Innholdsfortegnelse for Issue 85 i Cooking with the Australian Womens Weekly

My love of baking started when I was in primary school. At first it was about the eating, and still is, but I’d volunteer to cook dessert for the dinner parties my parents would host. I remember my signature desserts, a chocolate roulade and brandy snaps from the Cooking Class cookbook, which was first published in the late ’70s. Back then I thought they were incredibly sophisticated. Maybe there was a little creative showing-off involved, but it was the rapturous applause and praise from our visitors that got me hooked! The emotional connection of baking for others was intensely addictive. The joy it generated for them and me was why I baked – and still is. This issue is brimming with savoury and sweet baked goodness for all skill levels,…

Apple crumble bars SERVES 12 PREP + COOK TIME 1 HOUR 20 MINUTES Crisp, juicy and versatile apples are the perfect ingredient for this cinnamon-spiked buttery slice. With a drizzle of caramel it’s the ultimate afternoon tea treat. 3 cups (450g) plain flour1 cup (80g) desiccated coconut¾ cup (165g) firmly packed brown sugar300g unsalted butter½ cup (45g) rolled oats1 teaspoon ground cinnamon store-bought thick caramel sauce, to serve APPLE FILLING 40g unsalted butter, melted8 apples, peeled, cored and sliced thinly (5mm)½ cup (110g) brown sugar1 teaspoon ground cinnamon½ teaspoon ground mixed spice1 tablespoon lemon juice 1 Preheat oven to 180°C/160°C fan. Lightly grease and line a 20cm x 30cm slice pan with baking paper, leaving 2cm overhang on the two long sides. 2 Place flour, coconut, sugar and 250g butter…

Super quick chickpea and noodle stir-fry PREP + COOK TIME 30 MINUTES SERVES 4 200g medium thick dried rice noodles2½ tablespoons white miso1 tablespoon soy sauce1½ tablespoons pure maple syrup2 teaspoons olive oil1 medium onion (150g), sliced thinly2 teaspoons fresh grated ginger3 cloves garlic, sliced thinly2 medium carrots (120g), sliced thinly1 medium red capsicum (200g), seeded, sliced thinly1 bunch broccolini (175g), chopped coarsely400g can chickpeas, drained, rinsed60g baby spinach 1 Cook rice noodles in a medium saucepan of boiling water for 4 minutes or until softened. Drain; refresh under cold running water. 2 Meanwhile, combine miso, soy sauce and maple syrup with 2 tablespoons water in a small jug until smooth. 3 Heat a wok over medium heat; add 1 teaspoon of the oil. Stir-fry onion for 2 minutes or…

Boiled & baked traditional bagels PREP + COOK TIME 1 HOUR {+ STANDING} MAKES 12 3 teaspoons (10g) dried yeast1 tablespoon caster sugar½ cup (125ml) warm water1 cup (250ml) warm milk3 cups (450g) plain flour3 teaspoons table salt1 tablespoon caster sugar, extra1 egg yolk1 teaspoon water, extra1 tablespoon poppy seeds2 teaspoons caraway seeds2 teaspoons sesame seeds2 teaspoons linseeds2 teaspoons sea salt flakes 1 Combine yeast, sugar, the water and milk in a large bowl until yeast is dissolved. Cover; stand in a warm place for 10 minutes or until mixture is frothy. 2 Stir in sifted flour, salt and extra sugar, in two batches, until mixture forms a firm dough. Turn dough onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic. Place dough in…

Berry & fig skillet muffin PREP + COOK TIME 40 MINUTES SERVES 6 40g dairy-free spread1 teaspoon vanilla bean paste1 cup (230g) fresh dates, pitted1 tablespoon ground cinnamon2 teaspoons finely grated ginger1 cup (120g) almond meal400ml can coconut cream1½ teaspoons gluten-free baking powder⅓ cup (45g) gluten-free self-raising flour8 eggs¼ cup (90g) honey10 fresh cherries, plus extra to serve1½ cups (420g) coconut yoghurt250g mixed fresh berries2 medium fresh figs (120g), halved 1 Preheat oven to 200°C/180°C fan. Grease a 1.5 litre (6-cup) skillet or ovenproof dish with a little of the dairy-free spread. 2 Process vanilla, ½ cup (125ml) water, dates, cinnamon, ginger, almond meal, coconut cream, baking powder and flour until smooth. 3 Whisk the eggs in a large bowl until light and frothy. Add the cinnamon mixture to egg;…

