Innholdsfortegnelse for Issue 57 i Cooking with the Australian Womens Weekly

Welcome to our fresh-looking February issue! When Food Editor Sarah Murphy and I were planning the issue we had in mind a theme of getting organised, with a focus on meal prep, seasonal cooking and creating great lunches. We reckon home-made always trumps store-bought. Lunch Box Heroes (page 48) will give you loads of tasty options. The key is thinking ahead – utilising leftovers and do-ahead hacks like cutting a week’s worth of vegetable sticks or making a double batch of muffins or bliss balls to freeze. It’s healthier and you’ll save money, too. Summer is salad season, so what makes a great salad? Grab some greens, add some veg, make it sweet with fresh or dried fruit, include nuts for textural crunch, give it some protein then finally dress…

Frances Abdallaoui FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY , EDITOR, AWW FOOD Flavoured butters are the unsung hero of my barbecues. A delicious combination of chopped herbs, a little garlic and even a kick of dried chilli flakes makes for a delicious final finish that slowly melts atop perfectly cooked meats. Sophia Young EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS Grilled meats team perfectly with jams and relishes – onion marmalade is one of my favourites. Try adding freshly chopped rosemary to bought marmalade for a herby flavour boost. And you simply can’t go wrong with chilli jam for beef or chicken, alike. Sarah Murphy FOOD EDITOR, AWW FOOD I make chimichurri to serve alongside my favourite steak. This zesty parsley, garlic and chilli…

Red and orange tomatoes, but not yellow and green, contain the carotenoid lycopene, an antioxidant that gives them their red colour. They also trump yellow tomatoes with extra fibre, more vitamin C and more vitamin A, which protects our eyes. But yellow tomatoes have almost double the iron, zinc, niacin and folate. Green heirloom tomatoes also stack up well next to reds, with more vitamin C and calcium. Although cooking tomatoes reduces the vitamin C content, it helps with lycopene absorption. Tomato paste is a very rich source, especially when it’s paired with extra virgin olive oil, because lycopene is fat-soluble. Lycopene is associated with a lower risk of macular degeneration and may also help reduce your risk of coronary artery disease. TOMATO TIPS Ripen and store tomatoes at room…

ORANGE & ROSEMARY PREP + COOK TIME 15 MINUTES SERVES 4 Remove rind from 1 orange in long thin strips with a zesting tool; reserve rind and orange. Peel and discard rind and pith from 5 more oranges. Cut all oranges crossways into rounds. Combine reserved rind strips, 1 cup caster sugar, ½ cup water and 2 small rosemary sprigs in a large microwave-safe bowl; microwave on HIGH (100%) for 2½ minutes or until sugar dissolves and syrup is hot. Carefully add orange slices and 2 tablespoons lemon juice. Cool for 10 minutes. Serve fruit salad topped with 2 tablespoons crumbled pistachio halva (see tip) and ½ cup pomegranate seeds. tip Halva is a confectionery made from sesame seeds and sugar; available from Middle Eastern food stores. CHERRY &…

TUNA & AVOCADO CAESAR SALAD ROLL PREP TIME 10 MINUTES MAKES 1 Mix a drained 125g can tuna slices in oil with 1 tablespoon caesar dressing and 1 teaspoon finely grated parmesan. Butter a bread roll. Top base with baby cos leaves, then tuna mixture, sliced avocado and sliced ripe tomato. Season to taste. Add crisp prosciutto, if you like. TUNA & ROASTED CAPSICUM SUB PREP TIME 10 MINUTES MAKES 1 Mix a drained 125g can tuna slices in oil with 1 tablespoon aïoli, 2 teaspoons finely chopped basil and 2 teaspoons chopped toasted pine nuts or sunflower seeds (or 2 teaspoons pesto instead of the basil and pine nuts). Butter a split long crusty bread roll. Fill roll with trimmed rocket leaves and tuna mixture; top with drained marinated…

APRICOT & TAHINI BLISS BALLS PREP TIME 20 MINUTES MAKES 14 ½ cup (100g) dried apricots ¼ cup (30g) linseed (flaxseed) meal 1 cup (160g) almond kernels ¼ green apple (30g), unpeeled, grated coarsely 1 tablespoon raw honey, rice malt syrup or pure maple syrup 1 tablespoon tahini (sesame seed paste) ¼ teaspoon orange blossom water, optional ½ cup (40g) shredded coconut (see notes) 1 Process apricots, linseed, almonds and apple for 1 minute or until mixture is the consistency of breadcrumbs. Add honey, tahini and orange blossom water; process for a further minute or until mixture clings together when pressed. 2 Roll tablespoons of the mixture into balls; wet your hands every third or fourth ball to stop the mixture from sticking. Roll balls in coconut; place on a…

