Innholdsfortegnelse for Issue 10 i Cooking with the Australian Womens Weekly

Busy lives rely on time efficiency, so we’ve put on our skates. You’ll find that the recipes in this issue of FOOD will take 30 minutes or less to make! Yes, you read that right. It doesn’t take very long at all to prepare a delicious and satisfying meal one that you and the family will love. The secret to being a blur of speed and efficiency in the kitchen is to have it organised. Use sharp knives and get yourself a V-slicer or mandoline for fast, fine slicing and you’ll be amazed at how quickly you can get things done. Exam time looms and we have power-packed, top-of-the-class snack recipes, as well as brain food meal ideas to stoke up the grey matter. For the family, there are minimal…

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.…

PEEL ME A GRAPE Grapes come in many varieties – white (pale green) or black, seeded or seedless, and in sizes from tiny to the size of a large cherry tomato. MENINDEE SEEDLESS These oval-shaped, firm-fleshed grapes have a light green or yellowish skin. They are one of the grape world’s ‘sweeties’. THOMPSON SEEDLESS Pale to amber green in colour, and with very sweet flesh, these grapes grow in long bunches. As well as being enjoyed fresh, they are also dried to make raisins. MAROO SEEDLESS Loosely clustered, these medium-to-large grapes have an alluring blue-black skin and firm, sweet flesh. FLAME SEEDLESS There is a pleasant tang in the flavour of these juicy grapes. They have red skin that is thin and crisp, hugging firm and juicy flesh. RED GLOBES…

From fields of wheat and rice, gardens of vegetables – and even from the sea, all kinds of ingredients are drawn upon to make noodles. Used fresh or dry, these treasured strands add heartiness to soups, stews and casseroles and come into their own when tossed through a stir-fry or topped with a tasty sauce. Noodles are at the heart of so many cuisines. They are loved for their versatility and whenever hunger dictates. But they are a ‘soul’ food also. The noodle is an iconic food staple that is upheld with reverence. IN China, noodles are a symbol of longevity and are often served at weddings, birthday parties, and as a food to cross the threshold to a new year. For the Japanese, their signature soba noodles are also…

SOME BRAIN FOODS TO REMEMBER GOOD FATS • avocados• fish• grains• olives• olive oil• nuts and seeds OMEGA-3 FATS • eggs• flaxseeds• mackerel• salmon• sardines• tuna• walnuts ANTIOXIDANTS • blueberries• brighly coloured fruit & vegetables• green tea• legumes• small amounts of dark chocolate• tomatoes• wholegrains TUNA SALAD SUSHI BOWL PREP + COOK TIME 30 MINUTES SERVES 4 • 1/3 cup (80ml) teriyaki sauce• 1/3 cup (80ml) rice vinegar• 1 tablespoon finely grated fresh ginger• 450g packaged brown microwave rice• 2 x 185g cans tuna in springwater, drained• 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly lengthways• 1 large avocado (320g), sliced thinly• 1 large carrot (180g), cut into matchsticks• 1/3 cup (90g) drained pickled ginger, sliced thinly• 1 tablespoon sesame seeds, toasted• ½ sheet toasted seaweed (nori), shredded finely 1 Combine sauce, vinegar and ginger in a small bowl. 2 Reheat rice following packet instructions. 3 Combine warm rice and half the dressing in a bowl. 4 Serve rice with…

CHERRY DELIGHT Fold 150g pitted fresh or frozen cherries and ½ cup toasted shredded coconut through coconut ice-cream at the end of step 1. SALTED CARAMEL-LO! Swirl ¾ cup (180ml) store-bought salted caramel swirl mixed with 1 teaspoon sea salt through coconut ice-cream at the end of step 1. COCONUT MOJITO For an adult’s only treat, fold 2 teaspoons finely grated lime rind and 2-3 tablespoons white rum (to taste) through coconut ice-cream at the end of step 1. GINGER ZING Fold 1/3 cup chopped glace ginger and ½ cup coarsely chopped unsalted cashews through coconut ice-cream at the end of step 1. RASPBERRY BERET Fold 150g fresh or frozen raspberries and 100g chopped white chocolate through coconut ice-cream at the end of step 1. Top with extra berries. A…

