Innholdsfortegnelse for Issue 46 i Cooking with the Australian Womens Weekly

Welcome to our high-summer issue, bursting with the produce and bright ideas this season has to offer. For me, it is also an exciting milestone. After more than 20 years on The Australian Women’s Weekly, I am also taking the editor’s seat for this wonderful magazine, keen to share with you all I have learned during those years. One of the best things about this time of year is that many of us are still in a light and breezy mood. The holiday glow is still visible and we want to keep dinners casual and entertaining stress free. Everyone loves fast recipes with minimal ingredients, so, with this in mind, this month we feature a great line-up of 30-minute feelgood dinners, fab five-ingredient meals, super colourful salads and meat-free options…

“This tart is inspired by the classic French frangipane tart – the almondy filling is the perfect foil for all kinds of summer stone fruit, but this pairing with nectarines is especially luscious.” Fran Abdallaoui NECTARINE & ALMOND TART SERVES 8 PREP AND COOK TIME 1½ HOURS (+ REFRIGERATION TIME) 100g butter, softened 1/2 cup (110g) caster sugar 2 eggs 2 tablespoons plain flour 2 teaspoons finely grated lemon rind 1 cup (120g) almond meal 4 nectarines 1 tablespoon caster sugar. extra 2 tablespoons apricot jam, warmed ice–cream or cream, for serving VANILLA BEAN PASTRY 1¾ cups (265g) plain flour 1/3 cup (50g) icing sugar mixture 125g cold butter, chopped 1 teaspoon vanilla bean paste 1 small chilled egg, beaten lightly VANILLA BEAN PASTRY 1 Place the flour, icing sugar,…

PAPRIKA CHICKEN WITH CHILLI SAUCE PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 6 2 x 1kg chickens fresh coriander, to serve CHILLI SAUCE 250g fresh long red chillies, seeded, chopped 1 tablespoon caster sugar 2 teaspoons sea salt flakes ½ cup (125ml) white vinegar ¼ cup (60ml) water OREGANO & SMOKED PAPRIKA RUB 1 tablespoon smoked paprika 4 cloves garlic, crushed 2 tablespoons chopped fresh oregano leaves 2 tablespoons extra virgin olive oil 3 teaspoons sea salt flakes 1 Make chilli sauce. 2 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C/220°C fan, or follow manufacturer’s instructions. 3 Make oregano and smoked paprika rub. 4 Cut chickens along both sides of backbone with kitchen scissors; remove and discard backbones. Turn chickens…

BLUEBERRY PASSIONFRUIT CHEESECAKE SLICE PREP + COOK TIME 50 MINUTES (+ REFRIGERATION & COOLING) SERVES 15 250g plain sweet biscuits 100g butter, melted 500g cream cheese, softened ¾ cup (165g) caster sugar 2 teaspoons finely grated lime rind 2 eggs ½ cup (120g) sour cream 2 tablespoons lime juice 1 cup (150g) frozen blueberries ¼ cup (60ml) passionfruit pulp 1 Preheat oven to 150°C/130°C fan. Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides. 2 Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan; refrigerate for 30 minutes. 3 Beat cream cheese, sugar and rind in medium bowl with electric mixer until smooth. Beat in eggs, one at a time, then sour cream and…

AVOCADO, TAHINI & SUMAC TOMATOES PREP + COOK TIME 30 MINUTES SERVES 2 Preheat oven to 180°C/160°C fan. Halve 3 medium roma tomatoes lengthways and place skin side down on a small oven tray lined with baking paper; sprinkle with ½ teaspoon sumac and spray lightly with olive oil. Roast for 20 minutes or until tomato is collapsed slightly. Place ½ clove crushed garlic, ¼ cup low-fat plain yoghurt, 1 tablespoon tahini and 1 teaspoon lemon juice in a small bowl; whisk to combine. Top 2 slices toasted wholegrain sourdough bread evenly with ¼ sliced small avocado. Spoon tahini mixture over avocado; top with tomatoes and fresh flat-leaf parsley leaves. BROAD BEAN, APPLE & WALNUT PREP TIME 20 MINUTES SERVES 2 Place 1 cup thawed frozen broad beans in a…

