Innholdsfortegnelse for Issue 75 i Cooking with the Australian Womens Weekly

We’ve had a makeover! Welcome to Cooking with The Australian Women’s Weekly, our shiny new magazine that shares a love of cooking and feasting. One of the questions I get asked most frequently is whether I still cook at home. The answer is a resounding yes – it’s my happy place. I find calmness amid life’s chaos in the kitchen and love nothing more than creating meals for my family. You may be disappointed to read this, but mostly they are effortless, using lovely quality ingredients cooked simply but full of flavour. I do, though, have a fondness for baking, and our ‘Cakes to make you swoon’ (page 26) will do just that! There’s something for all tastes in this collection and they’re all gluten free. With this opportunity to…

Eating fresh green peas is a relatively recent development. Until the 17th century, peas were mainly consumed as a cheap dried staple during winter, in the form of the English dish pease pudding, for example, which consisted of dried peas cooked for hours in a pot with a piece of bacon or ham. These days, of course, we have the luxury of eating peas snap-frozen when they are at their most nutritious, as well as access to other members of the pea family, including fresh sugar snap peas, snow peas and snow pea sprouts. When fresh, all peas are at their best in spring, so now’s the time to enjoy these delicious emerald beauties in a salad, stir-fry or simple pasta. The fresh peas you’ll find at the greengrocers are…

Gluten-free banana bread PREP + COOK TIME 1 HOUR 15 MINUTES MAKES 1 LOAF (15 SLICES) With its moist texture, caramelised brown sugar flavours and lovely soft crumb, this is one of the best gluten-free banana bread recipes we’ve come up with. 125g butter, softened ⅔ cup (150g) firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 1 cup (280g) mashed ripe banana (see notes) 1½ cups (200g) gluten-free self-raising flour 1 teaspoon gluten-free baking powder 1 teaspoon ground cinnamon ½ cup (50g) milk powder (see notes) ½ cup (125ml) milk or nut milk 1 medium banana (200g; see notes), halved lengthways 1 tablespoon demerara sugar 1 Preheat oven to 180°C/160°C fan. Grease an 11cm x 30cm loaf pan (top measurement); double-line base and sides with baking paper, extending…

From vibrant salads at the height of summer to hearty stews in the depths of winter, the food we prepare and enjoy evolves through the year to match the weather. And who better to trace that journey than Better Homes and Gardens’ own TV chef, Ed Halmagyi. In Seasonal Kitchen, Fast Ed opens his personal recipe collection to share more than 70 of his favourite dishes. Think you-beaut breakfasts, grab-and-go snacks, easy but impressive entrees, tasty vegetarian fare, moreish mains and decadent desserts. Plus, of course, delicious dishes to grill and thrill on the barbecue – perfect food for Aussie alfresco entertaining. It’s about finding the joy in food that’s made – and shared – with love. “Every day, week or season, you have the unique opportunity to make a…

Cold smoking Cold smoking is what most people associate with packaged smoked salmon. It’s done at temperatures no higher than 29°C, which doesn’t cook the fish; however, the fish is usually salted/cured before the smoking process begins. Hot smoking What we’re doing here is actually cooking the fish. You can use a smoker box to hold the wood chips and follow your barbecue instructions. Or ad-lib with a disposable pie tin or double layer of foil shaped into a bowl. Either way, the food is added once the chips start to smoke, either directly onto the grill plates, or in a separate container. It is then cooked with the lid down. Salting or brining Adding salt partially dries the food, removing some of the moisture that microbes might thrive in,…

You’re always tired and don’t sleep well You suffer from breakouts or dull skin You’re constipated or suffer from irritable bowel syndrome Your eyes are puffy and accentuated with dark circles You often feel nauseous or suffer from indigestion You have aches and pains in your joints or muscles You are prone to sinus problems or allergies You have skin that’s dry and itchy Your hair is dull or greasy You suffer from headaches You suffer from night sweats You have bad breath You suffer from flatulence You have recurrent itchy or inflamed eyes Bloating and water retention are a problem for you You often lose your train of thought Your moods are up and down You feel anxious or depressed You suffer from skin rashes or eczema You’re so…

