Innholdsfortegnelse for issue 92 i Cooking with the Australian Womens Weekly

Vibrant feel-good food is our theme this month, so we’ve curated a bunch of recipes that are perfect for sharing. In this issue you’ll find dishes for those impromptu times when family and friends drop by and you need ideas for simple but fancy recipes that are easy to make – be it for brunch, lunch or dinner. We kick off with a seasonal feature that gives a lot of love to eggplant (page 10). Some may see this as the ‘Ottolenghi effect’, coined after the wonderful Israeli-born chef, Yotam Ottolenghi, who has made the world fall in love with vegetables that boast a Middle Eastern flair. If you’re hosting an Easter celebration, why not try our Greek-inspired grazing board on page 20? It’s both beautiful and bountiful. And don’t…

from the Test Kitchen Soaking the eggplant first in milk reduces the amount of oil it soaks up when frying, keeping it fresh and tender. It also ensures the semolina sticks to the eggplant. You can use nut-based milk and yoghurt here instead, if you prefer. Eggplant with nam prik sauce PREP + COOK TIME 25 MINUTES SERVES 4 2½ tablespoons light soy sauce2 tablespoons lime juice1 tablespoon tamarind puree1 tablespoon brown sugar1 small clove garlic, crushed2 teaspoons finely grated fresh ginger½ teaspoon dried chilli flakes2 medium vine-ripened tomatoes (300g), chopped coarsely⅓ cup (80ml) extra virgin olive oil8 Japanese eggplants (1kg), halved lengthways1 cup fresh Thai basil leaves2 green onions, sliced into thin strips½ cup (40g) fried shallots 1 To make nam prik sauce, process soy sauce, lime juice, tamarind,…

BASIC BROWNIES MAKES 12 PREP + COOK TIME 1 HOUR 5 MINUTES (+ COOLING) We retested a number of classic recipes, combining elements to create a ‘super’ brownie, with fudginess, sweetness and the signature shiney top. 175g butter, softened1 cup (220g) firmly packed brown sugar1 cup (220g) caster sugar3 eggs, beaten lightly1 teaspoon vanilla extract1 cup (150g) plain flour¾ cup (75g) Dutch-processed cocoa powder½ tsp sea salt flakes125g dark chocolate, chopped finely 1 Preheat oven to 180°C/160°C fan forced. Grease a deep 20cm square cake pan; line base and sides with baking paper. 2 Melt butter in a medium saucepan over low heat. Add sugars and stir until dissolved. Remove from heat; cool for 10 minutes. Stir combined eggs and vanilla into butter mixture, then combined sifted flour, cocoa powder…

from the Test Kitchen Queso fresco, a fresh white cheese, is available at specialty grocery stores. Substitute queso fresco with equal amounts of mozzarella and fetta. Masarepa is a pre-cooked, ground corn flour that is used to prepare arepas. It is available in speciality grocers. Arepas can be made in advance, up to the end of step 3. Keep covered in the fridge before cooking. Flat iron steak with lemon myrtle salt & Davidson plum sauce PREP + COOK TIME 45 MINUTES SERVES 4 500g flat iron steak, at room temperature2 teaspoons smoked sea salt2 teaspoons dried lemon myrtle2 bunches (350g) trimmed broccolini DAVIDSON PLUM SAUCE 1 cup (250ml) beef stock1 shallot, chopped10 black peppercorns⅓ cup (110g) Davidson plum jam20g butter MASH 1kg potatoes, peeled, quartered1 cup (250ml) milk, warmed40g…

Potato gnocchi with garlic & thyme PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4 500g evenly-sized desiree potatoes, unpeeled (see Test Kitchen note)1 egg, beaten lightly with a pinch of salt2 tablespoons finely grated parmesan1 cup (150g) plain flour, approximately½ cup (40g) flaked parmesan2 teaspoons fresh lemon thyme sprigs BUTTER SAUCE ¼ cup (60ml) extra virgin olive oil4 cloves garlic, sliced thinly150g butter, chopped1 tablespoon fresh lemon thyme leaves 1 Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins. 2 Mash potatoes using a ricer or potato masher into a medium bowl. Stir in egg, parmesan and ½ cup of the flour to make a firm dough (add a little more flour if the mixture is sticky). 3 Divide dough into four portions;…