STEP 1 Grate the onion, always making sure you keep your fingers out of the way when you push the onion down the grater. STEP 2 Using clean hands, mix the beef, onion, herbs, barbecue sauce, breadcrumbs and egg together in a medium bowl. STEP 3 Place an egg ring on a sheet of baking paper – this helps to shape the patties, making them all exactly the same. Press beef mixture into prepared ring. STEP 4 With adult supervision, cook the patties until browned underneath. Use an egg slide to turn patties over and brown the other side. STEP 5 Take the cooked patties out of the pan and place them on a plate lined with paper towel to drain. STEP 6 Sandwich the lettuce, tomato, beetroot, beef patties,…

Once you have determined your required calorie intake, you can establish your macronutrient ratios to hit your physique goals (weight loss, muscle gain, maintenance). Need help? Every program at THE BOD provides lifetime access to our digital macro calculator, giving you tailored calorie and macro goals according to your gender, activity level, lifestyle, nutrition preferences and more. Visit www.thebod.com.au to learn more, or contact us at hello@thebod.com.au if you would like your individual macros calculated for you by our qualified coaches and nutritionists.…

BERRY & PISTACHIO HAND PIES PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) MAKES12 250g strawberries, chopped 250g raspberries, chopped ¼ cup (55g) caster sugar 2 teaspoons plain flour ½ cup (65g) finely chopped pistachios 3 sheets frozen shortcrust pastry, thawed 3 sheets frozen puff pastry, thawed 1 egg, beaten lightly 2 tablespoons icing sugar 1 Preheat oven to 200°C/180°C fan. Line three large oven trays with baking paper. Place trays in oven to preheat. 2 Combine berries, 2 tablespoons of the caster sugar, the flour and half the pistachios in a medium bowl. 3 Using an 11cm heart-shaped cutter, cut out 12 shapes each from shortcrust and puff pastry. Using a 1cm round cutter, cut out rounds from the puff pastry hearts. Refrigerate pastry for 15 minutes. 4 Place…

MONGOLIAN HOTPOT PREP + COOK TIME 3 HOURS SERVES 8 250g piece fillet steak 2 pork fillets 2 whole chicken breasts 2 large bream fillets 500g green king prawns 24 oysters in the shell or one large bottle oysters ½ Chinese cabbage 125g bean curd 240g can bamboo shoots 425g can straw mushrooms 1 carrot 125g bean sprouts 125g snow peas 425g can baby corn 185g rice vermicelli CHICKEN STOCK 3 chicken backs (or other chicken pieces) 2½ litres (10 cups) water 3 chicken stock cubes 1 stick celery 5cm piece green ginger 1 medium onion salt ½ teaspoon sesame oil 4 shallots 1 Prepare meat and fish. Remove all fat and sinew from steak, wrap in plastic food wrap, place in freezer for one hour or until meat is…

The backyard barbecue has come a long way from the days of chargrilling just a few humble sausages. Now it’s an indispensable part of summer life – and with instant gas and electric barbecues, some people barbecue every night. When choosing a barbecue, consider the amount of space you have and the type of fuel you want to use. KINDS OF BARBECUES Trolley barbecues, fitted with wheels, are essentially portable, but are generally set up as a permanent or semi-permanent unit. Most modern trolley barbecues use gas and most are fitted with hoods, allowing for covered and uncovered cooking. They are available with between two to eight burners (some with wok burners). Other gadgets for these barbecues include interchangeable hotplates and grills, rotisseries, warming racks and range of cookware including…

THE BEST CHINA The 2019 Sydney Lunar Festival, from February 1-10, celebrates the arrival of the Year of the Pig. Experience dazzling lantern displays, dragon boat races, live performances and, of course, fine Chinese cuisine. Go to whatson.cityofsydney.nsw.gov.au/major-events/sydney-lunarfestival for more information. GO WEST Enjoy an iconic WA sunset while tasting the best of the state’s wine, craft beers, ciders, and spirits at Sunset Wine & Brews, to be held at Perth’s new Scarborough Beach Reserve on February 9, 10. Add in gourmet food, live music, good friends and the perfect coast backdrop and you have one of the country’s best boutique summer festivals. Find out more at wineandfood.com.au. CREAM OF THE APPLE ISLE One of Tasmania’s premier summer events, Festivale is a three-day celebration of the very best Tasmanian food,…