SOME POWER FOODS avocado cocoa freekeh eggs garlic goji berries grains kale nuts olive oil pulses quinoa seeds yoghurt CHAI-SPICED POPCORN PREP + COOK TIME 10 MINUTES SERVES 4 • ¼ cup (60ml) olive oil• 1 tablespoon powdered stevia or norbu (monk fruit sugar)• 2 teaspoons ground cinnamon• 1 teaspoon ground ginger• ½ teaspoon ground cardamom• ½ teaspoon ground allspice• ½ teaspoon sea salt flakes• 2 tablespoons olive oil, extra• ½ cup (120g) popping corn 1 Combine oil, stevia, spices and salt in a small bowl. 2 Heat the extra oil in a large saucepan over medium heat. Add the popping corn, cover pan; cook, shaking the pan occasionally, for 5 minutes, or until popping stops. 3 Place popcorn in a large bowl; drizzle with spice mixture, stir until well coated. TIP If you have one, it’s…

FETTA AND OLIVE GREEK MEATLOAVES PREP + COOK TIME 30 MINUTES SERVES 4 YOU WILL NEED a 6-hole Texas muffin pan • 500g minced lamb• 1 small red onion (100g), chopped finely• 2 tablespoons finely chopped fresh oregano leaves• 1 tablespoon finely grated lemon rind• 2 cloves garlic, crushed• ½ cup (50g) dried breadcrumbs• 1 egg• 1 medium tomato (150g)• 80g greek fetta, crumbled• ¼ cup (40g) pitted kalamata olives, halved• 2 teaspoons olive oil• 4 cups mesclun salad leaves• 1 tablespoon bottled salad dressing 1 Preheat oven to 220°C/200° fan. Lightly grease 4 holes of a 6-hole (¾-cup/180ml) texas muffin pan. 2 Combine mince, onion, oregano, lemon, garlic, breadcrumbs and egg in a large bowl; season. Press half the mixture into the greased pan holes. 3 Cut the tomato into 12 slices. Choose six large tomato slices; place on top of the…

MINT SYRUP WITH GRILLED PINEAPPLE PREP + COOK TIME 30 MINUTES SERVES 8 • ½ cup (110g) caster sugar• ½ cup (125ml) water• 1½ cups firmly packed fresh round-leaf mint leaves• 1 cup (50g) coconut flakes• 1 medium yellow-fleshed pineapple (1.25kg), cut crossways into 1.5cm-thick slices• 1 litre (4 cups) vanilla or passionfruit frozen yoghurt• ¼ cup small fresh round-leaf mint leaves, extra 1 Preheat oven to 180°C/160°C fan. 2 Stir sugar and the water in a small saucepan over medium heat for 4 minutes or until sugar dissolves and syrup reduces slightly. Transfer to a small stainless steel bowl; freeze for 15 minutes to chill rapidly. 3 Meanwhile, place mint in a heatproof bowl, cover with boiling water; stand for 10 seconds. Drain, refresh under cold running water; squeeze to remove excess water. 4 Place coconut…

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 Gingdom 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…

1 ASPARAGUS AVOID SOGGY ASPARAGUS WITH OUR COOKING TIPS 2 CRISP CRUMBS LEARN HOW TO MAKE CRISPY COATING FOR MEAT, FISH AND POULTRY 3 BUTTERFLY LEARN HOW TO BUTTERFLY CHICKEN PORTUGUESE STYLE 4 COLOUR WE SHARE THE SECRET TO COLOURING COCONUT EVENLY 1 Download the FREE VIEWA app from the APP STORE or GOOGLE PLAY. 2 Scan the entire page whenever you see the VIEWA LOGO to receive or watch our BONUS FREE content. SCAN THIS PAGE AND GO TO THE HUB WITH ALL THE VIEWA CONTENT FOR THIS ISSUE. USE YOUR PHONE TO SCAN THE PAGE WHEN YOU SEE THIS DOWNLOAD VIEWA FREE FROM iPhone is a trademark of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc. viewa is…

