Innholdsfortegnelse for Issue 13 i Cooking with the Australian Womens Weekly

Now that the school year has begun, just about every parent frets about what to put into lunchboxes and what treats should be allowed. It’s a no-win if the lunchbox is returned home intact. There is a lot to be considered, among them flavours, individual preferences and, of course, dietary needs. Well, the good news is we’ve covered all of these concerns in this issue! There are some new ideas for the ‘mains’, and a selection of treats which can be incorporated into the lunchbox menu. If you’re concerned about sugar, but you’re worried about missing out on dessert, never fear. We have wow-factor sweet treats that leave sugar off your shopping list, but dessert on your menu! Sushi rules when it comes to take-away food, but it’s easy to…

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.…

ROAST VEGETABLES WITH BASIL & FETTA POLENTA PREP + COOK TIME 50 MINUTES SERVES 6 • 500g pumpkin, chopped coarsely• 2 large zucchini (300g), chopped coarsely• 2 medium red onions (340g), quartered• 2 large red capsicums (700g), chopped coarsely• 1 tablespoon cumin seeds• 2 teaspoons ground coriander• ½ teaspoon dried chilli flakes• 2 cloves garlic, crushed• ¼ cup (60ml) EXTRA virgin olive oil• 2 tablespoons red wine vinegar• 1.5 litres (6 cups) vegetable stock• 1½ cups (250g) polenta• 200g danish fetta, crumbled• ½ cup torn fresh basil• 1/3 cup (45g) coarsely chopped toasted hazelnuts 1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper. 2 Combine pumpkin, zucchini, onion, capsicum, cumin, coriander, chilli, garlic and oil in a large bowl; season. Place vegetables on trays; roast for 30 minutes or until golden and tender. Drizzle with vinegar. 3 Meanwhile, bring stock…

STORING Once picked, passionfruit keep well at room temperature for a week ormore. For longer storage, they will keep in the refrigerator crisper for 23weeks, but will gradually shrivel and become mouldy if kept much longer. SERVING The simplest way to eat passionfruit is to cut one in half and suck out the pulp. A sharp teaspoon scooping it is best for out as it tends to cling to the shell. To obtain pulp for about process 30 seedless juice, seconds in a food processor, then sieve. Passionfruit makes an excellent fruit curd, and takes beautifully to creamy flavours: its tang comes through strongly in mousses, ice-creams and, most famously, against the meringue-and-cream richness of the favourite Australian dessert, pavlova. FREEZING Passionfruit is one of the few fruits that maintain…

1 RIVER SALT FLAKES English Maldon salt, is one of the best-known flaked salts, with pyramid-like crystals and a gentle briny taste. The Australian equivalent, Murray River salt flakes, are harvested from waters in ancient underground inland seas. The pink colour is from the high mineral content. Both salts are too costly to use in large quantities for curing, and are best used at the end stage of cooking, or at the table. 2 COOKING SALT  is sea salt in a medium granular form; as the name implies, it is intended for use during the actual cooking process, where the slightly larger grains will dissolve. 3 ROCK SEA SALT Rather confusingly, the ‘rock’ in this form of salt refers to the size of the crystals and its rock-like appearance. Unlike…

GOJI MUESLI BARS PREP + COOK TIME 45 MINUTES MAKES 15 • 125g butter, chopped• ½ cup (110g) firmly packed brown sugar• 2 tablespoons honey• 2¼ cups (200g) rolled oats• ½ cup (65g) dried goji berries• ¼ cup (35g) sunflower seed kernels• ¼ cup (20g) desiccated coconut• 2 tablespoons flaked almonds 1 Preheat oven to 160°C/140°C fan. Grease a 20cm x 30cm lamington pan; line base and sides with baking paper, extending paper 2cm over long sides. 2 Combine butter, sugar and honey in a medium saucepan; stir over low heat until sugar dissolves. Transfer butter mixture to a medium bowl; stir oats, goji berries, sunflower seeds and coconut into butter mixture. 3 Press mixture into pan; sprinkle with nuts. Bake for 35 minutes. Cut into bars while still warm; cool in pan. per serve 10.5g…

1 SPRING ONIONS Spring onions or salad onions are the names usually given to young white onions whose bulbs have only developed into a size somewhere between that of a cherry tomato and ping-pong ball. They are sold with their green tops still on and are used for salads or for cooking whole. 2 RED ONIONS Red onions and purple onions are often called spanish or bermuda onions. They are usually used raw in salads, garnishes, and in salsas. They are milder and sweeter than white or brown onions; to reduce their mild pungency even further, pour boiling water over onion slices then drop into iced water, then drain and dry. 3 WHITE ONIONS White onions are thinner-skinned than brown and are often believed to be milder, but they are,…

