Innholdsfortegnelse for Issue 56 i Cooking with the Australian Womens Weekly

When I reminisce about summer holidays from my childhood I visualise lush juicy mangoes dripping down my chin, the annual camping holiday with the family and making The Weekly’s famous swimming pool cake with the wobbly jelly – it was my absolute favourite. This issue has brought back so many of these simple memories, it’s been a joy to share recipes for all of these in our very special holiday edition. January is a time to loosen our schedules, take a breath and head outside, to swim, cook and play. We’ve got delicious crowd-pleasing salads (page 52), chilled desserts (page 62), fabulous ideas for vegan barbecues (page 76) and loads of breezy dinners – some that don’t even need you to turn on the stove! With the dawn of a…

PICK NOW Most gardens: artichokes, beans, beetroot, cabbage, capsicums, carrots, chillies, cucumbers, eggplant, leeks, lettuce, potatoes, radish, silver beet, squash, sweet corn, tomato, wombok, zucchini Cool gardens: broad beans Subtropical gardens: salad crops, summer vegetables, passionfruit Tropical gardens: ginger, mangoes, water chestnuts, mildew-resistant vegetables grown in pots protected from the ‘wet’ PLANT NOW Most gardens: basil, beans, cabbage, lettuce, parsley, potatoes, silver beet Cool gardens: coriander, peas Subtropical gardens: corn, cucumber, tomatoes, zucchini Late–summer crops for winter: Asian greens, broccoli, cabbage, cauliflower, leeks, onions…

FRUIT ApricotsAvocadosBerriesCherriesGrapesLycheesMangoMelonsNectarinesPapayaPassionfruitPawpawPeachesPineapplePlums VEGETABLES AsparagusBeansCapsicumCeleryCucumberEggplantLettucesOkraOnionPeasPotatoesRadishSweet cornZucchini STONE FRUIT TIPS Most stone fruit is available from late October through to the end of March. Choose fruit that is coloured yellow at stem end, not green. This indicates ripe and full-flavoured fruit. Look for smooth, unwrinkled skin and firm fruit that gives a little to gentle pressure. Aroma is also an indication of flavour – it should smell sweet, ripe and fruity. Store stone fruit in a bowl in an airy place at room temperature for full flavour and aroma. Don’t store the fruit in plastic bags. Use within a few days and once ripe, the fruit should be refrigerated. CHOCOLATE CINNAMON CAKE WITH CHERRY SYRUP PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8 125g butter 1 cup (220g) firmly packed…

WARM BABY OCTOPUS SALAD PREP + COOK TIME 15 MINUTES SERVES 2 600g cleaned baby octopus, quartered 1 teaspoon bottled crushed garlic 1/3 cup (80ml) extra virgin olive oil 2 fresh long red chillies, sliced thinly lengthways 2 baby fennel bulbs (260g), sliced thinly 3 red radishes (100g), sliced thinly 1 lebanese cucumber (130g), sliced thinly 1 cup loosely packed fresh flat–leaf parsley leaves 2 tablespoons lemon juice 1 Heat a char-grill pan (or grill plate or barbecue) over high heat. Combine octopus, garlic and 1 tablespoon of the oil in a medium bowl; season. Cook octopus, in batches, for about 1 minute each side or until browned and tender. 2 Place octopus, chilli, fennel, radish, cucumber, parsley and combined juice and remaining oil in a large bowl; toss to…

NO-CHURN PARFAIT PREP + COOK TIME 40 MINUTES (+ COOLING, FREEZING & STANDING) SERVES 8 You will need to start this recipe a day ahead. 400g ricotta 2 teaspoons vanilla bean paste ⅔ cup (230g) honey 2 cups (560g) greek–style yoghurt ½ cup (80g) roasted almond kernels, chopped coarsely honey, extra, and chopped roasted almonds kernels, extra, to decorate 1 Line the base of a 10.5cm x 23.5cm terrine or loaf pan with baking paper, extending the paper over two long sides. 2 Process ricotta, vanilla paste, honey and yoghurt until smooth. Transfer mixture to a large bowl; fold in chopped almonds. Spoon mixture into pan; smooth top. Cover with foil. Freeze for 8 hours or overnight until firm. 3 Wipe the outside of the pan with a warm cloth.…