Detox diva PREP TIME 5 MINUTES SERVES 2 6 medium golden kiwifruit (500g), peeled 250g strawberries ½ telegraph cucumber (200g), unpeeled, chopped coarsely kiwifruit, strawberry and cucumber ribbon skewers (optional), to serve 1 Push ingredients through a juice extractor into a jug. Stir to combine. 2 Serve juice immediately with kiwifruit, strawberry and cucumber ribbon skewers, if you like. TK note This juice will separate on standing, so is best served immediately; a quick stir will bring it back together. For maximum flavour, ensure the fruit is ripe and in good condition. Ruby refresher PREP TIME 10 MINUTES SERVES 2 1 cup (130g) chopped strawberries 1 cup (150g) frozen pitted cherries ½ cup (125ml) pure pomegranate juice 1 fresh pink lady apple (150g), unpeeled, cored, quartered crushed ice and fresh…

Test Kitchen note Use a lemon-infused olive oil for added flavour and richness. Salmon patties with zucchini & asparagus salad PREP + COOK TIME 40 MINUTES SERVES 4 2 x 200g skinless salmon fillets, halved crossways 2 green onions, trimmed, sliced thinly, trimmings reserved 5cm strip lemon rind 4 whole black peppercorns 1 cup (250ml) water ¾ cup (150g) couscous 1 tablespoon extra virgin olive oil ¼ cup coarsely chopped fresh flat-leaf parsley 2 eggs, beaten lightly 45g packet lemon and herb dukkah, plus extra to serve ⅓ cup (80ml) extra virgin olive oil, extra 1 medium zucchini (120g) 170g asparagus, trimmed ½ teaspoon finely grated lemon rind 1 tablespoon fresh lemon juice ⅔ cup (190g) Greek yoghurt 1 Place salmon, reserved green onion trimmings, rind, peppercorns and the water…

Greek salad jars PREP TIME 15 MINUTES SERVES 2, OR 4 AS A SIDE ¼ cup (60ml) extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons oregano leaves, chopped, plus extra leaves to serve 250g cherry tomatoes, halved ⅓ cup (80g) pitted Kalamata olives 2 Lebanese cucumbers (260g), chopped coarsely ¼ medium red onion (45g), chopped coarsely 150g fetta, cut into 1cm cubes 1 To make dressing, place oil, vinegar and chopped oregano in a screw-top jar; season. Shake well. 2 Divide tomatoes, olives, cucumber, onion and fetta between two 2½-cup (625ml) jars. Drizzle with dressing. Serve with extra oregano leaves. Three-pea & rice medley salad jars PREP + COOK TIME 20 MINUTES SERVES 4 200g sugar snap peas 200g snow peas 1 cup (160g) fresh peas 2…

Half-fill a lidded frying pan with water, add a dash of white vinegar and bring to the boil. Break each egg into a cup. When the water boils, add the eggs; allow the water to return to the boil, then immediately move the pan off the heat, put the lid on and stand for 4 minutes or until a light film of egg white has set over the yolks. Use a slotted spoon to lift out each egg, place it for a moment (still on the spoon) on paper towel and serve immediately. Poach no more than three or four eggs at a time. 1 MAKING A WHIRLPOOL Make a whirlpool in the pan of boiling water using a wooden spoon. Putting the eggs into the whirlpool will help keep…

Claypot fish “The caramelised sauce adds a subtle sweetness to the fish that’s enhanced by the salty fish sauce and the zing of lime.”- Fran Abdallaoui, Editor PREP + COOK TIME 25 MINUTES SERVES 4 2 tablespoons caster sugar 1 tablespoon vegetable oil 1 clove garlic, grated finely ½ cup (125ml) hot water ¼ cup (60ml) fish sauce 4 x 200g thick blue eye or snapper fillets, skin on steamed rice, fresh herbs (see note) and lime wedges, to serve 1 Sprinkle the sugar over the base of a deep frypan or casserole; add 2 tablespoons water. Heat gently until sugar dissolves. Increase heat; cook until a dark golden caramel forms. 2 Add oil and garlic; cook, stirring, for 1 minute. Reduce heat; add hot water, fish sauce and a…