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…

Once picked, grapes do not ripen further so, ideally, taste one or at least feel gently to check that they are soft for the variety. All varieties should be plump and stems should not be withered, though they should be starting to turn brown in places. Buy only as many grapes you will use within a couple of days. Grapes should be stored in a covered container in the fridge. Wash only the grapes you intend to use that day and store these on a plate or in an open container in the fridge. Remove them about half an hour ahead of serving as they have more flavour if not too chilled. GREEN GRAPE AND APPLE SPRITZER PREP TIME 10 MINUTES SERVES 4 • 500g seedless green grapes• 1 large apple (200g),…

SHORTCUTS WITH THE ABUNDANCE OF SUPERMARKET PRODUCTS CREATED FOR SPEEDY COOKING, PREPARING TASTY WHOLESOME MEALS IS EASY. PRE-MADE SAUCES, PASTES AND CURRIES PACK THE SHELVES AND MICROWAVEABLE RICE AND GRAINS ALL MEAN MINUTES SAVED. DON’T FORGET TO LOOK FOR PRE-PREPPED VEGETABLES THAT HAVE BEEN PEELED AND CHOPPED, STOVE-READY STIR FRY MIXES AND MIXED SALAD LEAVES. GETTING ORGANISED Organise your kitchen and pantry. Ensure commonly used utensils are within reach because too much clutter can cause time-consuming chaos. Keep the pantry stocked with staples like flour, rice and pasta and store opened items at the front so they are handy. Keep a supply of canned ingredients like beans, tuna, salmon and tomatoes on hand as they are quick and easy key ingredients. Keep a good range of condiments and sauces on…

There’s nothing fishy about it. Scientific research shows the benefits of eating more fish and seafood in our diet. Take a visit to your local fish market and be inspired by the huge array of fresh Australian seafood on offer and enjoy the health benefits of these gifts from the sea. So what is it about fish that makes it so good for our bodies and our brains? Let’s take look at some of the varieties of fish that are high in nutritional value. BIG FISH Big fish such as shark, swordfish and marlin take years to reach their size. Overfishing these large fish can have grave consequences. Furthermore these fish higher up the food chain are also those most likely to have accumulated levels of mercury that may be…

1 ROASTED COCONUT CHIPS The ideal gluten-free snack, roasted coconut chips crunch like potato chips, but have a delicious tropical flavour. 2 COCONUT CREAM Rich and flavourful, coconut cream’s thickness adds ‘body’ to both sweet and savoury cooking. 3 FRESH YOUNG COCONUT With their green shells, or white husk, young coconuts are sometimes called Thai coconuts. They are full of fresh coconut water. 4 FRESH WHOLE COCONUT Our friendly familiar coconut isn’t a nut. It’s a “drupe”. Other drupes include peaches, cherries, plums and olives. 5 FINE DESICCATED COCONUT The dried and grated flesh of the coconut is graded by size. The tiny shards of fine desiccated coconut are often used in desserts. 6 SHREDDED COCONUT With its meaty strands, shredded coconut is used in many dishes, from baking to…

SUSHI RICE PREP + COOK TIME 25 MINUTES (+ STANDING) MAKES 9 CUPS • 3 cups (600g) japanese rice (koshihikari)• 3 cups (750ml) water SUSHI VINEGAR • ½ cup (125ml) rice vinegar• ¼ cup (55g) sugar• ½ teaspoon salt 1 Place rice in large bowl, cover with cold water, stir with hand. Drain; repeat process two or three times until water is almost clear. Drain rice in strainer at least 30 minutes. 2 Meanwhile, make sushi vinegar. 3 Place rice and the water in medium saucepan, cover tightly; bring to the boil. Reduce heat; simmer, covered tightly, on low heat about 12 minutes or until water is absorbed. Remove from heat; allow rice to stand, covered, 10 minutes. 4 Spread rice in large, non-metallic flat-based bowl or tub (preferably wood). Using large flat wooden spoon…

