy way to help keep brown sugar lump free is to store it in an airtight container with a strip of orange peel. BLIND BAKING WHEN BLIND BAKING, YOU NEED TO WEIGHT THE PASTRY WITH ‘PIE WEIGHTS’ TO STOP IT PUFFING UP. IF YOU DON’T HAVE CERAMIC OR METAL WEIGHTS, USE…

WATERY FRUITS If you want a juice rather than a smoothie, swap these for some of the solid fruit. • WATERMELON• ORANGES• GRAPES• BERRIES MAKE IT CREAMIER Yoghurt and nut butters also add protein. • AVOCADO• NATURAL YOGHURT• PEANUT BUTTER FLAVOUR HELPERS These help mask the leafy greens if you find their flavour too strong. • CINNAMON• VANILLA• RAW CACAO• FRESH GINGER• LIME JUICE• LEMON JUICE• FRESH MINT LEAVES NUTRIENT BOOST For a hit of omega 3, add some of these. • CHIA SEEDS• LINSEEDS…

1 STEAMED GAI LAN IN OYSTER SAUCE PREP + COOK TIME 10 MINUTES SERVES 8 YOU WILL NEED a wok Boil, steam or microwave 1kg gai lan, halved, until tender; drain. Heat 1 tablespoon peanut oil in a wok; stir-fry gai lan, 2 tablespoons oyster sauce and 1 tablespoon light soy sauce for 2 minutes or until mixture is heated through. 2 ASPARAGUS HOLLANDAISE PREP + COOK TIME 35 MINUTES SERVES 4 YOU WILL NEED  a fine sieve for straining For hollandaise sauce, combine 2 tablespoons each of water and white wine vinegar and ¼ teaspoon cracked black pepper in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain through a fine sieve into a medium heatproof bowl; cool for…

PRAWN, PEA AND BROAD BEAN FRITTATA PREP + COOK TIME 1 HOUR SERVES 4 • ½ cup fresh flat-leaf parsley leaves• 1/3 cup fresh dill sprigs• ¼ cup fresh tarragon leaves• 6 eggs• ½ cup (125ml) buttermilk• 2 tablespoons dried breadcrumbs• 500g cooked medium prawns• 2 tablespoons olive oil• 2 medium zucchini (240g), halved lengthways, sliced thinly• 3 green onions, sliced thinly• 2 cloves garlic, crushed• 2 cups (240g) frozen peas, thawed• 2¼ cups (370g) frozen broad beans, thawed, peeled• 1 medium lemon (140g), segmented (see Cook’s Notes)• 1 tablespoon baby salted capers, rinsed• 1/3 cup (80g) ricotta, crumbled 1 Coarsely chop half the parsley, dill and tarragon. Reserve remaining herbs. 2 Whisk chopped herbs with eggs, buttermilk and breadcrumbs in a large bowl; season. 3 Shell and devein prawns, leaving 6 prawns with tails intact. 4 Preheat oven to 180°C/160°C fan. 5 Heat oil in…

MENU DRINK LEMON GRASS SWEET TEA PUNCH ENTREE CRISP GARDEN VEGETABLES WITH ANCHOVY DIP SEAFOOD GREEN PAPAYA RELISH WITH BARBECUED PRAWNS VEGETARIAN SPINACH, CHICKPEA AND FETTA TART MEAT LAMB MINI ROASTS WITH SPRING VEGETABLES AND HERB DRESSING DESSERT PASSIONFRUIT CAKE WITH ORANGE BLOSSOM SYRUP CRISP GARDEN VEGETABLES WITH ANCHOVY DIP PREP + COOK TIME 35 MINUTES SERVES 6 • 200g baby green beans• 500g red radishes, halved• 120g champagne radishes, halved• 400g baby carrots, peeled• 4 witlof (500g), halved• 4 hard-boiled eggs, halved• 2 teaspoons extra virgin olive oil ANCHOVY DIP • 12 cloves garlic• ¾ cup (180ml) milk• 4 drained anchovy fillets• ¾ cup (180ml) olive oil• 1½ tablespoons white wine vinegar• 2 tablespoons warm water, approximately 1 Make anchovy dip. 2 Meanwhile, trim tops from beans. Add beans to a medium saucepan of boiling water, return to the boil. Drain. Refresh…

SUGAR FREE AVAILABLE NOW IN BOOK STORES SUGAR FREE ($29.95) is available where all good books are sold and online at www.awwcookbooks.com.au CHAPTERS INCLUDE • POWER STARTS 10• LUNCH OR DINNER 58• 3PM SLUMP 104• SWEET FIX 148• BAKING 190 STRAWBERRY AND ALMOND SWEET FRITTATA PREP + COOK TIME 30 MINUTES SERVES 4 • 250g strawberries, hulled• 1 tablespoon coconut sugar• 1 vanilla bean• 6 eggs• 2 tablespoons coconut sugar, extra• 1/3 cup (40g) ground almonds• 10g butter• 100g firm ricotta, crumbled coarsely• 1/3 cup (55g) dry-roasted almonds, chopped coarsely 1 Thinly slice half the strawberries; cut remaining strawberries in half. Combine halved strawberries with coconut sugar in a small bowl. Reserve sliced strawberries. 2 Split vanilla bean lengthways; using the tip of a knife, scrape the seeds. Reserve pod for another use (see Cook’s Notes). 3 Place…