DUKKAH LAMB CUTLETS WITH SMASHED BEETROOT PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 FIVE INGREDIENTS 2 bunches baby beetroot (1kg) 3 medium lemons 2 Lebanese breads ½ cup (60g) dukkah 16 lamb cutlets (800g) STAPLES ¾ cup (180ml) extra virgin olive oil salt and pepper 1 Preheat oven to 180°C/ 160°C fan. 2 Trim beetroot; separate leaves and stalks. Pick through leaves; selecting the smaller leaves, discard any damaged and large leaves. Wash leaves and stalks well; reserve. Wash beetroot; wrap bulbs tightly in two layers of foil. Place on an oven tray; bake for 1 hour or until tender. 3 Meanwhile, for the dressing, finely grate the rind, then juice 2 lemons; you will need 2 teaspoons rind and ¼ cup juice. Place rind, juice and…

BABY BEETROOT, LENTIL & WATERCRESS SALAD SERVES 4 PREP + COOK TIME 40 MINUTES 1kg baby beetroot (beets), stems and leaves attached 2 cloves garlic, sliced ¼ cup fresh rosemary leaves 2 tablespoons extra virgin olive oil ¼ cup (60ml) balsamic vinegar ½ cup (100g) dried French–style green lentils, rinsed 3 cups (90g) trimmed watercress 1 large pomegranate (430g), seeds removed (see tip) 1/3 cup (45g) roasted hazelnuts, halved 1 Preheat oven to 200°C/ 180°C fan. 2 Trim beetroot tops to 4cm; reserve a few small leaves. Halve beetroot, or quarter if large. Place beetroot, garlic and rosemary in a large ovenproof dish; drizzle with oil and vinegar. Roast for 30 minutes or until tender. 3 Meanwhile, place lentils in a medium saucepan; cover with water. Bring to the boil;…

CHEESEBURGERS PREP + COOK TIME 30 MINUTES SERVES 4 1medium onion (150g) 1 egg 500g minced beef (see tips) 1 teaspoon dried mixed herbs 2 tablespoons barbecue sauce ½ cup (50g) packaged breadcrumbs ¼ cup (60ml) olive oil 4 hamburger buns (360g) 4 butter lettuce leaves 2 medium roma tomatoes (150g) ½ x 450g can sliced beetroot 4 slices cheddar cheese ¼ cup (70g) tomato sauce 1 Peel and coarsely grate onion. Crack egg into a small bowl; using a fork, beat egg lightly. 2 Combine onion, minced beef, mixed herbs, barbecue sauce, breadcrumbs and egg in a large bowl; mix until well combined. 3 Using clean damp hands, shape beef mixture into four patties. 4 Heat olive oil in a large frying pan over medium heat. Cook patties for…

GREEN COUSCOUS SALAD PREP + COOK TIME 30 MINUTES SERVES 4 1 cup (200g) wholemeal couscous 1 cup (250ml) boiling water 150g fresh podded peas (see tips) 200g sugar snap peas, halved lengthways 3 green onions (scallions), sliced thinly 1 small green capsicum (150g), sliced thinly 2 medium avocados (500g), sliced thinly 1/3 cup (45g) chopped pistachios ¼ cup loosely packed fresh dill sprigs ¼ cup loosely packed fresh coriander leaves ¼ cup loosely packed fresh mint leaves ¼ cup (60ml) lime juice 1/3 cup (80ml) olive oil 1 clove garlic, crushed ½ cup snow pea tendrils 1 lime, cut into wedges 1 Place couscous and the boiling water in a large heatproof bowl. Cover; stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally. 2…

One theory of the origin of St Valentine’s Day involves a Roman priest called Valentine. Emperor Claudius II had decreed Roman soldiers should remain single because they made better warriors, but Valentine defied him and secretly performed weddings. Claudius had him executed, but Valentine would became a martyr and the patron saint of love. In the14th century, English poet Chaucer wrote a poem celebrating the bond between Valentine and courtly love, and the words ‘valentine’ and ‘lover’ soon became synonymous. By the mid-19th century, with the growth of the postal system, cards became popular. In the UK, around £1.3bn is spent on cards, flowers and chockies on February14. And many bake sweet treats for their valentines...…