Turn one recipe, with just a few extra ingredients, into THAI FISH CAKES WITH VERMICELLI HERB SALAD THAI FISH CAKE LETTUCE BOWL THAI FISH BURGER THAI FISH CAKE FRIED RICE THAI FISH CAKES WITH VERMICELLI HERB SALAD PREP & COOK TIME 30 MINUTES MAKES 4 PORTIONS THAI FISH CAKES & LIME DRESSING 750g skinless firm white fish fillets, cut into pieces1 tablespoon Thai red curry paste2 tablespoons fish sauce4 Makrut lime leaves, shredded3 cloves garlic, crushed⅓ cup Thai basil leaves, shredded½ cup (125ml) extra virgin olive oil⅓ cup (80ml) lime juice1 fresh long red chilli, sliced thinly VERMICELLI HERB SALAD 100g dried brown rice vermicelli noodles⅓ cup Thai basil leaves1 medium carrot (120g), shredded SRIRACHA MAYO 2 tablespoons whole-egg mayonnaise½ teaspoon Sriracha ASSEMBLY INGREDIENTS 2 baby gem lettuce (260g)4 baby…

Sweet potato parmis PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4 There is nothing that an air fryer can’t do! This sweet potato version of a parmi is simple, crunchy and delicious, and it is our air fryer recipe of the month. 4 small orange sweet potatoes (1kg), scrubbed2 tablespoons extra virgin olive oil⅓ cup (85g) tomato pasta sauce125g shaved leg ham⅔ cup (70g) coarsely grated mozzarella2 tablespoons finely grated parmesan extra finely grated parmesan and basil leaves to serve 1 Pierce sweet potatoes all over with a small, sharp knife or fork; rub with oil and season. Wrap each sweet potato individually in foil. 2 Preheat a 7-litre air fryer to 200?C for 3 minutes. 3 Taking care, place sweet potatoes in the air fryer basket in…

STALK TALK With ribbed stalks that range from red and pink to green, rhubarb is at its peak during July. The tart, earthy flavour of the stalks changes to a refreshing sharpness when cooked. But never eat rhubarb leaves, as they’re poisonous. BUYING Look for long, firm, slender stalks without any soft or discoloured patches. STORING Remove and discard leaves, then wrap stalks in cling film. Store in fridge for up to 3 days. Don’t wash rhubarb until you’re ready to use it. Store cooked rhubarb, covered, in fridge for up to a week. Washed, chopped and blanched rhubarb freezes well for up to 6 months. USING Chop as desired and use in pie fillings, sauces and chutneys. Don’t overcook, if poaching, as rhubarb doesn’t require a long cooking time…

Fragrant beef curry with crisp coconut topping PREP + COOK TIME 50 MINUTES SERVES 4 2 tablespoons vegetable oil750g beef strips1 medium onion (150g), chopped finely3 cloves garlic, crushed10cm stalk fresh lemongrass (20g), chopped finely1 star anise1 cinnamon stick270ml can coconut cream1 tablespoon tamarind puree200g green beans, trimmed, halved lengthways1 tablespoon fish sauce½ cup loosely packed fresh coriander leaves450g packet microwave jasmine rice CRISP COCONUT TOPPING 2 tablespoons vegetable oil4 green onions, chopped2 cups (100g) flaked coconut2 tablespoons brown sugar¼ cup (75g) tamarind puree 1 Make crisp coconut topping. 2 Meanwhile, heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok; cover to keep warm. 3 Heat remaining oil in wok; stir-fry onion until soft. Add garlic, lemongrass, star anise and…

