Innholdsfortegnelse for Issue 59 i Cooking with the Australian Womens Weekly

Welcome! A few years back, our food team did a shoot at the picturesque Bilpin Springs Orchard in New South Wales. The idyllic setting and its produce inspired us this month to rediscover our love of apples (page 14). Sadly, though, the region was devastated by the recent bushfires, and it and other farming communities now need our support. At Food magazine, we’re on a mission to get involved in the #emptyesky campaign. It aims to support businesses affected by the bushfires by encouraging foodies to fill up their eskies with local produce. Easter holidays are the perfect time to visit these areas and gather seasonal fruit. Check out emptyesky.com.au to see how to get involved. Easter and its cooler weather is also a treat for those who love to…

QUALITY Cheaper chocolate is made from lesser-quality beans. It contains less cocoa solids and cocoa butter, and more sugar – and more milk solids in the case of milk chocolate. By contrast, fine chocolate is made from top-quality beans and contains more cocoa solids and cocoa butter. Its flavour is more complex and it costs more to produce. Save the dearer varieties for eating and couverture, while cheaper is usually fine for cooking, unless eating chocolate is specified in the recipe. STORING Chocolate should be stored at a constant 15-18°C. Too high or fluctuating temperatures may encourage 'blooming', or discolouration, which is caused by some of the fat having melted, migrating to the surface and then hardening again. Store unopened chocolate in its original packaging; wrap opened chocolate well in…

FREEFORM BEETROOT & HAZELNUT TART PREP + COOK TIME 1 HOUR SERVES 6 2 x 250g packets vacuum–packed cooked beetroot 1 tablespoon fresh thyme leaves 2 tablespoons red wine vinegar 2½ tablespoons extra virgin olive oil 700g orange sweet potatoes, chopped coarsely 1½ cups (150g) hazelnut meal 1 egg, beaten lightly ½ cup (65g) grated vegetarian gruyère cheese 1 large red onion (300g), cut into thin wedges 40g baby spinach leaves ⅓ cup (45g) skinless roasted hazelnuts, chopped coarsely RICOTTA CREAM 1½ cups (360g) soft ricotta 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice 2 cloves garlic, crushed 1 Preheat oven to 200°C/180°C fan. Line a large oven tray and a small oven tray with baking paper. 2 Cut beetroot into wedges; toss in a bowl with thyme,…

NOW ON SALE, $34.99 For those who are coeliac, or gluten-intolerant, baking can seem more trouble than it’s worth, with strange ingredients and complicated cooking methods. Gluten-free Baking features triple-tested recipes, including staples of pastry cooking, revamped classics and the totally new, all of which will have you reaching for your mixing bowl. We share the tips and tricks to make delicious baked goods that are gluten-free – and no-one will taste the difference. Available where all good cookbooks are sold and at awwcookbooks.com.au.…

“Hop to it with these clever craft ideas, with eggs-ceptional Easter treats and a warren of fluffy bunnies, to make your festive table pop.”Fran Abdallaoui, Editor, AWW Food DYED EASTER EGGS What you need • Bowl for dyeing the eggs • Coloured food dye • Eggs, hard–boiled • A4 sheet of foam core • Dress pins • Rubber bands, to create patterns on the eggs 1 Add a few drops of dye to a bowl of hot water and immerse your eggs. 2 Leave your eggs in the dye for 10 minutes or until you have the desired strength of colour. 3 Pierce your sheet foam core with a grid of pins, placing each pin about a centimetre apart. Take your dyed egg out of the dye and place it on your pins. The egg will…

SIMNEL CAKE PREP AND COOK TIME 3 HOURS 15 MINUTES SERVES 10 1 cup (160g) currants 1½ cups (240g) sultanas ¼ cup (50g) glacé cherries, halved ¼ cup (40g) candied peel 1 teaspoon finely grated lemon rind ½ cup brandy 175g butter, softened ¾ cup (175g) brown sugar 3 eggs, beaten lightly 1⅓ cups (200g) self–raising flour ½ cup (75g) plain flour 1 teaspoon ground mixed spice 1 tablespoon apricot jam 1 egg, beaten, to glaze MARZIPAN 1 cup (220g) caster sugar 1¾ cups (200g) almond meal 1 teaspoon almond essence 1 egg, beaten lightly 2 tablespoons self–raising flour SUGARED FLOWERS Unsprayed edible flowers 1 egg white, beaten lightly ½ cup (110g) caster sugar 1 Combine currants, sultanas, cherries, peel and rind in bowl. Microwave for 2 minutes, stirring twice.…

