Innholdsfortegnelse for Issue 68 i Cooking with the Australian Womens Weekly

Hello! Are you still basking in that holiday glow or have you hit the ground running this year? I really hope it’s the former, but between work, family, friends and the hundreds of other small things that come up in life, it can be hard to strike a balance. At FOOD magazine, we’re all about making this transitional time easier for you. Be it back to school or work, or weekly meal planning and prepping (p 80), we have the solutions. Among them, fresh takes for lunch boxes (p 76), creative pie-maker snacks (p 72), plus plenty of healthy treats to expand your work-lunch and morning-tea repertoires. In my view, a barbecued chicken is one of the all-time-great convenience foods. We take it to the next level (p 24) with…

With the addition of lemon and thyme, @dimplesanddough turned these all-time Aussie favourites into even more memorable ‘moments’! Tag @womensweeklyfood on your social feeds for your chance to be featured in our social pages. Served with a Spicy Mayo, this Fish Banh Mi really hit the spot on Instagram. And why not? It’s the perfect packable meal for summer – at work or on a picnic. Our Facebook page lit up with positive reactions to this quick and easy Chia & Tomato Guacamole with Sumac Crisps. It’s not only delicious, it’s healthy, too! Our Salted Date Caramels make an ideal afternoon pick-me-up without the refined sugar. Head to our Pinterest page for more sugar-free flavour-bomb inspiration. Visit us on Instagram @womensweeklyfood follow us on Facebook or drop us an email…

HOT-SMOKED TROUT, TARAMASALATA & GOOEY EGGS PREP + COOK TIME 20 MINUTES SERVES 4 FIVE INGREDIENTS 4 eggs, at room temperature 4 small pitta breads (240g) 350g whole smoked rainbow trout 100g taramasalata 30g baby endive (see notes) STAPLES salt and pepper 1 Place a steamer basket over a saucepan of simmering water. Add eggs; cover with a tight-fitting lid. Steam eggs for 5 minutes for a soft centre or until cooked to your liking. Transfer eggs to a bowl of cold water; set aside until cooled. 2 Meanwhile, heat a char-grill plate (or frying pan) over high heat. Grill pitta bread for 1 minute each side or until grill marks appear. 3 When eggs are cool enough to handle, peel. Remove and discard skin from trout (see notes). Flake…

POACHED CHICKEN SALAD WITH AVOCADO & GREEN PAPAYA PREP + COOK TIME 35 MINUTES SERVES 4 1 stalk fresh lemongrass, trimmed, bruised 1 bunch fresh coriander with roots, washed well 2 skinless chicken breast fillets (400g) 2 baby cos lettuce, trimmed, cut lengthways into quarters 500g green papaya, peeled, cut into long, thin strips 2 medium (500g) ripe avocados, cut lengthways into quarters 2 green onions, sliced thinly 20 fresh mint leaves 2 tablespoons Asian fried shallots TAMARIND DRESSING 2 tablespoons tamarind purée 1 tablespoon palm sugar 2 teaspoons finely grated fresh ginger 1 teaspoon soy sauce ½ teaspoon ground cumin 1 fresh long red chilli, seeded, sliced thinly 1 Fill a medium saucepan with water. Add lemongrass and the roots and stems of the coriander. Season generously with salt;…

SPINACH & THREE-CHEESE MUFFINS PREP + COOK TIME 25 MINUTES MAKES 10 2 tablespoons olive oil 1 small onion (80g), chopped finely 100g baby spinach leaves 80g butter, melted 1 egg 1 cup (250ml) buttermilk 2 cups (300g) self–raising flour ½ cup (50g) coarsely grated mozzarella ½ cup (40g) coarsely grated parmesan 100g blue cheese, crumbled (see notes) 1 Heat oil in a medium frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add spinach; cook, stirring for 1 minute or until wilted. Cool. 2 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 3 Whisk butter, egg and buttermilk together in a jug. Sift flour into a large bowl; pour in wet ingredients, stir gently to combine. Add spinach mixture and all cheeses; stir…

