Innholdsfortegnelse for Issue 76 i Cooking with the Australian Womens Weekly

Spring is the season of anticipation – to look forward to warmer days and better times. At Cooking, we aim to bring joy to you this month by sharing loads of bright and sunny food moments. Is it just me or are you daydreaming of future travel? I’m visualising lounging around a Spanish hacienda wearing something colourful and flowy, sipping on orange and pomegranate sangria and nibbling on padron peppers. If you want to join me in this apparition, turn to page 22 for inspiration to create an easy Spanish-style meal. To jolt you back to reality, we’ve also included lots of fast dinners, spring salads and fun ideas for eating outdoors. We’ve chosen one of our favourite fruits, pineapple, to shine the light on and showcase its delicious versatility…

PG 27 PG 27 PG 28 PG 28 [[pg25]Test Kitchen notes Padron peppers are small, fresh chillies that are usually mild, though some can have more heat. Look for them at greengrocers. If unavailable, you can use banana chillies or mini capsicums. Test Kitchen notes Not suitable to freeze or microwave. Saffron rice with seared squid SERVES 6 PREP + COOK TIME 45 MINUTES 600g baby squid, cleaned⅓ cup (80ml) extra virgin olive oil2 tablespoons lemon juice1 medium (350g) leek, chopped finely2 cloves garlic, chopped finely1 medium (200g) red capsicum, chopped1 teaspoon smoked paprika generous pinch of saffron threads2 cups (400g) paella rice (calasparra or arborio)400g can diced tomatoes1 litre (4 cups) fish stock micro cress and lemon wedges, to serve 1 With a sharp knife, cut the squid tubes…

Chillies There are many chilli varieties and they come in a wide range of colours, shapes and flavours. They vary in heat from mild to burning hot, but one thing they have in common is their place in so many of the world’s cuisines. Growing chillies Chillies are related to capsicums and grow under the same conditions. Most develop into spreading sub-shrubs 1m or more tall and wide in a season. Chillies flower in spring and summer, and the chillies hang on the plants well into winter in mild climates. Frosts and very cold winds will destroy them. You may be able to prune them down to 15cm in autumn, while in cool and cold zones, you can protect them with straw or compost and manure over winter. If they…

Growing herbs Spring is the best season to start your herb garden. Most garden nurseries have a good selection of potted herbs, so you can select your favourites and bring them home once the garden bed has been prepared. What herbs need All herbs like to be grown in an area of the garden that gets at least 4-6 hours of sunshine a day. They like medium to light (sandy) soil that has good drainage. Gardeners say that herbs ‘don’t like having wet feet’ by having water in puddles around their roots. So if you live in an area where the soil is thick clay, you’ll need to dig lots of compost into the garden bed before planting. Most herbs don’t need to be watered all the time and they…

PG 61 PG 61 Green edamame dip PREP + COOK TIME 15 MINUTES MAKES ABOUT 2 CUPS 454g frozen edamame beans, thawed2 tablespoons extra virgin olive oil½ teaspoon sesame oil1 clove garlic, peeled⅓ cup (80ml) lemon juice⅓ cup (80ml) water½ teaspoon salt¼ cup finely snipped chives 1 Shell soybeans; place in a large bowl. Add enough boiling water to cover; stand 4 minutes. Drain well. 2 Process beans, oils, garlic, juice, the water and salt until smooth. Stir in most of the chives; season to taste. 3 Serve dip topped with remaining chives. from the Test Kitchen Edamame beans are available in the freezer section of Japanese and Asian food stores. This dip can be made a day ahead. Refrigerate, covered, until ready. Serve with lavosh crispbread or rice crackers.…

1 Preparing squid Step 1 REMOVING HEAD, ENTRAILS & QUILL Using a slight twisting motion, pull head firmly away from body; most entrails will come out as well. Pull out and discard the clear quill that runs down the inside of the squid body (hood). Rinse hoods well. Cut the tentacles from the head, just below the eyes. Using your fingers, push out the hard black ‘beak’ in centre of tentacles. Step 2 REMOVING MEMBRANE Pull membrane away from hood and flaps, then wash. To help with gripping, dip fingers in salt. 2 Deveining peeled green prawns Step 1 MAKING A CUT Using the tip of a small, sharp knife, make a small cut in the centre back of each prawn. Step 2 DEVEINING Insert a skewer or toothpick through…