Soy-glazed ocean trout with greens PREP + COOK TIME 25 MINUTES SERVES 1 ¼ cup (60ml) soy sauce 2 tablespoons caster sugar 2 teaspoons finely grated fresh ginger 1 teaspoon sesame oil 2 tablespoons rice wine vinegar 200g boneless ocean trout fillet 2 stems choy sum (55g), chopped ½ cup (50g) sugar snap peas ¼ cup (40g) frozen peas, thawed 2 tablespoons fresh coriander leaves, chopped coarsely 2 green onions, sliced thinly diagonally toasted sesame seeds, extra coriander and steamed brown rice (optional), to serve 1 Preheat oven to 220°C/200°C fan. Line a small oven tray with baking paper. 2 Combine soy sauce, sugar, ginger, oil and half the vinegar in a small saucepan; cook over high heat for 4 minutes or until thickened. 3 Place fish on lined oven…

Cacao & date caramel slice PREP TIME 25 MINUTES (+ REFRIGERATION + FREEZING) MAKES 16 PIECES ½ cup (115g) fresh dates, pitted 1 cup (130g) roasted almonds (see notes) 1½ tablespoons coconut oil, melted ¼ teaspoon fine sea salt flakes DATE CARAMEL 1 cup (230g) fresh dates, pitted ½ cup (125ml) pure maple syrup ⅓ cup (95g) natural crunchy peanut butter ¼ cup (60ml) melted coconut oil CACAO TOPPING ¼ cup (20g) raw cacao powder ¼ cup (60ml) melted coconut oil 2 teaspoons pure maple syrup 1 Line a 19cm square pan with baking paper. 2 Process dates, almonds and coconut oil until smooth. Press mixture evenly onto the base of the pan. Refrigerate for 1 hour or until set. 3 Make date caramel. Spread mixture evenly over base mixture…

Olive oil cake with grapes PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 10 Using olive oil instead of butter means you can eat this beautiful, grape-studded cake to your heart’s content. Well, almost – remember that Sauternes syrup is for adults only! 250g seedless red grapes, halved lengthways 2 medium oranges (500g) 3 eggs 1¼ cups (275g) caster sugar ½ cup (125ml) extra virgin olive oil ⅓ cup (80ml) Sauternes or dessert wine (see notes) 2 cups (300g) plain flour 1 teaspoon baking powder whipped cream, to serve SAUTERNES SYRUP ⅓ cup (75g) caster sugar ⅓ cup (80ml) Sauternes or dessert wine 1 Preheat oven to 180°C/160°C fan. Grease a 24cm springform pan; line base and side with baking paper. 2 Arrange grape halves, cut-side down,…

Thai fish burgers with pickled vegetables PREP + COOK TIME 30 MINUTES SERVES 4 This delicious, cafe-style take on a Thai classic has been one of our most requested recipes recently, so we’ve created a step-by-step guide to make it even easier to achieve. 2 Lebanese cucumbers (260g) 1 large carrot (180g) 2 fresh long red chillies, sliced thinly 2 tablespoons caster sugar 2 tablespoons rice wine vinegar 600g red fish fillets 2 tablespoons Thai red curry paste 2 tablespoons fish sauce 4 fresh kaffir lime leaves, sliced thinly 6 green beans, sliced thinly 1 egg ½ cup fresh coriander leaves 2 tablespoons peanut or vegetable oil 4 large brioche or bread rolls, halved ⅓ cup (80ml) sweet chilli sauce 1 Using a mandoline, V-slicer or vegetable peeler, thinly slice…