Having an enviable radiant glow is something many of us aspire to. Yet, with our fast-paced lifestyles and daily stressors taking their toll, it can be a challenge to keep our skin in top-notch condition. Aside from drinking plenty of water each day, there are lots of fresh foods you can enjoy to assist in maintaining a healthy glow. Oily fish, such as salmon, sardines, anchovies and tuna, are high in omega-3s, which reduce inflammation and keep the skin moisturised. They’re also rich in protein, vitamin E and zinc, all of which are essential for supple, soft and clear skin. Walnuts, chia seeds, linseeds (flaxseeds) and sunflower seeds also contain various amounts of omega-3s, selenium, zinc and vitamin E to nourish and protect your skin cells. Avocados contain healthy fats…

DOUGHNUT BATH BOMBS PREP TIME 10 MINUTES (+ 24 HOURS STANDING) MAKES 6 Sift ½ cup bicarbonate of soda, ⅓ cup citric acid, ½ cup epsom salts and ½ cup cornflour into a medium bowl. Combine ⅓ cup olive oil and 1 teaspoon rose oil (or your favourite essential oil) in a small jug. Pour wet ingredients over dry; using your hands, combine until mixture starts to clump. Divide 2 tablespoons dried rose petals (or dried herbs) among 6 holes of a ¼ cup (60ml) silicon doughnut mould (or use a mini muffin pan), then spoon in mixture. Stand for 24 hours to dry, pressing down firmly again after a few hours. Bombs will keep for up 2 weeks. Add bath bombs to a bath of warm water, just before…

NAKED NECTARINE & MERINGUE CAKE PREP + COOK TIME 2 HOURS 20 MINUTES (+ STANDING, COOLING & REFRIGERATION) SERVES 12 6 eggs ¾ cup (165g) caster sugar 1½ tablespoons finely grated orange rind 1½ cups (225g) plain flour 75g butter, melted, cooled 600ml thickened cream 1½ tablespoons finely grated orange rind, extra 1/3 cup (55g) pure icing sugar, sifted MERINGUE 3 egg whites ¾ cup (165g) caster sugar POACHED NECTARINES 8 medium slipstone nectarines (1.2kg) ½ cup (110g) caster sugar ¼ cup (60ml) water 1/3 cup (80ml) brandy ½ cup (125ml) orange juice 1 Preheat oven to 180°C/160°C fan. Grease three 20cm round sandwich cake pans; line bases and sides with baking paper. 2 Beat eggs and caster sugar in a small bowl with an electric mixer for 5 minutes…

Australians love their meat. We are now the largest per capita consumers in the world of meat and chicken. Increasingly, we are interested in the origin of produce: the effect it has on the environment, animal welfare and the farmers. We can make a difference, so where possible, buy direct from farmers or local butchers. We should be looking for quality rather than quantity. GRASS FED Grass-fed or pasture-fed meat is raised and finished on grass. The fat will be yellower than grain-fed and there may be less fat marbling, depending on the breed. You may notice it’s a little chewier than grain-fed, but it’s not as noticeable in slow-cooked meals. Grass-fed meat tends to have a more complex flavour. ORGANIC Organic meat and poultry is produced where the animals…

MAC ’N’ CHEESE POPPERS WITH SLAW PREP + COOK TIME 40 MINUTES SERVES 4 1½ cups (270g) macaroni 2 cups (500ml) milk 1 cup (100g) pizza cheese 1 cup (120g) grated cheddar 1½ tablespoons dijon mustard 2 eggs 1 cup (75g) panko (japanese) breadcrumbs vegetable oil, to deep–fry 1 fresh long green chilli, sliced thinly SLAW 1 small broccoli head (250g) ½ small iceberg lettuce (150g), torn into large chunks ¼ small red cabbage (200g), shredded 3 medium carrots (360g), julienned DRESSING 1⅓ cups (330ml) ranch dressing 1 cup fresh flat–leaf parsley, chopped finely 2 fresh long green chillies, sliced thinly 1 Place macaroni and milk in a large heavy-based saucepan; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 10 minutes or until pasta is…

