Innholdsfortegnelse for Issue 48 i Cooking with the Australian Womens Weekly

My darling dad was a butcher and that tradition has continued with two of my brothers involved in the meat industry. As a child I was rolling rissoles and learning to link sausages at his butcher shop so little wonder I was drawn to the wonderful world of food. So when my family gathers on the Easter long weekend, lamb is what I love to cook – mainly because Dad loved it too! In this issue we showcase the versatility of Aussie lamb in our cooking school feature (page 80), with an easy guide to understanding cooking methods for each cut, plus tasty recipes. We also show you how to roast the crispiest pork crackling (page 76) and offer plenty of tips and tricks from our Test Kitchen to help…

We’re so impressed with Tash’s shot of our Nectarine & Almond Tart, the cover recipe for the February issue. We scored her tart 10/10 for execution and presentation. Be sure to share your versions of our recipes on Instagram and use the tag #cookwiththeweekly or email your photos to us at awwfood@bauer–media.com.au We love hearing stories about when everyone started to #cookwiththeweekly – when Curtis Stone met with our Food Editor, Sarah, he shared this cute story... “I often talk about Women’s Weekly cookbooks, because my mum had every single one that was published. The first recipe I told everybody I came up with was a caramel slice – I got the base out of a caramel slice recipe in one Women’s…

Swap 3 medium red capsicums, cut into thick slices and 3 small zucchini for the mini capsicums and zucchini flowers, if you prefer. Roast double the quantity of lamb, if you like, so there is plenty leftover to use with any leftover hummus to fill lunch-time wraps the next day. The butter bean hummus can be made up to 3 days in advance; store in an airtight container in the fridge. Use canned cannellini beans in the hummus instead of butter beans, if you prefer. Instead of making the hummus, serve with store-bought hummus. Serve with grilled flatbread. Sprinkle with micro mint before serving, if you like.…

PASTA PERFECTION To cook perfect pasta, bring a large saucepan of water to a rolling boil, add a few teaspoons salt, then the pasta. Don’t be tempted to add oil to the water to prevent pasta sticking, as it stops pasta sauce from clinging to pasta. Instead, immediately stir the pasta for a few minutes. Dried pasta takes about 8-11 minutes to cook – use the packet instructions as a guide. However, always set your timer slightly earlier than the time given and scoop out a piece to test. It should be what the Italians call al dente, that is, firm to the bite. Fresh pasta will cook in 1-2 minutes. If you plan to use pasta immediately, once it is cooked, drain it over a bowl to collect a…

BAKED SWEET POTATOES WITH TEMPEH BACON BITS PREP + COOK TIME 1 HOUR 25 MINUTES MAKES 6 6 small orange sweet potato (1.5kg) 425g canned kidney beans, drained, rinsed 1¼ cups (150g) coarsely grated strong cheddar 2 green onions, sliced thinly 200g truss cherry tomatoes, quartered ¾ cup (180g) sour cream TEMPEH BACON BITS 300g marinated tempeh 2 tablespoons olive oil 2 teaspoons chipotle tabasco sauce 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper. Place sweet potato on tray. Bake for 1 hour 20 minutes or until sweet potato is tender. 2 Meanwhile, make the tempeh bacon bits. 3 Combine half the bacon bits and kidney beans in a medium bowl. 4 Split sweet potato in half…

LINING A ROUND PAN Cut a strip of paper to cover side of greased pan; fold on one side, snip up to the fold. Position around the inside. Cut a paper round for base; positon over snipped paper. TRIMMING CAKE TO LEVEL Using a large serrated knife, hold the knife flat at the level you want to trim the top. Keeping the knife flat, cut through the cake as evenly as possible. Discard trimmings. SMALL CHOCOLATE CURLS To make small chocolate curls, use a sharp vegetable peeler to scrape along the side of a block of room-temperature chocolate. Regularly wipe the blade clean as you go.…