SALT & PEPPER TOFU WITH LIME & PALM SUGAR DRESSING PREP + COOK TIME 20 MINUTES MAKES 4 PORTIONS (EACH SERVES 1) 1 teaspoon cracked black pepper 2 teaspoons Chinese five spice powder 2 teaspoons salt flakes 500g piece firm tofu 2 tablespoons extra virgin olive oil LIME & PALM SUGAR DRESSING ⅓ cup (80ml) lime juice 2 tablespoons coconut amino sauce ⅓ cup (90g) grated palm sugar 1 clove garlic, crushed 1 small red chilli, chopped finely FRESH ASIAN HERBS 1 bunch mint 1 bunch coriander 1 bunch Thai basil ASSEMBLY INGREDIENTS 1 medium fennel bulb (300g) 1 bunch celery (1.5kg) 250g cherry tomatoes ½ cup (75g) roasted unsalted cashews, chopped coarsely 6 green onions 250g packet microwave brown rice 100g dried rice noodles, soaked, drained 2 mini hot…

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.…

FALAFEL POCKETS PREP + COOK TIME 40 MINUTES (+ SOAKING TIME) MAKES 16 FALAFELS 1 cup (200g) dried chickpeas 4 spring onions, chopped 2 tablespoons finely chopped fresh flat–leaf parsley ¼ cup finely chopped fresh coriander 2 cloves garlic 1 teaspoon ground cumin ½ teaspoon ground chilli 1 teaspoon baking powder ¼ cup (35g) plain flour 2 tablespoons sesame seeds extra virgin olive oil, for frying pitta pockets, lettuce leaves and chopped tomato, to serve TAHINI YOGHURT 1 cup (280g) Greek yoghurt 2 tablespoons tahini ½ clove garlic, crushed 2 tablespoons fresh lemon juice 1 Place chickpeas in a medium bowl; cover with cold water. Soak overnight. 2 Drain chickpeas well. Place in a food processor with the onion, herbs, garlic, 1 teaspoon salt and spices. Process to a coarse…

LET’S DO YUZU Kewpie have introduced a deliciously tangy twist to their mayonnaise range. Yuzu is a Japanese citrus fruit that’s used in both savoury and sweet dishes. Combined with Kewpie Mayo, it takes signature Japanese dishes, such as sushi, tempura, okonomiyaki or simple seafood to new citrussy heights. Find out more at kewpiemayomadebetter.com.au. RRP$3.75. HOT STUFF A genuine pad Thai is a wonderful balance of textures and flavours – salty, sour, sweet and spicy. Getting that balance right is super-easy with a jar of Valcom’s paste on hand. RRP$4. LUCK IN A BOX Planning a celebratory Lunar New Year at home, or just having friends for a midweek Chinese takeaway? Add some sweetness and fun to the occasion with a box of Kong Foo Sing Fortune Cookies. Find out…

CHICKEN TURNOVERS PREP + COOK TIME 30 MINUTES MAKES 12 3 cups (480g) shredded barbecued chicken (see notes) 310g can creamed corn ¾ cup (90g) coarsely grated cheddar 2 cups (280g) thawed frozen vegetable mix (see notes) ¼ cup (60ml) pouring cream 3 sheets ready–rolled puff pastry 1 egg, beaten lightly mixed salad (optional), to serve 1 Preheat oven to 180°C/160°C fan. Lightly oil an oven tray. 2 Combine chicken, corn, cheese, vegetables and cream in a large bowl. 3 Cut each pastry sheet into four squares. Place 2 heaped tablespoons filling in centre of a square; brush pastry edges with cold water. Fold pastry over diagonally to form a triangle; pinch or press edges with the tines of a fork to seal. Place on oven tray; brush with egg.…