Barbecued American-style pork ribs PREP + COOK TIME 4 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 4 For meat that’s so tender, it’s literally falling off the bone, let these ribs take their time in the slow-cooker. 2kg American-style pork ribs½ cup (140g) barbecue sauce½ cup (140g) tomato sauce½ cup (125ml) cider vinegar¼ cup (85g) orange marmalade3 cloves garlic, crushed½ teaspoon chilli flakes 1 Cut pork into pieces that will fit into a 4.5-litre (18-cup) slow cooker. Combine remaining ingredients in a large shallow dish. Add pork; turn to coat in marinade. Cover; refrigerate mixture overnight. 2 Transfer pork and marinade to cooker. Cook, covered, on high, for 4 hours. Turn ribs twice during cooking time for even cooking. 3 Carefully remove ribs from cooker; cover to keep warm. Transfer sauce…

Farfalle with zucchini, spinach & lemon PREP + COOK TIME 30 MINUTES SERVES 4 This simple pasta dish is super quick and easy to make and only uses two pans, making washing up a breeze. 375g farfalle pasta6 medium zucchini (720g)30g butter1 tablespoon olive oil2 cloves garlic, crushed¼ cup (60ml) dry white wine¾ cup (80ml) vegetable stock½ cup (125ml) pouring cream2 teaspoons finely grated lemon rind75g baby spinach leaves¾ cup coarsely chopped fresh chives¼ cup (20g) flaked parmesan 1 Cook pasta in a large saucepan of boiling salted water until just tender; drain. Return to pan. 2 Meanwhile, cut zucchini in half lengthways. Slice thinly on the diagonal. 3 Melt butter and oil in a large deep frying pan over high heat. Cook zucchini and garlic, stirring occasionally, for 8…

PG 103 PG 103 One pan meal Cauliflower, capsicum & chickpea curry PREP + COOK TIME 40 MINUTES SERVES 4 2 tablespoons olive oil1 medium onion (150g), sliced thickly1 large red capsicum (350g), sliced thickly1 clove garlic, crushed2 teaspoons finely grated fresh ginger2 small fresh red Thai chillies, chopped finely1 teaspoon ground cumin½ teaspoon ground turmeric¼ teaspoon ground cardamom¼ teaspoon ground fennel1 small cauliflower (1kg), trimmed, sliced thickly400g can diced tomatoes400ml can coconut cream1 cup (250ml) vegetable stock1 tablespoon tomato paste175g chopped green kale400g can chickpeas, drained, rinsed½ cup loosely packed small fresh mint leaves 1 Heat oil in a large saucepan over medium-high heat. Cook onion, capsicum, garlic, ginger and chilli, stirring, for 5 minutes or until onion softens. Add spices and cauliflower. Cook, stirring, for 2 minutes. 2…

PG 117 PG 117 Test kitchen notes You can also bake the mixture in 10 holes of two 6-hole Texas (¾-cup/180ml) muffin pans. Bake cakes for about 25 minutes. Do-ahead Cinnamon yoghurt can be made a day ahead; store in an airtight container in the fridge. Cakes can be made a day ahead; store in an airtight container at room temperature. PG 118 from the test kitchen Do-ahead Scones are best made on day of serving. Wrap in foil and reheat in a 180°C/160° fan oven for 10 minutes before serving. PG 118 from the test kitchen You can use Sambuca, ouzo or pastis for the liqueur or, for a non-alcoholic version, use lemon juice. Do-ahead Cakes are best made on day of serving. Store candied fennel slices between layers…