QUINOA, CARROT & PEAR LOAVES PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING & COOLING) MAKES 8 ¾ cup (150g) white quinoa, rinsed 1¼ cups (310ml) water 1 cup (120g) oat bran 1 cup (160g) wholemeal self–raising flour 1/3 cup (75g) firmly packed brown sugar 1 teaspoon baking powder ½ teaspoon bicarbonate of soda ½ teaspoon table salt 1/3 cup (125g) molasses 2 eggs, beaten lightly 60g butter or dairy–free spread, melted ¾ cup (180ml) milk or almond milk 1 cup coarsely grated carrot (see tips) 1 small pear (180g), grated coarsely 4 baby carrots (120g), peeled, halved 1 tablespoon maple syrup or honey, optional 1 Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes…

ROAST LEG OF PORK WITH APPLE SAUCE PREP + COOK TIME 2 HOURS 40 MINUTES (+STANDING) SERVES 8 2.5kg boneless pork leg roast, rind on 2 tablespoons olive oil 1 tablespoon sea salt flakes 6 medium potatoes (1.2kg), quartered 2 tablespoons olive oil, extra 2 tablespoons fresh sage leaves 2 tablespoons fresh rosemary leaves APPLE SAUCE 3 large green apples (600g) ½ cup (125ml) water 1 teaspoon white sugar pinch ground cinnamon 1 Preheat oven to 250°C/230°C fan. 2 Score pork rind with a sharp knife; tie pork at 5cm intervals with kitchen string. Place pork in a large shallow baking dish; rub with oil, then salt. Roast, uncovered, for 20 minutes. 3 Reduce oven to 180°C/160°C fan; roast pork, uncovered, for a further 2 hours. 4 Meanwhile, combine potato…

HOT CROSS BUNS PREP + COOK TIME 1 HOUR (+ 2 HOURS PROVING) MAKES 16 1 cup (250ml) milk 2 tablespoons honey 2 tablespoons grapeseed or vegetable oil 60g butter, chopped 1 cup (250ml) apple or pear juice, at room temperature 7g sachet dry yeast 1 egg 1 tablespoon finely grated orange rind 1/3 cup (55g) currants 1/3 cup (55g) sultanas 51/3 cups (800g) bread flour (see notes, page 100) 2 teaspoons ground cinnamon 2 teaspoons salt FLOUR PASTE ½ cup (75g) plain flour 1 tablespoon caster sugar 1/3 cup (80ml) cold water, approximately GLAZE 1 tablespoon caster sugar 1 teaspoon powdered gelatine 1 tablespoon water 1 Bring the milk to a boil in a small saucepan then remove from heat and add the honey, oil and butter; stir until…

This flourless cake is rich but surprisingly light. This also means it can crack slightly when rolled – but that’s proof it is flourless. If the roulade is cracked or badly shaped, refrigerate it for a few hours or until it is firm, then gently press the sides of the roll into a round shape. It can also be wrapped firmly in plastic wrap to keep its shape. The roulade can be made a day ahead and rolled 6 hours before serving. Keep covered with plastic wrap in the refrigerator.…

ANZAC BISCUITS PREP + COOK TIME 40 MINUTES MAKES 30 1 cup (90g) traditional rolled oats 1 cup (150g) plain flour 1 cup (220g) caster sugar ¾ cup (60g) desiccated coconut 125g butter, chopped 2 tablespoons golden syrup or treacle 1 teaspoon bicarbonate of soda 2 tablespoons boiling water 1 Preheat oven to 150°C/130°C fan. Grease 3 oven trays. 2 Combine oats, sifted flour, sugar and coconut in a large bowl. 3 Stir butter and golden syrup in a small saucepan over low heat until butter is melted. 4 Combine soda and water, add to butter mixture; while warm, stir into dry ingredients. 5 Place 3-teaspoon portions of mixture onto trays about 4cm apart; press down lightly. 6 Bake for 15-20 minutes for chewy biscuits, a little longer for crisp…

FRENCH APPLE TART PREP + COOK TIME 1 HOUR 15 MINUTES (+ THAWING) SERVES 8 375g packet sour cream shortcrust pastry, thawed following pack directions (or 2 sheets frozen butter puff pastry, just thawed) 1/3 cup (40g) ground almonds (almond meal) ½ cup (110g) caster sugar 6 (800g) Granny Smith apples, peeled, cored, halved 1 Preheat oven to 220°C/200°C fan. Generously grease a large pizza tray. 2 Unroll thawed pastry and place on a sheet of baking paper. If using shortcrust pastry, remove one-third of the pastry sheet and join it to the top of the pastry. If using puff pastry sheets, cut the second sheet in half and press together on two sides to form a larger square. On a lightly floured surface, roll lightly to stretch the pastry,…

