Innholdsfortegnelse for issue 89 i Cooking with the Australian Womens Weekly

Summer is about simplicity, so we’ve put together the ultimate collection of recipes that are a cinch to make. We’re in holiday mode and inspired by sunny Mediterranean cuisine, so join us for a Strawberry Sgroppino (page 15). It’s a refreshing summery cocktail that combines a scoop of sorbet, a little strawberry puree and chilled prosecco – I can highly recommend! Next on our food tour of the Med is a Middle Eastern Mezze Platter (page 26), suitable for all-day grazing, or for something more substantial try our fresh and flavourful seafood table on page 16. We need no excuse to fire up the barbie and this issue we take a deep dive into how to use a charcoal barbecue. Flick to page 72 for tips to get that deeply…

Buy good-quality charcoal Always try and buy good-quality charcoal – look at your supermarket or barbecue stores for charcoal made from coppiced wood or Forestry Commission-approved wood. This charcoal lights easily, burns better and won’t taint the flavour of the food, unlike those containing accelerants. Use a charcoal chimney or stack A charcoal chimney is a metal cylinder with a grate at the bottom, holes in the side, and a handle on the side which means you can light charcoal easily with a few sheets of newspaper – the coals will catch and start glowing quickly and easily. A chimney also protects the coals (and you) on a windy day. Once the coals are ready, you can safely and easily tip them into the barbecue. If you don’t have a…

Paloma PREP TIME 10 MINUTES SERVES 4 1 slice pink grapefruit1 lime, cut into wedges3 cups crushed ice½ cup (125ml) tequila2½ cups (625ml) pink grapefruit juice¾ cup (180ml) soda water, or to tastelime slices and pinkgrapefruit slices, to serve LIME-SALT RIM finely grated rind of 1 lime1 tablespoon sea salt1 teaspoon caster sugar 1 Make lime-salt rim. 2 Rub rims of four tumblers with grapefruit slice to moisten. Dip tumbler rims into lime-salt, pressing lightly. 3 Squeeze a lime wedge and place into base of each tumbler. Fill with ice. Divide tequila and juice among tumblers; top with soda. Garnish with lime slices and grapefruit; serve. LIME-SALT RIM Pound ingredients with a mortar and pestle until just combined; transfer to a plate. TK notes Try using lemonade instead of soda…

IN SEASON January Vegtables  Asparagus Beans: Butter, Flat, Green Capsicums Celery Cucumbers Eggplant Lettuce Mushrooms Onions Okra Peas Potatoes Radish Spinach Sweetcorn Tomatoes Zucchini Fruit Apricots Avocados Bananas Blackberries Blueberries Raspberries Strawberries Cherries Grapes Limes Lychees Mangoes Melons:  Honeydew, Rockmelon, Watermelon Nectarines Oranges: Valencia Passionfruit Peaches Pears: Paradise, Williams Pineapple Plums Rambutans HOW TO Choose the perfect watermelon Knock knock If it sounds deep and hollow, the fruit has more water and is likely riper and sweeter. If it doesn’t make much of a sound, the rind is still too thick, and the watermelon is not fully ripened yet. Pick it up A melon should feel heavier than it looks. The denser it is for its size, the higher the water content, and the sweeter the flavour. So, if it…

PREP+COOK TIME 1 HOUR SERVES 10-12 Take summer’s favourite luscious fruit and add fresh lemon thyme for a delightful take on cheesecake. ⅓ cup (80ml) orange juice50g butter, melted, cooled1 cup (150g) plain flour¼ teaspoon bicarbonate of soda1½ cups (330g) caster sugar1 teaspoon finely grated orange rind2 teaspoon vanilla bean paste4 eggs⅓ (80ml) cup buttermilk750g cream cheese, softened½ cup (140g) ricotta cheese250g mascarpone½ cup (125ml) cream THYME ROASTED STRAWBERRIES 250g strawberries, hulled and halved½ cup (175g) honey4 sprigs lemon thyme, plus extra to serve 1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm slice pan and line the base and sides with baking paper, leaving a 3cm overhang. 2 Place the juice, butter, half the sugar (¾ cup), orange rind, half the vanilla bean paste, 1 egg and…