TUNA SALAD WITH GREEN TEA NOODLES PREP + COOK TIME 15 MINUTES SERVES 4 400g baby cucumbers 1 bunch asparagus (350g), trimmed 2 tablespoons extra virgin olive oil 600g sashimi–grade tuna 200g dried green tea soba noodles 1½ cups (360g) frozen shelled edamame ½ cup (125ml) sushi seasoning 2 tablespoons pickled ginger 1 tablespoon white sesame seeds, toasted, or sesame & seaweed sprinkle (see recipe below) 1 Using a mandoline, V-slicer or knife, slice cucumbers into rounds and asparagus thinly lengthways. 2 Heat 1 teaspoon of the oil in a large, heavy-based frying pan over high heat. Season tuna with salt; cook for 30 seconds on all sides or until browned but rare in the centre. (Or cook a little longer for medium-rare.) Cool slightly; cut into 1cm-thick slices. 3…

SUMMER SUNRISE PREP TIME 10 MINUTES SERVES 2 ½ cup (125ml) coconut water ⅓ cup (80ml) fresh orange juice 1 medium apple (150g), quartered, cored ½ small ripe pineapple (450g), peeled, cored, chopped 1cm piece fresh ginger, peeled, sliced thinly 1 cup ice cubes small sprigs mint, to serve 1 Place coconut water and orange juice, then apple, pineapple (reserve a few pieces to serve) and ginger in a blender. Add ice cubes; blend on high-power for 1 minute or until smooth. 2 Serve topped with extra chopped pineapple, mint and pineapple fronds, if you like. GREEN GRAPE & APPLE SPRITZER PREP TIME 10 MINUTES SERVES 4 500g seedless green grapes 1 large green apple (200g), chopped coarsely 20g fresh mint leaves 2 cups (500ml) chilled soda water 1 lime,…

SWEET POTATO OPEN SANDWICHES PREP + COOK TIME 30 MINUTES SERVES 4 2 medium sweet potatoes (800g), unpeeled cooking–oil spray 2 tablespoons sesame seeds, toasted 4 lightly seeded sandwich thins 200g tub beetroot hummus 2 medium tomatoes, sliced thickly 1 large avocado, sliced 1 small red onion, sliced thinly 20g snow pea sprouts 20g alfalfa sprouts 1 Preheat oven to 200›C/180›C fan. Grease and line two oven trays with baking paper. 2 Cut sweet potato into 1.5cm thick slices; discard tapered ends. Place slices, in a single layer, on trays; spray with oil. Roast for 15 minutes or until tender; remove from oven. Sprinkle with sesame seeds. 3 Spread cut side of each sandwich thin with hummus. Top 4 sandwich thins with tomato, sweet potato and avocado; and the other…

PREP IT Professional chefs get their prep, or mis-en-place (‘everything in place’) done first. Think of it as a production line. With planning and care, you can smarten your meal prep, making it both time- and cost-efficient. LISTS, LISTS, LISTS First, choose the recipes you want to cook for the week. If you have perishables in the fridge or freezer, plan meals around them first to minimise waste. Next, list any pantry items and perishables required. You can shop up to two days ahead for fresh ingredients. SEASONALITY Buy fruit and vegetables when they are most plentiful, cheaper and at their best. Some, like tomatoes and stone fruits, can be bulk-frozen raw for convenient use all year round. EQUIPMENT Keep knives sharp for quicker and safer slicing. Invest in a…

PRAWN TEMPURA UDON PREP + COOK TIME 30 MINUTES SERVES 4 320g udon noodles 1 litre (4 cups) dashi ½ cup (125ml) Japanese soy sauce ½ cup (125ml) mirin seasoning 8 uncooked large king prawns (560g) vegetable oil, for deep–frying plain flour, for dusting ¼ teaspoon shichimi togarashi (see notes) 2 green onions, chopped finely TEMPURA BATTER ½ cup (75g) plain flour ½ cup (75g) cornflour 1 teaspoon baking powder 1 cup (250ml) iced soda water 1 Cook noodles in a large saucepan of boiling water following packet directions until tender; drain. 2 Bring dashi, sauce and mirin to the boil in a medium saucepan. Reduce heat; simmer for 10 minutes. 3 Meanwhile, shell and devein prawns, leaving tails intact. Score underside of prawns to prevent them from curling during…

