Innholdsfortegnelse for Issue 49 i Cooking with the Australian Womens Weekly

Welcome to our cosy autumn issue. It’s our intention this month to inspire you with the gorgeous Aussie produce this season has to offer. Think slow cooker comfort food, lush desserts with apples and pears and a focus on pumpkin – it’s all within our beautiful pages. As an avid baker, I’ve relished our sweet line-up this month. We’ve included recipes that will appeal to all levels of experience, and tastes, from the fluffiest buttermilk pancakes (page 88) to the French patisserie classic Paris-Brest (page 96). We’ve also got ideas for celebrating Mother’s Day – a fun cocktails and canapes spread (if that’s how your family rolls) or the delightful and nostalgic recipes from Gran, who shares her secret tips for the very best scones and strawberry conserve (page 120).…

KILLER. FRIED. CAULIFLOWER. PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 4 1kg cauliflower 22/3 cups (660ml) buttermilk 2 tablespoons Tabasco, plus extra to serve 4 eggs 2 cups (300g) plain flour or gluten–free flour 2 teaspoons mixed dried herbs 1 teaspoon fine salt 1 teaspoon cayenne pepper 1 teaspoon garlic salt 1 teaspoon sweet paprika 1 teaspoon celery salt 1 teaspoon onion powder vegetable oil, for deep–frying 1 Cut cauliflower into 8cm large florets. 2 Combine 2 cups buttermilk and the Tabasco in a large zip-top bag. Add cauliflower; seal bag, shake until well coated. Refrigerate in bag for at least 2 hours or overnight. 3 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper. 4 Drain cauliflower; reserve marinade in a…

ORANGE BLOSSOM CAKE PREP + COOK TIME 3 HOURS 10 MINUTES (+ OVERNIGHT REFRIGERATION & COOLING) SERVES 10 3 cups (840g) Greek–style yoghurt 1 pink grapefruit (350g) 1 large navel orange (425g) 1½ cups (240g) blanched almonds 1 teaspoon sea salt flakes 4 eggs, separated ¾ cup (165g) caster sugar 1½ cups (180g) almond meal 60g butter, melted 1 tablespoon orange blossom water 1 cup (160g) pure icing sugar 1 teaspoon orange blossom water, extra 1/3 cup (115g) orange marmalade orange slices, orange blossoms and leaves, optional 1 Line a large sieve with muslin; place over a large bowl. Spoon yoghurt into lined sieve; fold edges of cloth together, tie with string or secure with a rubber band. Refrigerate for 6 hours or overnight. 2 Preheat oven to 160°C/140°C fan.…

WHY DO I HAVE TO BROWN THE MEAT? As straightforward as most slow cooking recipes are, it is best not to just throw all your ingredients in. Browning the meat first enhances the flavour and gives the meat a beautiful rich colour. If your slow cooker doesn’t have a saute function, you can do this in a heated, oiled, large frying pan, adding the meat in batches, and turning it so that it browns evenly. Make sure there is a sufficient amount of oil in the pan so that the meat caramelises rather than scorches. Be sure to have the pan heated before adding the meat – it’s also important to maintain the heat during the browning process; if the pan is not hot enough the meat will stew rather…

1 Gradually stir the stock into the beef mixture along with the black and white pepper until the mixture boils and thickens slightly. 2 Process the flour, cheese, pepper, salt and butter until crumbly. It’s important that the butter is chilled and chopped into even-sized pieces. 3 Ease the pastry into the pie dish. A rolling pin helps to gradually lower the pastry into the dish. Lightly flour your rolling pin to help prevent the pastry sticking to it. 4 Gently press sides of pastry into edges of dish. Dusting your hands with a little flour will help to stop any sticking. 5 Spoon cold beef mixture into the pastry case and level. Making the filling a day ahead is a great way to save time and ensure the mixture…