To seed a tomato, cut in half crossways. If it’s to be used in a sauce or cooking, you can squeeze the tomato gently to remove seeds. If you don’t want to damage the flesh, scoop out the seeds with a teaspoon. Use a very sharp knife or a serrated knife to cut tomatoes. To peel tomatoes, score a cross in the skin on the end. Place tomatoes in a pan of simmering water; stand for 30 seconds. Remove tomatoes from the water and place in a bowl of iced water. Remove the core with a small knife and peel away the skin. Placing a baking tray on top of the pastry sheets is a trick to achieve perfectly flat and crispy puff pastry. By using the tray with the…

THE ULTIMATE BEEF BURGER PREP + COOK TIME 30 MINUTES SERVES 4 30g butter 2 onions (300g), chopped finely 500g beef chuck steak, chopped coarsely (see notes) 1 egg, beaten lightly 2/3 cup (50g) fresh breadcrumbs 1 tablespoon worcestershire sauce 1 tablespoon extra virgin olive oil 4 slices (75g) cheddar 4 brioche burger buns, split 4 small butter lettuce leaves 1/3 cup (90g) tomato relish or chilli jam 75g dill pickles, sliced 2 small tomatoes (180g), sliced 1 Heat butter in a large frying pan over medium heat. Cook onion, stirring, until golden and caramelised (about 15 minutes). Cool. 2 Meanwhile, pulse the beef in a food processor, in two batches, until coarsely minced (or the coarse plate of a mincer, if you have one). 3 Combine beef, onion, egg,…

LOADED PEPPERONI PIZZA SCROLLS PREP + COOK TIME 40 MINUTES MAKES 9 2 cups (300g) self–raising flour ½ teaspoon bicarbonate of soda 1 teaspoon salt 50g cold butter, chopped ¾ cup (180ml) buttermilk, approximately 2 tablespoons pizza sauce 2 tablespoons barbecue sauce ½ small red onion (50g), sliced thinly ½ small green capsicum (75g), sliced thinly 100g sliced pepperoni, chopped ½ cup (100g) well–drained pineapple pieces, chopped coarsely (see notes, page 45) ⅓ cup (55g) drained sliced kalamata olives 1 cup (120g) pizza cheese 1 Preheat oven to 200°C/180°C fan. Grease a shallow 22cm square cake pan; line base and sides with baking paper. 2 Sift flour, soda and salt into a medium bowl; rub in butter until mixture resembles breadcrumbs. Add enough buttermilk to mix to a soft, sticky…

LENTIL, FETTA & BEETROOT SALAD PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4 ½ cup (100g) French–style green lentils 250g packet microwave brown rice and quinoa ½ small red onion, chopped finely ¼ cup (40g) seed mix (pepitas and sunflower seeds), toasted 2 tablespoons dried currants 125g vacuum–packed cooked beetroot, cut into wedges 125g marinated fetta, drained 60g rocket leaves HONEY-LEMON DRESSING ¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) lemon juice 2 teaspoons honey 1 teaspoon ground cumin 1 Cook lentils in a small saucepan of boiling water for 20 minutes or until just tender. Drain, then rinse under cold water; drain well. 2 Meanwhile, prepare brown rice and quinoa following packet directions. Transfer to a large bowl; cool. 3 Make honey-lemon dressing. 4 Add…

HYDRATING GREEN TEA MASK PREP TIME 15 MINUTES MAKES 2 MASKS Place 2 teaspoons loose leaf green tea in a mug, pour over ½ cup boiling water; steep for 10 minutes. Stir in 1 teaspoon lemon juice. Place ½ cup rice flour in a small food processor; strain green tea mixture over rice flour, blend to form a paste. Add ½ ripe avocado; blend until smooth. To use, spread half the mask on clean face and neck; leave on for 20 minutes. Rinse mask off with warm water then pat face dry. Place remaining mask in a small container or jar; cover the surface directly with plastic wrap and seal with a lid. Mask will keep in the fridge for up to 3 days. EXFOLIATING OATMEAL MASK PREP TIME 5…

Freekeh is a highly nutritious grain made from roasted green grains, including wheat, barley, triticale and others. Because the grains are harvested young, freekeh contains more protein, vitamins and minerals than the mature grain. It’s a low GI, low carb and high fibre young (green) wheat that has been dried and roasted. Salmon is one of the richest sources of the long-chain omega-3 fats. These fats help to reduce inflammation in the body, and are essential for heart and brain health. Eggs are rich in high quality protein, provide an array of nutrients, and the rich yellow colour of the yolk comes from two phytochemicals, lutein and zeaxanthin, shown to be important for eye health.…