You may feel like you’ve tried it all, but this regimen takes a different approach to others. Combining the latest research in weight loss, gut health and intermittent fasting, and the impact of stress, sleep, exercise, hydration and more, it takes a total-body approach to weight loss, backed by science and proven to get results. It encourages you to look at all aspects of your life and make the minor changes known to reap major improvements. You’ll master the art of creating a balanced, healthy meal, understand what helps control your appetite, manage your blood-sugar levels, build momentum with exercise, begin to sleep better, help balance your hormones and increase your energy levels. ‘A day on the plate’ from our book, 28 Day Transformation Diet, includes breakfast, lunch and dinner,…

When it comes to choosing the right oil for your cooking needs, there are a few key factors to take into account. Oils vary greatly in their chemical structure and production, which in turn will influence your choice. Here’s the lowdown. EXTRACTION PROCESSES Cold–pressed oil, the most expensive type, is made from the first pressing of the seed, nut or fruit. No heat or chemicals are used in the process. It is best used fresh, so buy in small quantities to avoid it going rancid. Virgin or extra virgin are the terms used for oil produced by cold-pressing. Refined oil is extracted using heat or chemicals, resulting in a relatively colourless and odourless oil with good keeping qualities. USAGE • Cold–pressed oils are used in salad dressings, as flavouring for cakes…

TOMATO, GINGER, CHILLI JAM PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) MAKES 3½ CUPS 1kg ripe Roma tomatoes 6 fresh long red chillies 2 fresh small red Thai chillies 3 cloves garlic, crushed 2 teaspoons finely grated ginger 2¼ cups (500g) caster sugar ⅓ cup (80ml) white vinegar ¼ cup (60ml) fresh lemon juice 2 tablespoons fish sauce 1 teaspoon coarse cooking salt 1 Chop tomatoes and chillies coarsely. (Wear plastic disposable gloves when cutting lots of chillies, as they can burn your skin. And be sure not to touch your eyes before washing your hands thoroughly with soapy water, as the tiniest remnant of chilli will sting.) 2 Place tomato, chilli, garlic, ginger, sugar, vinegar, lemon juice, fish sauce and salt in a large heavy-based saucepan…

CAULIFLOWER & FRIED CAPER SALAD PREP + COOK TIME 20 MINUTES SERVES 8 Trim 1 small (1kg) cauliflower; shave thinly with a V-slicer or mandoline. Finely slice ¼ medium Savoy cabbage. Coarsely chop ¾ cup fresh flat-leaf parsley leaves. Combine in a bowl with 30g shaved pecorino. Drain 2 tablespoons baby capers; pat dry. Heat 1 tablespoon extra virgin olive oil in a small heavy-based frying pan; stir capers and ¼ cup pine nuts over medium-high heat until pine nuts are golden and capers are crisp. Whisk ¼ cup extra virgin olive oil and 1 tablespoon red wine vinegar in a small bowl until combined; season. Pour dressing over salad; add half the caper mixture and toss gently to combine. Top salad with 30g extra shaved pecorino and remaining caper…

SEEDAHOLIC BREAD WITH ALMOND BUTTER & PEAR PREP + COOK TIME 2 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 2 (MAKES 10 SLICES) 1½ cups (135g) rolled oats 1½ cups (120g) quinoa flakes 1 cup (150g) sunflower seeds 1 cup (200g) pepitas (pumpkin seeds) ⅔ cup (130g) flax seeds ½ cup (70g) white chia seeds ½ cup (80g) chopped almond kernels ½ cup (70g) chopped hazelnuts ½ cup (40g) psyllium husks (see notes) 3½ cups (875ml) warm water 2 tablespoons raw honey ⅔ cup (140g) coconut oil, melted ¼ cup (65g) almond butter 1 medium packham pear (250g), sliced thinly 1 tablespoon extra virgin olive oil 1 Grease a 1.5-litre (6-cup), 14cm x 24cm loaf pan. Line base and two long sides with baking paper, extending paper over edges.…