LEMON & EARL GREY CHIFFON CAKE PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 12 2 cups (300g) self–raising flour 2 teaspoons earl grey tea leaves 1½ cups (330g) caster sugar 7 eggs, separated ¾ cup (180ml) strained lemon juice ½ cup (125ml) extra virgin olive oil 1 tablespoon finely grated lemon rind ½ teaspoon cream of tartar white edible flowers, to decorate (optional) LEMON ICING 2 cups (320g) icing sugar ¼ cup (60ml) strained lemon juice 1 Adjust oven shelf to lowest position; place an oven tray on the shelf. Preheat oven to 180°C/160°C fan. 2 Triple-sift the flour into a medium bowl. 3 Process tea leaves and ¾ cup (165g) of the sugar until leaves are finely chopped. Transfer mixture to a small bowl of…

• Aim for a soft, sticky dough that just holds its shape when turned out of the bowl. • Handle dough lightly, flattening it gently with lightly floured hands to about 2cm in depth all over, pressing from the centre outwards. • Use a sharp metal cutter (for rounds) or knife (for squares), that has been dipped in flour. Remove the cutter in an upward, rather than a twisting motion. • Place scones, barely touching each other, in lightly greased, shallow cake pans, so they support each other as they rise. The sides of the pan will stop the outside scones from toppling over. • If you want crusty scones, place them about 1cm apart on an oven tray that has been lightly greased, only where the scones are going…

Everyone loves toasties and jaffles – hot and cheesy, they’re one of life’s simplest pleasures. You can be as adventurous as you like with the filling or opt for a classic combo. Whatever you decide, these crispy golden sandwiches filled with melted cheese and a whole lot of other deliciousness are quick to make and impossible to resist. In our new book, Toasties & Jaffles, we toast the humble jaffle plus show you many exciting new ways to put your sandwich press to good use! Available in selected supermarkets and newsagents and at awwcookbooks.com.au…

“You can never go wrong with a homemade pie! We’ve kept this chicken and leek pie simple to show off the classic flavours that make it so irresistible. You can make the filling the day ahead, then transfer to the pie dish the next day for baking – so easy!”Frances Abdallaoui, Editor, AWW FOOD CHICKEN & LEEK PIE PREP + COOK TIME 50 MINS (+ STANDING & COOLING) SERVES 6 2 cups (500ml) chicken stock 750g chicken breast fillets 60g butter 1 large leek (500g), sliced thinly 2 stalks celery (300g), trimmed, chopped finely 2 tablespoons plain flour 2 teaspoons fresh thyme leaves, plus extra to serve ½ cup (125ml) milk 1 cup (250ml) pouring cream 2 teaspoons wholegrain mustard 2 sheets Pampas Butter Puff Pastry, partially thawed 1 egg…

PASTA WITH SMOKY PORK, CAPSICUM & ROCKET PREP + COOK TIME 40 MINUTES SERVES 4 600g pork fillets, cut into 1.5cm dice (see notes, previous page) 2 tablespoons olive oil 1 large red onion (300g), chopped finely 2 medium red capsicums (400g), cut into thin strips 1 tablespoon chopped fresh rosemary 500g large pasta shells 120g wild rocket SMOKY CAPSICUM PASTE 270g jar roasted capsicum, drained 3 teaspoons smoked paprika 2 cloves garlic, peeled ¼ cup (60ml) extra virgin olive oil 1 Make smoky capsicum paste. 2 Add pork to capsicum paste; stir to coat well. 3 Heat oil in a large heavy-based frying pan over medium heat. Add onion and capsicum; cook, stirring, for 5 minutes or until softened. 4 Increase heat to high, add rosemary and pork mixture;…

PRAWN, BROCCOLINI & PEANUT DAN DAN NOODLES PREP + COOK TIME 45 MINUTES SERVES 4 375g broccolini, trimmed, halved 300g fresh thin egg noodles 2 tablespoons coconut oil 16 uncooked large prawns (1.2kg), shelled, deveined, tails intact ¼ teaspoon dried chilli flakes 2 teaspoons finely grated fresh ginger 1½ cups (375ml) chicken stock ¼ cup (60ml) chinese black vinegar ¼ cup (60ml) dark soy sauce ¼ cup (70g) tahini paste 1 teaspoon sichuan peppercorns, crushed coarsely 1 tablespoon brown sugar ⅓ cup (50g) roasted unsalted cashews 2 green onions, sliced thinly on the diagonal 1 cup lightly packed fresh coriander leaves 1 Cook broccolini in a large saucepan of boiling water for 3 minutes; remove from pan with a slotted spoon. Return water to the boil. Cook noodles in same…

