Innholdsfortegnelse for Issue 52 i Cooking with the Australian Womens Weekly

My love affair with baking started early, I think that I was about six years old. Pikelets and packet cakes were my specialty, then as a teenager I was baking from scratch, making desserts for Mum and Dad’s dinner parties – they were so elaborate in the 1970s and ’80s! What I loved most about baking was the instant gratification that I received; it was something that I could create that made the people I loved happy. It made me happy, too. So you can probably tell by my reminiscing that this issue was a joy to put together. If you’re beginning your baking journey, we’ve got the ultimate brownie and blondie recipes (page 10), or for the passionate bakers among us try our chocolate croissant and traditional boiled bagel…

ONE-PAN TRIPLE CHOC BROWNIE PREP + COOK TIME 1 HOUR 15 MINS (+ COOLING) SERVES 16 150g butter, chopped 300g dark chocolate (70% cocoa), chopped 12/3 cups (370g) brown sugar 3/4 cup (110g) plain flour ¼ cup (35g) self–raising flour 3 eggs, beaten lightly 1/2 cup (120g) sour cream 2 teaspoons vanilla essence 180g white chocolate, chopped 100g milk chocolate, chopped 1 Preheat oven to 180°C/160°C fan. Lightly grease a 20cm x 30cm slice pan with baking paper; line base and sides with baking paper, extending paper 2cm over sides. 2 Stir butter and 200g dark chocolate in a large saucepan over low heat until melted. Remove from heat and cool slightly. 3 Stir in sugar, then combined sifted flour. Stir in combined eggs, sour cream and vanilla. Gently stir…

What do you cook when you have chefs over for dinner? Generally a barbecue, but keep it really simple with the best ingredients. Some of my favourites for barbecuing are chicken marinated in fresh herbs, lamb cutlets or a great steak. Really simple stuff... marinades with a bit of spice and olive oil. If I could give people one tip for barbecuing it is to make sure the temperature is hot enough – temperature is the most important part of great barbecuing. What’s your favourite time of year for in–season produce? Summer for all the amazing stone fruits and berries! Peaches and nectarines are beautiful kept fresh and simple as well, but I also like making a sugar syrup with a bit of vinegar and pouring that over a peach…

CHICKEN MAC ‘N’ CHEESE PREP + COOK TIME 40 MINUTES SERVES 4 400g macaroni 300g broccoli, cut into florets 4 rashers bacon, chopped 2 cloves garlic, crushed 50g butter, chopped 1/3 cup (50g) plain flour 1 litre (4 cups) milk 1 cup (80g) finely grated parmesan 2½ cups (400g) chopped barbecue chicken 1 cup (120g) frozen peas ½ cup (35g) panko (Japanese) breadcrumbs 20g butter, melted, extra 2 tablespoons chopped fresh flat–leaf parsley 1 cup (100g) grated mozzarella 1 Preheat oven to 220°C/200°C fan. Oil a 3-litre (12-cup) ovenproof dish or pan. 2 Cook macaroni in a large saucepan of boiling salted water until al dente. Add broccoli to pan; boil for 2 minutes. Drain macaroni and broccoli; transfer to a large bowl. 3 Meanwhile, cook the bacon in a…

BEEF RUMP WITH SMASHED POTATOES & ANCHOVY VINAIGRETTE PREP + COOK TIME 4 HOURS 30 MINUTES (+ STANDING) SERVES 4 1kg chat (baby new) potatoes 1.5kg beef rump cap 2 teaspoons sea salt flakes 2 teaspoons freshly ground black pepper ¾ cup (180ml) extra virgin olive oil 3 fresh long red chillies 15 anchovy fillets ¼ cup finely chopped fresh oregano leaves, plus extra to serve 1 tablespoon white wine vinegar 1 Place potatoes in a saucepan of cold salted water; bring to the boil. Cook potatoes for 20 minutes or until tender. Drain well; pat dry with paper towel. Cool slightly; press down on potatoes to split slightly. Place potatoes on an oven tray. 2 Meanwhile, bring beef to room temperature. Preheat oven to 120°C/100°C fan (see notes). Place…

Au Gratin is a French culinary term that refers to an ingredient that is cooked in a shallow dish topped with a crust, often breadcrumbs and cheese. Shichimi togarashi is a Japanese seven spice mixture containing chilli, sesame seeds, Japanese pepper, orange rind, nori and ginger. It’s available from Asian food stores. When buying cheeses, check the ingredient list to ensure they are suitable for vegetarians, as some brands use animal rennet. If you like, you can omit the mushrooms, sherry and thyme and top the pizza with sliced mixed cherry tomatoes or shaved zucchini, then drizzle with the olive oil. Cream cheese pastry can be made a day ahead and refrigerated. Vegetarian worcestershire sauce is available from some major supermarkets and online; check the label to ensure that it…