French The classic ratio of oil to vinegar is 3 parts oil to 1 part vinegar when using mild nut oils with tarragon white wine vinegar. However, for a fruity pungent extra virgin olive oil with a white wine vinegar, add more vinegar if you prefer a sharper flavour. Add a little Dijon mustard and a pinch of sugar, if you like. Italian The same ratios apply to Italian dressings. If using less-sharp balsamic or red wine vinegar, add more vinegar if using a fruity, peppery extra virgin olive oil. Add a little crushed garlic, if you like. The Italians often drizzle their salads with extra virgin olive oil and vinegar straight from the bottle.…

Pickled radish PREP + COOK TIME 10 MINUTES (+ STANDING) MAKES 2 CUPS Stir 1 teaspoon cumin seeds in a frying pan over medium heat for 2 minutes or until toasted and fragrant. Place seeds in a bowl with ¼ cup apple cider vinegar, 1 teaspoon caster sugar and a pinch sea salt flakes; stir until sugar dissolves. Add 6 thinly sliced rainbow radishes; toss well. Stand for 10 minutes. Carrot pickle PREP + COOK TIME 10 MINUTES (+ STANDING) MAKES 2 CUPS Julienne 2 carrots and ¼ daikon. Thinly slice 250g radishes. Cut 4 green onions lengthways into thin slices. Place in a bowl with 2 cloves crushed garlic, 2 teaspoons soy sauce, 2 tablespoons red wine vinegar, 2 teaspoons caster sugar and 1 teaspoon chilli flakes; toss well.…

Ever wondered why some vinegars are cheap, while others reach into double digits? Cheap commercial vinegar can be made in a matter of days by forcing fermentation and, in the case of distilled vinegars, are made from wood products. Traditionally made artisanal vinegars are made by the ‘Orleans technique’ developed 200 years ago in France. This uses grapes left on the vine for an extra month to develop a higher sugar content to make wine. The wine is added to oak barrels with a ‘mother’ of vinegar, which is then aged for a minimum of 12-24 months (even up to 10 years) in oak barrels. The resulting vinegar is smooth – and expensive. Very old vinegars are too special to use for preserving. Keep them for salad dressings or marinades.…

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1 Aloe vera PREP 20 MINUTES MAKES 1 Sprinkle 2 teaspoons crushed chocolate biscuits over frosted cupcake. Slice green soft licorice into thirds, lengthways; snip edges with kitchen scissors so they look ‘spiky’. Using picture as a guide, position licorice in centre of pot. 2 Round cactus PREP 25 MINUTES MAKES 1 Sprinkle 2 teaspoons crushed chocolate biscuits over frosted cupcake. Tint 1 tablespoon frosting green; spoon into a small piping bag fitted with a 5mm fluted tube. Position half a Ferrero Rocher chocolate in centre of cupcake. Pipe small stars all over chocolate to make cactus. Using tweezers, carefully position long white sprinkles on cactus for spikes. 3 Succulent PREP 20 MINUTES MAKES 1 Sprinkle 2 teaspoons crushed chocolate biscuits over frosted cupcake. Split 8 spearmint leaves in half…

Perfect fish & chips PREP + COOK TIME 50 MINS (+ REFRIGERATION) Who doesn’t love crispy battered fish and golden fries? Getting it right can be tricky – our recipe will have you cooking like a pro! 750g potatoes, peeled Vegetable oil, for deep-frying750g firm white fish fillets, cut into 8 pieces⅓ cup (50g) cornflourLemon halves, to serve BEER BATTER 1½ cups (225g) self-raising flour½ cup (75g) cornflour1½ cups (375ml) chilled beer¼ cup (60ml) chilled soda water TARTARE SAUCE ½ cup (150g) whole-egg mayonnaise1 tablespoon lemon juice2 teaspoons capers, chopped1 tablespoon finely chopped dill pickles1 tablespoon finely chopped fresh dill 1 Make beer batter and tartare sauce. 2 Cut potatoes lengthways into 1.5cm-thick slices. Cut each slice lengthways into 1.5cm-thick chips. Place chips in a bowl of iced water while…