BEEF & MUSHROOM PASTA BAKE PREP + COOK TIME 1 HOUR MAKES 8 SMALL SERVES 250g penne pasta 2 tablespoons extra virgin olive oil 1 medium onion (150g), chopped finely 2 cloves garlic, chopped finely 500g beef mince 1 medium carrot (120g), grated coarsely 1 medium zucchini (120g), grated coarsely 1 stalk celery (100g), chopped finely 200g button mushrooms, sliced thinly 2 tablespoons tomato paste 400g canned cherry tomatoes 2 cups (240g) grated mozzarella 1 Cook pasta in a large saucepan of boiling salted water until just tender; drain. 2 Meanwhile, heat oil in a large frying pan over medium heat. Cook onion, stirring, until softened. Increase heat to high; add garlic and beef mince. Cook, stirring, until beef is well browned. 3 Add carrot, zucchini, celery, mushrooms, tomato paste…

NOW ON SALE, $24.99 Another day, another lunch box to pack. What will you put in it? Is it healthy enough? Will your kid actually eat it? This follow-up to our bestseller includes ›0› super-easy, delicious and healthy packed lunches to keep your child energised through the day. Try our so-good sandwiches, really great wraps and seriously satisfying salads. Or pack your kid a yummy, fill-them-up hot meal. Of course, there are also sneaky savoury snacks and tasty sweet treats as fillers. Plus, we’ve included 12 bento box combos so you can keep things even more interesting. Available where all good books are sold and at awwcookbooks.com.au…

EVERYTHING RED FRUIT JARS WITH COCONUT YOGHURT PREP TIME 10 MINUTES SERVES 4 2 medium red dragon fruit, cut into 2cm pieces 125g fresh raspberries 2 cups (560g) coconut yoghurt 250g fresh cherries 250g fresh strawberries, sliced ½ cup (25g) toasted coconut flakes cardamom crumble (optional), to serve 1 Divide dragon fruit and raspberries among four jars. Top with yoghurt, cherries and strawberries. 2 Just before serving, scatter with coconut flakes and cardamom crumble, if you like. CARDAMOM CRUMBLE PREP + COOK TIME 10 MINUTES (+ COOLING) MAKES ABOUT ½ CUP Combine ½ cup rolled oats, 2 tablespoons chopped pistachios, 1 tablespoon honey, 1 tablespoon melted butter and ½ teaspoon ground cardamom in a small bowl. Heat a large heavy-based frying pan over medium heat; cook oat mixture, stirring with…

GLUTEN-FREE ALMOND, PLUM & ORANGE BLOSSOM LOAF PREP + COOK TIME 1 HOURS 45 MINUTES SERVES 6 2 medium green apples (300g), grated coarsely 2 eggs, beaten lightly ¼ cup (60ml) unsweetened almond milk 2 tablespoons raw honey or pure maple syrup 2 teaspoons vanilla extract 1 teaspoon orange blossom water 2 cups (240g) almond meal 2 teaspoons gluten–free baking powder 5 small plums (375g), halved 2 teaspoons raw honey or pure maple syrup, extra 2 tablespoons flaked coconut, toasted Greek yoghurt (optional), to serve 1 Preheat oven to 160°C/140°C fan. Lightly grease a 10.5cm x 21cm x 6cm (base measurement) loaf pan. Line base and long sides with baking paper. 2 Combine apple, egg, almond milk, honey, vanilla and orange blossom water in a large bowl. Add almond meal…