There is nothing like getting your hands on a special, tried-and-tested, family recipe. These bottled delights will bring you a slice of family life from our Test Kitchen! Salted caramel sauce PREP + COOK TIME 20 MINUTES (+ COOLING TIME) MAKES 2 CUPS This luscious topping makes the perfect gift for a friend with a super sweet-tooth. 2 cups (440g) caster sugar1½ tablespoons glucose syrup1 cup (250ml) pouring cream125g unsalted butter, chopped1 teaspoon sea salt flakes 1 Combine sugar, glucose and ½ cup (125ml) water in a medium saucepan over medium heat until sugar dissolves, brushing down side of pan occasionally with a wet pastry brush. Bring to the boil. Reduce heat to low; simmer, without stirring, for 12 minutes or until a deep caramel colour. Remove pan from heat.…

Caramel éclairs PREP + COOK TIME 2 HOURS 15 MINUTES {+ COOLING} MAKES 24 Choux pastry is a French classic pastry that starts on the stove top and is transformed in the oven into airy pastry puffs with a crisp exterior that can be filled and topped. It can seem a little bit daunting but is easy when you know how. 1 cup (250ml) water125g unsalted butter, chopped finely2 tablespoons dark brown sugar1 cup (150g) bread flour6 eggs300ml thickened cream DULCE DE LECHE 2 x 395g cans sweetened condensed milk COFFEE ICING 2 cups (320g) pure icing sugar¼ cup (60ml) freshly-made espresso coffee, approximately 1 Preheat oven to 220°C/200°C fan. Make dulce de leche. 2 Grease three oven trays. 3 To make choux pastry, combine the water, butter and sugar…

BAKING ESSENTIALS • Measuring spoons, cups and jugs • Scales • Sifter • Spatula • Palette knife • Rolling pin • Mixing bowls • Baking paper • Ruler • Kitchen scissors • Whisks • Candy thermometer LINING A ROUND PAN Cut a strip of paper long enough to cover the side of the greased pan; fold on one side, snip up to fold. Position around inside. Cut a paper round for base; positon over snipped paper. LINING A RECTANGULAR PAN Cut a piece of baking paper long enough to cover base and two long sides of the greased pan so you have enough paper to lift the cake from the pan. LINING A SQUARE PAN Trace the pan base onto baking paper; cut out paper slightly inside the marked lines.…

Pumpkin massaman curry PREP + COOK TIME 3 HOURS 35 MINUTES SERVES 4 This rich vegetarian Thai curry, simmered in warm spices and coconut milk, is a delicious winter one-pot meal. 6cm piece ginger (30g), chopped3cm piece fresh turmeric, chopped4 stalks coriander, stems and roots chopped3 fresh long red chillies, chopped1 stalk lemongrass, white part only, chopped finely1 cup (150g) roasted salted peanuts2 teaspoons coriander seeds2 teaspoons cumin seeds6 cardamom pods, seeds removed¼ teaspoon ground nutmeg1 teaspoon salt2 tablespoons peanut oil4 cloves garlic, sliced thinly8 French shallots (200g)3 sticks cinnamon8 whole cloves800ml coconut milk1 cup (250ml) gluten-free vegetable stock1.4kg Kent pumpkin, cut into 5cm wedges200g snake beans, cut into 5cm piecesextra roasted salted peanuts, fresh Thai basil leaves and Asian fried shallots, to serve 1 To make curry paste, process…

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Spinach & three cheese muffins PREP + COOK TIME 45 MINUTES MAKES 12 2 tablespoons extra virgin olive oil1 small onion (80g), chopped finely100g baby spinach leaves2 cups (300g) self-raising flour80g butter, melted, cooled1 egg1 cup (250ml) buttermilk½ cup (50g) coarsely grated mozzarella½ cup (40g) coarsely grated parmesan100g blue cheese, crumbled 1 Preheat oven to 200°C/180°C fan. Grease a 12-hole, ⅓ cup/80ml) muffin pan. 2 Heat oil in a medium frying pan; cook onion, stirring for 5 minutes or until onion softens. Add spinach; cook, stirring, for 1 minute or until wilted. Cool. 3 Sift flour into a large bowl; stir in combined butter, egg and buttermilk. Add cheeses and spinach mixture to flour mixture; mix gently to combine. Do not over-mix; mixture should be lumpy. Spoon mixture into pan…