The pot is set in the centre of the table, while guests add their own choice of food to the simmering stock. Small strainers, shown previous page, are for lifting the food from the stock into individual bowls. When all the food has been eaten, the stock – which has now been transformed into a delicious soup – forms the last course. Accompaniments set around the pot, from which guests help themselves, could be chosen from any of the following: soy sauce, chilli sauce, hoisin sauce, sesame sauce, barbecue sauce or lemon sauce (all available in small bottles from most large supermarkets or Chinese food stores). Grated green ginger, mixed with a little sugar and dry white wine, is a good accompaniment. Also have a large bowl of steamed rice.…

Made from the Stevia plant, Natvia is a totally natural sweetener, a healthier alternative to artificial options and sugar. Here’s how to make the most of its sweet potential. Helps baking rise If you need your recipe to rise (even if it does not include baking powder), 2-3 teaspoons of baking powder may be added to your recipe. Light and fluffy When baking cakes, the chemical reaction of beating sugar and butter together naturally creates a lot of air. The best tip and the secret to success when baking with Nativa is to really beat or cream your original mixture. Moisture For moist cakes, it’s best to replace butter with oils as the ‘fats’ ingredient in the recipe. Use a touch more liquid to compensate, but not too much. Between…

SophiaYoung EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food. “Fish can be tricky on the barbecue, as it’s prone to stick, for this reason, I cook more robust fish in a fish cage and delicate fleshed fish witha few simple aromatics wrapped in foil.” Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY, EDITOR, AWW FOOD An avid cook with an ever-evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.…

Here at the Women’s Weekly Test Kitchen, we love a good sponge cake. What’s your favourite Women’s Weekly cake recipe? Renée Hewlitt The Choc Chip Cookies from Beautiful Biscuits. Always a crowd pleaser, especially in giant form! Kerry Walter Restante The Best-Ever Fudge Brownies, because they are actually the best I have ever had, and the wickedly Rich Chocolate Butterscotch Cheesecake, which is the most perfect cheesecake in existence. Ange Pickett Rich Fruit Cake. My recipe dates back to an AWW magazine in 1989 or 1990 (I was in Year 10 or 11) and I have made it almost every year since, including during my exchange year in Denmark in 1992, during my posting to Beijing between 2001-2004, and while posted to Hanoi in 2011 and 2013. I’m now up…

ROCKMELON, CUCUMBER & GINGER JUICE PREP TIME 10 MINUTES SERVES 2 This drink is a zesty and refreshing start to the day. Cucumber hydrates and the ginger gives warmth. ½ medium rockmelon (800g), peeled, chopped ½ telegraph cucumber (200g), peeled, chopped 25g piece fresh ginger ½ cup loosely packed fresh coriander, with leaves and stalks 1 medium lime (90g), peeled 1 Push ingredients through a juice extractor into a jug. Stir to combine. Serve immediately. CHERRY, LIME & CHIA FRESCA PREP TIME 10 MINUTES (+ REFRIGERATION) MAKES 1.25 LITRES (5 CUPS) Agave is a healthier sweetener than conventional sugar. Chia seeds are good for digestion and keep you feeling full. Cherries are rich in antioxidants. 1 cup (150g) pitted fresh cherries 3 cups (750ml) water ¼ cup (60ml) light agave…

PASSIONFRUIT CURD TARTS WITH RASPBERRIES AND COCONUT PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 12 1 cup (150g) plain flour 2 tablespoons caster sugar 80g unsalted butter, chopped 1 egg yolk 2 teaspoons chilled water, approximately 24 fresh raspberries (85g), torn 2 tablespoons fresh coconut 2 tablespoons passionfruit pulp PASSIONFRUIT CURD ¼ cup (60ml) passionfruit pulp 2 tablespoons lime juice ½ cup (110g) caster sugar 2 eggs, beaten lightly 60g unsalted butter, chopped 2 teaspoons cornflour 1 Process flour, sugar and butter in a food processor until crumbly; add egg yolk and enough of the water to make ingredients just come together. Bring dough together on a floured surface until smooth. Wrap pastry in plastic wrap; refrigerate for 30 minutes. 2 Meanwhile, make passionfruit curd, below. 3 Preheat…