LINGUINE WITH GARLIC PRAWNS & CHORIZO PREP + COOK TIME 25 MINUTES SERVES 4 400g linguine pasta 2 tablespoons extra virgin olive oil 250g smoked chorizo sausages, sliced thinly 500g uncooked large prawns, peeled, deveined, with tails intact 4 yabbies (240g), halved lengthways 4 cloves garlic, sliced 1 fresh long red chilli, seeded, chopped finely 1 teaspoon smoked paprika 250g mixed cherry tomatoes, halved 2 teaspoons finely grated lemon rind ⅓ cup (80ml) lemon juice ⅓ cup finely chopped fresh flat–leaf parsley, plus extra to serve 60g butter lemon wedges, to serve (optional) 1 Cook linguine in a large saucepan of boiling salted water, following packet directions, until just tender; drain, reserving 1 cup (250ml) of the cooking liquid. 2 Meanwhile, heat 2 teaspoons of the oil in a large…

PASSIONFRUIT YOGHURT CUPCAKES PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 12 90g butter, softened ½ cup (110g) caster sugar 1 teaspoon finely grated orange rind 2 eggs 1 cup (150g) self–raising flour ½ cup (125ml) passionfruit pulp ⅓ cup (95g) Greek yoghurt 2 tablespoons passionfruit pulp, extra CREAM CHEESE ICING 30g butter, softened 100g cream cheese, softened 1 teaspoon finely grated orange rind 1½ cups (240g) icing sugar 1 Preheat oven to 180°C/160°C fan. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases. 2 Beat butter, sugar, rind and eggs in a bowl with an electric mixer until light and fluffy. Stir in sifted flour, passionfruit and yoghurt. Spoon mixture evenly into paper cases; smooth surface. 3 Bake cakes for 25 minutes until a skewer inserted into the…

CHOC-PEPPERMINT COOKIES PREP + COOK TIME 1¼ HOURS (+ REFRIGERATION, COOLING & STANDING) MAKES 30 You will need a 4.5cm round fluted cutter for this recipe. 100g butter, softened ½ cup (110g) caster sugar 1 egg yolk 1 cup (150g) plain flour 1½ tablespoons Dutch–processed cocoa 300g dark (semi–sweet) chocolate, chopped coarsely 3 teaspoons vegetable oil PEPPERMINT ICING 1½ cups (240g) icing sugar ¼ teaspoon peppermint essence 1 tablespoons hot water 1 Preheat oven to 180°C/160°C fan. Grease two large oven trays; line with baking paper. 2 Beat butter and sugar in a bowl with an electric mixer until smooth. Beat in egg yolk until well combined. Stir in sifted flour and cocoa to form a soft dough. Shape into a disc, enclose in plastic wrap and refrigerate for 30…

ZESTY CORIANDER DRESSING PREP 10 MINUTES SERVES 2 1 teaspoon ground cumin 1 clove garlic, crushed 2 tablespoons lemon or lime juice 2 tablespoons extra virgin olive oil ⅓ cup firmly packed fresh coriander leaves PICK YOUR PROTEIN 400g can chickpeas, black beans, brown lentils or kidney beans, drained, rinsed 1 Process cumin, garlic, lemon juice, oil and coriander in a small food processor until smooth. Add dressing to vegan protein of choice; toss gently to combine. Use as the base for one of the nourishing bowl variations opposite. Test Kitchen Notes As well as beans, keep other speedy ingredients on hand for your salads, such as Chang's Original Fried Noodles. Add a sprinkle to salads just before serving for texture and taste. RAINBOW BOWL Make Zesty Coriander Dressing, and…

Couverture, melts, bits, cacao... there are many different terms in the world of chocolate. And, as much as we love all chocolate, the type you use for cooking will make a big difference. Learn the ins and outs of this delicious ingredient for precision chocolate baking every time. Cacao nibs Cacao nibs are created in the early stages of chocolate production; cocoa beans are dried then roasted, after which they are crushed into what is termed ‘nibs’. The nibs are then ground to separate the cocoa butter and cocoa solids. Nibs are both textural and chocolatey with no sweetness. Cacao powder Made by removing the cocoa butter using a process known as cold-pressing. It retains more of its nutrients than heat-processed cacao powder; it also has a stronger, slightly bitter,…