Creamy pumpkin spaghetti PREP + COOK TIME 30 MINUTES SERVES 4 1.5kg butternut pumpkin, peeled1 teaspoon smoked paprika2 tablespoons extra virgin olive oil1 clove garlic, crushed½ cup (50g) coarsely chopped walnuts2 tablespoons pepitas⅔ cup (160ml) pouring cream⅔ cup (160ml) milk¾ cup (60g) finely grated vegetarian parmesan-style cheese1 tablespoon chopped chives 1 Preheat oven to 200°C/180°C fan. Line three oven trays with baking paper. 2 Using a spiraliser, julienne peeler or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips. Place pumpkin in a large bowl with paprika, oil and garlic, then season; toss well. 3 Spread pumpkin strips in a single layer between two of the lined trays. Roast for 5 minutes or until just tender (for thinner, julienned noodles, you will need to reduce the…

Pear & pecan gingerbread cake with spiced icing PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 16 2 medium Packham pears (500g)230g unsalted butter, chopped, softened2 cups (440g) firmly packed brown sugar2 eggs½ cup (185g) molasses4 cups (600g) plain flour2 teaspoons bicarbonate of soda1 tablespoon ground ginger2 teaspoons ground cinnamon1 teaspoon ground allspice1 teaspoon ground nutmeg½ teaspoon fine sea salt2 cups (500ml) milk1 cup (120g) pecans, roasted, chopped finely½ cup (140g) crystallised ginger, chopped finely SPICED ICING 2 cups (320g) pure icing sugar¼ cup (60ml) lemon juice2 teaspoons ground allspice 1 Preheat oven to 170°C/150°C fan. Grease a 25cm bundt pan with a pastry brush and a little soft butter. 2 Peel pears; cut into 1cm cubes. Beat butter and sugar in a large bowl with an electric mixer…

IN SEASON April Vegetable  BeetrootBroccoliBrusselssproutsCabbageCapsicumFennelLeekMushroomOkraPeasPotatoPumpkinSilverbeetSpinach Fruit  AppleBananaCustard appleKiwifruitLimesNashi pearPassionfruitPersimmonPomegranateQuinceRambutanRockmelonTamarillo FLAVOUR PUNCH Dressed to the nines Take your salad from bland to grand with Chang’s Crispy Noodle Salad Dressing – just add your preferred oil. Packed with authentic Asian flavour and free from gluten, this dressing will help you say goodbye to drab salads forever. To make this texture-sensation (right), simply combine cooked quinoa, shredded purple and green cabbage, carrot, slivered almonds, spring onion and Chang’s Crunchy Fried Noodle (also available in gluten-free). Toss generously with dressing and add barbecue pork or chicken. Available at your local supermarket. hardtofind. Find of the month Just a Glass Australia brings you a fun and interactive way to explore premium Australian wines at home and at your own pace. Each self-guided curated wine box…

Skillet hot cake with tahini maple pears PREP + COOK TIME 40 MINUTES SERVES 6 1½ cups (225g) self-raising flour¼ teaspoon bicarbonate of soda2 teaspoons ground cinnamon⅓ cup (90g) tahini⅔ cup (160ml) maple syrup2 eggs, beaten lightly1½ cups (375ml) buttermilk50g butter3 medium firm Beurre Bosc pears (690g), unpeeled, each cut into 6 wedges2 tablespoons lemon juice toasted sesame seeds, to serve 1 Preheat oven to 220°C/200°C fan. Place a 26cm (top measurement) ovenproof skillet in the oven to preheat. 2 Place flour, bicarb and 1 teaspoon of the cinnamon in a large bowl. Add 2 tablespoons each of the tahini and maple syrup, then the egg and buttermilk; whisk until combined. 3 Heat 30g of the butter in a large frying pan over medium heat. Add pears; cook, turning occasionally,…

Prawns with fennel & risoni PREP + COOK TIME 2 HOURS 50 MINUTES SERVES 4 ¼ cup (60ml) extra virgin olive oil1 large onion (200g), chopped finely1 large fennel bulb (550g), chopped finely1 large carrot (180g), chopped finely1 tablespoon fennel seeds, crushed2 cups (440g) risoni2 dried bay leaves⅓ cup (95g) tomato paste1.5 litres (6 cups) fish stock1kg uncooked medium king prawns, peeled, deveined, tails intact100g goat’s fetta, crumbled oregano leaves, to serve 1 Heat oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook onion, chopped fennel, carrot and fennel seeds, stirring, for 10 minutes or until softened. Stir in risoni, bay leaves, tomato paste and stock until well combined; season. Cook, covered, on low for 2 hours. 2 Add prawns to cooker; mix to combine. Cook, covered,…