SOBA NOODLE SALAD WITH FRIED PRAWNS PREP + COOK TIME 35 MINUTES SERVES 4 16 (1kg) uncooked king prawns 300g soba noodles 1 tablespoon extra virgin olive oil 2 large fresh red chillies, seeded, sliced thinly 100g baby spinach leaves 2 green onions, sliced finely 10 snow peas, trimmed, sliced finely coriander leaves, to serve DRESSING 2 sticks lemon grass, white part only, chopped finely 1 tablespoon finely grated fresh ginger 1/4 cup (60ml) soy sauce 1/4 cup (60ml) sesame oil 1½ tablespoons balsamic vinegar 2 tablespoons caster sugar 2 tablespoons lime juice 1 Make dressing. 2 Shell and devein the prawns, leaving their tails intact. 3 Bring a large saucepan of water to boil; cook noodles until just tender. Drain; transfer to a large bowl. Toss a little dressing…

Chicken supreme is the breast fillet with wingbone still attached and skin on. Use 400g chicken breast fillets instead; pan-fry for 3 minutes on each side or until cooked through. This dip is great to take on picnics or for out-and-about snacking, as it does not require refrigeration. It will firm if refrigerated, so bring to room temperature before serving. If available, you can use heirloom carrots, watermelon radishes and target beetroot, as we have here. Or serve with any raw vegetables of your choice, such as cucumber, celery, capsicum or snow peas, or with your favourite crispbread. You can use the same weight of orange sweet potato, cut into long wedges, instead of pumpkin, if you like.…

Combining the crumb mixture Blend or process biscuits finely for the best cutting results. Melt the butter, without overheating it, then stir evenly through the crumbs. We recommend using plain, sweet uniced biscuits to make the crumbs. If you use biscuits with a high ratio of fat like shortbread biscuits, reduce the amount of butter. Making the crumb shell Tip biscuit mixture into the pan, press one-third of mixture over base firmly using a spatula or straight-sided glass. Turn pan on its side and place large spoonfuls of crumbs onto side. Press firmly with a spoon, stand pan upright and neaten the finish by rolling the side with the straight-sided glass. Beating the cream cheese It is important to have all the ingredients at room temperature before you start this…

LEMON CREAM CHEESE FROSTING Beat 100g softened butter, 250g softened cream cheese and 2 teaspoons finely grated lemon rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in 3⅓ cups (540g) icing sugar until combined. Split Carrot Cake in half; spread bottom layer with half the frosting. Top with remaining cake and frosting. MAPLE CREAM CHEESE FROSTING Beat 100g softened butter, 250g softened cream cheese and 1 teaspoon vanilla extract with an electric mixer until fluffy. Gradually beat in 3⅓ cups sifted icing sugar, then ¼ cup maple syrup. Refrigerate for 30 minutes to firm. Split Carrot Cake in half; spread bottom layer with half the frosting. Top with remaining cake and frosting. MARMALADE CREAM CHEESE FROSTING Beat 100g softened butter and 250g softened…

BUTTERING & FLOURING A CAKE PAN Melt butter and, with a pastry brush, brush it evenly over the base and side of the pan. You can then use the pan as it is, or line it with baking paper, see next steps. To flour the pan, sprinkle base with a little plain flour – turn the pan to coat the base and side in a light layer of flour. Hold the pan upside down and tap firmly to shake out the excess flour. This ensures the cake browns evenly and there is no flour band around the base of the cake after baking. LINING THE BASE OF A ROUND CAKE PAN Place the greased cake pan on a piece of baking paper (close to the edge to minimise waste), then…

Raw sugar The subtle honey-like taste makes this a great option for sprinkling on top of cakes before baking. White sugar Great for hot drinks or sugar syrups and recipes where the cooking time allows the sugar to be completely dissolved. Dark brown sugar The high molasses content adds a bold toffee flavour plus extra moisture for recipes. Ideal for Christmas cakes and puddings. Unrefined rapadura sugar A delicate caramel flavour and golden colour. Can be used to replace palm sugar in Asian recipes. Dark muscovado sugar Fine crystals with a dense texture, it’s great for dark and rich desserts such as chocolate cake, gingerbread or fruit cake. Soft icing mixture This has starch added for a smooth, soft finish – think fluffy, silky butter cream. Brown sugar The mild…