Carrot cake with frosting PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 12 2½ cups (335g) gluten-free self-raising flour ½ cup (60g) almond meal ½ teaspoon bicarbonate of soda 2 teaspoons ground cinnamon 1 teaspoon finely grated fresh nutmeg, plus extra to dust 1⅓ cups (295g) firmly packed brown sugar 3 cups (450g) coarsely grated carrot 1 cup (120g) coarsely chopped walnuts 3 eggs 1 cup (250ml) extra virgin olive oil FROSTING 200g cream cheese, softened 2 teaspoons finely grated lemon rind 3 cups (480g) gluten-free icing sugar 1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper. 2 Sift flour, almond meal, bicarbonate of soda, cinnamon and nutmeg into a large bowl; stir in sugar, carrot…

For an extra dose of piquancy, serve your crispy calamari with fresh lemon wedges. Labne is a Middle Eastern dish made from strained yoghurt. In this recipe we make our own, but if you’re after a quick substitute, try store-bought labne or cream cheese. Baharat spice mix is a traditional 7-spice mix, common in Lebanese cooking, that features cinnamon and cardamom. Available from supermarkets and spice dealers. Resting lamb gives all its juices time to reabsorb into the meat for succulent and tender flavour. Just pop it on a warm plate and loosely cover with foil for a few minutes.…

Coconut, papaya & macadamia bowls PREP TIME 15 MINUTES SERVES 4 2 small papaya (1.3kg) 2 cups (560g) coconut yoghurt ½ cup (70g) roasted macadamia halves ⅔ cup (30g) flaked coconut, toasted 1 tablespoon finely grated lime rind (see note) lime cheeks or wedges, to serve 1 Cut papaya in half lengthways; scoop out the seeds. 2 Spoon coconut yoghurt into papaya hollow; sprinkle with macadamias, flaked coconut and rind. 3 Serve with lime cheeks or wedges. Test Kitchen note If you have one, use a zester to cut the lime rind into long, thin strips. Korean grilled steak with crunchy kimchi slaw PREP + COOK TIME 25 MINUTES ›+ REFRIGERATION + STANDING› SERVES 4 500g piece thick-cut rump steak 2 tablespoons extra virgin olive oil 2 tablespoons gochujang (see…

What you put into your body is more often than not reflected on the outside. Eating a balanced diet based on whole foods is the best way to get the nutrients, vitamins and minerals you need to build healthier hair, skin, nails, eyes and bones. If you want to feel and look your best, become a mindful eater and see what difference it makes. Hair While it’s true that the strength and thickness of your hair is determined by genetics, age and hormones, your diet plays a role. Nutrient deficiencies can cause your hair to fall out, and become brittle and prone to split ends. For a shinier mane, opt for healthy fats and protein as part of a balanced diet. Skin Eating well not only makes you feel vibrant,…

Chia bircher with granola & pomegranate PREP + COOK TIME 25 MINUTES ›+ REFRIGERATION› SERVES 4 160g raspberries 2 cups (560g) low-fat Greek yoghurt ¼ cup (40g) white chia seeds ½ teaspoon vanilla extract 1 tablespoon pure maple syrup ¾ cup (60g) traditional rolled oats ½ cup (40g) sliced raw almonds ¼ teaspoon ground cinnamon 1 medium pomegranate (320g), seeds removed 1 Reserve 12 of the raspberries. Mash remainder in a medium bowl with yoghurt until combined. Add chia seeds, extract and 2 teaspoons of the maple syrup. Cover; refrigerate overnight. 2 Preheat the oven to 200°C/ 180°C fan. 3 Spread oats over an oven tray. Bake for 5 minutes or until lightly browned. Add almonds, cinnamon and remaining maple syrup; mix well. Bake for a further 5 minutes or…