CUBA LIBRE PREP TIME 5 MINUTES SERVES 8 • 4 cups ice cubes• 4 medium limes (360g), each cut into 4 wedges• 1 cup (250ml) gold or white rum• 2 cups (500ml) chilled cola 1 Fill eight highball glasses with ice cubes. Squeeze 2 lime wedges over ice in each glass; add squeezed wedges to glasses. 2 Pour rum over ice, top with cola; stir gently before serving. Adjust the strength of your drink with a little more cola if you prefer. MINI BEEF EMPANADAS PREP + COOK TIME 1 HOUR 45 MINUTES (+ REFRIGERATION) MAKES 30 • 3 cups (450g) plain flour• 1 teaspoon sea salt flakes• 80g butter, melted• 1 cup (250ml) water• 1 egg, beaten lightly• 300g bottled mild chunky tomato salsa FILLING • 1½ tablespoons EXTRA virgin olive oil• 1 medium brown onion (150g), chopped finely• ¼ teaspoon chilli…

When using baking paper to line a cake pan, is it necessary to grease the paper? A. No. In fact you don’t really need to grease the pan when you’re using baking paper. The only reason you do it is to make the baking paper stick to the pan so it can be smoothed out. How do you cook roast pork with crunchy crackling? A. The magic ingredients for crispy crackling are oil, salt and heat. Make sure the rind is dry and rubbed well with oil and salt. Place pork in a very hot oven for the skin to start bubbling and browning up. How do you achieve smooth, peeled eggs without gouges? A. Simply crack the boiled egg’s shell gently and leave immersed in cold water for at…

SPICY SALMON MIXED-GRAIN SUSHI PREP + COOK TIME 1 HOUR (+ STANDING & REFRIGERATION) SERVES 6 • ½ cup (100g) brown rice• ¼ cup (50g) tri-colour quinoa• ¼ cup (50g) pearl barley• 2 cups (500ml) water• ¼ cup (60ml) rice vinegar• 2 tablespoons caster sugar• ½ teaspoon sea salt flakes• ¼ cup (35g) sunflower seeds, chopped finely• 2 sheets toasted seaweed (nori)• 200g sashimi-grade salmon, sliced thinly• ½ teaspoon chilli powder• 1 medium avocado (250g), sliced thinly• 1 teaspoon lemon juice PICKLED CUCUMBER • 2 lebanese cucumbers (260g), peeled, sliced thinly• 2 tablespoons rice vinegar• 1 tablespoon caster sugar• 1 clove garlic, sliced thinly 1 Bring rice, quinoa, barley and the water to the boil in a medium saucepan. Reduce heat; simmer, covered, for 30 minutes or until water is absorbed. Remove from heat; stand, covered, for 10 minutes. 2 Meanwhile, combine vinegar, sugar and salt in…

STEAK & CHIPS WITH A MODERN TWIST PREP + COOK TIME 30 MINUTES SERVES 4 • 1 small potato (120g)• 1 small kumara (250g)• 2 small parsnips (240g), quartered lengthways• vegetable oil, for shallow-frying• 2 tablespoons EXTRA virgin olive oil• 4 x 200g porterhouse steaks• 200g thinly sliced swiss brown mushrooms• 300ml pouring cream• 60g baby spinach leaves 1 Using a mandoline or sharp knife, cut potato and kumara into 2mm thick slices. 2 Heat enough vegetable oil in a large frying pan to come 2cm up the side of the pan; shallow-fry potato, kumara and parsnip, over medium heat, in batches, about 4 minutes or until golden and crisp. Drain on absorbent paper; season to taste. 3 Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium heat; cook beef about 5 minutes…

APRICOT & PISTACHIO FROZEN YOGHURT PREP + COOK TIME 1 HOUR (+ COOLING & FREEZING) SERVES 4 • 1 cup (150g) dried apricots• 2¼ cups (560ml) pure fresh apple juice• 1 teaspoon ground cardamom• 2¼ cups (630g) greek-style yoghurt• ¼ cup (90g) raw honey• 2 tablespoons sesame seeds, toasted• ½ cup (70g) pistachios, chopped coarsely 1 Place apricots and juice in a medium frying pan; bring to the boil. Reduce heat; simmer for 15 minutes or until apricots are tender and plump and the apple juice is syrupy. Cool. 2 Process cooled apricot mixture with cardamom until smooth. Transfer mixture to a large bowl. Cover; refrigerate until required. 3 Combine yoghurt, honey, sesame seeds and half the pistachios in a medium bowl. Place mixture in an ice-cream machine (see Cook’s Notes). Following manufacturer’s directions, churn on the…