This recipe is fairly technical, but can be broken down, task by task, to be completed over 1-2 days if you like. It requires a relatively short amount of prep time and far more time resting the pastry at each stage. The devotion is worth it! Browned butter is a simple technique, achieved by cooking butter until the water evaporates and the milk solids are toasted to a nut-like flavour, that gives our pain au chocolat (chocolate croissants) a delicious flavour edge. These croissants are best baked on day of serving, and can be frozen for up to 1 month.…

1 Whisk the yeast, sugar, water and milk in a large bowl until yeast is dissolved. Cover with a cloth and stand in a warm place for 10 minutes or until mixture is frothy. Stir sifted flour, salt and extra sugar into yeast mixture, in two batches, until the mixture forms a firm dough. 2 Turn the dough onto a lightly floured surface. Don’t use too much flour, or it will make the dough dry. Knead for 10 minutes, stretching and pushing the dough, or until the dough is smooth and elastic. Or, to use a stand mixer with a dough hook, knead on low speed for about 2 minutes. 3 Divide dough into 12 portions. Form each portion into a ball. Press your thumb into centre of each ball…

GINGERNUTS PREP + COOK TIME 30 MINUTES (+ STANDING & COOLING) MAKES 10 90g butter, chopped 1/3 cup (75g) firmly packed brown sugar 1/3 cup (115g) golden syrup or treacle 11/3 cups (200g) plain flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon ¾ teaspoon bicarbonate of soda ¼ teaspoon ground cloves 1 Preheat oven to 180°C/160°C fan. Grease two oven trays; line with baking paper. 2 Place butter, sugar and syrup in a small saucepan; stir over low heat until butter is melted. Remove from heat, stir in sifted dry ingredients; stand until mixture feels warm to touch. 3 Roll one level tablespoon of mixture into balls (you should have 10 balls). Place 3cm apart on trays; flatten slightly with your hand. 4 Bake for 12 minutes or until…

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BUZZING BEES PREP TIME 30 MINUTES Melt 200g white chocolate (previous page). Tint chocolate yellow (previous page). Dip 12 x Chupa Chups into chocolate, one at a time. Before chocolate sets, using picture as a guide, position 12 orange and cream lollies on the Chupa Chups, then carefully lay Chupa Chups, on an oven tray lined with baking paper for 10 minutes or until set. Melt 60g dark chocolate; spoon into a disposable plastic piping bag and snip off the end. Pipe stripes on back and dots for eyes. Secure four Cornflakes as wings between the head and the body with a little melted chocolate; allow to set. tip Select Cornflakes of similar size for bee’s wings. PRETTY BUTTERFLIES PREP TIME 30 MINUTES Melt 200g white chocolate (previous page). Tint…

You could use any white fish fillet, such as cod, ling or snapper. Use as much or as little wasabi, to taste. You could swap the buk choy for wombok (Chinese cabbage), if you like. Cloud bread buns are a great low-carb option for any kind of sandwich. For a sandwich with a sweet filling, such as jam, omit the salt in the buns. For a gluten-free version, use a gluten-free soy sauce. Cloud bread buns are best made on day of serving; store in an airtight container. You will need one bunch of kale for this recipe. Use the kale stalks in soups, stocks or stews. An off-set or cranked spatula is useful to spread the mixture over the trays. The cream cheese mixture can be made a day…

ON SALE NOW, $14.99 For some, indulging in a little treat isn’t as easy as it sounds, especially if you’ve decided to follow a sugar-free diet. Also, commercial treats can be filled with many hidden ingredients and additives – what may seem healthy actually isn’t. Rest assured, the yummy treats in Clean Treats are free of any refined sugar, and many of them are gluten free, dairy free and suitable for vegans, meaning you can indulge without guilt or worry. Available where all good books are sold and at awwcookbooks.com.au…

OVER BROWNING Cooking time too long Use the recipe cooking time as a guide only and check on cakes 15 minutes before the time given, as each oven varies. Check how accurate your oven temperature is with an oven thermometer. If it runs hot, you will need to reduce the temperature, however it is best to get a professional to recalibrate it. Cake too high in the oven The top of a cake should sit in the centre of the oven. The type of cake pan We prefer pans made from aluminium as it is a great conductor of heat and produces an even golden crust. Pans with non-stick coatings, or that are anodised or made from stainless or tin tend to accelerate cooking times, best results are obtained by…