Indian-style rub Place 2 tablespoons each coriander seeds and cumin seeds in a small frying pan over medium heat; cook, stirring, for 40 seconds or until fragrant. Transfer to a mortar and pestle; cool. Grind finely. Stir in 2 teaspoons each ground turmeric and medium-hot curry powder, and 1 teaspoon each ground ginger and ground chilli. Serve cooked drumsticks with fresh coriander leaves. Smoky spice rub Place 1 tablespoon each fennel seeds, cumin seeds and coriander seeds in a small frying pan over medium heat; cook, stirring, for 45 seconds or until fragrant. Transfer to a mortar and pestle; cool. Grind finely. Stir in 1 tablespoon each smoked paprika and finely grated lemon rind. Serve cooked drumsticks with fresh thyme and lemon cheeks. Cooking the drumsticks 1 Preheat oven to…

PREP + COOK TIME 5 HOURS SERVES 6 Starring the classic combination of spinach and cheese, this cannelloni makes the perfect Italian comfort meal for a midweek dinner. Best of all, it’s made in your slow cooker! 750g frozen spinach, thawed 3½ cups (840g) firm ricotta (see notes) 2 eggs 1 egg yolk ¾ cup (60g) finely grated parmesan 225g jar char-grilled eggplant in olive oil, drained, chopped finely 3 cloves garlic, crushed 1 litre (4 cups) bottled passata ¾ cup (180ml) pouring cream ¾ cup coarsely chopped fresh basil 400g dried instant cannelloni tubes (see notes) 1½ cups (180g) pizza cheese extra finely grated parmesan and basil leaves, to serve 1 Squeeze excess moisture from spinach. Place spinach, ricotta, eggs, egg yolk, parmesan, eggplant and garlic in a large…

Caraway turmeric mustard PREP + COOK TIME 15 MINUTES (+ 3 DAYS REFRIGERATION) MAKES 1½ CUPS You will need to start this recipe 3 days ahead. ⅓ cup (65g) yellow mustard seeds 2 tablespoons brown mustard seeds ⅔ cup (160ml) cold filtered water (see notes) ¼ cup (60ml) apple cider vinegar 2 teaspoons caraway seeds 2 teaspoons grated fresh turmeric ½ teaspoon ground cumin 1 teaspoon sea salt flakes 1 tablespoon extra virgin olive oil 2 tablespoons raw honey 1 Sterilise a 1½-cup (375ml) glass jar with a lid. See page 42 for methods. 2 Place mustard seeds, water and vinegar in a medium glass or stainless steel bowl; set aside. 3 Heat a small frying pan over medium heat. Add caraway seeds and toast for 1 minute or until…

We all want to enjoy good health, unlimited energy, restful sleep and a sense of wellbeing. But the world around us presents us with real challenges in realising these goals. Many supermarket shelves are stocked with foods grown or raised using pesticides and antibiotics; that contain artificial additives or preservatives; or have had much of the goodness processed out of them. Besides external sources, toxins in our body can result from viral or bacterial infections, or from the by-products of the metabolism of certain bacteria and yeasts that inhabit our bowel. As if this isn’t enough for our bodies to deal with, many of us are locked into a hyperactive state, with very little time to heal and let go of stress. To meet these challenges, many of us turn…

HAIR AVOCADOS A brilliant source of healthy, mostly monounsaturated, fats that may help add shine to your hair and prevent a dry, flaky scalp. For vegans or vegetarians, avocado is a good way to include healthy fats and feel satiated. LENTILS Contain plenty of plant protein, fibre, iron, biotin, zinc and folic acid. Foods rich in folic acid, such as beans, wholegrains, leafy greens and orange fruit and vegetables, can boost your red blood cells, which carry oxygen to your skin and scalp. Zinc is also great for healthier hair. ALMONDS Contain vitamin E, which may help to boost the thickness of hair. They’re also high in protein and healthy fats. CHEESE A good source of protein, an important macronutrient for hair strength. White cheese has a high protein content,…