CHRISTMAS TREATS KEEP AN EYE OUT IN BOOK STORES FOR THIS GREAT NEW COOKBOOK CHRISTMAS TREATS ($29.95) is available where all good books are sold and online at www.awwcookbooks.com.au SCALLOPS WITH SAFFRON CREAM PREP + COOK TIME 15 MINUTES (+ STANDING) MAKES 12 • 12 scallops in half shell (480g)• 1 teaspoon olive oil• 1 small brown onion (80g), chopped finely• 2 teaspoons finely grated lemon rind• pinch saffron threads• 2/3 cup (160ml) pouring cream• 1 tablespoon lemon juice• 2 teaspoons salmon roe 1 Remove scallops from shells; wash and dry shells. Place shells, in a single layer, on a serving platter. 2 Rinse scallops under cold water; discard scallop roe. Gently pat scallops dry with paper towel. 3 Heat oil in a small saucepan; cook onion, stirring, until softened. Add rind,…

My family loves Sunday roasts, but they take so much time to cook. Is there a magic spell to shorten the oven time? A Yes, there is! Choose cuts of meat with the bones in them. If you take a large roast (more than five ribs) out of the oven just before the cooking time is up, it will continue to cook and rise in temperature as it rests. This gives you time to finish the side dishes and serve them with perfectly cooked meat. Some recipes specifically call for greek-style yoghurt. What is the difference between it and other yoghurts? A The reason for using greek yoghurt rather than ordinary yoghurt is because it has less moisture. This gives cakes firmer texture and makes dips like tzatziki and raita…

While peaking at mid-summer into autumn, grapes are now available almost year-round. But while they may have lost their air of seasonal luxury, they have lost none of their allure. These juicy globes of goodness are an irresistible snack, as the rapidly diminishing bunch in the fridge attests. But they also offer a wider-ranging culinary repertoire. Grapes are particularly good with soft cheeses and rich pates and terrines, as their freshness adds a lighter note to a classic cheeseboard. They impart an element of delicious surprise to a ham or chicken salad, and they’re always welcome in a fruit salad. While fabulous fresh, they can be cooked, too, as they make an excellent jelly preserve. GLUTEN FREE QUINOA PORRIDGE WITH GRAPES AND PISTACHIOS PREP + COOK TIME 25 MINUTES SERVES…

BROCCOLINI AND ASPARAGUS WITH YOGHURT PREP + COOK TIME 25 MINUTES SERVES 2 • ½ cup (80g) whole blanched almonds• 1 teaspoon olive oil• 1 teaspoon sweet paprika• 200g broccolini, trimmed• 340g asparagus, trimmed• 40g baby beetroot leaves• ½ cup fresh mint leaves• ½ cup (110g) greek-style yoghurt CHILLI GARLIC DRESSING • ¼ cup (60ml) olive oil• 1 fresh long red chilli, seeded, sliced thinly• 2 cloves garlic, sliced thinly• 1 teaspoon finely chopped fresh ginger• 1 teaspoon coriander seeds, crushed• 2 tablespoons red wine vinegar 1 Preheat oven to 180°C/160° fan. Line an oven tray with baking paper. 2 Place almonds on tray; drizzle with oil and sprinkle with paprika. Toss to combine; season. Bake for 8 minutes or until golden; set aside to cool. Chop coarsely. 3 Make chilli garlic dressing. 4 Boil, steam or microwave broccolini and asparagus until tender; drain.…