Bake cakes like a pro with our insider knowledge. TESTING FOR DONENESS Insert a skewer into the centre of the cake – if there is any sign of cake batter, return cake to the oven for a further 5 minutes, then repeat the test. Some moist cake styles, in particular chocolate, will have moist crumbs attached to the skewer. For delicate aerated cakes like sponges and angel food cakes, press down on the top lightly with a finger; the cake will spring back if it is cooked. Other signs of doneness include: doming; slight cracks on top; and pulling away from side of pan. OVEN Choose a shelf position that will allow the top of the cake to sit in the middle of the oven. SPLITTING CAKES For loose-crumbed cakes,…

PULLED SALMON TORTILLAS WITH RED CABBAGE SLAW PREP + COOK TIME 30 MINUTES SERVES 4 FIVE INGREDIENTS ¼ small red cabbage (200g) 3 teaspoons chipotle Tabasco sauce 8 small white corn tortillas (200g) 1 bunch fresh coriander (100g) 600g piece skinless, boneless salmon fillet STAPLES 2 tablespoons red wine vinegar 2 teaspoons caster sugar 2 tablespoons extra virgin olive oil salt and pepper 1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper. 2 Finely shred cabbage. Whisk ½ teaspoon Tabasco, the vinegar and sugar in a large bowl until sugar dissolves. Add cabbage; toss gently to combine. Season well. 3 Wrap tortillas in foil; heat in the oven for 10 minutes. 4 Pick coriander leaves from stems; reserve. Clean coriander roots; process roots and stems in…

STROMBOLI PREP + COOK TIME 1½ HOURS (+ REFRIGERATION) SERVES 8 200g sliced leg ham 100g sliced pepperoni 2 cups (200g) grated mozzarella ¾ cup (60g) finely grated parmesan 1 cup loosely packed fresh basil leaves 1 egg, beaten lightly DOUGH 2 teaspoons (7g) dried yeast 1 teaspoon caster sugar 1 cup (250ml) warm water 2½ cups (375g) bread flour or plain flour 1 teaspoon fine sea salt 1 tablespoon olive oil SUN–DRIED TOMATO PASTE ¾ cup (110g) drained sun–dried tomatoes in oil 2 cloves garlic, chopped coarsely 2 tablespoons olive oil (or the drained oil from sun–dried tomatoes) 1 Make dough, then make sun-dried tomato paste. 2 Preheat oven to 220°C/200°C fan. Lightly oil two oven trays. 3 Turn dough onto a lightly floured surface; knead until just smooth.…

1 Sift the flour and sugar into a large bowl. 2 Combine egg yolks, butter, vanilla and buttermilk in a bowl 3 Gently whisk the buttermilk mixture into the flour mixture 4 Beat egg whites and a pinch of salt in a clean small bowl with an electric mixer until soft peaks form. 5 Carefully fold the egg whites into the batter in two batches until just combined. 6 Brush a heated frying pan with a little softened butter. 7 Pour ¼ cup of batter for each pancake into the pan. 8 Cook over medium heat until bubbles appear on the surface. Use a large spatula to flip pancake and cook until browned lightly.…

SNAPPER CEVICHE WITH PINEAPPLE SALSA PREP TIME 20 MINUTES (+ REFRIGERATION) SERVES 8 AS A STARTER 500g snapper fillets 1 small (60g) roma tomato, chopped finely ½ (65g) lebanese cucumber, chopped finely ¼ small (200g) pineapple, chopped finely 500g jicama or daikon, peeled, chopped finely (see notes, previous page) 2 tablespoons finely chopped bottled jalapeños corn chips, to serve DRESSING ⅓ cup (80ml) freshly squeezed lime juice ¼ cup (60ml) tomato juice 2 tablespoons orange juice 2 tablespoons habanero hot sauce 1½ tablespoons extra virgin olive oil 1 Make dressing. 2 Slice the fish finely and arrange over a serving plate. Season with a little sea salt flakes; spoon over half the dressing. Cover; refrigerate for 30 minutes. 3 Top fish with tomato, cucumber, pineapple, jicama and jalapeño then spoon…