Peach & nectarine tart PREP + COOK TIME 55 MINUTES SERVES 8 60g butter, softened⅔ cup (75g) caster sugar1 egg½ teaspoon orange blossom water¾ cup (75g) ground almonds2 tablespoons plain flour2 x 375g blocks puff pastry4 Californian yellow peaches (880g)1 Californian yellow nectarine (170g)150g raspberries¼ cup (35g) coarsely chopped pistachios¼ cup (90g) honey 1 Beat butter and sugar in a small bowl with an electric mixer until creamy. Beat in egg and orange blossom water until combined. Stir in ground almonds and flour. 2 Preheat oven to 220°C/200°C fan. 3 Roll out each block of pastry on a floured sheet of baking paper into a 16cm x 34cm rectangle. Lift each pastry rectangle with paper onto an oven tray. Spread almond mixture thinly over pastry, leaving a 1cm border. 4…

Classic scones PREP + COOK TIME 35 MINUTES MAKES 16 2½ cups (375g) self-raising flour1 tablespoon caster sugar¼ teaspoon salt30g butter1¼ cups (310ml) buttermilk, approximately jam and whipped cream, to serve 1 Preheat oven to 220°C/200 fan. Grease a deep 20cm square cake pan. 2 Sift flour, sugar and salt into a large bowl; rub in butter with your fingertips. Make a well in flour mixture; add buttermilk. Using a knife, cut buttermilk through flour mixture to form a soft, sticky dough; add a little more buttermilk only if needed. 3 Gently knead dough on a floured surface until smooth. Using your hands, press dough out evenly until 2cm thick. Cut 5cm rounds from dough, place in pan. Gently knead scraps of dough together; repeat pressing and cutting. Place scones…

Chai meringue slab PREP + COOK TIME 45 MINUTES SERVES 20 1 cup (160g) gluten-free icing sugar, plus extra to dust4 chai tea bags, tea removed, bags discarded¾ cup (60g) shredded coconut1 cup (80g) desiccated coconut1 cup almond meal6 egg whites at room temp¾ cup (165g) caster sugar VANILLA BEAN MARSHMALLOW 3 teaspoons powdered gelatine½ cup (125ml) liquid glucose¾ cup (165g) caster sugar1 egg white2 teaspoons vanilla bean paste2 teaspoons finely grated lime rind 1 Preheat oven to 170°C/150°C fan. Grease two 20cm x 30cm slice pans; line with baking paper. 2 Process icing sugar and chai tea until very fine. Transfer to a bowl; add both types of coconut and almond meal; stir to combine. 3 Whisk egg whites and a pinch of salt in an electric mixer until…

Kale patch cake PREP + COOK TIME 1 HOUR 25 MINUTES SERVES 12 180g kale leaves, stalks removed7 small red-skinned apples (700g)6 eggs, beaten lightly1 cup (220g) caster sugar2 cups (240g) almond meal1 teaspoon gluten-free baking powder¼ cup (25g) coarsely chopped pecans1¼ teaspoons ground cinnamon2 teaspoons caster sugar, extra300g creme fraiche 1 Preheat oven to 160°C/140°C fan. Grease a deep 22cm round springform cake pan; line with baking paper. 2 Reserve 2 kale leaves. Coarsely chop remaining leaves. Boil or microwave chopped kale until just tender; drain. When cool enough to handle, squeeze out excess moisture. Blend or process until smooth. 3 Halve 6 of the apples horizontally. Coarsely grate remaining whole apple and bottom halves of the cut apples. Combine grated apple, kale puree and egg in a large…

Chilli and lime fish PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4 3 fresh large red chillies, sliced thinly6 cloves garlic, crushed1 bunch fresh coriander (80g), roots washed, leaves and stems reserved1 tablespoon brown sugar¼ cup (60ml) fish sauce⅓ cup (80ml) lime juice4 x 120g firm white fish fillets4 baby cucumber (160g), sliced thinly200g grape tomatoes, halved2 fresh makrut lime leaves, sliced thinly1 red shallot (25g), sliced thinly1 bunch fresh round mint leaves (50g), leaves pickedlime cheeks, to serve 1 Place 2 of the chillies, the garlic and coriander roots in a mortar and pestle; pound until mixture forms a paste (or pulse in a small food processor). Transfer to a small bowl. Add sugar, fish sauce and juice; stir until sugar dissolves. 2 Pour a quarter of…

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…