SPICED PUMPKIN & BARLEY SALAD PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 2 300g butternut pumpkin, cut into 3cm pieces 2 teaspoons extra virgin olive oil 2 teaspoons honey, warmed (see tips) 1 clove garlic, crushed ½ teaspoon ground cumin ¼ teaspoon garam masala ¼ teaspoon dried chilli flakes ½ cup (125ml) salt–reduced beef stock 1 cup (250ml) water ½ cup (100g) pearl barley, rinsed 2 teaspoons lemon juice 40g mixed salad leaves 2 tablespoons loosely packed fresh mint leaves ½ small red onion (50g), sliced thinly 1 Lebanese cucumber (130g), cut into long thin ribbons (see tips) 2 tablespoons fresh coriander sprigs YOGHURT DRESSING 1/3 cup (95g) low–fat Greek–style yoghurt 1 teaspoon finely grated lemon rind 1 tablespoon chopped fresh coriander 1 Preheat oven to 200°C/ 180°C…

Use the best-quality low-fat minced beef you can find. You could also use minced chicken, turkey, pork or lamb. You can use small Turkish bread rolls instead of hamburger buns. Serve with extra tomato or barbecue sauce, caramelised onion or tomato chutney and crispy golden potato chips on the side. This recipe uses a little more than basic techniques – you’ll need to pay attention to the recipe. This recipe uses the oven or stove. Wear oven mitts to take hot pans or dishes from the heat. When cooking this, your young ones will always need to have an adult on hand.…

THE BOD is truly a lifestyle change. You have joined a community of men and women all over the world who want you to succeed. I am so proud that we are able to extend THE BOD recipe database even further – which will allow you even more choice when planning your weekly meal prep or dinner parties, all while still achieving your goals! My name is Sophie, co-founder of THE BOD, qualified personal trainer and nutritionist. I am a mum of four (yes, crazy, I know!), who six years ago wanted to change the way I felt about myself, not only physically but also to feel strong and not tired and lethargic. Exercising was originally something incredibly foreign to me. I had never stepped foot in a gym and…

We created THE BOD to challenge perceptions of ‘good’ versus ‘bad’ food, ‘diets’ versus ‘nutrition’, and to deliver lifelong results as opposed to quick-fix fads. Your best bod is the one that runs efficiently, moves powerfully, digests nutrients properly and looks the way you feel best. We don’t build ‘bikini bodies’ or ‘summer bodies’. We build your ideal bod – one you can maintain for a lifetime. We celebrate optimum nutrition, maximum taste and everyday ease. WHAT IF I’M NOT FOLLOWING THE BOD FITNESS PROGRAMS? You a BOD athlete to enjoy all that this book has to offer. You’ll learn about macros, flexible dieting, tracking and how to ensure you’re hitting your body’s requirements for energy, muscle regeneration and hormone health. Whether you’re looking to make a lifestyle change or…

BARBECUED ROCK LOBSTER TAILS WITH FLAVOURED BUTTERS PREP + COOK TIME 10-15 MINUTES SERVES 4 Prepare 2 whole 500-750g uncooked or cooked lobsters, see below. Preheat a barbecue or long chargrill plate to medium. Brush cut halves of lobster with 1 tablespoon vegetable oil; season. For uncooked lobsters: cook flesh side down, for 6 minutes, pressing down slightly. Turn; cook for a further 3 minutes or until flesh is opaque. For cooked lobsters: cook, flesh side down, for 1 minute or until grill marks appear. Turn; cook for a further 1 minute to warm through. Top with one of the flavoured butters, right. CHILLI, LEMON & CORIANDER BUTTER PREP TIME 5 MINUTES SERVES 4 Combine 200g softened butter, 3 teaspoons finely grated lemon rind, 1 teaspoon dried chilli flakes and…

We revisit some of those family favourites we all grew up with, all boasting timeless appeal, but with amazing new twists. ON A ROLL Beloved sausage rolls receive a makeover with these scrummy treats that you, your friends and family can take anywhere. FRESHLY STIRRED Prawns star in our fuss-free midweek meals that will have them coming back for more... GETTING THE BRUNCHIES Make your Sunday brunch an event to remember with these surprise breakfast trifles. ON Coming SALE to th MARCH e table 4…