Innholdsfortegnelse for Issue 78 i Cooking with the Australian Womens Weekly

Happy New Year! There are few things that most of us love more than summer holidays – and I think after the year we’ve had, we’ve all earned a little rest and relaxation. This issue, we’re celebrating everything that’s good in January: swims, casual catchups and lazy afternoon naps. Food-wise, it’s just as relaxed, with barbecues taking centre stage. Burgers are one of those crowd-appeal recipes where anything goes, and we’ve come up with a surprising new twist. Our cover recipe is a juicy pork burger with zingy pickled peaches and a smoky nectarine relish – it’s a real summer taste sensation! I hope you’ll take inspiration from our low-stress dinners, fancy sandwiches and grazing boards to help you chill out – you can even encourage the kids to get…

Vegemite & cheese twists PREP + COOK TIME 30 MINUTES (+ FREEZING) MAKES 24 2 sheets puff pastry1 tablespoon Vegemite⅔ cup (50g) finely grated parmesan cheese 1 Preheat oven to 220°C/200°C fan. Grease two oven trays; line trays with baking paper. 2 Spread one pastry sheet with half the Vegemite; sprinkle with half the cheese. Top with remaining pastry sheet; spread with remaining Vegemite, then sprinkle with remaining cheese. 3 Cut pastry stack in half lengthways; place one stack on top of the other, press down firmly. Cut pastry crossways into 24 strips; twist each strip several times, pinching ends to seal. Place on trays. Freeze for 30 minutes. 4 Bake twists for 12 minutes or until puffed and golden brown. Damper PREP + COOK TIME 1 HOUR (+ STANDING)…

Baby capsicum salad PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4 ¼ cup (60ml) extra virgin olive oil2 medium red onions (340g), cut into thick wedges350g vine sweet mini capsicums, halved, seeded250g cherry tomatoes, halved2 Lebanese cucumbers (260g), chopped coarsely1½ tablespoons lemon juice⅓ cup (50g) toasted pine nuts60g baby spinach leaves220g cherry bocconcini, torn in half¼ cup (65g) basil pesto 1 Drizzle 1 tablespoon of the oil on a heated barbecue flat plate (or frying pan) over medium-high heat. Cook onion for 2 minutes or until slightly softened. Add capsicum; cook for 3 minutes or until just tender. Transfer to a bowl; cool for 10 minutes. 2 Add tomato and cucumber to bowl with remaining oil, juice, pine nuts, spinach and bocconcini; toss gently to combine. Season to…

Frozen Neapolitan cheesecake PREP + COOK TIME 30 MINUTES (+ FREEZING) SERVES 12 250g chocolate cream biscuits50g butter, melted4 cups (800g) fresh ricotta cheese1½ cups (330g) caster sugar2 cups (500ml) thickened cream, softly whipped2 teaspoons vanilla extract2 tablespoons honey2 tablespoons cocoa powder250g strawberries, hulled strawberries and chocolate Ice Magic, to decorate 1 Grease a 20cm springform pan; line base and side, extending paper 5cm above edge of pan. 2 Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate while preparing the filling. 3 Beat ricotta and sugar in a medium bowl with an electric mixer until smooth. Fold in cream; divide the mixture evenly between three bowls. 4 Add the vanilla extract to the first bowl and stir to combine. Cover and refrigerate.…

‘Zucchetti’ & meatballs PREP + COOK TIME 40 MINUTES SERVES 4 750g gluten-free beef sausages2 cloves garlic, crushed450g mixed baby heirloom tomatoes, halved if large2 cups (560g) bottled passata¼ cup fresh basil leaves6 (900g) medium zucchini½ cup (40g) finely grated parmesan Step 1 MAKING THE MEATBALLS Squeeze the meat from sausages and discard the casing. Add garlic and mix well to combine. Roll the mixture into bite-sized balls with wet hands to prevent sticking. Step 2 COOKING THE MEATBALLS Cook the meatballs in an oiled, large frying pan over medium-high heat for 3 minutes or until they are browned all over. Add the tomatoes, passata and half the basil, then bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until the meatballs are cooked…