Miso chicken & stir-fried greens PREP + COOK TIME 15 MINUTES SERVES 4 4 green onions500g gai lan, trimmed2 tablespoons sunflower oil2 cloves garlic, chopped finely2cm piece fresh ginger (10g), chopped finely250g minced chicken2 tablespoons cooking sake1 tablespoon miso1 tablespoon honey2 teaspoons sesame oil250g green beans, trimmed200g frozen edamame in pod, thawed, shelled2 teaspoons toasted sesame seeds1 fresh long red chilli, sliced thinly 1 Coarsely chop the white part of the green onions; shred green part into long thin strips. Separate gai lan leaves from stems; cut thick stems in half lengthways.  2 Heat half the sunflower oil in a large wok over high heat; stir-fry white part of green onion, garlic and ginger for 30 seconds or until fragrant. Add chicken; stir-fry, breaking up lumps, for 2 minutes or…

APRICOT & PISTACHIO FROZEN YOGHURT PREP + COOK TIME 1 HOUR (+ COOLING & FREEZING) SERVES 4 1 cup (150g) dried apricots2¼ cups (560ml) pure fresh apple juice1 teaspoon ground cardamom2¼ cups (630g) Greek-style yoghurt¼ cup (90g) raw honey2 tablespoons sesame seeds, toasted½ cup (70g) pistachios, chopped coarsely 1 Place apricots and juice in a medium frying pan; bring to the boil. Reduce heat; simmer for 15 minutes or until apricots are tender and plump and the apple juice is syrupy. Cool. 2 Process cooled apricot mixture with cardamom until smooth. Transfer mixture to a large bowl. Cover; refrigerate until required. 3 Combine yoghurt, honey, sesame seeds and half the pistachios in a medium bowl. Place mixture in an ice-cream machine. Following manufacturer’s directions, churn on the frozen yoghurt setting…

Test Kitchen notes Take cooled slices as a packed school or work lunch. Cauli buffalo ‘wings’ with ranch sauce PREP + COOK TIME 50 MINUTES SERVES 4 ½ cup (75g) plain spelt flour2 teaspoons smoked paprika2 teaspoons onion powder2 cloves garlic, crushed1 large cauliflower (2kg), cut into medium florets½ cup (125ml) hot sauce (see Test Kitchen notes)2 tablespoons vegan butter, melted1 tablespoon lemon juice2 teaspoons maple syrup halved baby cucumbers and celery stalks, to serve RANCH SAUCE ⅓ cup (100g) vegan mayonnaise2 tablespoons coconut yoghurt1 small clove garlic, crushed2 tablespoons each chopped parsley, dill and chives1 tablespoon finely chopped dill pickles1 tablespoon pickle juice2 teaspoons finely grated lemon rind1 tablespoon lemon juice 1 Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper. 2 Whisk flour, paprika,…

Croque madame rolls PREP + COOK TIME 40 MINUTES MAKES 8 2 tablespoons plain flour1 cup (250ml) hot milk¼ cup (30g) grated Gruyère cheese2 teaspoons Dijon mustard1 tablespoon coarsely choppedflat-leaf parsley cooking oil spray240g sliced brioche loaf8 slices prosciutto (120g), halved4 bocconcini (240g), halvedcornichons, to serve 1 Melt butter in a medium heavy-based saucepan over medium-low heat. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add milk, stirring, for 2 minutes or until mixture boils and thickens. Remove from heat; stir in cheese, mustard and parsley; season to taste. Cool. 2 Spray a 4-hole (2-tablespoon) sausage roll maker with oil. 3 Use a rolling pin to flatten 8 brioche slices until 2mm thick. With the machine turned off, position a slice of brioche so it covers the two…

DO AHEAD The dough can be refrigerated a day ahead or frozen for up to 1 month. The filling can be made a day ahead; refrigerate until required. from the Test Kitchen Disposable aluminium baking dishes available from supermarkets are great to use for cooking on the barbecue. This recipe can also be roasted in a 200°C/180°C fan oven for the same cooking time. Serve this salad in small dishes as tapas or on a large platter as an accompaniment to a main course. Paprika chicken with chilli sauce PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 6 2 x 1kg chickens1 punnet micro coriander CHILLI SAUCE 250g fresh long red chillies, seeded, chopped1 tablespoon caster sugar2 teaspoons sea salt flakes½ cup (125ml) white vinegar¼ cup (60ml) water OREGANO…

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Here are our tips for picnic perfection, from the park to the beach and your own backyard: • An insulated picnic basket or cooler bag is the best way to keep food fresh, drinks cold, and are an easier food transport option than a basket or bags. • To keep food cold and save space, freeze water bottles the night before – you get an ice pack plus perfectly chilled water to drink when you get there! • A small, serrated knife makes a good picnic all-rounder – great for cutting cheese as well as bread, fruit and veg. • Fold-up picnic tables create more room on your picnic rug and make your set up more stable. • Opt for a bamboo or melamine cutlery and crockery. They’re lightweight, durable and…