FREE-FORM TIRAMISU PREP TIME 10 MINUTES SERVES 4 • 1 cup (250ml) strong espresso coffee, cooled• ½ cup (125ml) coffee-flavoured liqueur• 10 sponge finger biscuits, halved crossways• 2/3 cup (160ml) thickened cream• ¼ cup (40g) icing sugar• 250g mascarpone cheese• 100g dark chocolate, grated 1 Combine coffee and 1/3 cup of the liqueur in small bowl. Dip biscuits, one at a time, into coffee mixture. Line four 1 cup (250ml) serving glasses with biscuits; drizzle with any remaining coffee mixture. 2 Beat cream and sifted icing sugar in small bowl with electric mixer until soft peaks form; beat in mascarpone and remaining liqueur. 3 Spoon cream mixture into glasses; serve, sprinkled with grated chocolate. COOK’S NOTES FREE-FORM TIRAMISU To make a strong espresso coffee, combine 4 tablespoons instant espresso coffee and 1 cup boiling water. 1 Luscious…

COCONUT WATER ICE CUBES Coconut water, the clear liquid found inside young coconuts, makes refreshing ice-cubes. When filled with other ingredients, the humble ice-cube can become a work of art! We used small pieces of fennel fronds, kale, wheat grass, baby coriander, mango, pineapple and longans to make coconut water ice-cubes. Small coconut water ice-cubes will freeze in about 3 hours in an ice-cube tray. For larger blocks, freeze overnight. MACADAMIA AND COCONUT PRALINE PREP + COOK TIME 15 MINUTES + STANDING SERVES 10 YOU WILL NEED baking paper • 60g flaked coconut, toasted lightly• 70g macadamia halves, roasted lightly• 2 cups (440g) caster sugar• ½ cup (125ml) water• 4 star anise (see Cook’s Notes)• 1 tablespoon desiccated coconut 1 Spread half the coconut and macadamia, in a single layer, on a oven tray lined with…

Either buy whole fish and fillet it yourself, or select fillets or blocks (of tuna) which can then be sliced for you by the fishmonger, if preferred. Fish slices discolour quickly once cut, so it is preferable to slice it as close to serving time as possible. Incidentally, meat from the same tuna can be three different shades of red or pink, depending on which part of the fish it is from. TUNA SASHIMI PREP TIME 10 MINUTES (+ STANDING) SERVES 4 • 200g daikon, shredded finely• 400g piece sashimi tuna• 2 teaspoons wasabi paste• 2 tablespoons (35g) drained pink pickled ginger• 1/3 cup (80ml) japanese soy sauce 1 Place daikon in a medium bowl; cover with iced water. Stand for 15 minutes; drain. 2 Place tuna on a chopping board. Using a very sharp…

THE SPELL stand in a circle holding hands and read out loud When rain falls and the witches call, it’s time to cast a spell. Black toffee apples so dark and bleak they will make the zombies yell. So how do we do this you ask, pray tell? With a long, loud cackle – and some help from Mum – the spell will turn out well! Zombie TOFFEE APPLES  PREP + COOK TIME 30 MINUTES (+ STANDING) MAKES 12 YOU WILL NEED wooden sticks Toffee apples can be made up to two days ahead; store in an airtight container in a cool, dry place. Do not refrigerate. Cellophane bags are available from fabric and craft stores. We used a gel (cake decorating quality) black food colouring, available from most large…

ALL FRUIT and vegetables are considered peeled, unless otherwise indicated. All nuts are shelled. OVEN ROASTING NUTS RELEASES THEIR AROMATIC OILS: PLACE NUTS IN A SINGLE LAYER ON AN OVEN TRAY IN A 180°C/160°C FAN OVEN. STIR NUTS EVERY FEW MINUTES UNTIL THEY ARE GOLDEN. WATCH CAREFULLY AS THEY CAN OVER-BROWN VERY QUICKLY. REMOVE IMMEDIATELY FROM THE TRAY TO PREVENT BURNING. BAKING Australia uses metric measures. A tablespoon equals 20mls; 1 cup equals 250ml. We use large eggs in our recipes that have an average weight of 59g, unless otherwise indicated. Roasting NUTS To dry-roast spices, seeds or nuts, heat them in a dry pan, stirring continuously over medium-high heat until fragrant and just starting to colour (seeds will begin to pop). Be careful not to burn as this makes…