Know your choy sum from your gai lan, and the most delicious way to prepare it? Not to worry, with our Test Kitchen secrets, you’ll be a pro at cooking asian greens. SELECTION CHOOSE greens that look fresh and crisp, not dry. To ensure they’re fresh, accept only a touch of yellow on a couple of the outer leaves. STORING Store all asian greens in vegetable storage bags in the crisper for 1-2 days only. Wombok (Chinese cabbage) will last for longer if stored whole. Once cut though, use as quickly as possible. Always wash vegetables before using. TOP VARIETIES 1. Gai lan Gai lan is the delicious steamed green vegetable eaten in yum-cha restaurants. It is also known as chinese broccoli because of its flavour, although, unlike broccoli, the…

What fruit was always in your lunch box at school? Mandarins – they weren’t always in season, but mum would always put them in my lunch box for school. Which fruit season do you get most excited about? I get really excited with peaches when they come into season. Mangoes are also my absolute favourite, too! Any school lunch–box disasters with forgotten fruit? I can remember at one point cleaning my locker out and finding a banana that had sort of got to the back of my books. I had thought for a little while there was a bit of a funny smell.… and then when I finally got back there it was kind of bubbly and had definitely been there a bit too long! Which is your top dip…

FRUIT Apples Avocados Dates Grapes Kiwifruit Mandarins, Imperial Nashi Pears Passionfruit Pomegranates Quinces VEGETABLES Beans Broccoli Brussels sprouts Buk choy Eggplant Fennel Leeks Okra Pumpkin Silverbeet Swiss chard Turnips Witlof HERBS & SPICES Basil Chives Coriander Dill Kaffir lime leaves Lemongrass Mint Oregano Parsley Sage Tarragon QUINCE In their raw state, quince are inedibly bitter, but when cooked slowly with sugar and spices a wonderful alchemy results. Quinces are excellent sliced, poached and served with cream or folded through a butter cake batter. They are also good served with pork, duck, or roasted quail or chicken. Preparation This skin is covered with a sticky down that should be rubbed off under running water. The skin can be removed with a vegetable peeler or small serrated knife. Cutting the hard fruit…

We used flathead here, but you could use snapper, whiting or blue-eye trevalla fillets instead. Serve with smoked chipotle Tabasco, if you like. You can add 2 chopped pickled jalapeños to the slaw or serve them alongside. Jerk is both the name for a Jamaican dry or wet spice seasoning featuring allspice and chillies, and the method of cooking over barbecue coals. Traditionally the seasoning is rubbed over chicken, pork and fish; use 1/3 cup purchased jerk seasoning mix instead of the garlic powder, spices and dried thyme leaves, if preferred.…

Whether you’re suddenly catering for vegans or considering becoming one yourself, this handy guide will get you started. WHAT IS A VEGAN DIET? A vegan diet is entirely plant-based, excluding all animal products. Not only are meat, seafood, eggs and dairy products off the menu, but also honey and gelatine. Whether it’s for animal welfare, ecological or health reasons, veganism is becoming a more mainstream choice. After all, if you are already vegetarian or have family members or friends who are, and you enjoy sharing meals together, it’s not a huge leap to eliminate all animal-based food from your diet. GETTING STARTED For anyone considering making the transition to a plant-based diet, it’s a good idea to start slowly. Maybe try introducing one or two vegan meals each week, then…

The charred corn can be made the day ahead. Store, covered, in the fridge. After char-grilling the tortillas, immediately rest them in a U-shape as they cool, this will prevent cracking when you fold them to serve. To remove seeds from pomegranate, cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pomegranate seeds will keep in the fridge for up to a week.…

