Innholdsfortegnelse for Issue 21 i Cooking with the Australian Womens Weekly

Welcome to our Italian issue – a cuisine that each and every one of our tastebuds can certainly connect with! Think of all of those stunning ingredients such as parmesan, olives, coffee, basil, prosciutto, arborio rice and not to mention olive oil – then imagine those flavours tossed together to make firm family favourites such as pizza, pasta and risotto, that once you have mastered the technique these favourite taste sensations soon become your go-to recipes. On the pages that follow is a collection of must-haves – and trust me, there’s a lot! Pasta is a great pantry staple, and with a packet lurking in the cupboard, a meal to feed a hungry crowd can be created in just minutes! Simply turn to page 14 for the low-down on this…

5 STEPS TO CHOPPING This method works well for vegetables such as potatoes, turnips and carrots. 1 Hold the vegetable firmly with one hand, tuck your fingers in so your knuckles safely guide the knife. 2 Hold the vegetable firmly with one hand. Using a sharp knife (not serrated), trim the rounded edges of the vegetable, to make a block shape. 3 Slice the vegetable lengthways at even intervals. 4 Stack the slices and cut them lengthways into strips – this will give you a baton shape. For julienne, cut the vegetables more finely at step 3 and 4. 5 To dice, gather the strips together so they line up at the ends, and cut crossways into cubes. TOP TIP When chopping vegetables, save the unused trimmings and freeze them…

“For a vegetarian option, omit bolognese sauce and layer with Greek-style white sauce (page 25), crumbled ricotta and drained char-grilled vegies.” Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks SPINACH WHITE SAUCE Make white sauce on page 25. Add 100g baby spinach leaves to a pan of boiling water; drain, cool under running water. Squeeze out excess water. Stir into sauce with ½ cup mascarpone and 2 teaspoons zested lemon rind. Pair with salami chilli bolognese sauce (above) and pasta sheets for lasagne. SALAMI CHILLI BOLOGNESE SAUCE Make bolognese sauce on page 25. Stir in 100g thinly sliced sopressa salami, 1 teaspoon fennel seeds, 2 finely chopped small red chillies and 2 tablespoons oregano leaves at the end of cooking. Pair with the spinach white sauce (below) and pasta…

“Using four varieties of mushrooms and quality Italian parmesan delivers an intensity of flavour that’s rich, earthy and outright delicious” Fran Abdallaoui, Food Director, The Australian Women’s Weekly OVEN-BAKED RISOTTO WITH CHICKEN & CHORIZO PREP + COOK TIME 55 MINUTES SERVES 4-6 1 litre (4 cups) chicken stock 1 tablespoon extra virgin olive oil 3 chorizo sausages (400g), sliced thinly 400g chicken thigh fillets, cut into 2cm pieces 2 large brown onions (400g), chopped 2 cloves garlic, chopped finely 1 large red capsicum (300g), sliced thinly 2 cups (400g) arborio rice 2 teaspoons smoked paprika ¾ cup (180ml) dry white wine ½ cup coarsely chopped fresh flat-leaf parsley 1 Preheat oven to 180°C/160°C fan. 2 Bring stock to a gentle simmer in a medium saucepan. 3 Meanwhile, heat…

Traditionally, preserving was done year-round, each season, to keep food until nature made it available next time. The methods of preserving in days gone by were often as simple as drying – either in the sun or in a warm area set aside for the purpose, or in a part of the kitchen where food was hung to dry. Smoking was, and still is, a popular method of preserving food, particularly different types of meat and seafood. Salting and curing in brine worked well for meat, too. MARMALADE EQUIPMENT A Using a large metal spoon, remove and discard any scum from the surface of the marmalade. B Use a medium heatproof jug to pour the hot jam into jars; seal while hot. Label and date jars when cold. Store in…