LEMON MERINGUE PIE PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 10 ½ cup (75g) cornflour 1 cup (220g) caster sugar ½ cup (125ml) lemon juice 1¼ cups (310ml) water 2 teaspoons finely grated lemon rind 60g butter, chopped 3 eggs, separated ⅓ cup (75g) caster sugar, extra PASTRY 1½ cups (225g) plain flour 1 tablespoon icing sugar 140g cold butter, chopped 1 egg yolk 2 tablespoons iced water 1 Make pastry. 2 Grease a 24cm round loose-based fluted flan tin. Roll out the pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Refrigerate for 30 minutes. 3 Preheat oven to 200°C/180°C fan. 4 Place tin on an oven tray. Line pastry with…

CAMP OVEN CHOCOLATE SELF-SAUCING PUDDING PREP + COOK TIME 1 HOUR SERVES 8 1⅔ cups (370g) firmly packed brown sugar 1½ cups (225g) self–raising flour ⅓ cup (40g) malted milk powder or Milo ⅓ cup (35g) cocoa powder ¾ cup (180ml) milk ⅓ cup (80ml) vegetable oil 1 egg 1 cup (120g) chocolate–coated malt balls (optional) 3 cups (750ml) boiling water 1 Prepare a fire to glowing coals. 2 Combine 1 cup (220g) of the sugar, the flour, milk powder and 2 tablespoons of the cocoa in a medium camp oven; whisk to combine and remove any lumps. Whisk in milk, oil and egg until combined, then stir in malt balls, if using. Spread mixture evenly over base of oven. 3 Sprinkle the remaining sugar and cocoa over surface of…

RHUBARB REIGN Whether you believe it’s a fruit or a vegetable, we know it’s simply delicious. Grab these luscious ruby red stalks and get cooking. PASTA PERFECTION Your new favourite pasta sauce awaits! Plus, we'll show you how to DIY your own pasta from scratch. ROAST MASTERS Preheat the ovens and line up your roasting trays, our expert roast chicken guide is coming your way. Served up, specially for you ON-SALE JUNE 3…

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. “I have excellent chefs’ knives, however a more unique one is my fish filleting knife, shaped like a chefs’ knife but with a narrow blade. Aside from fishy things, I use the fine blade to score the outline of a slice for items like pies which might shatter, before retracing the cut with a heavy-duty knife.” 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…

MINI BLUE CHEESE QUICHES PREP + COOK TIME 40 MINUTES MAKES 12 Preheat oven to 180°C/160°C fan. Whisk 2 eggs with 1 tablespoon milk in a jug; season. Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes. Divide 150g crumbled soft blue cheese and 1 tablespoon chopped fresh flat-leaf parsley among pastry cases. Top with egg mixture. Bake for 25 minutes or until quiches are set and pastry is browned lightly. Top with extra parsley. MINI HAM & CORN QUICHES PREP + COOK TIME 40 MINUTES MAKES 12 Preheat oven to 180°C/160°C fan. Whisk 2 eggs with 1 tablespoon pouring cream in a medium jug; season. Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using…

GARAM MASALA CHICKEN & POTATOES PREP + COOK TIME 6 HOURS SERVES 4 8 chicken thigh fillets (1.3kg), halved 1 tablespoon garam masala 1 tablespoon olive oil 500g potatoes, unpeeled, chopped coarsely 1 medium red onion (170g), cut into wedges 1 tablespoon finely grated fresh ginger 3 cloves garlic, crushed 410g canned tomato puree 2/3 cup (80g) frozen peas 1 Coat chicken in garam masala. 2 Heat oil in a 4.5-litre (18-cup) slow cooker on sear setting; cook chicken, in batches, turning, for 10 minutes, until browned. Remove from cooker. 3 Add potato, onion, ginger, garlic and puree to cooker; stir to combine. Return chicken to cooker. Cook, covered, on low, for 5 hours. 4 Add peas. Increase heat to reduce setting on high; simmer, uncovered, for 5 minutes or…