White Wings Premium flours are triple sifted, saving prep time and making them an essential ingredient for over 120 years. Choc-coated peanuts are often referred to as scorched peanuts. Sprinkle with a pinch of salt flakes after baking, if you like. The addition of lemon curd adds a fresh zingyness to this blondie. Store at room temperature as the condensation in the fridge will cause the meringue to breakdown. We used Werther’s Original Chewy Caramels for this recipe. Lightly spraying a spoon with oil will help prevent the caramel from sticking to the spoon. For extra chocolate indulgence, serve the brownie drizzled with warmed Nutella. It’s important that the cream cheese is at room temperature so it incorporates smoothly with the other ingredients.…

FRUIT Apples Bananas Cumquats Grapefruit Kiwifruit Lemons Mandarins Oranges: Blood and Naval Pomelos Rhubarb Strawberries Tangelos VEGETABLES Beetroot Broccoli Brussels sprouts Celeriac Celery Fennel Kohlrabi Leeks Okra Parsnips Pumpkins Silverbeet Spinach Swedes Turnips Witlof HEALTH BENEFITS Mushrooms contain a unique blend of vitamins, minerals and antioxidants including B group vitamins, copper, potassium, selenium and polyphenols. Also, mushrooms exposed to sunlight naturally generate vitamin D, which is important for healthy bones and teeth and keeping our immune system strong. COMMON VARIETIES There are 17 styles of fresh mushrooms available in Australia, some more readily available than others. Specialty mushrooms, such as chestnut, enoki, king brown, oyster, shiitake and shimeji, are becoming more popular and are available from specialty grocers and some Asian supermarkets. Dried mushrooms are available year round, the common…

Instead of the mozzarella you can use smoked cheddar for a more intense flavour that adults will love. You can freeze the raw or cooked meatballs; thaw in the fridge before cooking or reheating. Roasting the meatballs and sauce all together makes these chicken meatballs super simple, plus the kids will never notice that we’ve hidden some peas in there too! Bocconcini, which translates from Italian as “little mouthfuls”, are creamy balls of fresh mozzarella. Bocconcini has a short shelf life, so it must be kept under refrigeration in brine. To cut bocconcini into even slices, use a wire egg slicer – it’s much easier than using a knife. Pasta sheets have been sneakily replaced with flour tortillas, which reduces the cooking time and makes for a deliciously different alternative…

Beef rump cap, sometimes referred to as Picanha, its Brazilian name, is prized for the layer of fat across the top of the meat, which keeps the meat moist and adds flavour. It is important for this recipe that your oven is accurate. To check, place an oven thermometer on the shelf before heating to the specified temperature. Adjust the oven according to thermometer reading. To test beef is medium-rare, run a fine metal skewer into the thickest part of the meat from the side; slightly red juices mean it is ready. Or insert a meat thermometer; it should read 60°C. The anchovy vinaigrette recipe makes 1 cup; you may not need all of it in this recipe, so keep it for other uses. Use leftover sliced roast beef with…

ON SALE NOW, $45 The rock stars of today’s kitchens are fruits and vegetables. No longer are vegies the humble part of our dinner plates, increasingly they are the main event – now there’s 2.1 million Aussies who either eat an entirely, or almost vegetarian diet. The starting point for good produce is the green grocer, whether that’s in a supermarket, the corner store or the growers’ market. We show you how to turn fabulous produce into sweet and savoury recipes inspired by the seasons’ bounty. AVAILABLE where all good books are sold and at awwcookbooks.com.au…

Soba noodles have a strong, almost nutty taste. The noodle colour varies from brown to almost white depending on the proportions of flour types used. The grassy-coloured variety of soba noodles, cha soba, have powdered green tea added. Did you know that brussels sprouts grow on a stalk? Some supermarkets and grocers sell them attached to the stalk which makes for a delicious and impressive roasted vegetable option. Celeriac is a tuberous root with white flesh that has an earthy, more pungent celery-like flavour. While not the most attractive vegetable, and often overlooked, celeriac has flavour and versatility in abundance. It can be peeled and diced, used raw in salads, steamed or boiled, mashed like a potato or diced and served as a cooked vegetable. Before using celeriac, wash it…

BARLEY & FENNEL RISOTTO PREP + COOK TIME 2 HOURS 45 MINUTES SERVES 4 1 tablespoon olive oil 20g butter 1 medium brown onion (150g), chopped finely 2 small fennel bulbs (400g), sliced thinly 2 cloves garlic, crushed 2 teaspoons fresh thyme leaves 1 teaspoon fennel seeds, crushed lightly 1 cup (200g) pearl barley 2½ cups (625ml) vegetable stock ½ cup (60g) frozen peas, thawed ½ cup (40g) finely grated parmesan 60g snow pea tendrils 2 teaspoons long strips lemon rind 1 Heat oil and butter in a 4.5-litre (18-cup) slow cooker on sear setting; cook onion, sliced fennel, garlic, thyme and fennel seeds, stirring, for 5 minutes or until vegetables soften. Add barley; cook, stirring, for 2 minutes or until barley is toasted lightly. Add stock. Cook, covered, on…