With the great variety of salad leaves now available, it’s no wonder salads have become the stars of modern cuisine. Salads offer a variety of textures, colours and flavours to a meal, and are an easy way to ensure we get those all-important five servings of vegies each day. LETTUCE & OTHER LEAVES The leaves used for salads can range from iceberg, cos, chicory, radicchio, mignonette, witlof and watercress to baby spinach leaves. It is essential to select well when you buy. Leaf vegetables should be crisp and brightly coloured for their type, and have a sheen. The golden rule is to purchase in season, when they are at their peak and, therefore, less expensive. Buy only as much soft-leaf lettuce or other soft leaves as you plan to use…

Preheat a heavy-based frying pan, char-grill pan or barbecue over a high heat until hot. Brush or rub steaks with extra virgin olive oil. Season with a little salt and freshly ground black pepper. Cook steaks over high heat to your liking, following instructions below. Turn steaks once using tongs, not a fork. To test if steak is ready, use the blunt end of the tongs to press the meat in the thickest part. Remove steak from the heat, cover with foil and rest for 5 minutes; this will make the steak more tender. Serve steak with pan juices and wholegrain mustard or a classic mushroom sauce. WELL DONE Cook on one side until moisture is pooling on top. Cook on second side until moisture is pooling on top. Reduce…

Catch up Our top posts and favourite reader pics this month We love a party cake... Louise Mattingly recreated the Mischievous Monkeys from our Easy Party Cakes book for daughter Chloe’s 7th birthday. It’s gorgeous! Happy birthday Chloe! Perfect crisp meringue piled with whipped cream and topped with tropical fruit, our Instagram followers declared you can’t go wrong with this summertime pav! There’s nothing quite like using up in-season apricots to make batches of jam. This easy four-ingredient apricot jam was a hit with our Facebook fans. Pass the croissants... Low-carb pizzas? It is possible! We turned sweet potato slices into easy pizza bases topped with prosciutto, blue cheese and figs and our Pinterest community loved it. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook…

SPREAD THE WORD A biscuit spread? Yes and it’s absolutely delicious. If you love the spiced caramelised shortcrust ‘Speculoos’ biscuits from Lotus brand, then their biscuit spread Biscoff (available in crunchy and smooth) needs to be on your must-eat list. We’ve already polished off two jars! Available in the spreads aisle at supermarkets. EXTRA KICK Kewpie has combined two of our fave sauces into one genius condiment. Kewpie Sriracha Mayonnaise contains 25% sriracha sauce and is a must for chilli lovers with its creamy and tangy mix. Now exclusively at Woolworths or visit kewpiemayomadebetter.com.au SEAL IN THE GOODNESS There’s still time to keep those New Year resolutions on track. The Sunbeam NutriSeal Vacuum blender, $399, features vacuum seal technology that removes oxygen from the blending process, meaning your smoothies prepared…

Test Kitchen Notes Shell and devein the prawns up to a day ahead. Refrigerate in an airtight container until required. Serve with slices of char-grilled bread brushed with extra virgin olive oil. CHAR-GRILLED WATERMELON & PRAWN SALAD PREP + COOK TIME 25 MINUTES SERVES 4 FIVE INGREDIENTS 800g uncooked prawns 2 limes (130g) 1kg seedless watermelon 180g haloumi 1 cup fresh mint leaves STAPLES ⅓ cup (80ml) extra virgin olive oil, plus extra for brushing salt and pepper 1 Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail intact. To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the…

LUNCH BOX TIMESAVERS USE LEFTOVERS Utilise leftovers (when there are any) from dinner the night before; roast chicken and other meats make excellent sandwich fillings and leftover roast or grilled vegetables can form the basis of a delicious salad, for example. Cook extra food for dinner so you have excess for lunches – extra meats and vegetables for sandwich fillings or extra pasta, rice or other grains for a salad, for example. THE FREEZER IS YOUR FRIEND It’s a lifesaver to have lunches frozen, ready to go, and the extent of foods which can be frozen may surprise you. Many prepared sandwiches will freeze, including those filled with grated cheese, peanut butter, ham, salami and roast meats. Mustards, pickles, mayo and chutneys will freeze well too. Pies, quiches, pizza, cakes…

