Innholdsfortegnelse for Issue 69 i Cooking with the Australian Womens Weekly

There’s something about baking that makes it one of the most rewarding parts of a cook’s repertoire. I’m sure it has a lot to do with the comfort and joy it brings to others, plus the ooh’s and aah’s when your creation is presented to friends and family. It just makes you feel good! We’ve baked our proverbials off this month, with heaps of ideas for easy family dinners (page 36), deliciously cheesy gratins (page 46) and no-yeast quick breads (page 64). Being gluten-intolerant doesn’t mean missing out on the pleasures of pastry, so turn to page 58 for our best savoury bakes. And, as you’d expect from The Australian Women’s Weekly Test Kitchen, we share triple-tested textbook classics for step-by-step Lemon Tart (page 80) and Featherlight Sponge (page 84).…

DEEP ROUND CAKE PANS 15cm (6in) 1.125 litres (4½ cups) 20cm (8in) 2 litres (8 cups) 22cm (9in) 2.5 litres (10 cups) 24cm (9½in) 3.125 litres (12½ cups) 26cm (10½in) 3.5 litres (14 cups) SPRINGFORM PANS 10cm (4in) 1 cup (250ml) 20cm (8in) 1.75 litres (7 cups) 21cm (8½in) 2 litres (8 cups) 22cm (9in) 2.125 litres (8½ cups) 23cm (9¼in) 2.5 litres (10 cups) 24cm (9¾in) 2.75 litres (11 cups) 26cm (10½in) 3.25 litres (13 cups SPECIALTY CAKE PANS 11cm (4½in) kugelhopf 1 cup (250ml) 18cm (7¼in) heart 1.25 litres (5 cups) deep 21cm (8½in) bundt 2.25 litres (9 cups) 21cm (8½in) kugelhopf 2.25 litres (9 cups) deep (10cm/4in) 22cm (9in) tube 3 litres (12 cups) 22cm (9in) bundt 1.75 litres (7 cups) 24cm (9½in) bundt 2.75 litres (11…

Spinach is prized both for its tenderness and herbaceous, slightly tart flavour, as well as the way it complements so many other ingredients, from cream, eggs and cheese, to pastry, pasta and rice. It partners well with most meats and fish, and is robust enough to take on the flavours of Middle Eastern and Indian spices and aromatics. VARIETIES Silverbeet (chard), kale and cavalo nero can be used instead of English or baby spinach, although, as their leaves are slightly more robust, cooking times may vary. While kale (curly or baby) and cavolo nero (Tuscan kale) are an entirely different plant species from spinach, they are generally interchangeable in most recipes. CHOOSING Full-size English spinach is sold by the bunch (three to four plants). Baby spinach (used mainly for salads)…

FIVE-SPICE PUMPKIN, WATER SPINACH & TOMATO STIR-FRY PREP + COOK TIME 15 MINUTES SERVES 4 2 teaspoons Chinese five–spice powder ¼ cup (60ml) Pearl River Bridge Soy Sauce 1 tablespoon brown sugar 6cm piece ginger (30g), cut into long, thin strips ¼ cup (60g) extra virgin coconut oil, melted (see notes) 650g Kent pumpkin, peeled, cut into 3cm pieces 185g water spinach, trimmed, cut into thirds (see notes) 250g cherry tomatoes, halved 1/3 cup (20g) flaked almonds, roasted 1 Combine five-spice, soy sauce, sugar and ¼ cup (60ml) water in a small bowl. 2 Heat 2 tablespoons coconut oil in a large wok over medium heat; cook pumpkin, turning, for 6 minutes or until almost tender. Transfer to a bowl. 3 Heat remaining oil in wok over medium-high heat; stir-fry…