Earl Grey & brown sugar salmon PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 6 1 tablespoon Earl Grey tea leaves¼ cup (55g) brown sugar1 tablespoon finely grated lemon rind1 teaspoon ground cumin1kg piece salmon, skin on, pin-boned½ (125g) bunch watercress, sprigs picked6 radishes (165g), trimmed, sliced thinly1 cup mint leaves 1 Combine tea leaves, sugar, rind and cumin in a small bowl; season. 2 Line a small oven tray with plastic wrap; place salmon, skin-side down, on tray. Rub salmon flesh with sugar mixture. Cover; refrigerate for 1 hour.  3 Heat a char-grill pan over high heat. Brush the sugar rub off the salmon. Place salmon, skin-side down, on a piece of baking paper, on the grill pan; cook for 5 minutes. Carefully turn over, cook for a…

Mini banana & blueberry loaves PREP + COOK TIME 50 MINUTES (+COOLING) INGREDIENTS cooking oil spray1 cup wholemeal self-raising flour1 cup self-raising flour1 teaspoon ground cinnamon½ cup brown sugar4 very ripe medium bananas (see tip)½ cup (125ml) extra virgin olive oil2 eggs½ cup (125ml) milk1 teaspoon vanilla extract⅔ cup frozen blueberries¼ cup smooth ricotta RICOTTA FROSTING 1½ cups smooth ricotta¼ cup (60ml) maple syrup LET’S COOK 1 Preheat oven to 180°C/160°C fan. Lightly spray an 8-hole (⅔-cup/160ml) mini loaf pan with cooking oil spray, then line bases and long sides with baking paper, extending paper 2cm above edges. 2 Sift flours and cinnamon into a large bowl, tipping any husks left in the sieve into the bowl. Add sugar to bowl and stir to combine. 3 Peel bananas and place in…

No. 1 Garlic naan PREP + COOK TIME 25 MINUTES SERVES 4 Preheat oven to 180°C/160°C fan. Place 4 plain naan on a baking paper-lined oven tray; prick all over with a fork. Combine ⅓ cup extra virgin olive oil, 2 crushed cloves garlic and 2 tablespoons coarsely chopped chives or coriander in a small bowl; season. Spread herb and garlic mixture evenly on bread. Bake for 15 minutes or until bread is golden and crisp. No. 2 Grilled sourdough PREP + COOK TIME 10 MINUTES SERVES 4 Cut 8 thin slices from a loaf of sourdough bread. Brush bread lightly with extra virgin olive oil; place on a heated oiled grill plate (or grill or barbecue) for 1 minute on each side or until lightly charred. Rub with a cut clove…

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A mandolin is used to slice fruits and vegetables quickly and evenly. Most units often come with a variety of interchangeable blades to achieve different cuts and slices. Be sure to use the safety guard as the blades are very sharp. A julienne peeler has serrated teeth that slice in thin strips or ribbons. Perfect for carrots, zucchinis and other hard vegetables. A microplane is a metal, rasp-like grater with small sharp teeth that allows you to finely grate garlic, ginger, citrus rinds and hard cheeses like parmesan and pecorino. Available in a variety of blades including zester, fine and coarse. A spiraliser is used to create long, curly or spiral-shaped strands of vegetables or fruits. It consists of a cylindrical container with a blade or series of blades at one end and a…

Rhubarb & chocolate hot cross bun pudding cake PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8 Make an extra batch of rhubarb mixture to serve the cake as a dessert, if you like. 400g rhubarb, trimmed and chopped¼ cup (55g) caster sugar1 orange, rind finely grated and juiced8 traditional hot cross buns, halved3 eggs300ml thickened cream¼ cup (55g) caster sugar, extra150g dark (45% cocoa solids) chocolate, chopped coarsely¼ cup (35g) toasted hazelnuts, chopped1 tablespoon demerara sugar 1 Place the rhubarb, sugar, orange rind and juice in a medium frying pan over a medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 6 minutes, stirring occasionally or until the rhubarb is just tender. Set aside to cool slightly. 2 Preheat oven to 180°C/160°C fan.…