CANDIED CITRUS RIND Remove rind from 1 orange and 1 lemon with a vegetable peeler; cut into thin strips. Stir 1 cup caster sugar, ¾ cup water and 1 tablespoon lemon juice in a pan over low heat until sugar dissolves. Add rind, bring to the boil; simmer over medium-high for 5 minutes or until rind is tender and syrup is thickened slightly. Serve New York Cheesecake topped with rind. PASSIONFRUIT TOPPING Stir ½ cup caster sugar and ⅓ cup water in a small saucepan over low heat until sugar dissolves. Boil, without stirring, for 5 minutes or until thickened slightly and mixture is reduced to ⅓ cup. Stir ⅓ cup passionfruit pulp into sugar syrup; cool. Serve New York Cheesecake topped with cooled passionfruit topping. STRAWBERRY & POMEGRANATE SALAD…

To check if the egg/sugar mixture is thick enough and the sugar dissolved, rub a little of the mix between your fingers, you’ll quickly feel if there are still grains of sugar, in this case, beat the mix some more. The mix should look thick and creamy, turn the motor off, lift the beater/s and the mix should fall from it/them in thick ribbons – then you’re ready to proceed to the trickiest part of the recipe. For an easy glace icing, sift ⅔ cup CSR Pure Icing Sugar in a small heatproof bowl until smooth. Stir in about 3 teaspoons boiling water until smooth and spreadable.…

1 Roll dough on a lightly floured sheet of baking paper into a square. Lift cold brown butter from pan; fold plastic wrap over butter to enclose. Pound butter with a rolling pin until pliable. Place butter on dough with the corners of the butter touching the midpoint of sides. Fold corners of dough over to enclose the butter. 2 Roll dough out to a 25cm x 50cm rectangle. Fold dough into thirds by bringing the bottom third over the middle third, then the top third down to cover the folded dough. Turn pastry a quarter turn to the right. Roll out to a rectangle again; repeat folds, turning and rolling one more time. Chill. Repeat rolling, folding and refrigerating two more times. Chill. 3 Place a length of chocolate…

PITTA BREAD PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 8 2 teaspoons (7g) dried yeast 1 teaspoon caster sugar 1¼ cups (310ml) warm milk 4¼ cups (635g) plain flour 1 teaspoon fine sea salt ½ cup (140g) Greek–style yoghurt 1 egg, beaten lightly ¼ cup (60ml) water 1 tablespoon extra virgin olive oil 1 Combine yeast, sugar and milk in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2 Sift flour and salt into a large bowl. Stir in yeast mixture and combined yoghurt, egg, the water and oil. Turn dough onto a floured surface, knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic wrap.…

Store gingernuts in an airtight container for up to 1 week. Unfilled and uniced éclairs can be stored in an airtight container for up to 4 days. If éclairs soften, place in a 220°C/200°C fan oven for 5 minutes or until crisp before adding the filling. Serve pies topped with mashed potato, gravy and freshly ground black pepper, if you like. If you don’t have a second muffin tray to blind bake the the pie cases, you could use the traditional method of blind baking by lining each pastry shell with baking paper and filling with pastry weights or uncooked rice. To soften butter quickly, chop butter coarsely into a bowl. If your kitchen is cold, stand the bowl in hot water for a few minutes. Alternatively, place chopped butter…

FAIRIES OF THE GLEN TERRARIUM PREP TIME 1 HOUR You will need a small aquarium, straight-sided glass serving dish or shallow vase and 2 wooden skewers. 6 cups (530g) chocolate cake crumbs (see notes) 2 tablespoons ready–made vanilla frosting 1 mini vanilla cupcake DECORATIONS 2 cups (160g) desiccated coconut green food colouring 50g white chocolate Melts 200g packet spearmint leaves, halved 12 red mini M&M’s 200g dark chocolate Melts 6 green lollypops, crushed 4 white milk bottles 3 red M&M’s mini house and fairies, to decorate 1 Using picture as a guide, spread cake crumbs over base of aquarium. 2 Tint coconut green. Sprinkle coconut over cake crumbs. 3 Reserve 4 white chocolate Melts. Melt remaining white chocolate (opposite page). Decorate the wall of the aquarium with some of the…