CHICKPEA & CHORIZO SOUP WITH SMOKY PAPRIKA BREAD PREP + COOK TIME 30 MINUTES SERVES 4 pinch of saffron threads 1 tablespoon extra virgin olive oil 2 (340g) chorizo sausages, chopped coarsely 1 large (200g) brown onion, chopped coarsely 2 (200g) trimmed celery stalks, chopped coarsely 2 cloves garlic, chopped finely 400g can chopped tomatoes 1 litre (4 cups) chicken stock 2 x 400g cans chickpeas, drained, rinsed SMOKY PAPRIKA BREAD 1 teaspoon smoked paprika 1 clove garlic, crushed 50g butter, melted 1 loaf crusty bread, sliced thickly 1 Combine saffron and 1 cup (250ml) boiling water in a small bowl. Stand until needed. 2 Heat oil in a large saucepan over medium-high heat. Add chorizo; cook, stirring, until browned. Remove chorizo with a slotted spoon; set aside. Add onion,…

SPICE-RUBBED BEEF RIB EYE WITH MERLOT SAUCE PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 teaspoons unrefined sugar (see notes) 2 cloves garlic, crushed ¼ cup (60ml) extra virgin olive oil 2 x 400g rib eyes of beef, bone in 500g potatoes (see notes), peeled, chopped coarsely 90g butter 2 tablespoons finely grated fresh horseradish ¼ cup (60ml) warm milk 1 cup (250ml) beef stock 1 cup (250ml) merlot red wine 1 Combine spices, half the sugar, the garlic and 1 tablespoon of the oil in a small bowl. Rub spice mixture all over beef. Cover; refrigerate for 30 minutes. 2 Place potatoes in a medium saucepan; cover with water. Bring to the boil; boil…

Use this pastry for any of your favourite savoury recipes that use shortcrust pastry. Pastry is best used immediately. Rolling it between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If it cracks as you roll it out or place it in the tart tin, you can push it back together easily without ruining it. Use store-bought gluten-free shortcrust pastry available from major supermarkets, if you like. Keeping Pastry is best made close to using. Quiche is best eaten on the day it is made. Reheat any leftovers in the oven to warm. You can turn this recipe into six individual quiches. Serving suggestion A bitter green…

STEP-BY-STEP MAKING THE CHILLI BUTTER Combine chopped butter, dried chilli flakes, garlic and lemon juice in a medium bowl. Season to taste. Cover and set aside until required. If storing in the fridge, bring to room temperature before serving. MAKING THE DOUGH Sift flours and soda into a large bowl. Return husks to bowl with salt flakes; rub in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; mix to a soft, sticky dough. Knead gently on a floured surface until just smooth. SHAPING THE DOUGH Shape into a round; flatten top slightly to form a 18cm round. Sprinkle a tablespoon of the seed mix over centre of a large baking paper-lined oven tray. Place dough on seed mixture; brush top and sides of dough with extra buttermilk.…

ON SALE NOW $24.99 In My Indian Kitchen, Sarah Todd takes you beyond the well-known restaurant favourites of butter chicken, chicken tandoori and dhal. Combining her passion for Indian flavours with classical French techniques, she creates light, balanced, healthy dishes for the home cook. Starting with a list of essential pantry items including spices, nuts and legumes, she moves on to curry bases, cooling chutneys and raita, plus her secret masala mix and crispy, flaky roti. Street-food delicacies and mains using seafood, lamb, chicken and vegetarian proteins follow, finishing with some special desserts. Through her simple, elegant recipe style, Sarah tells her story and reveals her special connection with India and Australia. Available where all good books are sold and at aremediabooks.com.au…

FEATHERLIGHT SPONGE “One of my happiest childhood memories is of my mother making us sponge cakes for our birthdays.”Lucy Kelly, Food Editor, AWW FOOD PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 10 4 eggs, at room temperature ¾ cup (165g) caster sugar 1 cup (150g) wheaten cornflour ¼ cup (30g) custard powder 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda 300ml thickened cream 1 tablespoon icing sugar 1 Preheat oven to 200°C/180°C fan. Grease and flour two deep 20cm round cake pans; shake out excess flour. 2 Beat eggs and caster sugar in a large bowl with an electric mixer for 7 minutes or until thick and creamy. (If you are using hand-held electric beaters, use a small bowl to beat the eggs and sugar, then…