MAKES 4½ CUPS Start this recipe the day before you wish to serve. You will need either a piece of unbleached calico, a clean linen tea towel or a jelly bag to strain the jelly. 1kg Granny Smith apples, unpeeled, chopped coarsely1.5 litres (6 cups) water5½ cups (1.2kg) white sugar, approximately1 cup firmly packed fresh mint leaves from the Test Kitchen Jelly bags, made from cotton or mesh, are available from kitchen shops. To strain the jelly, dampen the fabric; tie the corners to the legs of a small upturned stool and place a bowl underneath. Allow the liquid to slowly drip unforced, or it will be cloudy. To test that the jelly is ready, place a spoonful on a cold saucer and drag a finger through it; the mixture…

Blood orange negroni PREP TIME 5 MINUTES SERVES 2 ice cubes¼ cup (60ml) Campari¼ cup (60ml) sweet rosso vermouth100ml gin⅔ cup (160ml) chilled blood orange juice1 orange, sliced to garnish 1 Half fill two chilled tumblers with ice cubes. 2 Add Campari, vermouth, gin and juice to a jug; stir to combine. 3 Pour into glasses and garnish with orange slices. Asparagus, pea & pecorino salad with lemon dressing PREP + COOK TIME 40 MINUTES SERVES 6 500g frozen broad beans150g sugar snap peas, trimmed340g asparagus1 tablespoon extra virgin olive oil2 tablespoons finely chopped chives PEA PESTO 2 cups (240g) frozen baby peas1 cup firmly packed mint leaves⅓ cup (25g) finely grated pecorino, plus extra to serve½ small clove garlic, crushed⅓ cup (80ml) extra virgin olive oil WHOLE LEMON DRESSING…

Creamy prawn & fish pie PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8 400g skinless salmon fillets400g skinless firm white fish fillets400g smoked fish (trout, haddock or cod)400g uncooked medium prawns1 litre (4 cups) milk1 medium leek (350g), sliced thinly1 stalk celery (150g), trimmed, sliced thinly80g butter½ cup (75g) plain flour2 tablespoons finely chopped dill2 teaspoons finely grated lemon rind1 tablespoon lemon juice30g butter, extra, chopped finely2 sprigs dill, extra MASH 1.2kg Desiree potatoes, chopped⅓ cup (80ml) milk, warmed90g butter, chopped 1 Prepare seafood. Cut salmon and white fish into 3cm pieces. Remove skin from smoked fish and flake into large pieces. Peel and devein prawns. 2 Place milk, leek and celery in a large saucepan over medium heat; bring to a simmer. Add salmon and white fish;…

Easter chicks PREP AND COOK TIME 1 HOUR 10 MINUTES (+ COOLING) MAKES 12 125g butter, at room temperature¾ cup (165g) caster sugar1½ cups (225g) self-raising flour½ cup (125ml) milk2 eggs, at room temperature1½ cups (115g) shredded coconut yellow food colouring60 red Smarties, for combs and feet12 brown Smarties, for beaks store-bought black writing gel BUTTER CREAM 300g butter, at room temperature2 teaspoons vanilla essence3 cups (480g) icing sugar4½ tablespoons milk, at room temperature 1 Preheat oven to 180°C/160°C fan. Line a 12-hole (⅓ cup/80ml) muffin pan with paper cases. 2 Using an electric mixer, beat butter, sugar, sifted flour, milk and eggs on low speed in a small bowl until combined. Scrape side of bowl with a spatula, then increase speed to medium and beat for 1-2 minutes or…

from the Test Kitchen Lining the camp oven with foil helps make clean-up easier, as the cheese can stick to the bottom. If you don’t have a fire, you can cook the nachos, covered, on a barbecue to heat through. SERVE WITH sour cream and hot chilli sauce. Ramen noodle & pork stir-fry PREP + COOK TIME 20 MINUTES SERVES 2 300g minced pork2 cloves garlic, crushed2 teaspoons finely grated ginger1 tablespoon vegetable oil200g green beans, trimmed, halved125g baby corn, halved lengthways, if large⅓ cup (80ml) sweet chilli sauce2 tablespoons kecap manis400g shelf-stable ramen noodles2 green onions, sliced thinly coriander leaves, to serve 1 Combine pork, garlic and ginger in a medium bowl. 2 Heat oil in a wok or large frying pan over high heat; stir-fry pork mixture for…

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