“Don’t overbeat the butter mixture in Step 2 for the Orange Polenta Biscuits – it will make the dough soft and difficult to handle.” Rebecca Meli, Recipe Editor, AWW Cookbooks FLORENTINE BISCOTTI PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & STANDING) MAKES 60 1 cup (220g) caster sugar 2 eggs 1 cup (150g) plain flour ½ cup (75g) self-raising flour ¾ cup (60g) flaked almonds, toasted ½ cup (80g) sultanas ½ cup (100g) red glacé cherries, halved 200g dark chocolate 1 Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper. 2 Whisk sugar and eggs in a medium bowl until combined; stir in sifted flours, nuts, sultanas and cherries. Shape dough into two 30cm logs. Place on trays; flatten slightly.…

PEA FRITTERS WITH AVOCADO GOAT’S CHEESE PREP + COOK TIME 20 MINUTES SERVES 4 1 cup (150g) wholemeal self-raising flour 2 teaspoons finely grated lemon rind 2 eggs 1 cup (250ml) skim milk 2 cups (240g) frozen peas, thawed 2 teaspoons rice bran oil 2 small avocados (400g) 60g soft goat’s cheese, crumbled 1/3 cup coarsely chopped fresh mint 60g rocket leaves 125g cherry tomatoes, quartered 1 medium lemon (140g), cut into wedges 1 Combine sifted flour and rind in a large bowl. Add eggs and milk; whisk to combine. Fold through peas. Season with pepper. 2 Heat oil in a large, non-stick frying pan over medium heat; cook 1/3-cups of batter, in batches, for 3 minutes each side or until browned lightly and cooked through. Cover to keep warm.…

“Tiramisu is always a winner for dessert, as the texture and flavour is simply divine. The great thing about this version is it can be made well ahead – you simply slice, serve and wait for the compliments.”Pamela Clark, Editorial & Food Director, AWW Cookbooks FROZEN TIRAMISU PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 6 2/3 cup (50g) flaked almonds, chopped coarsely ¾ cup (165g) caster sugar ¼ cup (60ml) water 1/3 cup (20g) instant coffee ½ cup (125ml) boiling water ½ cup (125ml) coffee-flavoured liqueur (Kahlua) 1¼ cups (300ml) thickened cream 1½ cups (240g) pure icing sugar, sifted 250g mascarpone 14 thin sponge finger biscuits (savoiardi) (120g) 1 tablespoon cocoa powder 1 Line a 9cm x 19cm loaf pan (base measurement) with two strips of baking…

ACTIVATING THE YEAST MIXTURE Place lukewarm milk (that is, milk you could comfortably hold your finger in) with yeast and sugar in a small bowl. Stand the mix for 10 minutes or until frothy. This step tells you if the yeast is active. If no bubbles appear, it is inactive and it could be that the yeast is out of date, in which case you will need to start again with fresh yeast. MAKING THE DOUGH Make sure the butter that is added to the dough is neither too soft, nor too cold. If it is too cold it will be hard to incorporate; if it’s too soft, the dough will become greasy. To gauge if the butter is just right, push it gently with your finger; it should leave…

THE STORY BEHIND YOUR FOOD FABULOUS RECIPES SHOWCASING THE FINEST LOCAL PRODUCE (RRP $49.99) available where all good books are sold or online at www.awwcookbooks.com.au KEEP AN EYE OUT FOR THIS AMAZING NEW COOKBOOK PUMPKIN FATTEH PREP + COOK TIME 45 MINUTES SERVES 4 800g small kent pumpkin, cut into thin wedges 2 tablespoons olive oil 1 tablespoon za’atar 2 medium red capsicums (400g), sliced thickly 1 medium red onion (170g), sliced thickly 1 large wholemeal lebanese bread round (100g), split into two rounds 1 tablespoon olive oil, extra 300g canned chickpeas, drained, rinsed 2 tablespoons pine nuts, toasted 1/3 cup fresh flat-leaf parsley leaves 1/3 cup fresh mint leaves ½ teaspoon za’atar, extra ¾ cup (200g) greek-style yoghurt 2 tablespoons lemon juice lemon…