MATCHA CHOC POPS PREP + COOK TIME 15 MINUTES (+ FREEZING) MAKES 10 “The antioxidant content in matcha is generally higher than other teas, and it’s a particularly rich source of L-theanine, an amino acid that promotes relaxation.” Sophia Young, Editorial Director, AWW Cookbooks You will need 10 x ½ cup (125ml) popsicle moulds and 10 paddle pop sticks for this recipe. 1 litre (4 cups) coconut milk 2/3 cup (240g) honey 1 tablespoon matcha (green tea) powder 80g raw, organic dark chocolate (85% cocoa) 1 Whisk coconut milk, honey and matcha in a large jug until combined. Pour among 10 x ½ cup (125ml) popsicle moulds. Freeze for 2 hours or until starting to firm. Insert sticks two-thirds into centre of each pop; freeze for 4 hours or overnight…

BROWN SUGAR SCRUB PREP TIME 10 MINUTES MAKES 1 CUP Place a heatproof bowl over a saucepan of boiling water; take off the heat. Add 2 tablespoons coconut oil, 2 tablespoons rice bran oil and 1 tablespoon rice malt syrup; stir until ingredients are combined. Remove bowl from pan; stand until cool to the touch. Stir in ½ cup each brown sugar and white sugar. You can stop there, or to fortify the scrub, add 1 vitamin E oil capsule, 1 teaspoon jojoba oil and 5 drops lavender essential oil (or other favourite essential oil). Spoon into a jar. To use, remove desired amount of scrub from jar with a spoon before stepping into the shower. Massage scrub onto wet skin in a circular motion. Rinse off. SKIN PAMPERING WHIP…

The backyard barbecue has come a long way from the days of char-grilling some sausages. Now it’s an indispensable part of summer life – and with instant gas and electric barbecues, some people barbecue every single night. DIRECT HEAT This method is when the food is cooked directly over the heat or burners, with hood open. It is used for searing and is best for food that requires short cooking times. Usually food should be seared first over high heat and then cooked over a lower heat until done to your liking. INDIRECT HEAT This method is used with kettle or hooded barbecues, when lower temperatures and longer cooking times are required, cooking in a similar way to an oven. It is the best for large cuts or joints of…

SWEET & SOUR PORK PREP + COOK TIME 6 HOURS 45 MINUTES SERVES 4 8 boneless pork rashers (1kg) 1 medium red onion (170g), cut into wedges 1 medium red capsicum (200g), chopped coarsely 2 cloves garlic, crushed ½ teaspoon dried chilli flakes ⅔ cup (160ml) soy sauce ⅔ cup (160ml) tomato sauce ¼ cup (60ml) white wine vinegar ¼ cup (55g) firmly packed brown sugar ½ cup (125ml) pineapple juice 2 tablespoons water 1½ tablespoons cornflour ½ small pineapple (450g), peeled, cored, chopped coarsely 2 teaspoons sesame seeds, toasted 2 green onions, sliced thinly 1 Place pork, red onion, capsicum, garlic, chilli, sauces, vinegar, sugar and juice in a 4.5 litre (18 cup) slow cooker. Cook, covered, on low, for 6 hours. 2 Combine the water and cornflour in…

NOW ON SALE, $39.99 No longer just a side, salads have found a place on the table in their own right. Inspired by the increasing popularity of salad bars and build-your own convenience foods in supermarkets, this book is full of new and exciting salad combinations. Start with a base of leaves or grains, add a protein and cooked or raw vegies, then top it off with a delicious dressing and topper for crunch. Follow our recipes or mix and match your favourite ingredients to create your own happy salad. Available where all good books are sold and at awwcookbooks.com.au…

The premise of Meal Prep is simple. It’s arranged around four core proteins that are mainstream faves – chicken, salmon, beef and meat-free, where tofu, eggs, pulses and legumes are the stars. Each recipe then spins off into four simple, quickly prepared variations: by mastering one recipe, you instantly have four others in your repertoire so you can mix things up a little. The idea is that you cook a base recipe, portion and refrigerate (or freeze) it, then utilise this prepped food for meals during the week. Of course, you can simply cook and eat a recipe without storing it (the whole base recipe serves four), but the concept here is as much about flexibility as it is about providing home-made, interesting and healthy meals throughout the week. For…