PG 75 PG 75 Spring lamb comes from three to 10 month-old animals, and it has a sweet and delicate flavour. Spring time is when lamb is in abundance and also the best value for money. CUTS OF LAMB Lamb mince • Make sure the lamb mince is not too lean so that it retains maximum flavour and doesn’t dry out when cooked. • Pan-fry mince flavoured with spices and garlic until crispy and just cooked. Sprinkle over hummus and serve with flatbread. • To make the perfect patty for burgers, make sure the raw patty overhangs the bun by about 1cm to allow for shrinkage. Make a slight well in the centre to compensate for the edges shrinking more than the middle during cooking. This will result in a…

No. 1 Sweet potato & chickpea mash PREP + COOK TIME 30 MINUTES SERVES 4 Peel and coarsely chop 1kg orange sweet potatoes. Place in a medium saucepan with enough cold water to just cover. Boil over medium heat for 15 minutes or until sweet potato is tender; drain. Add a drained and rinsed 400g can chickpeas during the last 5 minutes of cooking time to heat through. Return sweet potato mixture to pan, then mash until smooth (or use a potato ricer or mouli). Add 2 tablespoons garlic-infused olive oil, 1 tablespoon tahini and 1 tablespoon lemon juice; fold in gently until mash is smooth. Season to taste. No. 2 Broccoli & cauliflower rice PREP 15 MINUTES SERVES 4 Trim ends of 750g broccoli stalks; discard. Cut broccoli into florets. Discard…

PG 96 PG 96 Spicy Ditch the deep fryer! These air-fried snacks are delicious and much healthier alternatives for the family. Crumbed chicken with spicy mayo PREP + COOK TIME 25 MINUTES SERVES 4 . cup (75g) plain flour2 eggs1 cup (75g) panko (Japanese) breadcrumbs½ cup (40g) finely grated parmesan¼ cup coarsely chopped flat-leaf parsley2 teaspoons finely grated lemon rind12 chicken tenderloins (900g) extra virgin olive oil cooking spray3 cups (75g) mixed salad leaves2 teaspoons lemon juice lemon wedges, to serve SPICY MAYONNAISE ⅔ cup (200g) mayonnaise¾ tsp piri piri seasoning2 tsp lemon juice 1 Preheat a 5.3-litre air fryer to 180°C for 3 minutes. 2 Place flour in a shallow bowl; season with salt and freshly ground black pepper. Lightly beat eggs in a second shallow bowl. Combine breadcrumbs,…

PG 106 PG 106 Nutfree Lemon-iced baked doughnuts PREP + COOK TIME 2 HOURS (+ REFRIGERATION) MAKES 18 You can decorate the doughnuts with all manner of toppings. We’ve chosen a combination of pistachios, rose petals, mixed dried flowers and orange slices, all available from health food stores and specialty cake stores. However, you could also use finely grated lemon or orange rind, or chopped, freeze-dried raspberries and strawberry slices that are easily found in the snack section of most major supermarkets. 375g unsalted butter, at room temperature2 cups (440g) caster sugar6 eggs3 teaspoons vanilla bean paste1½ teaspoons almond extract1½ cups (180g) almond meal3 cups (405g) gluten-free self-raising flour1 teaspoon gluten-free baking powder1 teaspoon fine sea salt¾ cup (180ml) milk LEMON ICING 4 cups (640g) gluten-freeicing sugar mixture⅓ cup (80ml)…

BALSAMIC Originally from Modena, Italy, there are now many balsamic vinegars on the market. They range in pungency and quality depending on how, and for how long, they have been aged. Quality can be determined up to a point by price; use the most expensive sparingly. BROWN MALT This is made from fermented malt and beech shavings. CHINESE BLACK Can be made from rice, wheat, millet, sorghum or combinations. It has a strong depth of flavour as some varieties include spices, sugar and other flavourings. CIDER This is made from fermented apples. RASPBERRY Made from fresh raspberries steeped in a white wine vinegar. RED WINE As it sounds, this is made from red wine. RICE A colourless vinegar made from fermented rice and flavoured with sugar and salt. SHERRY Natural…