PAMELA CLARK EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS “I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.” FRANCES ABDALLAOUI FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY “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.” LOUISE PATNIOTIS FOOD EDITOR, THE AUSTRALIAN WOMEN’S WEEKLY “My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s…

PAPRIKA PASTA WITH FRESH TOMATO SAUCE PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 4 2½ cups (325g) spelt flour, plus extra, to dust 1 teaspoon chilli powder 1 teaspoon dried chilli flakes 1 tablespoon smoked paprika ½ teaspoon salt 2 eggs, at room temperature ¼ cup (60ml) water 2 tablespoons olive oil 600g mixed tomato medley, halved or chopped ¼ cup (60ml) olive oil, extra 1 teaspoon finely grated lemon rind 1 clove garlic, crushed 2 tablespoons red wine vinegar 2 teaspoons honey 2 tablespoons chopped fresh chives 60g salted ricotta, crumbled 1 Combine flour, chilli powder and chilli flakes, paprika and salt in a large bowl. Make a well in the centre. Whisk eggs, the water and oil in a medium bowl; pour into well. Use a…

PROVENÇAL TAPENADE PREP TIME 15 MINUTES MAKES 1¾ CUPS Blend or process 2 cloves garlic, 2 cups pitted kalamata olives, 3 drained anchovy fillets, 1 tablespoon rinsed, drained capers, ¼ cup coarsely chopped fresh flat-leaf parsley and 1 tablespoon coarsely chopped fresh oregano. With motor operating, gradually add ½ cup extra virgin olive oil in a thin, steady stream; process until smooth. Spoon into a jar, cover with a thin layer of oil; seal and refrigerate. GREEN OLIVE, CHILLI & MACADAMIA TAPENADE PREP TIME 15 MINUTES MAKES 2 CUPS Pulse 11/3 cups pitted green olives, 3 drained anchovy fillets, 1 chopped small clove garlic, 2 dried long red chillies with the stalks removed, ½ cup coarsely chopped roasted macadamias, ¼ cup coarsely chopped fresh flat-leaf parsley and 2 tablespoons extra…

PIZZA BASE Combine 2 teaspoons dried yeast, ½ teaspoon salt and 2½ cups (375g) sifted plain flour in a large bowl. Gradually stir in 1 cup (250ml) warm water and 1 tablespoon olive oil. Turn dough onto a floured surface; knead for 10 minutes or until smooth and elastic. Place dough in a large greased bowl, cover; stand in a warm place for 30 minutes or until dough has doubled in size. Turn dough onto a floured surface; knead until smooth. Divide dough in half; roll each half into a 30cm round. Place on oven or pizza trays and top with one of our suggested toppings. Bake in a 200°C/180°C fan oven for 15 minutes or until bases are crisp and golden. LAMB & GOAT’S CHEESE Spread a pizza base…

SPICE-RUBBED LAMB WITH CAULIFLOWER PUREE PREP + COOK TIME 40 MINUTES SERVES 4 1 teaspoon ground cumin 1 teaspoon fennel seeds ½ teaspoon sweet paprika 1 clove garlic, quartered 1 tablespoon olive oil 4 x 200g lamb backstraps 800g cauliflower, chopped coarsely 30g butter ¼ cup (60ml) cream 1 cup firmly packed watercress sprigs CHILLI GREMOLATA 1/3 cup finely chopped fresh flat-leaf parsley 1/3 cup finely chopped fresh mint 1 fresh long red chilli, chopped finely 1 clove garlic, crushed 2 teaspoons finely grated lemon rind 1 Dry-fry spices in a small frying pan over medium heat, stirring, for 1 minute or until fragrant. Using a mortar and pestle, grind spice mixture and garlic until crushed. 2 Heat a large frying pan over medium-high heat. Combine spice mixture, oil and…