DEEP-DISH MINI PIZZAS PREP + COOK TIME 40 MINUTES MAKES 8 2 x 250g packets ready–made pizza dough 2 tablespoons pasta sauce 2 bocconcini (70g), sliced 2 tablespoons finely chopped truffle salami 2 tablespoons finely chopped drained roasted capsicum small fresh basil leaves, to serve 1 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 2 Press pizza dough portions together to form one ball. Roll dough on a lightly floured surface until 5mm thick. Using a 9cm round cutter, cut out 8 rounds from pizza dough. Cover 4 dough rounds with baking paper to prevent dough from drying out. 3 Lift remaining 4 dough rounds into prepared holes; press lightly up the side. Close lid; cook for 5 minutes. Turn rounds over. Spread each round with 1 teaspoon pasta…

COCONUT ROUGH SLICE PREP + COOK TIME 45 MINUTES (+ COOLING + REFRIGERATION) MAKES 16 1/3 cup (50g) self–raising flour 1/3 cup (50g) plain flour 2 tablespoons cocoa powder 2/3 cup (50g) desiccated coconut ¾ cup (165g) firmly packed brown sugar 90g unsalted butter, melted 300g white chocolate, chopped COCONUT ROUGH FILLING 1½ cups (240g) icing sugar 1½ cups (120g) desiccated coconut 2 tablespoons cocoa powder 2/3 cup (160ml) sweetened condensed milk 75g unsalted butter, melted 1 teaspoon vanilla extract 1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending paper 5cm over sides. 2 Combine sifted flours and cocoa, coconut, sugar and melted butter in a medium bowl; press mixture evenly over base of pan. Bake…

The lime syrup will keep in the fridge for up to two months. You can add a few drops of green food colouring to the syrup, if you like. Store loaf in an airtight container in the fridge for up to 3 days. You can use plums, peaches, nectarines or a combination of all three, for this jam recipe, if you like. Store fudge in an airtight container in the fridge for up to a week, or freeze for up to four weeks. Don’t forget to include the recipe instructions with each cookie jar! The dry ingredient quantities here will fill a 1-litre (4-cup) jar. To fill multiple jars, adjust quantities accordingly. To cover lids with cloth, use pinking shears to cut a square larger than the lid diameter. Secure…

The World of The Wiggles is a fun place to be. Fantastic friends, great singalong songs, plenty of Wiggling and dancing, and now yummy food, too. Sounds like a Wiggly party in the making! The Wiggles have been a worldwide phenomenon for three decades now, entertaining, educating and enriching children’s lives through their engaging music and performance. The Wiggles have always helped children better understand the world in which they live. Now they want to inspire your children with cooking, too. Join Emma, Lachy, Simon and Anthony in the kitchen with your little Wiggle. They’ll love getting involved in the mixing, stirring, rolling, and flipping. Cooking with The Wiggles includes easy-to-make recipes for healthy meals and sweet treats Watch your little Wiggle devour their food with pride – because they…

For an even faster cake, buy a variety of iced doughnuts in different colours. Secure them together with a little of the vanilla frosting. To decorate the cake in the same colours as pictured, you need 32 of each colour. We used rainbow Mentos mints, which come in packs of three. The purple and green colours can be used in lolly bags. Decorate the cake however you like using all the colours, rather than the ones used here. If you’re using butter cream instead of the cream-cheese frosting, you will need one quantity of butter cream coloured pale yellow. If you don’t have an 11cm round cutter, simply use a saucer or bowl instead. Add a ready-made icing bow to the ear for a girly elephant, or use a pretty…