Welcome to The Australian Women’s Weekly FOOD magazine. It’s our pledge every issue to produce for you the best value food magazine on the market. Each issue of AWW FOOD magazine is bursting with tasty recipes for fast and economical weeknight cooking; we share our experts’ trusted advice for mouth-watering desserts and home baking inspiration; plus, we arm you with a handy list of kitchen shortcuts for simple stress-free entertaining. We’ll teach you step-by-step the latest techniques so you can master and share the spoils of your cooking success with friends and family around your shared table. The unique difference of AWW FOOD magazine is that every single recipe is triple tested in our Test Kitchen. We’ll give you the tools to cook with confidence and if you subscribe today…

ON SALE NOW, $14.99 Changing to a low-carb diet can be daunting, especially when rice, pasta, bread and potato have been favourites. But there are plenty of alternatives to these high-carb staples. Our new cookbook, Low Carbs, offers healthy and nutritious low-carb meal ideas that are also mouth-wateringly tasty! It’s an everyday recipe plan for a low-carb way of life – and ultimately a path to feeling healthier, lighter and happier. Available where all good books are sold and at awwcookbooks.com.au…

FRESH OFF THE PRESS Freshen up your mornings with the new Kuvings C7000 Professional Juicer, $799. Quiet, easy to use (and easy to clean!), the machine creates a refined juice from whole fruit and vegetables. Delicious! Go to kuvings.com.au for more information. CLEAN DREAM A washing machine you can control from your smartphone? Genius! Hoover’s 8.5kg Washing Machine, $1499, is the perfect blend of the latest technology and functionality you need in a reliable machine. Check it out at hooverappliances.com.au GIVE IT A GO! Don’t be put off by the knobbly skin, custard apples have a soft, sweet flesh that’s perfect on its own or in your morning smoothie. A custard apple is ripe when you gently squeeze it and it gives slightly, similar to an avocado. You can speed…

Cake pro We’re thrilled New Zealand PM Jacinda Ardern used The Australian Women’s Weekly Kids’ Party Cakes to make her daughter Neve’s first birthday cake. “I highly recommend cakes you can cover in coconut – it hides almost everything!” she wrote. Jacinda, there’s always a place for you in the Test Kitchen! COOK OFF The incredible team at Nambour Village News created this gorgeous display (complete with taste test!) of our June slow-cooking issue. The newsagency must have smelt absolutely delicious that day! Visit us on Instagram @womensweeklyfood and tag us #cookwiththeweekly, follow us on Facebook or drop us an email at awwfoodmag@bauer-media.com.au and show us what you’re cooking.…

You will need about 1 or 2 iceberg lettuce, depending on their size. Picada is a traditional Spanish paste combining aromatics and almonds. It’s most commonly stirred through stews and braises to add flavour. If you can’t find grape tomatoes, cherry would work equally as well. Gow Gee wrappers are available in the refrigerator section of supermarkets. They are a great shortcut for homemade pasta ravioli. You can make the filling a day ahead, but don’t pre-fill the ravioli as they may go soggy in the fridge overnight. Radicchio is a salad leaf with a bitter, peppery taste. If the taste is a little too strong for you, use baby rocket instead.…

BROCCOLI AU GRATIN PREP + COOK TIME 45 MINUTES SERVES 6 120g butter ¼ cup (35g) plain flour 2 cups (500ml) milk 195g grated vegetarian gruyère cheese 1 tablespoon white miso paste 1kg broccoli 1½ cups (115g) panko (Japanese) breadcrumbs ⅓ cup (40g) natural flaked almonds 1 teaspoon shichimi togarashi (see notes) 1 Preheat oven to 200°C/180°C fan. 2 Melt half the butter in a heavy-based saucepan over medium heat; stir in flour. Cook, stirring, until mixture bubbles. Gradually stir in milk; stir for 4 minutes or until mixture boils and thickens. Remove from heat; stir in half the cheese and miso. Season to taste. 3 Cut broccoli crossways into 1.5cm-thick slices. Bring a large saucepan of water to the boil; cook broccoli for 2 minutes. Drain well. 4 Place…