“You can make a variation of the scrolls with the same weight of pears as apples and also by swapping pecans for walnuts. Top with a sprinkle of coffee crystals for crunch.”Fran Abdallaoui, Editor, AWW Food APPLE & CARAMEL SCROLLS PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 10 3 cups (405g) gluten–free plain flour 2/3 cup (100g) buckwheat flour 1 teaspoon xanthan gum (see notes, p 52) ½ teaspoon cream of tartar ½ teaspoon fine sea salt 2 tablespoons raw sugar 3 teaspoons (10g) dried yeast 11/3 cups (330ml) milk 160g butter, softened 2 egg yolks ½ cup (150g) dulce de leche, warmed APPLE FILLING 2 medium Granny Smith apples (300g), peeled, cored, chopped finely 3/4 cup (165g) raw caster sugar 1/3 cup (40g) almond meal 1/3 cup…

Known for keeping the doctor away and even sending beauties to sleep, apples are a healthy everyday snack on their own – as well as a fabulously versatile cooking ingredient. CHOOSING Although the harvest starts as summer turns to autumn and ends around mid-winter, today we find good ‘fresh’ apples at the greengrocer year round. The apple industry meets this demand by growing varieties that will keep well in cool storage, or more correctly in controlled-atmosphere storage, which puts the fruit ‘to sleep’, so that, in theory, it emerges as fresh as it went in - although some apples emerge better than others. Many apples are sprayed with a high-gloss wax before going on sale. This is done simply to make them look good. The wax, the same as that…

BASIC HAMBURGER PATTIES PREP + COOK TIME 15 MINUTES MAKES 6 2 slices white bread (90g) ⅓ cup (80ml) milk 1 tablespoon extra virgin olive oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 1 medium carrot (120g), grated 1kg minced beef ¼ cup chopped fresh flat–leaf parsley 1 egg 2 tablespoons tomato paste 1 Place bread and milk in a large bowl; stand for 10 minutes. Heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes until softened. Add onion mixture to bread mixture with remaining ingredients; season well. Combine ingredients well using your hands. 2 Shape mince into 6 patties. Refrigerate for 15 minutes. Cook patties in a large oiled frying pan or barbecue plate over medium-high…

"This is the ultimate one-bowl chocolate cake mix, easy to make and perfect for any celebration."Fran Abdallaoui, Editor, AWW FOOD CHOCOLATE SPONGE PREP AND COOK TIME 40 MINUTES (+ STANDING TIME) SERVES 10 3 eggs ½ cup (110g) caster sugar ¼ cup (35g) cornflour ¼ cup (35g) plain flour ¼ cup (35g) self–raising flour 2 tablespoons cocoa powder 300ml thickened cream, whipped COFFEE ICING 3 teaspoons instant coffee granules 2 tablespoons milk 1 ½ cups (240g) icing sugar mixture 1 teaspoon softened butter 1 Preheat oven to 180°C/160°C fan. Grease 2 x deep 20cm square cake pans; line bases with baking paper. 2 Beat eggs and sugar in small bowl with electric mixer about 10 minutes or until thick and creamy. Transfer mixture to large bowl. 3 Meanwhile, triple-sift dry…

STEP-BY-STEP Add a few drops of dye in a favourite colour to a bowl of hot water – you won't need much – and immerse your hard-boiled eggs in the liquid, one at a time. Leave eggs in the dye for 10 minutes, or until you have the desired strength of colour. Absorption rates will vary according to the thickness of the shell and the colour chosen. Pierce your sheet foam core with a grid of pins, about a centimetre apart. Take your egg out of the dye and place it on your pins. This will enable all sides to dry without marking. Repeat with a different colour.…

HOT CROSS BUNS PREP AND COOK TIME 1 HOUR (+ PROVING TIME) MAKES 20 3 level teaspoons dry yeast ⅓ cup (75g) caster sugar 1 cup (250ml) warm milk 4 cups (600g) plain flour 1 teaspoon mixed spice 1 teaspoon ground cinnamon 1 teaspoon salt 80g butter, chopped 1 cup (160g) sultanas 2 tablespoons mixed peel 1 egg, beaten lightly ⅓ cup (80ml) warm water, approximately FLOUR PASTE ¼ cup (35g) plain flour 2 teaspoons caster sugar 2 tablespoons cold water, approximately GLAZE 1 tablespoon caster sugar 1 level teaspoon powdered gelatine 1½ tablespoons water 1 Combine yeast with one tablespoon of the sugar and all the milk in a small jug; whisk until yeast is dissolved. Cover the jug and stand in a warm place (on the open door…