Test Kitchen notes You’ll need 3 limes for this recipe. Nam jim can be made a day ahead; keep covered in the fridge until ready to use. Falafel with tahini sauce PREP + COOK TIME 50 MINUTES (+ STANDING & REFRIGERATION) SERVES 4 2.5kg fresh broad beans in the pod400g canned chickpeas, drained, rinsed1 medium brown onion (150g), chopped coarsely3 cloves garlic1 cup coarsely chopped fresh coriander1½ cups coarsely chopped fresh flat-leaf parsley1 teaspoon fine salt1 teaspoon Baharat seasoning, plus ¼ teaspoon extra2 teaspoons ground cumin⅓ cup (50g) plain flourvegetable oil, for deep-frying¼ cup fresh mint leaves TAHINI SAUCE ⅔ cup (180g) tahini½ cup (125ml) lemon juice⅓ cup (80ml) water1 clove garlic, crushed 1 Shell broad beans. Place broad beans in a large saucepan of boiling water; boil 2 minutes or…

PREP & COOK TIME 40 MINUTES (+ COOLING) MAKES 6 These simple and delicious tarts are a great way to use fresh summer berries. Follow our step-by-step guide to whip these up in no time! 3 egg yolks½ cup (110g) caster sugar2 tablespoons cornflour1 tablespoon cocoa powder¾ cup (180ml) milk⅔ cup (160ml) pouring cream1 sheet puff pastry150g fresh raspberries150g fresh blueberries1 tablespoon icing sugar 1 Preheat oven to 220°C/200°C fan. Grease six holes of a 12-hole (⅓ cup/80ml) muffin pan. 2 Combine egg yolks, caster sugar, cornflour and cocoa in a medium saucepan; whisk in milk and cream until smooth. Stir over medium heat until mixture boils and thickens; transfer to a heatproof bowl, cover surface with plastic wrap. Cool. 3 Meanwhile, cut pastry sheet in half; stack two halves,…

No. 1 Strawberry & goat’s milk yoghurt PREP + COOK TIME 20 MINUTES SERVES 4 Hull 250g strawberries, cut half into quarters and thinly slice remainder into rounds; place in a bowl. Sift over ⅓cup icing sugar and 1 tablespoon sumac. Using the back of a wooden spoon mash strawberries slightly; stand for 10 minutes. Meanwhile, warm 8 Belgian-style waffles (480g) according to packet directions. Divide waffles among plates. Top with 1 cup goat’s milk yoghurt, strawberries and juices. Dust with a little extra combined icing sugar and sumac. No. 2 Caramel pears & ginger beer PREP + COOK TIME 20 MINUTES SERVES 4 Peel 3 medium Beurre Bosc or Packham pears (450g); cut into quarters. Heat 20g butter in a large frying pan over medium-high heat. Add pears and ½ cup brown…

PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 8 Make the most of in season blackberries with this decadent cake that marries sweet and tangy. 125g butter, softened¾ cup (165g) caster sugar1 tablespoon finely grated lemon rind2 eggs1 cup (150g) self-raising flour½ cup (60g) almond meal125g sour cream150g frozen blackberries2 tablespoons lemon juice2 tablespoons water⅓ cup (75g) caster sugar, extra1 tablespoon icing sugar1 cup (250ml) thickened cream 1 Preheat oven 170°C/150°C fan. Grease a 20cm deep round cake pan; line base and side with baking paper, extending the paper 4cm above the top. 2 Beat butter, caster sugar and rind in a large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Fold in sifted flour, then almond…

COOKING FOR KIDS is fun and once they’ve learned how to do it, the skills stay with them for a lifetime. Help them get the basics right and then practise them (with adult supervision, of course). You’ll be surprised at just how many dishes they’ll be able to cook once they’ve mastered the techniques that all chefs have to learn. Peach crostatas PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 4 INGREDIENTS 3 cups plain flour¾ cup icing sugar mixture¼ teaspoon fine sea salt185g unsalted butter, softened2 eggs1 egg yolk5 medium ripe yellow peaches or nectarines½ cup almond meal¼ cup apricot jam vanilla ice-cream, to serve LET’S COOK 1 Sift flour, icing sugar and salt into the large bowl of an electric mixer. Add butter. Beat on low speed…

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