NASHI, PINEAPPLE & LEMONGRASS JUICE PREP TIME 10 MINUTES SERVES 2 Starting the day with lime revitalises the body. Pineapple is high in both B and C vitamins. 15cm stalk fresh lemon grass, chopped 2 large nashi (500g), unpeeled, quartered ½ medium pineapple (625g), peeled, chopped coarsely 2 small limes (100g), peeled 1 Starting with the lemon grass, push ingredients through a juice extractor into a jug. Stir to combine. 2 Serve immediately with crushed ice, lime wedges and lemon grass stalks, if you like. Test Kitchen Notes This juice will separate on standing, however a quick stir will bring it back together. Replace the nashi with pears if you like. REJUVENATING REFRESHER PREP TIME 10 MINUTES (+ REFRIGERATION) SERVES 2 Watermelon is made up of 92% water, so is…

“Make this bourbon and molasses barbecue sauce a week in advance and let its rich flavours deepen. I like to add chilli for a fiery hot sauce.”Fran Abdallaoui, Editor, AWW FOOD There’s nothing more satisfying than enjoying a homemade relish with your favourite barbecued meat! And that’s why we’ve compiled our top five must-haves for this grilling season. But before you get cooking, brush up on some of the most important factors that will impact your end result – sterilising, bottling and storage. Not only will these prolong the life of your product, they are also extremely important in preventing food-borne bacteria from causing severe illness. STERILISING JARS It’s important the jars be as clean as possible; make sure your hands, the preparation area, tea towels and cloths etc, are…

LEMON GRASS TURKEY SLIDERS PREP + COOK TIME 35 MINUTES MAKES 10 500g minced turkey 2 teaspoons finely grated fresh ginger 1 tablespoon finely chopped fresh lemon grass 1 tablespoon fish sauce 2 green onions, sliced thinly ¼ cup coarsely chopped fresh coriander ½ cup (35g) panko (japanese) breadcrumbs vegetable oil, for shallow–frying 10 frozen gwa pao buns (300g) (taiwanese hamburger buns) (see notes) ⅓ cup (80ml) sriracha chilli sauce 2 lebanese cucumbers (260g), julienned 1 cup fresh coriander leaves, extra LIME MAYONNAISE 2 teaspoons finely grated lime rind 1 tablespoon lime juice ⅔ cup (200g) whole–egg mayonnaise 1 Make lime mayonnaise. 2 Combine turkey, ginger, lemon grass, fish sauce, green onion, chopped coriander and breadcrumbs in a medium bowl. Shape mixture into 10 patties the same diameter as the…

ON SALE FEBRUARY, $5.50 Keto is one of the biggest diets of modern times. It’s a low-carb, high-fat diet which encourages your body to burn fat for energy. On a keto diet, you’ll be saying goodbye to carb-loaded bread and pasta, plus many fruits, grains and starchy vegetables. This book will give you a foundation of keto appropriate recipes, covering drinks, snacks and main meals, plus an introductory guide to the reasoning behind it. Available from newsagents and selected supermarkets.…

PLANNING FOR PRODUCTION An edible garden supplies all the special plants cooks love to use. To have on hand those special textures and tastes, fresh and lush from the garden, grown as you like them, harvested at the peak of perfection and in just the quantity you need – that’s what an ideal edible garden is all about. A gardener’s garden contains fine and carefully cultivated specimens of seasonal fruit and vegetables, planted in neat rows, as dictated by time-honoured books, and usually cooked by equally time-honoured methods – they’re rewarding, productive and an economic boon to the family. garden more subtle supplies: a bit of this, a trial of that, a few seasonal stars, a little something happy in a pot or among the flowers. The edible garden helps…

STICKY THAI CHICKEN PREP + COOK TIME 1 HOUR (+ MARINATING) SERVES 6 1/3 cup (100g) Valcom Red Curry Paste 1/3 cup (80ml) Squid Brand Fish Sauce 2/3 cup (150g) brown sugar 1 tablespoon finely grated fresh ginger 2 cloves garlic, crushed 1.5kg chicken pieces (we used a combination of thigh and breast fillets with skin on) COCONUT RICE 3 cups (600g) jasmine rice 400ml can TCC Premium Coconut Milk 300ml water ACCOMPANIMENTS limes, cucumber, coriander, green onions, fresh mango, snow peas, chilli 1 To make the marinade, combine the curry paste, fish sauce, sugar, ginger and garlic in a bowl. 2 Place chicken in a medium dish; pour over two-thirds of the marinade; reserve remaining marinade. Refrigerate for at least 30 minutes or overnight. 3 Meanwhile, make coconut rice.…