PG 18 About pineapples Members of the bromeliaceae family, pineapples are native to South America but are now spread right across the Pacific region. They were taken to North America by explorer Christopher Columbus. Because of their regal crown-like shape, pineapples are sometimes known as the ‘king of fruit’. Did you know? Each pineapple is made up of 100-200 ‘fruitlets’ fused together. A single pineapple plant will only produce one pineapple every one or two years. Pineapple plants can fruit for up to 50 years in the wild. Pineapples can regenerate. Cut the leafy top off and place into a slightly acidic soil. It will take up to three years to produce its first fruit. FLAVOUR • Growers cut off the tops of some pineapple varieties with the intention to…

Beginner’s guide to Basque cheesecake PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 10 Believe it or not, the beauty of this cake is that it’s burnt! It has a sweet, cheesy, custardy interior with a caramelised, smoky crust. We show you how to conquer this classic from the Basque region of Spain. 1kg cream cheese, chopped, at room temperature1½ cups (330g) caster sugar¼ teaspoon sea salt flakes2 teaspoons vanilla bean paste6 eggs, at room temperature, beaten lightly¼ cup (35g) cornflour1 cup (280g) Greek-style yoghurt1 cup (250ml) cream2 blood oranges, 2 navel oranges, peeled and sliced¼ cup (80g) Seville orange marmalade, warmed 1 Preheat the oven to 220°C/200°C fan. Cut 2 x 40cm sheets of baking paper. Grease a 24cm springform pan. Lay the sheets of baking paper slightly…

PG 68 PG 68 PG 68 from the Test Kitchen Some mussels might not open after cooking: these may not have cooked as quickly as the others. If they do not open even after excessive cooking, discard them. For many, cooking begins at the market. Seeing, feeling and smelling the delicious in-season produce should be your first inspiration when you are planning your week’s menu. Celebrating fresh fruits and vegetables, as well as other beautiful produce like seafood, the recipes collected in this cookbook celebrate all that our Australian farmers and producers have to offer. With ideas to use everything from the humble root vegetable to the most colourful and vibrant produce, learn and embrace cooking with all that the earth has to offer. Sardines & golden tomato bruschetta PREP…

PG 80 PG 80 PG 80 Asparagus & wild rice salad with snapper fillets PREP + COOK TIME 1 HOUR SERVES 4 ½ cup (100g) wild rice350g asparagus, trimmed (see notes)6 eggs, at room temperature4 snapper fillets (1kg)¼ cup (35g) cornflour½ cup (125ml) extra virgin olive oil⅓ cup (80ml) lemon juice1 teaspoon Dijon mustard pinch of cayenne pepper50g curly endive lettuce leaves 1 Place rice and 2 cups (500ml) water in a saucepan over high heat; bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes or until tender. Drain. 2 Bring a large saucepan of salted water to the boil. Fill a large bowl with iced water. Cook asparagus for 1 minute or until just tender; drain. Immediately plunge into iced water; stand until cold. Drain…

For chilli lovers PG 91 the Test Kitchen Chill bean paste and Sichuan peppercorns are available from Asian food stores. To make a vegetarian version of the recipe, omit the pork and double the tofu. Silken tofu is delicate and breaks easily. If you prefer, use soft or medium tofu. PG 91 PG 91 Dairy free! from the Test Kitchen We cooked the mixture in two small frying pans, but you can make one large frittata in a 25cm (base measurement) frying pan. Cook over medium-low heat for 10 minutes at step 4, then under the grill as in recipe method. Rainbow chard & three-cheese frittata PREP + COOK TIME 15 MINUTES SERVES 4 You need ovenproof frying pans for this recipe; or wrap the handles of your frying pans…