REUBEN BEEF PATTIE SANDWICH REUBEN BEEF PATTIE SALAD REUBEN BEEF PATTIE STROGANOFF MUSHROOM REUBEN BEEF PATTIE ‘BURGER’ MEXICAN BEANS BOWL PREP + COOK TIME 20 MINUTES MAKES 4 PORTIONS TOSTADA BOWL & CHIPS 2 jumbo wholegrain tortillas extra virgin olive oil MEXICAN BEANS 3 teaspoons Mexican seasoning 3 x 400g cans four-bean mix, drained, rinsed 400g jar arrabbiata pasta sauce ASSEMBLY INGREDIENTS 60g mixed salad leaves 1½ small avocados (300g) 1 buffalo mozzarella (130g), torn ½ cup coriander leaves 1 tablespoons extra virgin olive oil 1 teaspoon Mexican seasoning ¾ cup (210g) Greek yoghurt 3 teaspoons tahini 2 eggs 1 jumbo wholegrain tortilla MEAL PREP TOSTADA BOWL & CHIPS 1 Preheat oven to 180°C/160°C fan. 2 Cut an 8cm wedge from 1 tortilla. Brush tortilla and wedge on both sides…

Denver omelette PREP + COOK TIME 25 MINUTES SERVES 4 10 eggs ⅓ cup (80g) sour cream 2 fresh small red Thai chillies, chopped finely 2 teaspoons vegetable oil 3 green onions, sliced thinly 1 medium green capsicum (200g), chopped finely 100g leg ham, chopped finely 2 small tomatoes (260g), seeded, chopped finely ½ cup (60g) coarsely grated cheddar cheese 1 Break eggs in a large bowl, whisk lightly; whisk in sour cream and chilli. 2 Heat oil in a large frying pan; cook onion and capsicum, stirring, until onion softens. Place onion mixture in a medium bowl with ham, tomato and cheese; toss to combine. 3 Pour ½ cup egg mixture into the same oiled frying pan; cook, tilting pan, over low heat until almost set. Sprinkle about 1/3…

Know your tofu For vegans, soy products such as tofu and tempeh are high-quality sources of protein, complete with essential amino acids. They’re also low in unsaturated fats (the exception being tofu puffs) and contain zinc, calcium, iron and B vitamins. Tofu, also called bean curd, is an off-white, custard-like product made from the ‘milk’ of crushed soybeans that is sold fresh as soft or firm. Refrigerate leftover fresh tofu in water (change it daily) for up to 4 days. Silken tofu is undrained and unpressed tofu. SILKEN TOFU SOFT Perfect for blending into smoothies, desserts, dressings, sauces and dips. Works as an egg substitute in baking. Fresh soft silken tofu can be spooned into a bowl and miso broth ladled on top with sliced green onions. Drizzle with agave…

1 VIETNAMESE MINT is not a true mint at all, but a pungent, peppery, narrow-leafed member of the buckwheat family. 2 KAFFIR LIME LEAVES are the aromatic foliage of a small Asian lime tree. They are sold fresh, dried or frozen. Substitute with a strip of lime peel. 3 THAI BASIL has smallish leaves with a slight licorice or aniseed taste. Leaves should be added just before serving. 4 GARLIC CHIVES (or Chinese chives) are strongly flavoured and usually eaten as a vegetable in stir-fries. 5 GALANGAL is a close relative of ginger, but has a denser texture. It adds a hot, citrus/ ginger flavour. Wash and scrape any woody parts before chopping or pounding.…

Remember, oil isn’t like wine – it doesn’t improve with age. The fresher it is, the healthier it is and the better the flavour. Buy Australian olive oil if possible, as you are guaranteed the quality claimed on the label. Some imported olive oils are not always what they say they are and may often be rancid by the time they reach our shores. In Australia, olives are harvested between April and June, so look for the harvest year on the label and choose oil from the current season. What to choose • Buy Australian extra virgin or virgin olive oil, as our industry is subject to a stringent code of practice. • Choose quality over quantity. • Try exploring farmers’ markets for locally produced olive oils. You’ll not only be supporting local…