BOILED EGGS PREP + COOK TIME 10 MINUTES MAKES 4 Place 4 room temperature eggs in a small saucepan with enough cold water to just cover the eggs. Cover with the lid. Bring the water to the boil over high heat, then remove the lid. Boil eggs until yolks are as soft or as firm as you like (see below for cooking times). Remove eggs from water. Serve immediately with salt, pepper and buttered toast fingers. For medium- or hard-boiled eggs, cool under cold running water. Roll eggs on a work surface to crack the shell; peel. COOKING TIMES Choose a cooking time to cook your eggs to perfection. 3 minutes for soft–boiled (set white, runny yolk) 4 minutes for medium–boiled (set white, set yolk) 5 minutes for hard–boiled (set…

1 Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed. Remove from heat; stand, covered, for 5 minutes. Spread quinoa onto a tray to cool. You will need 1½ cups cooked quinoa. 2 Grease an 8-hole mini (¾-cup/180ml) loaf pan; line bases and sides with baking paper. You could also use 8 holes from two 6-hole (¾-cup/180ml) texas muffin pans. 3 Combine oat bran, flour, sugar, baking powder, soda and salt in a large bowl. Stir in combined molasses, egg, butter and almond milk. Stir in quinoa, grated carrot and pear until combined. 4 Spoon mixture into pan. Top each with a baby carrot half, trimmed to fit. Bake for 35 minutes…

THE RIGHT CUT A pork roast with crackling requires a different cut of meat from one without crackling. Look for a pork cut with good coverage of fat and rind. This recipe uses pork leg, but other suitable cuts include rack, rolled loin and rolled shoulder. STORING PORK As soon as you get home, store pork in the coldest part of the fridge. If you’re not cooking it within two days, you can freeze pork for up to six months. Place the pork in an airtight container or sealable plastic bag. To thaw, place the frozen pork in the fridge for 24 to 48 hours, depending on the size, or until thawed. TYING THE PORK LEG Roasts are tied for two reasons – to keep the roast in an attractive…

CUTTING TOWARDS BONE Remove the shank. Place lamb leg, top-side down, on board. Using a sharp knife, cut down length of the leg, following the bone under the skin. Make small cuts until you reach the bone. REMOVING LEG BONE Cut as close to the bone as possible, scraping the knife along the bone and releasing the meat a little at a time. Cut underneath and around the socket joint to release the bones. BUTTERFLYING Open out meat; remove large chunks of fat. Cut through one thick end horizontally in half from centre, without cutting all the way through. Open out. Repeat with other end to even out thickness. MARINATING LAMB Brush the combined spices, garlic, vinegar and oil all over the lamb in a large shallow dish. Cover and…

CHOCOLATE SPONGE PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 10 6 eggs 1 cup (220g) caster sugar ½ cup (70g) cornflour ½ cup (75g) plain flour ½ cup (75g) self–raising flour 1/3 cup (35g) cocoa powder 1/3 cup (110g) raspberry jam 300ml thickened cream, whipped CHOCOLATE GANACHE 250g dark chocolate, chopped finely 125g butter, chopped 1 Preheat oven to 180°C/160°C fan. Grease two 20cm round cake pans; line bases with baking paper. 2 Using an electric mixer, whisk the eggs for about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Meanwhile, triple-sift the dry ingredients; fold into egg mixture. 3 Divide mixture evenly between prepared pans; bake for about 25 minutes. Turn sponges out immediately, then turn right side up onto…

OCEAN TROUT ‘COULIBIAC’ EN CROUTE PREP + COOK TIME 1 HOUR 25 MINUTES SERVES 6 1½ tablespoons olive oil 30g butter ¾ cup (150g) white long–grain rice 1 teaspoon cumin seeds 1 teaspoon coriander seeds 400ml fish stock 1 lemon, finely grated rind 4 eschalots, chopped finely 250g button mushrooms, sliced thinly 6–8 silverbeet stalks, core removed, leaves shredded 1/3 cup finely chopped fresh flat–leaf parsley 2 tablespoons finely chopped fresh dill 2 x 375g packets puff pastry sheet, thawed (see tip) 800g piece ocean trout (or king trout), skin removed, pin boned 4 soft–boiled eggs, cut into 1cm–thick slices 1 egg, lightly beaten DILL CRÈME 300g crème fraîche 1 tablespoon finely chopped fresh dill 1 teaspooon finely grated lemon rind 1 Heat half the oil and half the butter…