“I just love the flavour of these recipes, which are great to serve at a shared table.”Louise Patniotis, Food Editor, AWW Cookbooks SALAD WITH POACHED EGGS & KALE PESTO PREP + COOK TIME 25 MINUTES SERVES 4 1½ cups (45g) firmly packed baby leaves (see tips page 96 ) 200g brussels sprouts, shaved thinly 2 cups (300g) crunchy combo sprout mix 1 medium carrot (120g), cut into matchsticks ¼ cup (35g) toasted sunflower seed kernels ¼ cup (60ml) apple cider vinegar 2½ tablespoons avocado oil 2 teaspoons honey 1½ tablespoons white vinegar 8 eggs 1 medium avocado (250g), sliced thinly KALE PESTO cup (55g) dry-roasted almonds cup (50g) roasted cashews 2 small cloves garlic 2 cups (80g) baby kale, chopped coarsely ½ cup (125ml) extra virgin olive…

MAKING THE TOFFEE To dissolve any sugar left on the side of the pan while making the toffee, brush down the side of the pan with a pastry brush dipped in water. MAKING THE ICE-CREAM Fold the mascarpone into the cream and icing sugar mixture, then fold in the praline crumbs and ¼ cup (60ml) of the coffee mixture. DIPPING THE BISCUITS Dip six sponge finger biscuits, one by one, into remaining coffee mixture, then place them on the base of the prepared loaf pan to cover. FINISHING TOUCHES Spread the ice-cream over the biscuits in the pan, before dipping the remaining biscuits in coffee mixture and placing over the ice-cream.…

“Perish the idea of having to choose my favourite cuisine – but, if I had to, Italian would win. The recipes here will give you a feast to remember!” Pamela Clark, Editorial & Food Director Menu SERVES 6 DRINK AND ANTIPASTO Aperol and grapefruit cocktail Italian crisps STARTER Barbecue prawn salad with basil mayo MAINS Salmon with herb and walnut salsa Char-grilled zucchini salad Orzo salad APEROL AND GRAPEFRUIT COCKTAIL PREP TIME 5 MINUTES SERVES 6 Fill six tall glasses with crushed ice. Pour ½ tablespoon aperol into each glass; top each with 1 cup chilled grapefruit juice. Add lime slices to glasses. ITALIAN CRISPS PREP + COOK TIME 35 MINUTES (+ COOLING) MAKES ABOUT 36 Preheat oven to 160°C/140°C fan. Line an oven tray with baking paper.…

FRESH FETTUCCINE Meaning “little slices”, fettuccine is a flat, thick noodle made of egg and flour. It’s popular in Roman and Tuscan cuisine, and wider than but similar to tagliatelle. SPAGHETTI Meaning “little strings”, spaghetti a thin cylindrical pasta made from semolina or flour and water. FRESH LINGUINE Wider than spaghetti but not as wide as fettuccine, linguine means “little tongues”. PENNE Italian for “pen”, this dried pasta resembles a quill, and has angled ends and ridges to hold chunky sauces. FRESH PASTA PREP TIME 40 MINS MAKES 500G Making fresh pasta is a lot simpler than many people think. The few ingredients needed are readily available and inexpensive, and the process can be really satisfying. Once you have mastered the basics, have some fun experimenting with colours and flavours…

“My family loves this beer-battered fish recipe. It’s a great way to get my daughter to eat fish. I leave the chillies off her plate, of course.” Rebecca Meli, Recipe Editor, AWW Cookbooks SPRING fruits AVOCADOS BANANAS BERRIES – BLUEBERRIES, STRAWBERRIES CUMQUATS GRAPEFRUIT LOQUATS MANGOES MELONS ORANGES – VALENCIA PASSIONFRUIT PAPAYAS, PAPAWS PEARS – BEURRE BOSC, CORELLA, RED ANJOU PINEAPPLES POMELOS ROCKMELONS STARFRUIT TANGELOS SPRING vegetables ARTICHOKES – GLOBE ASIAN GREENS ASPARAGUS BEANS – BROAD; GREEN BEETROOT CHILLIES CUCUMBERS GARLIC LETTUCSE MUSHROOMS ONIONS – GREEN; SPRING PEAS POTATOES SILVERBEET SPINACH WATERCRESS ZUCCHINI ZUCCHINI FLOWERS TYPES Brown onions are the most common used in cooking and have a mild flavour. White onions, used extensively in Asian cooking, can be interchanged with brown. Red onions have a spectacular colour and…