POTATO, OLIVE & CAPSICUM FRITTATA PREP + COOK TIME 30 MINUTES SERVES 4 • 1 cured chorizo sausage (170g)• 500g desiree potatoes, cut into 3cm cubes• 1 tablespoon EXTRA virgin olive oil• 8 eggs• ½ cup (125ml) pouring cream• 2 tablespoons finely chopped fresh flat-leaf parsley• ½ cup (120g) drained char-grilled red capsicum, cut into strips• ¼ cup (40g) seeded black olives 1 Thickly slice chorizo on the diagonal; place in 18cm (base measurement) ovenproof frying pan over high heat. Cook chorizo until crisp; remove from pan. Wipe pan clean with absorbent paper towel. 2 Meanwhile, boil, steam or microwave potato about 5 minutes or until potato is just tender; drain. 3 Heat oil in same frying pan; cook potato, stirring, over medium-high heat, until golden. 4 Meanwhile, whisk eggs and cream in large jug until combined. Stir…

CURRY LEMON CHICKEN BURGERS PREP + COOK TIME 20 MINUTES SERVES 4 • 500g lean minced chicken• 1 tablespoon mild curry powder• 2 green onions, sliced thinly• 2 teaspoons finely grated lemon rind• 1 egg• ½ cup (140g) thick greek-style yoghurt• 2 teaspoons parsley, chopped• 1½ tablespoons lemon juice• 2 tablespoons EXTRA virgin olive oil• 4 panini bread rolls (660g)• 8 oak lettuce leaves 1 cup (160g) drained marinated char-grilled eggplant, halved crossways 1 Combine chicken, curry powder, onion, rind and egg in a medium bowl; season. 2 Using damp hands, shape chicken mixture into four even-sized patties. Place patties on a baking-paper-lined oven tray. Cover; refrigerate 10 minutes. 3 Meanwhile, combine yoghurt, parsley and juice in a small bowl. Season to taste. 4 Heat oil in a large frying pan over medium heat; cook patties, in batches, flattened slightly, about…

EAT CLEAN WITH SUPER FOODS KEEP AN EYE OUT FOR THIS GREAT NEW COOKBOOK ($29.99) available where all good books are sold or online at aww.cookbooks.com.au MIXED BERRY & COCONUT LAYER CAKE PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 6 • 6 free-range eggs• 2 teaspoons vanilla bean paste• ¾ cup (165g) maple sugar• ¼ cup (60g) coconut oil, melted• 1½ cups (180g) ground almonds• 3 teaspoons gluten-free baking powder• 500g coconut yoghurt• 125g fresh raspberries• 125g fresh blueberries 1 Preheat oven to 180°C/160°C fan. Grease and line two 20cm round cake pans with baking paper. 2 Beat eggs, paste and maple sugar in a small bowl with an electric mixer for 10 minutes or until light and creamy. Add coconut oil; beat for a further 3 minutes. 3 Transfer mixture to a large bowl; gently stir…

SWEETLY SUGAR-FREE What’s a better snack than a cereal bar? A CEREAL BAR WITH NO ADDED SUGAR. Well Naturally, known for its delicious steviasweetened chocolate, has launched a delicious range of cereal bars, also sweetened with stevia, making them the perfect morning, afternoon, or just-about-any-time snack. But their goodness doesn’t stop there. The range is also GLUTEN FREE, AN EXCELLENT SOURCE OF FIBRE, and contains only natural colours and flavours. The bars also have a 4.5 health star rating – based on the Australian Guide to Healthy Eating and Australian Dietary Guidelines. Well Naturally No Sugar Added Cereal Bars are available at major supermarkets and health food stores. FUN FOODIE FACT Some people love cooking with their microwave. Bthers only use a MICROWAVE TO REHEAT leftovers or cold cups of…

LIME & PICKLED JALAPENO SALT PREP + COOK TIME 35 MINUTES MAKES 1 CUP KEEPS 3 MONTHS • 1/3 cup (55g) sliced pickled jalapeño chilli• 1 cup (125g) sea salt flakes• 2 tablespoons finely grated lime rind• 2 tablespoons lime juice 1 Preheat oven to 140°C/120°C fan. Line an oven tray with baking paper. 2 Pat jalapeños dry on paper towel; process with salt, lime rind and juice until well combined. 3 Spread salt mixture over tray. Bake for 20 minutes, stirring occasionally, or until dry. Set aside to cool slightly. Spoon into a jar; seal and store at room temperature. COOK’S NOTES LIME & PICKLED JALAPENO SALT Use as a seasoning for vegies or as a rimming salt on glasses for a margarita. Or try sprinkled over fish and chips, prawn cutlets, or…

Growing your veggies Growing onions is relatively easy. They are bulbs and the SOIL FOR ALL BULB CROPS NEEDS TO BE LIGHT AND WELL DUG so the roots can penetrate. It must also be well drained to prevent rot. If there are any hard clay clods, dig in coarse SAND AND FINE ORGANIC MATERIAL to open it up. Mix it in well. Should you have a hard clay base near the surface, raise the bed by mounding it over with garden mix or very fine compost. Sprinkle blood and bone or a COMPLETE FERTILISER OVER THE SURFACE and rake in. Make shallow furrows only 0.5cm deep and sprinkle in the selected seeds. Cover with compost or seed-raising mixture and water well. If planting seedlings, place 10cm apart. GARDEN KNOW HOW…