CHICKEN SAN CHOY BAU PREP + COOK TIME 40 MINUTES SERVES 6 6 dried shiitake mushrooms 12 iceberg lettuce leaves, trimmed 1 tablespoon rice bran oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tablespoons grated fresh ginger 500g minced chicken 2 tablespoons dark soy sauce 2 tablespoons oyster sauce 1 tablespoon sesame oil ½ cup bean sprouts 2 tablespoons chopped garlic chives 1 Place mushrooms in a small heatproof bowl. Add enough boiling water to cover. Set aside for 30 minutes, until softened. Drain mushrooms and thinly slice. 2 Meanwhile, place lettuce leaves in a large bowl of iced water. Refrigerate for 30 minutes or until crisp. 3 Heat oil in a wok or large frying pan over medium heat. Cook onion, stirring, until fragrant. Add chicken and…

NOW ON SALE, $34.99 Fast Dinners is our new cookbook perfect for the busy family, bringing together some of our quickest and simplest recipes for the everyday cook. Between kids, work, the gym and everything else in between, cooking can be the first thing tossed to the wayside. But sitting down together and sharing a meal is core to a healthy relationship with food. Our fast and nutritious dinners help you forget the excuses and get a home-made dinner on the table every night for you and your loved ones. Available where all good books are sold and at awwcookbooks.com.au…

ORANGE-POMEGRANATE AND CHOCOLATE GRANITAS PREP TIME 25 MINUTES (+ COOLING & FREEZING) SERVES 6 2 large pomegranates (860g) 2 cups (500ml) fresh strained orange juice 1 cup (360g) rice malt syrup 1 vanilla bean 3 cups (750ml) water 1 cup (100g) cacao powder 1/2 cup (125ml) pouring cream 1 For orange-pomegranate granita, cut or tear pomegranates in half crossways; scoop seeds out and place in a food processor. Pulse for 10 seconds or until juice from seeds is released. Strain juice through a fine sieve over a medium bowl; you will need 2/3 cup (160ml) juice for the recipe. 2 Pour measured pomegranate juice, orange juice and ½ cup (180g) of the syrup into a medium saucepan. Bring to the boil over high heat, stirring until syrup dissolves. Pour mixture…

BLACKENED STICKY HOT DOGS WITH RED SAUERKRAUT PREP + COOK TIME 25 MINUTES SERVES 4 Whole individual eggplant replace the hot dog sausages in this vegan reinvention. 2 tablespoons dijon mustard 2 tablespoons pure maple syrup 1 teaspoon cumin seeds, toasted, ground (see notes) 1 teaspoon sea salt flakes 4 medium lebanese eggplant (240g) 4 long crusty bread rolls (320g) ½ cup (130g) hummus 130g red cabbage sauerkraut small mint leaves and extra dijon mustard, to serve (optional) 1 Preheat a char-grill plate (or barbecue) over high heat. 2 Combine mustard, maple syrup, cumin and salt in a small bowl. 3 Cut a deep, long slit along the top of each eggplant, cutting three-quarters of the way down but not all the way through. Brush all over eggplant including the…

CAMP KITCHEN CHECKLIST 1 Large saucepan with lid 2 Billy/kettle 3 Cast iron frying pan 4 Wooden spoon and whisk 5 Spatula 6 Grater 7 Food wraps foil, plastic, baking paper, paper towel 8 Plates, cups, bowls, cutlery 9 Swiss army knife with a can opener and corkscrew/ bottle opener 10 Citrus juicer or reamer 11 BBQ equipment matches or lighter, firelighters, fire wood, coal or briquettes 12 Three pronged barbecue fork 13 Tongs long barbecue tongs and smaller tongs 14 Knives small knife, chef’s knife and serrated knife 15 Chopping board 16 Dishes or trays 17 Measuring cups and spoons 18 Containers or jars for leftovers 19 Vegetable peeler 20 Jaffle iron 21 Clean tea towels and hand towels, dish cloths, detergent, snap–lock bags (for packed lunches), garbage bags…

STEP1 Photocopy the chef's hat. Make as many copies as you need. STEP 2 Get a grown-up to cut it out. STEP 3 Thread string through the tabs on either side. Secure with tape. STEP 4 Place the hat on your forehead and tie around the back of your head. FISHERMAN’S BASKET PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4 4 medium potatoes (800g) 2 tablespoons extra virgin olive oil 2 teaspoons fresh thyme leaves 500g skinless, boneless firm white fish fillets 1 medium lemon (140g) 1½ cups (75g) japanese (panko) breadcrumbs 1 tablespoon plain flour 2 eggs 2 tablespoons milk 2 baby fennel bulbs (260g) 1 lebanese cucumber (130g) 1 baby cos lettuce (180g) TARTARE DRESSING 3 pickled dill cucumbers (80g) 1/3 cup loosely packed fresh dill…