As Aussies, you’d be hard-pressed to find a biscuit more nationally celebrated than the Anzac biscuit. Jam-packed full of rolled oats, shredded coconut and sweet golden syrup, it seems like most people have their own version of how an Anzac bickie should taste. But there was an original recipe for this tasty treat, and it stems back to World War One and the Australian and New Zealand Army Corps (ANZAC) from where the distinctive biscuits got their name. The Anzac biscuit’s story begins with its sibling, the hardtack biscuit, which was a staple ration for soldiers and sailors during the war. These biscuits were very hard and flavourless, but were eaten as a nutritional substitute for bread. The texture and hardness made the biscuits so unpalatable that soldiers grated them…

SHAKE-IT MEXICHICKEN SALAD PREP + COOK TIME 20 MINUTES SERVES 4 500g chicken breast fillets 2 teaspoons sweet paprika 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon garlic powder 1 tablespoon olive oil 2 medium corn cobs (800g), husks and silks removed 1 large avocado (320g), mashed ¼ cup (60ml) lime or lemon juice 1/3 cup (100g) Greek–style yoghurt 400g can black beans or red kidney beans, drained, rinsed ½ small red onion (50g), sliced thinly 250g mixed cherry tomatoes, halved 2 baby cos lettuce, leaves torn 1 Combine chicken, spices and oil in a large bowl; toss to coat. Cook chicken and corn on a heated oiled grill plate (or barbecue or grill) over medium-high heat for 5 minutes each side or until cooked through. Slice chicken…

ROASTED CHICKEN WITH FREEKEH SALAD PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 4 1.4kg whole chicken ¼ cup (60ml) extra virgin olive oil ¼ cup finely chopped fresh flat–leaf parsley 3 teaspoons fresh thyme leaves 2 cloves garlic, crushed 2 teaspoons dijon mustard 2 teaspoons finely grated lemon rind ¼ cup (60ml) lemon juice, reserve squeezed lemon halves 400g baby carrots, trimmed, scrubbed lemon wedges, to serve FREEKEH SALAD 1 cup (200g) wholegrain green wheat freekeh, rinsed 250g brussels sprouts, outer leaves reserved, shredded finely 1/3 cup (35g) walnuts, toasted, chopped 1/3 cup (45g) dried cranberries, chopped ½ cup fresh flat–leaf parsley leaves 2 tablespoons walnut oil 2 tablespoons lemon juice 1 Preheat oven to 180°C/160°C fan. 2 Pat chicken dry inside and out with paper towel. Combine…

SOUP SAVIOUR Learn to DIY your favourite wonton noodle soup – it’s way easier than you might think and super yum! SIMPLY THE ZEST Crisp pastry, zingy filling and billowy meringue – sounds like perfection, doesn’t it? We share the secrets to baking our fave lemon meringue pie. PIE PERFECTION Turn your pie game up a notch with our melt-in-your-mouth beef and beer pie featuring parmesan pastry. Served up, specially for you ON SALE APRIL 21…

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. “Two favourites are mustardy tasting gai choy in an Asian-style beef hot pot and water spinach stir-fried Malaysian-style with garlic, shrimp paste and chilli. Gai choy has ribbed stems and leaves, while water spinach, which is sold in straggling bunches, has hollow stems and delicate small leaves.” Sarah Murphy FOOD EDITOR, AWW FOOD I’m an eternal sweet tooth with a constant need to take a tray of brownies to any function I attend. I love creating simple twists on classic…

“Sandwiching the layers of hot cross bun slices with cinnamon sugar is your secret weapon that takes this effortless pudding up a level. And remember, the pudding needs a slight wobble in the middle when you pull it out of the oven – this will give you that decadent custard ooze when you serve it.”Frances Abdallaoui, Editor, AWW FOOD HOT CROSS BUN PUDDING PREP + COOK TIME 60 MINUTES (+ STANDING) SERVES 8 600ml carton pure cream 11/2 cups (375ml) milk 8 eggs, beaten lightly 1 cup (220g) caster sugar 2 teaspoons vanilla extract 9 (720g) fruit hot cross buns 50g butter, softened 3 teaspoons cinnamon sugar raspberries and extra cream, to serve icing sugar, to dust 1 In a large mixing bowl, lightly whisk the cream, milk, eggs, sugar…