VEGAN PERSIAN HOT CHOCOLATE PREP + COOK TIME 15 MINUTES SERVES 2 Place ¼ cup dutch-processed cocoa (or cacoa) and ¼ teaspoon ground cardamom in a medium deep saucepan, slowly whisk in 2½ cups almond milk until well combined. Add 6 pitted and finely chopped medjool dates (120g) and 1 tablespoon unrefined sugar; slowly bring to the boil over low heat. Using a stick blender, blend on low-speed until smooth. Stir in 1 teaspoon vanilla bean paste and 2 teaspoons rose water until combined (adjust rose water to taste, as brands vary in strength). Pour into two large mugs. Top each mug with a handful of rose-flavoured persian fairly floss, 2 tablespoons pistachios, 1 tablespoon cacao nibs and fresh or dried rose petals, if you like. SALTED CARAMEL WHITE CHOCOLATE…

DEMYSTIFYING MISO Miso paste is a traditional Japanese seasoning produced by fermenting soybeans with salt, koji (a fermenting agent) and sometimes rice, barley, seaweed or other ingredients. Miso paste is a living fermented product that’s good for gut health. It also contains naturally occurring glutamates, which gives it a very moreish savoury taste. It also provides an instant flavour hit to dishes and adds the fifth taste, umami. The most readily available miso are white (shiro) miso and red (aka) miso, which are the two varieties we have used in our recipes. White miso is the sweetest and mildest in taste. Miso paste is available from most major supermarkets and Asian food stores. It can be kept, airtight, for up to a year in the fridge. FAST MISO IDEAS GRILLED…

NEW YORK CHEESECAKE PREP + COOK TIME 2 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 12 500g plain sweet biscuits 250g butter, melted 750g cream cheese, softened 2 teaspoons finely grated orange rind 1 teaspoon finely grated lemon rind 1 cup (220g) caster sugar 3 eggs ¾ cup (180g) sour cream ¼ cup (60ml) lemon juice SOUR CREAM TOPPING 1 cup (240g) sour cream 2 tablespoons caster sugar 2 teaspoons lemon juice 1 Process biscuits until fine crumbs form; transfer to a large bowl. Add butter; stir through crumbs until evenly combined. Press biscuit mixture over base and side of a 24cm springform pan. Place pan on an oven tray; refrigerate for 30 minutes. 2 Preheat oven to 160°C/140°C fan. 3 Beat cream cheese, rinds and sugar in a medium bowl…

For an easy way to cut out the lining papers, fold a large piece of baking paper in half three times alternating the direction you fold, until there are eight layers. Staple around the edge of the stack to secure, place the stack under the pan, trace around the base a pan hole; cut around the outline, this will give you 8 ovals. Repeat with a second piece of paper only folding it twice to create four more ovals. Leftover egg yolks can make mayonnaise. Process 2 egg yolks, ½ teaspoon salt and 1 teaspoon Dijon mustard until smooth. With motor running, add ½ cup each vegetable oil and ½ cup extra virgin olive oil, a teaspoon at a time to begin with then in a thin, steady stream until…

WENDY'S SPONGE CAKE PREP + COOK TIME 40 MINUTES (+ COOLING) SERVES 8 4 eggs, at room temperature ¾ cup (165g) CSR Caster Sugar 1 cup (150g) wheaten cornflour ¼ cup (30g) custard powder 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda ¼ cup strawberry jam 300ml thickened cream, whipped 250g strawberries, halved 1 tablespoon CSR Pure Icing Sugar 1 Position the oven shelves to make sure the pans fit correctly. Preheat oven to 200°C/180°C fan. Grease two deep 22cm round cake pans with a little melted butter; sprinkle base and sides with a little flour, shake out excess flour. 2 Beat eggs and caster sugar in a small bowl with an electric mixer for 7 minutes or until thick and creamy and sugar has dissolved. Transfer mixture…

BROWN-BUTTER CHOCOLATE CROISSANTS PREP + COOK TIME 1 HOUR 40 MINUTES (+ REFRIGERATION & STANDING) MAKES 12 340g unsalted butter, chopped 300g dark chocolate (70% cocoa) 1 egg, beaten lightly CROISSANT DOUGH 3 teaspoons (10g) dried yeast 2 tablespoons caster sugar 11/3 cups (330ml) milk, warmed 3¼ cups (485g) plain flour 2 teaspoons sea salt flakes 30g unsalted butter, chopped 1 Line a 20cm square cake pan with plastic wrap, extending the wrap 5cm above the edges. Heat butter in a medium saucepan over medium heat until melted; cook for 8 minutes, swirling pan occasionally, or until browned; cool for 10 minutes. Pour butter into pan. Refrigerate for 1½ hours or until firm. 2 Meanwhile, make croissant dough. 3 Turn croissant dough onto a very lightly floured sheet of baking…