Mango & coconut tres leches cake PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 9 125g strawberries, chopped60g blueberries60g raspberries4 eggs, separated1 cup (220g) caster sugar⅓ cup (80ml) milk1 teaspoon vanilla extract1⅓ cups (200g) plain flour1 teaspoon baking powder395g canned sweetened condensed milk½ cup (125ml) evaporated milk½ cup (125ml) coconut cream2 large mangoes (1.2kg), sliced thinly1 lime (90g), rind grated finely WHIPPED COCONUT CREAM ¼ cup (60ml) coconut cream, chilled (see note)300ml thickened cream, chilled2 tablespoons icing sugar½ teaspoon vanilla extract 1 Preheat oven to 160°C/140°C fan. Grease a 22cm square cake pan; line base and sides with baking paper, extending the paper 5cm over the sides. 2 Combine strawberries, blueberries and raspberries in a small bowl. 3 Beat egg whites in a medium bowl with an…

Orange & mango granita PREP + COOK TIME 25 MINUTES (+ FREEZING) SERVES 4 1 large mango (600g)2 cups (500ml) orange juice⅓ cup (75g) caster sugar 1 Peel and core mango; coarsely chop. Blend until smooth. 2 Combine orange juice and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Stir in mango puree. 3 Pour the mixture into a loaf pan. Cover pan with foil; freeze for 2 hours. Use a fork to scrape and separate the frozen granita mixture. Cover again; freeze for 6 hours or until firm. 4 Stand granita for 10 minutes. Scrape the granita, then spoon into chilled serving bowls. Test Kitchen note If you have any leftover granita, leave it in the pan and cover it with foil before putting it…

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IN SEASON January Vegetables Beans Capsicums Celery Corn Cucumbers Eggplants Garlic Lettuces Onions Peas Potatoes Radishes Tomatoes Watercress Fruit Apricots Blackberries Blueberries Cherries Grapes Limes Mangoes Melons Nectarines Oranges Peaches Pears Plums Raspberries Strawberries LOW-SUGAR Healthy start to the day If you’re after a fresh low-sugar breakfast option, try Lakanto’s new Low Carb Protein Pancake Mix. Made with monk fruit sweetener, it’s great for a quick, easy and healthy family brekkie. Plus, it’s suitable for diabetics and those who have a gluten, dairy and nut intolerance. Delicious with yoghurt and sugar-free curd. Look for Lakanto at your supermarket, health food store or online. For more, visit lakanto.com.au FOR THE LUNCHBOX Galaxy Fruits are in season and out of this world! Pluto and Sunstar Plums are sweet, bright and very snackable. Saturn…

Corn low-down • Fresh Whole ears of corn with the husk still on. • Frozen Kernels removed from the cob, blanched and chilled, then snap frozen to preserve freshness. • Canned corn kernels Whole cooked kernels packed in water. • Creamed corn Made by combining pieces of whole sweet corn with a soup of milky residue from pulped corn kernels scraped from the cob. • Popcorn Made from a variety of corn with kernels that expand and puff when they’re heated. • Corn meal Ground, dried corn kernels that are used to make cornbread, grits and polenta. • Corn starch A gluten-free thickener. FRESH VS CANNED You might be surprised to learn that corn is as good from a can as it is fresh, with similar nutritional value. CHOOSING The…

Seeded flatbread PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 3 ¾ cup (110g) white spelt flour1 teaspoon baking powder2 tablespoons linseeds2 tablespoons black chia seeds½ cup (140g) Greek-style yoghurt1 teaspoon salt flakes 1 Preheat oven to 200°C/180°C fan. Grease three large oven trays. 2 Sift the flour and baking powder into a bowl; stir in linseeds and chia seeds. Season. Add the yoghurt; stir with a butter knife to combine. 3 Knead the dough in bowl. Divide dough into three portions; roll out each portion on a floured piece of baking paper into a 12cm x 42cm rectangle. Carefully lift dough on paper onto trays. 4 Bake for 15 minutes or until golden and crisp. Scatter with salt. Cherry tomato & black salt focaccia PREP + COOK TIME…