MISO OCEAN TROUT HOTPOT PREP + COOK TIME 35 MINUTES SERVES 4 2 tablespoons grapeseed oil 2 shallots (50g), sliced thinly 2 cloves garlic, crushed 1 tablespoon finely chopped fresh ginger 4 x 150g skinless boneless ocean trout fillets (see notes, previous page) 2 tablespoons white (shiro) miso paste 1 tablespoon sesame oil 2 tablespoons light soy sauce 2 tablespoons rice wine vinegar 1 tablespoon finely grated palm sugar 1 litre (4 cups) vegetable stock 200g dried egg noodles 2 cups (160g) shredded wombok 1 bunch baby buk choy (400g), halved 2 tablespoons lime juice 1 cup fresh coriander leaves 4 green onions, sliced thinly 1 fresh long red chilli, sliced (optional) lime wedges, to serve 1 Heat grapeseed oil in a large heavy-based saucepan over low heat; cook shallot,…

WORK SNACKS MADE EASY Consider ways to reduce the work by preparing ahead of time; here are just a few ideas. On Sunday, cut a week’s worth of vegetable sticks (to eat with dips); they’ll keep all week, portioned in containers. Bake double batches of muffins, cakes, scones and pastries and freeze. Very finely slice root vegetables (beetroot, sweet potato and parsnips) and dry in the oven overnight at a low temperature for healthy crisps. Use your slow cooker or pressure cooker to make big batches of recipes you can use in lunches. TUNA & QUINOA TABBOULEH ROLLS PREP + COOK TIME 25 MINUTES (+ COOLING) SERVES 2 Bring ¼ cup rinsed, drained quinoa and ¾ cup water to the boil in a small saucepan over high heat. Reduce heat…

MUFFIN KNOW-HOW Before you get baking, try these expert tips for perfect results. MIXING Muffins toughen if the mixture is over-mixed so the less stirring, the lighter the finished texture. Use a fork or large metal spoon to cut the liquid through the dry ingredients. Don’t worry if the mixture seems a bit lumpy – it will be fine when it is baked. BUTTERMILK Our recipe uses buttermilk in place of milk. Originally, “buttermilk” was the term given to the slightly sour liquid left after butter was churned from cream. Today buttermilk is made from low-fat milk to which specific bacteria cultures have been added during the manufacturing process. Buttermilk not only adds a tangy flavour to cooking, its acid content reacts with raising agents, giving some baked goods a…

POM POMS PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES ABOUT 40 395g can NESTLÉ Sweetened Condensed Milk 30g butter 1 cup (140g) finely chopped roasted unsalted peanuts 4 cups (40g) lightly salted air–popped popcorn ½ cup (40g) toasted shredded coconut 150g milk chocolate melts, melted 1 Line two oven trays with baking paper. 2 Stir condensed milk and butter in a large heavy-based saucepan over medium heat for 10 minutes or until mixture is a caramel colour. Remove from heat and quickly stir in peanuts, popcorn and coconut. 3 Working quickly, roll walnut-sized pieces of mixture into balls. Dip balls in melted chocolate and drain away excess. Place on trays. Refrigerate until firm. Transfer to an airtight container. RASPBERRY WHITE CHOCOLATE MUD CAKE PREP + COOK TIME 2…

1 Break 1 egg into a small bowl or cup. It’s best to avoid cracking eggs directly into the water, as you may end up with small pieces of shell in your poached egg. 2 Make a whirlpool in a large shallow saucepan or frying pan of boiling water using a whisk. Putting the eggs into the whirlpool will help to keep the whites in a neat shape. 3 Gently slide the egg into the whirlpool. Repeat for the remaining eggs, one at a time. When all the eggs are in the pan, allow the water to return to the boil. 4 Using a slotted spoon, carefully remove eggs, one at a time, onto a plate lined with paper towel to drain; cover to keep warm. Trim the whites of…

You will need 2 medium (240g) carrots to get 1 cup grated carrot. If you don’t want to buy a bunch of baby carrots to decorate, you could cut an extra-small pear into thin wedges instead. Best made on day of serving. Can be frozen for up to 2 months. Make this recipe dairy-free by using dairy-free spread instead of butter and almond milk instead of regular milk. Quinoa (pronounced KEEN-wa) is a gluten-free seed that is used much like a grain. It is available as white, red or tri-coloured. The tiny seeds have a delicate slightly nutty taste and chewy texture. Always rinse well before using.…