No.1 Creamy asparagus tarts PREP + COOK TIME 40 MINUTES MAKES 12 400g herb and garlic spreadable cream cheese, at room temperature100g pine nuts, toasted2 teaspoons finely grated lemon rind2 egg yolkscooking oil spray1½ sheets frozen shortcrust pastry, thawed2 bunches baby asparagus, trimmed⅓ cup (25g) finely grated parmesan, plus extra to serve 1 Combine cream cheese, pine nuts, lemon rind and egg yolks in a medium bowl; season. 2 Spray a 4-hole (2-tablespoon) sausage roll maker with oil. 3 Cut whole pastry sheet in half. With the machine turned off, position a half pastry sheet to cover the four holes. Press pastry gently into holes. Fill each hole with 2 level tablespoons of cream cheese mixture. Top each of the tarts with 3 asparagus spears and 1 teaspoon of parmesan. 4…

Peach & cinnamon cobbler PREP + COOK TIME 1 HOUR SERVES 6 6 large peaches (1.3kg)340g packet vegan vanilla cake mix125g vegan oil spread1 teaspoon ground cinnamon2 tablespoons brown sugarIcing sugar, to dust 1 Preheat oven to 220°C/200°C fan. 2 Line a 25cm skillet (base measurement) with baking paper. 3 Cut peaches in half, then remove the stones. 4 Cut each half into three wedges. 5 Place three-quarters of the peach wedges over the base of the pan. 6 Sprinkle evenly with vegan vanilla cake mix, then top evenly with the vegan oil spread. Sprinkle with the ground cinnamon. 7 Top with remaining peach wedges, then sprinkle with the brown sugar. 8 Cover skillet with foil. Bake on the bottom shelf of the oven for 20 minutes. Remove foil; bake…

Traces of vinegar have been found in archaeological artefacts, dating back to Ancient Egypt. Vinegar has been described in some ancient texts and is also even mentioned in the Bible. Vinegar can be produced by rapid or slow fermentation processes. The slow fermentation approach is mostly used for making traditional vinegars. Slow fermentation can take months or years. The more rapid methods add bacteria called ‘mother of vinegar’ to the liquid. Air is then used for oxygenation to speed up the fermentation process so the vinegar can be ready in a matter of days.…

Pickling is a method of preserving raw or quickly blanched vegetables and fruits in vinegar or alcohol (distilled spirits). Both liquids penetrate the ingredients, replacing the natural liquid, to prevent the growth of micro-organisms. For safety reasons, the amount of vinegar and sugar in a recipe should never be altered. Different styles of pickles Pickles can be as simple as vegetables packed into jars with vinegar; the resulting pickle will be crisp and sharp. Sugar and other flavourings will balance acidity and add complexity. Chutney is a form of cooked pickle, where the vegetable tends to have a softer consistency and a more complex taste. Not all vinegars are created equal Use good-quality vinegar that contains at least 4-6% acetic acid. Look on the back of the bottle. You can…

The simplest of all methods for pickling requires vegetables to be salted for a day to draw out excess moisture (that would dilute the vinegar), then rinsed. Or, alternatively, they may be blanched in a brine solution. Next, the ingredients are packed into jars and covered with hot or cold vinegar. THE HOT VINEGAR METHOD Vinegar is first brought to the boil before being added to the jar with the vegetables. This method will penetrate the vegetables more quickly and, in the case of vegetables that are salted rather than blanched, will soften them slightly. This can be beneficial for hard vegetables, such as beetroot and turnip. THE COLD VINEGAR METHOD This is best used on relatively soft vegetables or those where retaining the crispness of the vegetable is desirable,…

Geranium loaves PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING & COOLING) SERVES 16 This fragrant loaf cake is a delightful way to bring the floral aromas of the garden into the kitchen. 10 rose geranium leaves (see notes)2 cups (440g) caster sugar250g butter, softened4 eggs, separated2 teaspoons vanilla bean paste2 teaspoons finely grated lemon rind½ cup (75g) cornflour1½ cups (225g) plain flour2 teaspoons baking powder¾ cup (180ml) milk WHEY ICING 2 cups (320g) pure icing sugar¼ cup (60ml) whey (see notes) 1 Rub geranium leaves and sugar together in a bowl to transfer the geranium scent to the sugar. Shake off excess sugar; reserve sugar. Place geranium leaves between two sheets of baking paper; weight with a very heavy book for 30 minutes. 2 Preheat oven to…