BOILED & BAKED TRADITIONAL BAGELS PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 12 3 teaspoons (10g) dried yeast 1 tablespoon caster sugar ½ cup (125ml) warm water 1 cup (250ml) warm milk 3 cups (450g) plain flour 3 teaspoons table salt 1 tablespoon caster sugar, extra 1 egg yolk 1 teaspoon water, extra 1 tablespoon poppy seeds 2 teaspoons caraway seeds 2 teaspoons sesame seeds 2 teaspoons linseeds 2 teaspoons sea salt flakes 1 Combine yeast, sugar, the water and milk in a large bowl until yeast is dissolved. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2 Stir in sifted flour, salt and extra sugar, in two batches, until mixture forms a firm dough. Turn dough onto a floured surface. Knead…

1 Combine yeast, sugar and warm milk in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy (if it doesn’t froth the yeast is stale). The milk should be warm, not hot, as hot liquid will kill the yeast. 2 Sift flour and salt into a large bowl and stir to combine. In a small bowl combine the yoghurt, egg, water and oil, then stir into the flour along with the yeast mixture until just combined. 3 Turn dough onto a floured surface; knead for 10 minutes or until smooth and elastic. Place dough in a large oiled or lightly floured bowl; cover with plastic wrap or a tea towel. Stand in a warm place for 1 hour…

LEMON Make basic pound cake, stirring 3 teaspoons finely grated lemon rind and 2 tablespoons lemon juice into the batter mixture. Bake as directed. For lemon glaze, sift 1½ cups (240g) icing sugar into a medium bowl; stir in 2 tablespoons lemon juice. Drizzle cake with icing. SULTANA Make basic pound cake, stirring 1 cup (160g) sultanas into the batter mixture. Bake as directed. Just before serving, dust with sifted icing sugar and serve with cinnamon butter. ORANGE POPPY SEED Make basic pound cake, stirring ¼ cup poppy seeds, 3 teaspoons finely grated orange rind and 2 tablespoons orange juice into the batter mixture. Bake as directed. For orange icing, sift 1½ cups (240g) icing sugar into a medium bowl; stir in 2 tablespoons orange juice. Drizzle cake with icing.…

Melting chocolate Place in a medium heatproof bowl over a medium saucepan of simmering water, making sure that the water in the pan doesn’t touch the bottom of the bowl, or the chocolate will overheat and seize (turn hard and grainy). Stir until the chocolate is melted then remove from the heat. Colouring chocolate Once melted, add a drop or two of colour to the chocolate. Use colouring that’s suitable for chocolate, as these don’t ‘seize’ chocolate like water-based ones tend to. If tinting a pastel colour, food colourings from supermarkets are fine as you only need a little; for darker more bold colours use paste. Colouring sugar or coconut Place the sugar (or coconut) in a small ziptop bag, and add a few drops of food colouring. Massage the…

TROUT “RISOTTO” WITH CHARRED CORN PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 4 2 corn cobs (800g), husk and silk removed cooking–oil spray 3 large fennel (1.65kg) 1 litre (4 cups) fish stock 50g butter 1 large onion (200g), chopped finely 3 cloves garlic, chopped finely ½ cup (125ml) white wine 3 egg yolks 1 tablespoon thickened cream 1 cup (80g) grated parmesan 1 teaspoon finely grated lemon rind 350g whole hot–smoked trout, flesh flaked 1 Spray corn cobs with oil. Cook corn on heated barbecue (or grill plate) over high heat for 12 minutes, turning occasionally, or until kernels are slightly charred and tender. When cool enough to handle, cut kernels from cobs. 2 Meanwhile, reserve fronds from fennel. Trim fennel; chop coarsely. Process fennel using pulse…

GINGER, CARROT & APPLE MUFFINS PREP + COOK TIME 45 MINUTES (+ STANDING) MAKES 12 5 cups (500g) hazelnut meal 2 teaspoons gluten–free baking powder 1 teaspoon bicarbonate of soda 2 teaspoons ground cinnamon 2 tablespoons ground ginger 6 eggs ½ cup (125ml) olive oil 1½ cups (240g) coconut sugar 1 tablespoon vanilla extract 2 large zucchini (300g), grated coarsely 2 large carrots (360g), grated coarsely 2 large apples (400g), grated coarsely 1/3 cup (45g) skinless hazelnuts, chopped coarsely 1 Preheat oven to 180°C/160°C fan. Line two 6-hole (¾-cup/180ml) texas muffin pans with paper cases. 2 Combine hazelnut meal, baking powder, bicarbonate of soda and spices in a large bowl. Whisk eggs, oil, sugar and vanilla in a medium bowl; add to dry ingredients and mix until just combined. 3…