“Mince is economical, quick and easy – and just perfect for midweek meals for the family. I love it with noodles in stir-fry”” Louise Patniotis, Food Editor, AWW Cookbooks HOISIN BEEF WITH NOODLES PREP + COOK TIME 30 MINUTES SERVES 4 500g fresh udon noodles 1 tablespoon peanut oil 750g minced lean beef 1 small brown onion (80g), sliced thinly 2 cloves garlic, crushed 1/3 cup (95g) black bean sauce 2 medium carrots (240g), cut into matchsticks 1 bunch baby pak choy (400g), chopped coarsely ¼ cup (60ml) hoisin sauce ¼ cup (60ml) beef stock 2 tablespoons rice vinegar 2 tablespoons coarsely chopped fresh coriander leaves 1 Place noodles in a large heatproof bowl, cover with hot water; stand for 5 minutes, drain. 2 Heat oil in a…

PAPER FLOWER CAKE EQUIPMENT 30cm round wooden cake board smoothing tools paper piping bag FRUIT CAKE 1.5kg mixed dried fruit ¼ cup (85g) marmalade 1/3 cup (160ml) dark rum 400g butter, softened 1 tablespoon finely grated citrus rind 1½ cups (330g) dark brown sugar 6 eggs 3 cups (500g) plain flour 2 teaspoons mixed spice WHITE CHOCOLATE GANACHE 720g white eating chocolate 1½ cups (375ml) pouring cream DECORATIONS 1.5kg ready-made white icing cornflour, to dust 5 large paper roses (see right) 1 To make fruit cake, preheat oven to 150°C/130°C fan. Grease and line base and side of two deep 20cm round cake pans. 2 Mix fruit, marmalade and rum in a large bowl. Beat butter, rind and sugar in another large bowl with an electric mixer until combined; beat…

DRESS-UPS Each guest should arrive at the party wearing their own cloak (a piece of dark fabric draped over their shoulders is fine). Give each child a wand and witch’s school badge on arrival (see page 87). MAGICAL ACTIVITIES At the beginning of the party, get the kids to decorate their own witch’s hat. Set out craft glue and pre-cut foil stars on the table and give each child a purchased witch’s hat. Kids can glue the stars onto their hats with their own magic touch. SNAKES ON THE LINE Mini witches and young wizards will love playing this game. It’s easy to set up and lots of fun to play. Cut out various lengths of string, tie a jelly snake to one end, then tie or peg the other…

“We’ve pimped up the classic sticky date pudding with a hit of espresso and embellished it with a luxurious chocolate sauce.”Frances Abdallaoui, Food Director, The Australian Women’s Weekly   With notes of cinnamon, this gooey dessert is drizzled with a warm mocha glaze. CHOCOLATE & CINNAMON BABKA PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 8 ½ cup (80g) sultanas 1/3 cup (80ml) coffee-flavoured liqueur ¾ cup (180ml) lukewarm milk 4 teaspoons (14g) dried yeast ½ cup (110g) caster sugar 2 eggs, beaten lightly 1 egg yolk 3 cups (450g) ‘00’ flour, bread flour or plain (all-purpose) flour 3 teaspoons sea salt flakes 150g butter, softened, cubed 40g butter, extra, softened 200g dark chocolate, chopped ½ cup pouring cream ¼ cup (35g) coarsely chopped walnuts WALNUT…