1 Turn dough onto a lightly floured surface; knead until just smooth. Divide dough in half. Roll each dough half into a 20cm x 30cm rectangle on a lightly floured sheet of baking paper. 2 Using a metal spatula or butter knife, spread each rectangle of dough evenly with half of the sun-dried tomato paste, leaving a 1cm border. 3 Top each rectangle with ham, then pepperoni and mozzarella; sprinkle ¼ cup parmesan on each, then top with basil. Turn the paper so a long side of dough is in front of you. Fold in edges on the short sides; carefully roll up from the long side to enclose filling. Moisten edges with water to seal. Place seam-side down on oven trays. 4 Flatten the rolls slightly; brush lightly all…

CARAMEL APPLES WITH CRUMBS & CREAM PREP + COOK TIME 40 MINUTES SERVES 4 80g butter, chilled, chopped ¾ cup (180ml) apple juice ¼ cup (55g) brown sugar 1 vanilla bean, halved lengthways, seeds scraped 4 small (500g) granny smith apples peeled, quartered 1 cup (120g) almond meal (ground almonds) ½ cup (70g) instant oats 2 tablespoons white chia seeds ½ teaspoon ground allspice double cream, to serve 1 Preheat oven to 180°C/160°C fan. Line a baking tray with baking paper. 2 Combine 30g of the butter with the apple juice, brown sugar and vanilla bean in a medium frying pan and stir to combine. Add the apples and cover with a round of baking paper; cook, over medium heat, turning occasionally, until caramelised (10-15 minutes), adding more apple juice…

MELTING MOMENTS PREP + COOK TIME 40 MINUTES MAKES 25 250g butter, softened 1 teaspoon vanilla extract ½ cup (80g) icing sugar 1½ cups (225g) plain flour ½ cup (75g) cornflour BUTTERCREAM 90g butter, softened ¾ cup (120g) icing sugar 1 teaspoon finely grated lemon rind 1 teaspoon lemon juice or milk 1 Preheat oven to 160°C/140°C fan. Line a large oven tray with baking paper. 2 Beat butter, vanilla and icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in combined sifted flours in two batches. 3 With floured hands, roll rounded teaspoons of mixture into balls; place on tray about 2.5cm apart. Flatten slightly with a floured fork. 4 Bake biscuits for 15 minutes or until…

PROSCIUTTO & PARMESAN PIZZAS PREP + COOK TIME 10 MINUTES MAKES 2 2 x 24cm pizza bases (see notes) 100g tomato pizza sauce paste 150g mozzarella, sliced thinly 100g prosciutto slices 30g baby rocket leaves 1/3 cup (25g) shaved parmesan extra virgin olive oil, for drizzling (optional) 1 Place pizza bases on a clean work surface; spread each one with half the pizza sauce. Top with mozzarella. 2 Preheat a sandwich press; toast in hot sandwich press, lined with baking paper, for 2 minutes or until golden. 3 Top pizzas with prosciutto, rocket and parmesan; drizzle with oil. Season. TEST KITCHEN NOTES You can use white or wholegrain wraps instead of the pizza bases, for a healthier alternative. JAPANESE CHICKEN SCHNITZEL TOASTIES PREP + COOK TIME 20 MINUTES (+ COOLING)…

ON SALE MAY, $39.99 There’s nothing like embracing the cool change of autumn, rugging up in your woollies and heading into the great outdoors with your closest friends for a mini break. In our new book, Around The Fire, we show you how to cook comfort food in the warmth of your cabin or by the coals of the campfire. So grab your beanie, invite your mates and tell the baked beans on toast to move along – we’ve made campfire food luxe! Available where all good books are sold and at awwcookbooks.com.au…