Spaghetti with zesty rocket salsa verde PREP + COOK TIME 30 MINUTES SERVES 4 2 medium lemons (280g)500g spaghetti½ cup (75g) roasted unsalted cashews⅓ cup (50g) roasted pine nuts1 cup firmly packed basil leaves120g rocket leaves1 teaspoon sea salt flakes1¼ cups (310ml) extra virgin olive oil400g can cannellini beans, drained, rinsed⅔ cup (50g) finely grated parmesan 1 Finely grate rind from 1 lemon. Squeeze the juice from both lemons; you will need ¼ cup juice. 2 Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until just tender; drain. Return to pan to keep warm. 3 Meanwhile, to make salsa verde, blend or process cashews, pine nuts, basil, half the rocket, the lemon juice, salt and 1 cup of the oil until almost smooth. Season…

Salt & pepper tofu with soba noodles PREP + COOK TIME 20 MINUTES SERVES 2 300g block medium tofu1 Lebanese cucumber (130g)1 tablespoon sesame oil1 tablespoon rice flour1 tablespoon sesame seeds1 teaspoon ground white pepper½ teaspoon freshly ground black pepper½ teaspoon sea salt180g soba noodles170g asparagus trimmed, halved diagonally crosswaysvegetable oil, for shallow-frying⅓ cup (80ml) teriyaki sauce1 green onion, sliced thinly½ teaspoon sesame oil, extra 1 Line a plate with paper towel. Place tofu on lined plate, then place another piece of paper towel and a plate on top of tofu. Stand for 10 minutes to drain excess moisture from tofu. 2 Halve cucumber lengthways, then halve crossways; discard seeds, then slice thinly lengthways into thin strips. Reserve until required. 3 Meanwhile, place sesame oil on a small plate. Combine…

Grilled fish burger PREP + COOK TIME 30 MINUTES SERVES 4 1 tablespoon Cajun spice mix8 x 150g firm white fish fillets, skinned, boned2 tablespoons extra virgin olive oil4 medium white bread rolls (200g), split in half½ cup (150g) whole-egg mayonnaise1 cup shredded red cabbage1 cup shredded green cabbage1 teaspoon liquid smoke sauce2 tablespoons chopped fresh coriander1 fresh green jalapeño chilli, sliced thinly HOT CORIANDER SAUCE ⅓ cup (80ml) extra virgin olive oil1 fresh green jalapeño chilli, seeded, chopped2 teaspoons finely grated lime rind2 teaspoons lime juice1 cup firmly packed fresh coriander 1 Make hot coriander sauce. 2 Combine spice mix, fish and oil in a shallow dish; season. 3 Preheat a barbecue (or grill plate or grill) to high. Cook fish for 2 minutes on each side or until…

MEASURES One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml. The difference between one country’s measuring cups and another’s is within a two-or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon. All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings. The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using same-shaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan…

PREP+ COOK TIME 40 MINTUES (+ PICKLING) SERVES 4 500g pork mince1 egg, beaten lightly1 cup (70g) fresh breadcrumbs1 eschalot, chopped finely1 tablespoon seeded mustard2 tablespoons finely grated parmesan1 teaspoon fennel seeds, crushed1 teaspoon dried oregano4 slices prosciutto4 milk or brioche buns, halved2 teaspoons extra virgin olive oilaioli and thinly slicedLebanese cucumber, to serve4 butter lettuce leaves2 tomatoes, sliced thinly SMOKY NECTARINE RELISH 2 large ripe yellow nectarines, chopped1 eschalot, chopped finely1 ripe tomato, chopped finely⅓ cup (75g) caster sugar¼ cup (60ml) apple cider vinegar1 teaspoon smoked paprika PICKLED PEACHES ½ teaspoon mustard seeds¼ cup (55g) caster sugar¼ cup (60ml) apple cider vinegar½ teaspoon salt flakes2 large firm peaches, thinly sliced1 small red onion, sliced thinly 1 To make smoky nectarine relish, combine nectarines, eschalot, tomato, sugar, vinegar and paprika…