Bakers Delight Choc Chip Hot Cross Buns are for chocolate lovers, with more than 100 choc chips in every bun! This recipe can be doubled-up easily for a larger group. Bakers Delight Traditional Hot Cross Buns are made with real fruit, a delicious spice mix and have no bitter orange peel. The pudding is a fun way to use up leftover hot cross buns. Turn this into a luxe choc pudding by using Bakers Delight Choc Chip Hot Cross Buns and adding chopped dark chocolate. The pudding will be slightly wet in the centre when it comes out of the oven. Standing it allows the custard to finish cooking from the residual heat without becoming overcooked. For breadcrumbs, break 3 hot cross buns into large pieces; place in a food…

PORK & APPLE SAUSAGE ROLLS PREP + COOK TIME 35 MINUTES MAKES 6 1 green apple (150g), skin on 600g pork and veal mince 1 cup (60g) finely grated parmesan 1 cup (50g) fine fresh breadcrumbs 1 tablespoon Dijon mustard 2 tablespoons finely chopped fresh thyme 2 eggs 3 sheets butter puff pastry, just thawed 1 teaspoon fresh thyme leaves, extra sriracha chilli sauce, to serve 1 Preheat oven to 220°C/200°C fan. Grease and line a large oven tray with baking paper. 2 Grate unpeeled apple; squeeze excess moisture from flesh. Combine the grated apple with mince, parmesan, breadcrumbs, mustard, thyme and 1 lightly beaten egg in a medium bowl; season to taste. 3 Lightly beat remaining egg in a small bowl. Place 1 sheet of pastry on a work…

ALL OUT FOR A DUCK! Kids (and some adults!) around Australia have been requesting our beloved Duck Cake for their birthdays after it appeared in the popular animated TV series, Bluey. Bakers are sharing their attempts – and some have even gone viral! Our Instagram followers went crazy over our Eggplant Parmigiana ‘Meatball’ Subs. These tasty vegie versions are so good, they've even been a hit with meat-lovers! With its creamy, cheesy filling and crunchy topping, Tuna Mornay is as hearty as it gets, so it’s no surprise our friends on Facebook just couldn’t get enough of it. Studded with crunchy hazelnuts and tangy dried cherries, this colourful and healthy Turkish Delight Chocolate Bark was a big hit with our Pinterest community. Visit us on Instagram @womensweeklyfood follow us on…

Add more water if the dhal is too thick. You can replace 3 cups (750ml) of the water with vegetable stock, if you like. To take dhal to work, pack in an airtight, microwavable container; keep refrigerated. Microwave to reheat. Use English spinach leaves instead of baby spinach, if you like. Use English spinach instead of baby spinach, if you like. Chinese black vinegar is made from fermented glutinous rice, is mildly acidic and slightly sweet, and is used as a condiment. It is available from Asian food stores. If you can’t find it, use rice vinegar instead. If you find pleating the edges of the dumplings a little tricky, simply press the edges together to ensure they are well sealed – they will be just as delicious! Use Engllish…

Coconut oil is a solidified oil sold in jars. Available from major supermarkets and health food stores. Melt it as you would butter, in a small saucepan over low heat or in the microwave. You need about 1 bunch water spinach. Protein boost Add cubes of firm tofu with pumpkin in step 2, if you like. You can make a single frittata in a 21cm frying pan (base measurement). Cook egg mixture in step 3 for 5 minutes or until half set, then bake for 15 minutes Protein boost Serve topped with crumbled drained marinated goat’s cheese, if you like. The tomato mixture can be made a day ahead. Reheat before adding the eggs. If you can’t find mini capsicums, use 1 medium capsicum and cut into chunks. Serving suggestion…

We used panela sugar, but any unrefined sugar can be used. You can use white sweet potato instead of potato, if you like. Serving suggestion Serve with stir-fried cavolo nero or other leafy greens. Tagine will keep, covered, in the fridge for up to 3 days. We used panela sugar, but any unrefined sugar can be used. Coating the prawn shells with salt gives you salty fingers. As you shell the prawns, you’re seasoning them, too. Ensure grill plate is thoroughly preheated and hot before you cook prawns. Recipe is best made just before serving. Form tortillas into a U-shape after grilling to prevent them from cracking when you fold them to serve. To remove seeds, cut pomegranate in half crossways. Hold, cut-side down, over a bowl; hit the outside…