VEGETABLE & WHITE BEAN SOUP PREP AND COOK TIME 30 MINUTES SERVES 4 2 tablespoons extra virgin olive oil 2 medium onions (300g), chopped finely 2 cloves garlic, crushed 2 medium carrots (240g), grated 2 celery stalks, sliced finely 400g canned chopped tomatoes 1 litre (4 cups) vegetable stock 1 bay leaf 1 rosemary sprig 2 tablespoons tomato paste 2 cups (500ml) water 400g can white beans, drained and rinsed 2 medium zucchini (240g), sliced thinly 100g green beans, trimmed and cut into 2cm lengths ½ cup (40g) finely grated parmesan 1 Heat the oil in a large saucepan over a medium heat. Add the onions and the garlic and cook, stirring, until the onion is softened. Add the carrot and the celery and cook for a further 2 minutes…

CLASSIC VANILLA MYLK PREP TIME 10 MINUTES (+ STANDING) MAKES 3 CUPS (750ML) 1 cup (160g) natural almonds (see notes) pinch fine sea salt 3 cups (750ml) filtered water 1 vanilla bean 1 Place almonds and salt in a large bowl; cover with cold water. Stand, covered, for 8 hours or overnight. Drain almonds; rinse under cold water, drain well. 2 Blend almonds with the filtered water until smooth. Pour mixture through a nut bag (or strainer lined with a fine cloth) into a large jug; squeeze nut bag to release all the mylk. Split vanilla bean lengthways, scrape seeds into mylk; stir to combine. Test Kitchen Notes If available, use organic almonds. In summer, soak them in the fridge. Nut bags are available from health food stores and gourmet…

RRP $14.99 Intermittent fasting is based on the theory that our bodies are designed for periods of eating alternating with periods of fasting. It reduces the window you have to consume your daily food, so the body has time to repair and rejuvenate, thus enabling it to function at its best. The recipes in this book are all nutritionally balanced to ensure optimal outcomes from this method of fasting. Handy omnivore and vegetarian meal plans are also included. Available where all good books are sold and at bauerbooks.com.au.…

@the.vegan.baker recreated the Vegetable Gado Gado With Peanut Sauce from our Vegan Kitchen book – and we think it looks delicious. It's such a simple, delicious and pretty start to the day. Our Instagram fans loved this High-fibre Berry Smoothie brekkie solution – and what a novel way to serve Weet-Bix. This Seafood Marinara is quite ‘shrimply’ irresistible! It's quick, tasty and easy – no wonder our Facebook community was abuzz over the recipe. We cut back on carbs by tweaking a family favourite – in this dish, we used cauliflower instead of rice. No wonder our Cauliflower ‘Fried Rice’ has been a hit on Pinterest. Visit us on Instagram, @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at recipeenquiries@bauer-media.com.au and show us what…

SAGANAKI PRAWNS PREP AND COOK TIME 45 MINUTES SERVES 4 2 tablespoons extra virgin olive oil 1 (150g) red onion, sliced thinly 2 cloves garlic, chopped finely 400g can cherry tomatoes 4 (400g) red bullhorn or banana chillies, seeds removed, chopped 4 sprigs lemon thyme 1 fresh bay leaf ½ cup (125ml) white wine 100g Greek fetta 16 (600g) large green prawns, peeled, cleaned Flat–leaf parsley, risoni and lemon wedges, to serve 1 Preheat the oven to 220°C/200°C fan. 2 Heat oil in a medium pan over medium-high heat. Add the onion and garlic; cook, stirring, until starting to soften. Add the tomatoes, chillies, thyme and bay leaf; cook for a further 2-3 minutes. Add the white wine and simmer, uncovered, for 5 minutes. Crumble the fetta over the top.…

STEP-BY-STEP 1 Grate carrot on a box grater before adding to the pattie mixture. Carrot adds not only a little sweetness, but it also delivers a hidden hit of vegetables in the meat patties – your unsuspecting kids won't even notice. 2 Combine all the ingredients for the hamburger patties in a large bowl. Adding an egg helps to bind them all together, so ensuring your patties don't fall apart during frying. 3 Seasoning the mince mixture is important. If you aren't confident grinding salt and pepper directly into the mixture, grind it onto a plate or board and then add your preferred amount directly into the bowl.…

SEEDED BAGELS PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 10 31/3 cups (450g) gluten–free plain flour ½ cup (75g) potato flour ½ cup (90g) white rice flour ½ cup (75g) buckwheat flour 3 teaspoons (10g) dried yeast 2 teaspoons table salt 2 teaspoons xanthan gum 4 eggs ¾ cup (180ml) olive oil 1½ cups (375ml) warm milk, plus 1 tablespoon extra 2 teaspoons seeds or herb mix (see Test Kitchen notes, previous page) 1 Combine sifted flours, yeast, table salt and xanthan gum in a large bowl. 2 Separate 3 of the eggs; reserve yolks. Beat remaining whole egg, the egg whites, oil and milk in a large bowl with an electric mixer on medium speed for 3½ minutes. Add the flour mixture, 1 cup at a time,…