BAKED OCEAN TROUT WITH RUBY GRAPEFRUIT SALAD PREP + COOK TIME 25 MINUTES SERVES 4 4 x 200g ocean trout fillets 2 tablespoons extra virgin olive oil 3 (1kg) ruby grapefruits 2 cups loosely packed watercress sprigs 1 medium (300g) fennel bulb, sliced thinly 1/3 cup (50g) Kalamata olives 1 Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper. 2 Pat the trout fillets dry with paper towel. Place the trout on the prepared tray; brush with half the oil and season with a little sea salt. Bake, uncovered, for about 10 minutes or until cooked as desired. 3 Cut the skin and pith from grapefruits. Remove the segments by running a sharp knife between the membranes, holding the grapefruit over a bowl to catch any juice.…

COCOA SOLIDS The percentage of cocoa solids listed on a chocolate label tells you how sweet the chocolate is and how intense it tastes. The higher the percentage, the less sweet the chocolate and more intense the taste. Chocolate with 70 percent cocoa solids, also known as bittersweet, is considered high, though it is also available with up to 85 percent cocoa solids. DUTCH PROCESSED COCOA refers to cocoa that has had an alkaline added during a process called ‘dutching’ that gives it a richer chocolate taste and colour. It should not be substituted for ordinary ‘natural’ cocoa in a recipe that includes bicarbonate of soda as the principle raising agent. This is because the acidity of ordinary cocoa is needed to react with the alkaline bicarbonate of soda to…

How do you spend Easter with your family? Lots of time with family and friends and sitting down to eat. My two favourite things to do. It has been a while since we have played Easter egg hunts, as my son is grown up, but now my daughter Charlee is more aware of Easter, I guess we will be arranging an Easter egg hunt this year! What’s the best tip for perfect soft–boiled eggs every time? The perfect boiled egg is soft on the inside – you want the yolk to ooze. To get this, bring the water to boil, then gently add the egg and boil for 6 minutes. Remove the egg and slightly cool under cold running water, then peel. What’s your fave – traditional hot cross buns…

PUMPKIN & BACON TEAR 'N' SHARE PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 8 2 teaspoons (7g) dried yeast ¼ cup (60ml) warm water 1½ tablespoons caster sugar 1 cup (250ml) milk 60g butter, chopped finely 3 cups (450g) bread flour 1 teaspoon table salt 1 egg, beaten lightly 500g kent pumpkin, cut into 1cm–thick wedges 2 tablespoons olive oil 4 rindless bacon slices (260g) 125g brie, cut into 8 wedges 1 Preheat oven to 200°C/180°C fan. Line a large oven tray and a large round pizza tray with baking paper. 2 Combine yeast, the warm water and 1 teaspoon of the sugar in a small bowl. Stand in a warm place for 10 minutes or until frothy. 3 Meanwhile, heat milk and butter in a…

AGES 2-3 This age group is more about getting started in the kitchen – finding utensils and sitting with you while you cook. Try: • Selecting the right utensils • Kneading dough • Stirring • Using cookie cutters • Pouring in ingredients AGES 3-5 This is an incredibly independent age where children often feel they can do a lot more than they are safely capable of doing. With supervision to ensure safety, tasks they can help with are: • Whisking eggs • Rinsing vegetables and fruits • Mashing potatoes • Measuring liquids and spoons • Pulling herbs off stems AGES 6-8 By this age kids understand the concept of sharp objects and danger, and they can read recipes and work out basic measurements. They will still need supervision. Try: • Peeling and grating • Cutting vegetables and fruits • Using a can opener…

ON SALE APRIL, $34.99 Beautiful ingredients, cooked simply Simple Approach To Cooking is about taking recipes and food back to the basics. It’s possibly about eating a little bit less, not in a diet-y sort of a way, but being discerning, not eating for eating’s sake, but eating the best of what you can afford in that category. Treating the core ingredients simply, pondering their origins, realising the effort that has gone into producing the food, as well as enjoying your own efforts. Available where all good books are sold and at awwcookbooks.com.au…