CHILLI CORNBREAD PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 8 1 cup (150g) self–raising flour ½ cup (75g) plain flour 1½ teaspoons table salt 1 cup (170g) polenta (see notes) 2 tablespoons caster sugar 1½ cups (375ml) buttermilk 2 eggs, beaten lightly 125g butter, melted 1 fresh long red chilli, seeded, chopped finely ⅔ cup (50g) finely grated parmesan 1 fresh long red chilli, sliced thinly, extra 1 Preheat oven to 180°C/160°C fan. Lightly grease an 11cm x 25cm (top measurement) loaf pan; line base and sides with baking paper. 2 Sift flours and salt into a large bowl; stir in polenta and sugar. Make a well in the centre. Stir in buttermilk, egg, butter, chopped chilli and all but 1 tablespoon of the parmesan. 3 Spread mixture…

MISO CARAMEL UPSIDE-DOWN CAKE PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 12 2½ cups (550g) caster sugar 2 tablespoons white (shiro) miso paste 3 medium green apples (600g), peeled, cored, sliced into 1cm–thick rounds 300g unsalted butter, softened 1 teaspoon vanilla extract 2 cups (300g) self–raising flour ⅔ cup (80g) almond meal 5 eggs ½ cup (125ml) milk 1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm square cake pan; line base and sides with baking paper, extending paper 2cm over sides. 2 Stir half the sugar with 1/3 cup (80ml) water in a medium saucepan over low heat, without boiling, until sugar dissolves. Brush down the inside of the pan with a pastry brush dipped in water to dissolve any sugar crystals forming on…

LEMON TART PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 8 1¼ cups (185g) plain flour ¼ cup (40g) icing sugar ¼ cup (30g) almond meal 125g cold butter, chopped 1 egg yolk 1 tablespoon icing sugar, extra LEMON FILLING 1 tablespoon finely grated lemon rind ½ cup (125ml) fresh lemon juice 5 eggs ¾ cup (165g) caster sugar 1 cup (250ml) thickened cream 1 Process flour, icing sugar, almond meal and butter until combined. Add egg yolk; process until ingredients just come together. Knead dough on a lightly floured surface until smooth. Wrap in plastic wrap; refrigerate for 30 minutes. 2 Roll out pastry between sheets of baking paper until large enough to line a 25.5cm round loose-based fluted tart tin. Ease pastry into base and…

STRAWBERRY JAM & CREAM Stir 1 cup sifted icing sugar, 10g softened butter and 1½ tablespoons milk in a heatproof bowl over a pan of simmering water until pourable. Spread icing over one sponge. Spread ¼ cup strawberry jam on second sponge; top with 250g sliced strawberries and 300ml whipped thickened cream. Top with iced sponge and extra sliced, halved or whole strawberries. CINNAMON, CARAMEL & CREAM Mix ⅓ cup caster sugar and 1 teaspoon cinnamon; sprinkle half on a plate and remainder on two sheets baking paper. Turn out a hot sponge onto each paper. Cool for 10 minutes. Brush side of cakes with 100g melted butter; roll on sugared plate. Whisk 300ml cream. Fill sponges with half the cream and half of 450g dulce de leche; top with…

NOW ON SALE, $24.99 In Australia, the pie maker has become a must-have household appliance. In response, our first The Pie Maker cookbook became an instant bestseller, reprinting multiple times within months of hitting the shelves. It was clear the nation wanted more! In The Pie Maker Volume 2, we’ve come up with more creative ideas for pastry pies and other sweet and savoury creations. From cheesecakes and churros, to dumplings and mini pizzas, these recipes are sure to inspire. We’ve also included clever ways to make good use of a sausage roll maker. Available where all good books are sold and at awwcookbooks.com.au…