STEP-BY-STEP 1 Spread cake with cream mixture, it's important to leave a border around the edge so the cream doesn't ooze out as you roll up the cake. And make sure you don't overfill with fruit for the same reason – as tempting at that may be. 2 Gradually roll up the cake, using the baking paper to help gently guide the cake. The sugar and hazelnut mixture will adhere to the base of the sponge, but you may need to gently pat back on any pieces that have fallen off.…

STEP-BY-STEP Using the outline, left, as your template, cut out five or six bunny heads in your gold-coloured cardboard. Once you have cut them all out, pierce holes in every ear of every bunny for threading your string. Make sure your string is long enough to thread through them all. Thread string through all the holes to create your crown and trim off any excess. Tape the bunny heads at the back to give your crown extra strength. Punch two holes at the sides of the last two bunnies and tie ribbon or string to the side to join the ends together.…

STEP-BY-STEP 1 Combining the yeast with the sugar and milk is a very important step in making hot-cross buns and is referred to as ‘activating’ the yeast. Ensure your milk is warm (but not hot) and, after 10 minutes, it should be frothy. If no bubbles appear, your yeast may be out of date. If this happens, start again with a new batch of yeast. 2 After rubbing the butter into the flour, spices and salt, add remaining sugar, fruit, yeast mixture, egg and enough water for a soft dough. Use a large bowl and recruit the kids to help as eager stirrers. Then turn the dough onto the bench and knead the dough for 10 minutes – they can help with this, too – until it is smooth and…

HAM, GREEN ONION & ZUCCHINI FRITTERS PREP + COOK TIME 20 MINUTES SERVES 4 250g red grape tomatoes 1 teaspoon balsamic vinegar 1½ tablespoons extra virgin olive oil 1 small zucchini (90g) 1 cup (135g) gluten–free self–raising flour ¾ cup (180ml) milk 250g shaved ham, chopped finely 2 green onions, sliced thinly 1 large avocado (320g), chopped coarsely 1 Preheat oven to 200°C/180°C fan. 2 Place tomatoes on an oven tray; drizzle with vinegar and 1 teaspoon of the oil. Season. Roast for 15 minutes or until tomatoes just soften. 3 Grate zucchini. Using a clean tea towel, squeeze excess moisture from zucchini. 4 Sift flour into a large bowl. Gradually add milk, in batches, stirring after each addition. Add ham, green onion and zucchini; stir to combine. Season. 5…

WALNUT & SPICED PEAR PULL-APART PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 8 3 medium pears (690g) 1/4 cup (55g) caster sugar 1 tablespoon brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon water 3 cups (450g) self–raising flour 2 tablespoons caster sugar, extra 40g cold butter, chopped 11/3 cups (330ml) buttermilk 1/2 cup (60g) roasted walnuts, chopped 1 tablespoon buttermilk, extra CARAMEL SAUCE 1 cup (220g) firmly packed brown sugar 100g butter, chopped 300ml pouring cream WALNUT TOPPING 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon 1/4 cup (30g) roasted walnuts, chopped 1 Make caramel sauce, then walnut topping. 2 Preheat oven to 220°C/200°C fan. Grease a large oven tray. 3 Peel, core and chop pears into 2cm pieces. Place pears in a small…

RAW VEGIE NORI ROLLS PREP TIME 20 MINUTES MAKES 12 1 cup (150g) sunflower seeds 3 green onions, sliced thinly ¼ cup fresh coriander leaves ¼ cup (60ml) lemon juice 2 tablespoons tamari, plus extra to serve 1 clove garlic 6 sheets nori (seaweed) (15g), halved ¼ small red cabbage (200g), sliced finely 1 large carrot (180g), cut into matchsticks 4 baby cucumbers (120g), sliced lengthways ½ cup (20g) alfalfa sprouts 1 Place sunflower seeds in a medium bowl with enough cold water to cover. Stand for 10 minutes. Drain, rinse under cold water; drain well. 2 Process soaked sunflower seeds with green onions, coriander, lemon juice, tamari, garlic, and ¼ cup (60ml) water until it forms a chunky paste. 3 Place a half nori sheet on a clean work…