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Fresh mint brightens up so many recipes! Try a salad of chunks of cucumber, watermelon, a few finely sliced green onions, a crumble of fetta and a handful of small mint leaves, finished with a drizzle of vino cotto or reduced balsamic vinegar. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Basil has a great affinity with berries. Try muddling a handful of basil leaves with caster sugar, a little lemon rind and juice, then toss the mix with summer berries and cubes of watermelon. Macerate at room temperature before serving with sorbet or ice-cream. Sarah Murphy FOOD EDITOR, AWW FOOD My balcony is home to pots of herbs all year…

Clever cookies Bring out Kong Foo Sing Fortune Cookies for Lunar New Year (see our banquet dinner on page 26) and any other special occasion. Available in a shareable box, they’re perfect for entertaining family and friends. Go to fortunecookies.com.au for more information. Tasty topping Natvia Salty Caramel Topping, $5, is our new favourite no-sugar indulgence! We are loving it in our mid-morning latte for an easy guilt-free caramel latte! Of course, it’s perfect on vanilla ice-cream too! Find it at Woolworths supermarkets. Barbecue brilliance Artusi’s freestanding Alfresco Kitchen, from $12,999, is the ultimate addition for any barbecue lover’s backyard. With sleek cabinetry and easy assembly, this alfresco kitchen is the luxe second kitchen you’ve been waiting for. For more information, go to artusi.com.au Use your noodle They’re the ideal…

Lunar New Year begins with the first new moon of the lunar calendar and continues until the 15th of the lunar month, when the moon is full. Traditionally, families will celebrate over meals and by giving cash in red envelopes, called ‘Hongbao’. The red colour of the envelope symbolises luck and those who receive a red envelope are wished another safe and peaceful year. Lunar New Year usually ends with the lantern festival, celebrated at night with displays and parades of painted lanterns.…

CHAR-GRILLED VEGIE & PUMPKIN DIP WRAPS PREP TIME 10 MINUTES MAKES 4 2 x 280g jars char–grilled vegetables 200g tub gluten–free, dairy–free moroccan pumpkin dip 4 gluten–free wraps (200g) 40g baby rocket leaves 1 Drain char-grilled vegetables; pat dry with paper towel.Season to taste. 2 Spread pumpkin dip onto wraps; top with char-grilled vegetables and rocket leaves. Roll to enclose fillings. Test Kitchen Notes This recipe is gluten free. These wraps can be quickly assembled at work; pack all the ingredients in separate containers, and assemble when you’re ready to eat. CHICKEN WITH BEETROOT & MUSTARD DRESSING PREP + COOK TIME 10 MINUTES SERVES 1 2 teaspoons dijon mustard 1 teaspoon white wine vinegar 100g barbecue chicken, shredded 2 baby target and golden beetroot (50g), sliced finely 4 brussels sprouts…

With this special extract from our classic Children’s Birthday Cake Book, we show you step-by-step tricks to create two of the nation’s all-time favourite cakes – the cricket bat and swimming pool – both inspired by much-loved Australian summer pastimes. BUTTER CAKE 125g butter ½ teaspoon vanilla extract ½ cup (110g) caster sugar 2 eggs 1½ cups (225g) self–raising flour 1/3 cup (80ml) milk Have butter at room temperature, beat butter with vanilla until light and creamy, add sugar, beat until light and fluffy; add eggs 1 at a time, beating well after each addition. Stir in half the sifted flour with half the milk, stir until combined. Add remaining milk and flour, stir in lightly, then beat lightly until mixture is smooth. Spread into greased tin, bake as directed…

You probably know at least one person who is on the keto diet. But what is it? How does it work? And most importantly, what do you actually eat? The allure of bacon, eggs and lashings of butter may sound tempting, but there are a few things you need to keep in mind before getting started. The ketogenic “keto” diet was originally used to manage a range of conditions that affect the brain and nervous system, including epilepsy. Today, it is known for its potential to accelerate weight loss, improve your energy levels and enhance mental focus. However, consistency is crucial, and you’ll need to be strict with the diet to get the best results. HOW DOES IT WORK? Carbohydrates are the body’s main source of energy. When it doesn’t…