Best described as hybrids of a cake and a tart or pie, slices may also be called slab cakes or tray bakes. Busy cooks love them, as they can usually be completed a day or so in advance. If not, it may just be the base and filling that are made ahead, with the finishing touches being added on the day of serving. Use these tips and tricks to achieve slice success every time! BAKING TIPS FOR SLICES As a general rule, the bottom half of an electric oven and the top half of a gas oven give the best baking results. As with all our recipes, we recommend preheating the oven to the temperature directed. This usually takes about 10 minutes and is particularly important with recipes such as…

FROZEN FRUITY YOGHURT DROPS MAKES 50 WIGGLY DROPS 1 tbsp berries ½ cup Greek yoghurt ½ tsp vanilla extract PARENT Line two oven trays with baking paper. CHILD Put berries in a bowl. Mash them up with a fork. Add yoghurt and vanilla to the bowl. Mix them up until the yoghurt is pink. Drop ½ teaspoons of yoghurt mixture onto the trays, allowing room for spreading. The drops will look a lot like the dots on Dorothy the Dinosaur! PARENT Place the trays in the freezer and freeze for at least 1 hour or until drops are solid. Transfer frozen drops to zip-lock bags and keep in the freezer until ready to eat. DELICIOUS SWEET CORN FEEDS 4 WIGGLES 125g butter, softened 2 tsp taco seasoning…

DOUGHNUT STACK PREP TIME 30 MINUTES SERVES 12 EQUIPMENT wire rack oven tray 25cm round cake stand or cake board CAKE 12 cinnamon doughnuts 1 x 400g tub vanilla frosting pink and green food colouring DECORATIONS ⅓ cup (65g) white sprinkles ⅓ cup (65g) pink sprinkles 1 Place doughnuts on a wire rack over an oven tray. Divide frosting between two microwave-safe bowls. Tint one pink and one green. 2 Heat pink frosting in a microwave on HIGH (100%) for 15 seconds or until frosting is runny. Spoon frosting over half the doughnuts. Repeat with green frosting and remaining doughnuts. Decorate pink doughnuts with white sprinkles and green doughnuts with pink sprinkles. 3 Stack doughnuts on a cake stand or cake board. MINTY SUNRISE CAKE PREP TIME 1 HOUR SERVES…

WHITE CHOCOLATE & RASPBERRY HOT CROSS BUN PUDDING PREP + COOK TIME 1 HOUR 10 MINUTES (+ STANDING) SERVES 10 We’ve crowned this the ultimate Easter dish! Serve it up for brunch, turn it into a luscious lunchtime treat or make it the darling of dinnertime. And the best bit? No-one will know how easy it is. butter, for greasing 600ml pure cream 11/2 cups (375ml) milk 8 eggs, beaten lightly 1 cup (220g) caster sugar 2 teaspoons vanilla extract 9 Bakers Delight Traditional Hot Cross Buns 250g fresh raspberries (or 11/2 cups frozen raspberries, 180g) 2 teaspoons cinnamon sugar 100g white chocolate, chopped finely extra fresh raspberries and ice–cream, to serve 1 Preheat oven to 170°C/150°C fan. Grease base and sides of a round 30cm x 6cm deep (14-cup)…

HOT CROSS BUN FRENCH TOAST PREP + COOK TIME 15 MINUTES SERVES 6 6 Bakers Delight Traditional or Apple & Cinnamon Hot Cross Buns (day–old) 4 free–range eggs, beaten lightly ½ cup (125ml) milk ¼ cup (60ml) thickened cream 2 tablespoons caster sugar 1 teaspoon vanilla bean extract 20g butter, for greasing 200g streaky bacon 350g wedge firm ricotta, sliced rocket and maple syrup, to serve 1 Using a small serrated knife, cut each bun into 4-5 slices about 1.5cm wide. 2 Whisk egg, milk, cream, sugar and vanilla in a large bowl. 3 Preheat oven to 200°C/180°C fan. Grease two large oven trays with butter. 4 Dip each bun slice in egg mixture until coated, allowing excess to drip back into bowl. Place on prepared trays. 5 Bake for…