Steak sandwich with toffee onions & malted mustard PREP + COOK TIME 30 MINUTES MAKES 4 30g butter1 large onion (200g), sliced thickly1 tablespoon brown sugar1 tablespoon balsamic vinegar¼ cup (70g) wholegrain mustard2 tablespoons barley malt syrup2 x 250g thick-cut sirloin steaks8 x 1cm-thick slices sourdough bread (400g)150g cheddar, grated⅓ cup (100g) aioli1 cup (50g) rocket 1 Heat butter in a large frying pan over medium heat. Cook onion, stirring occasionally, for 10 minutes. Add the sugar and vinegar. Cook for a further 3 minutes or until soft and caramelised. Transfer to a bowl. 2 Combine mustard and malt syrup in a small bowl. 3 Heat a heavy-based frying pan over high heat. Season steaks well. Using tongs, hold both steaks together, fat-side down, in the pan, for 30 seconds…

NUTRITIONAL COUNT PER SERVING (2 per serve) 50g total fat (23g saturated fat)2483kJ (593 cal)2g carbohydrate34g protein4g fibre NUTRITIONAL COUNT PER SERVING (1 per serve) 7g total fat (3g saturated fat)346kJ (83 cal)1g carbohydrate3g protein1g fibre The ketogenic diet limits carb intake to teach your body to burn fat and some protein for energy instead. Your insulin levels decrease and large amounts of fatty acids are released from your body’s fat stores. It’s these fatty acids, that are then converted into ketones by the liver, that provide an alternative fuel source for your body. UNDERSTANDING MACROS Macronutrients are the nutrients we need in larger quantities that provide our bodies with energy – fat, carbs and protein. For ketosis to occur, you’ll need to follow a very low carbohydrate diet with…

Raspberry cream slice PREP TIME 30 MINUTES (+ STANDING & REFRIGERATION) MAKES 12 You will need to start this recipe a day ahead. 3 cups (450g) raw cashews3¾ cups (450g) frozen raspberries1 cup (140g) macadamias¾ cup (90g) pecans½ cup (40g) desiccated coconut7 fresh dates (140g), pitted1 teaspoon mesquite powder (see note)¼ teaspoon salt⅔ cup (160ml) pure mapl–e syrup⅓ cup (80ml) coconut cream1½ tablespoons finely grated lemon rind⅓ cup (80ml) lemon juice1 teaspoon vanilla bean powder½ cup (100g) coconut oil, melted40g cacao butter, melted2 tablespoons freeze-dried raspberries, optional 1 Place cashews in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. 2 Thaw 3 cups of the raspberries in a medium bowl at room temperature for 1 hour.…

Lamb koftas with salad PREP + COOK TIME 20 MINUTES SERVES 2 ½ teaspoon ground cinnamon¾ teaspoon ground cumin1 small brown onion (80g), chopped coarsely¼ cup fresh flat-leaf parsley leaves¼ cup fresh mint leaves300g minced lamb¼ cup fresh flat-leaf parsley leaves, extra2 cups (140g) coarsely chopped butter lettuce4 small red radishes (40g), sliced thinly2 x 26cm round Lebanese breads1 tablespoon pomegranate molasses⅓ cup (95g) Greek-style yoghurt Step 1 MAKING THE KOFTAS Place the spices, onion and herbs in a food processor and season well. Pulse for 10 seconds or until coarsely chopped. Add the lamb, then pulse until well combined. Step 2 ROLLING THE KOFTAS Divide the mixture into four portions. Using wet hands, shape each portion into a 12cm-long, oval-shaped kofta. Thread each kofta onto a metal skewer. Step…

Juicy FRUIT Handpicked from orchards across Australia during summer, Montague CROC EGGS™ plums are the sweetest addition to your baking this season. For all the juicy details, visit montague.com.au Flourless almond, plum & orange blossom loaf PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 6 2 medium green apples (300g), grated coarsely2 eggs, beaten lightly¼ cup (60ml) unsweetened almond milk2 tablespoons honey or pure maple syrup2 teaspoons vanilla extract1 teaspoon orange blossom water2 cups (240g) ground almonds2 teaspoons gluten-free baking powder5 small plums (375g), halved2 teaspoons honey or pure maple syrup, extra2 tablespoons flaked coconut, toasted 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, milk, honey, vanilla…