While choosing the right baking pan for the job might seem a matter of common sense, it can mean the difference between success and failure. Here, we demystify the process to help you get the best results for all your baking. WHICH PAN FOR WHICH CAKE? Mud cakes and gingerbread-type cakes, with a wet pourable mixture, are best baked in a flat, open pan. If these mixtures are baked in deep pans, they often rise, then sink in the middle, or take a long time to cook through. Sponge cakes are best cooked in deep-sided pans, as the high sides protect the delicate sponge mixture and prevent a crisp crust developing. Traditionally, sponge layer cakes are cooked in a pair of shallow sandwich pans, but we recommend deeper pans for…

HOT! HOT! HOT! A traditional Japanese-style seasoning paste packed in a handy squeezable tube, Nanami Togarashi is a fragrant, richly flavoured blend of red chilli, orange rind, black and white sesame seeds, Japanese pepper, ginger and seaweed. Try it stirred through udon or soba noodles, tossed with beef, chicken and pork, or dabbed on seafood. Or use it as a condiment for sushi rolls or dumplings. RRP$3; discover more at sbfoods-worldwide.com NATURAL SELECTION Make meat-free eating easy (and delicious!) with this new range of plant-based ready meals from Aussie brand Fable Food Co, made with shiitake mushrooms and other vegan-friendly ingredients. Available from most Woolworths in the refrigerated meals section. RRP$10. YES WE KANZI The Kanzi apple is the love child of the juicy Gala and crisp, tangy Braeburn. Sweet…

PEANUT BUTTER MUESLI PREP + COOK TIME 1 HOUR MAKES UP TO 29 CUPS (3.6KG) BASE INGREDIENTS 1½ cups (540ml) honey ¾ cup (165g) brown sugar ¾ cup (180ml) grape seed oil 11/3 cups (375g) smooth peanut butter 9 cups (1kg) rolled oats OPTIONAL ADDITIONS 1 cup (150g) dried apricots, chopped 1 cup (140g) pitted dates, chopped 1 cup (60g) dried apple chopped 1 cup (150g) raisins 2 cups (320g) natural almonds, chopped 1 cup (200g) pepita seeds 2 cups (20g) puffed corn 2 cups (40g) puffed rice 2 cups (260g) rice bran cereal 2 cups (150g) shredded coconut 1 Preheat oven to 160°C/140°C fan. Line 2 large baking trays with baking paper. 2 Stir honey, sugar, oil and peanut butter in a small saucepan over low heat until sugar…

BACON, CHIVE & POTATO QUICHE PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 6 20g butter, melted 200g kipfler potatoes, peeled 2 teaspoons olive oil 1 medium onion (150g), chopped finely 4 rindless gluten–free bacon slices (260g), chopped coarsely 3 eggs, beaten lightly 1 cup (250ml) pouring cream 1 cup (240g) firm ricotta 1/3 cup (25g) finely grated parmesan 2 tablespoons finely chopped chives GLUTEN-FREE SHORTCRUST PASTRY 375g packet gluten–free pastry mix 125g cold butter, chopped coarsely 2 tablespoons tamari 2 tablespoons extra virgin olive oil gluten–free plain flour, for dusting 1 Preheat oven to 180°C/160°C fan. Grease a 5cm deep, 24cm round loose-based tart tin with melted butter (the butter will help the pastry to brown). 2 Boil, steam or microwave potatoes until tender; drain. Slice into 1.5cm-thick…

Remove seeds and membrane from chilli to reduce the heat. Use traditional polenta, not instant, for this recipe. Serving suggestion Serve with chilli con carne, fried chicken or casseroles. Keeps Best made on day of serving. Freeze for up to 2 months. Serving suggestion Serve with whipped fetta topped with extra virgin olive oil and freshly ground black pepper. To make whipped fetta, drain a small tub of marinated Persian or goat’s fetta over a jug; reserve oil, discard flavourings. Whisk or process fetta in a medium bowl until smooth, adding enough reserved oil to give a soft, spreadable consistency. We’ve chosen fetta for our scone wedges, but you could also use a soft goat’s cheese or mozzarella, if you like. Keeps Best made on day of serving. Freeze for…

“Freshly ground spice mixes are more fragrant and flavourful, and I find it satisfying using a mortar and pestle when I have the time.”Sarah Todd, author, My Indian Kitchen GOAN-STYLE FISH CURRY WITH COCONUT RICE PREP + COOK TIME 40 MINUTES SERVES 4 Having grown up in Australia with the ocean at my doorstep, I instantly felt a connection with Goa, with its tropical climate, abundant seafood and friendly locals. One of my fondest memories is cooking Crab Xacuti with a Goan family on the banks of a river. I watched them make Xacuti Masala using two stones as a homemade grinder, which is how I learnt to make it myself. 1/3 cup (80ml) vegetable oil 1 medium onion (150g), finely chopped 1 sprig fresh curry leaves 1 cup coconut…

STEP-BY-STEP CHILLING THE PASTRY Wrap pastry in plastic wrap. Refrigerate for 30 minutes to allow the pastry to rest and firm up. This will make rolling it out easier. ROLLING THE PASTRY Roll out the pastry between sheets of baking paper. If it appears too soft after rolling, slide it, still on the paper, onto an oven tray; refrigerate until firmer. LINING THE TIN Remove the top sheet of paper from the pastry. Gently roll up pastry on rolling pin and roll over tin. Ease pastry into sides of tin. Trim excess using a knife. LINING THE PASTRY CASE Cut a piece of baking paper slightly larger than the pastry case, so it overlaps the edge of the tin. Gently place over the pastry. PREPARING FOR BLIND BAKING Fill the…

STEP-BY-STEP BEATING TO RIBBON STAGE Beat eggs and caster sugar in a large bowl with an electric mixer for 7 minutes or until thick and creamy. If you are using hand-held electric beaters, use a small bowl for beating the eggs and sugar, then transfer to a large bowl to add the dry ingredients. SIFTING THE DRY INGREDIENTS Sift cornflour, custard powder, cream of tartar and bicarbonate of soda twice onto a piece of baking paper to aerate. Sift the flour mixture a third time evenly over the egg mixture. Sifting is best done with a fine mesh sieve with a bit of height. INCORPORATING THE FLOUR Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until incorporated. You can also use…

When it comes to fundraising for your local school, sporting team, club, or favourite charity – whatever you decide to make, rest assured that the rewards will be far greater than the effort. Your homemade fare will always be appreciated for the thought you’ve put into it, not to mention its good old-fashioned flavour. Walking past a cake or lolly stall without being tempted by the offerings on display is almost impossible. Who can resist the allure of a gorgeous cake or slice, a toffee apple, or a gleaming jar of preserves? Remember that presentation is everything. Whenever possible, use clear containers so the contents can advertise themselves. Collect interesting jars and old bottles for your jams and preserves. Hide any labelling on jar lids with fabric covers, such as…

You can use any type of berry for your frozen fruity drops. We made three separate flavoured drops: blueberry, raspberry and strawberry. Just like ice-cream, the drops melt quickly, so eat them before this happens! You can buy ready-cut cobs of corn in the supermarket. Be careful when taking the corn out of the microwave as the bowl will be very hot; peel the plastic wrap cover away from you to allow the steam to escape. A burrito is a Mexican wrap made with tortillas, which is a flatbread. Think of it as a little parcel for any yummy food you like. Try baked beans and cheese, bolognese or ham and cheese. Did you know that tomatoes are a fruit and can also be yellow, orange, red, green and brown.…