Innholdsfortegnelse for issue 95 i Cooking with the Australian Womens Weekly

Food is my love language! For me, cooking is a way of creating connection and expressing love for those closest to me. It’s a simple gesture that I can do that brings joy, and the cooler months are so conducive to spending time preparing slow-cooked dishes or baking on the weekend. As winter creeps in, we yearn for hearty, warming food. It may be that we opt for comforting carbs to help compensate for the drop in serotonin levels in our bodies during the colder months, or our cravings are for energy and mood-boosting dishes. Turn to page 64 for our ultimate vegetarian lasagne, or our cover recipe, Steak Bacon and Mushroom Pot Pie, on page 10. These two recipes tick all the boxes for real comfort food and are…

from the Test Kitchen The best pear varieties for baking are Williams and Beurre Bosc, as both hold their shape during cooking. Williams pears arrive in autumn, while Beurre Bosc pears are in season from mid-autumn, through winter to early spring. Winter in Australia brings with it a bountiful supply of delicious fruits and vegetables. Here we walk you through the abundance and give you our tips for buying and storage: Apples Australia produces a wide range of apples during the winter season including Pink Lady, Granny Smith and Royal Gala. Pears It is the peak season for pears in Australia with varieties such as Beurre Bosc, Packham and Corella available. Citrus fruits Oranges, mandarins, lemons and grapefruits are plentiful in the cooler months. Root vegetables Carrots, parsnips, turnips and…

Slow-cooker beef bone broth PREP + COOK TIME 17 HOURS (+ COOLING & REFRIGERATION) MAKES 2 LITRES (8 CUPS) 1kg beef bones (cut into short lengths by your butcher)1 medium onion (150g), chopped coarsely2 trimmed celery stalks (200g), chopped coarsely3 sprigs thyme2 teaspoons black peppercorns1 tablespoon apple cider vinegar 1 Preheat oven to 220°C/200°C fan. 2 Place bones in a roasting pan; roast for 30 minutes or until golden. Transfer bones to a 5-litre (20-cup) slow cooker set on the lowest setting. Add onion, celery, thyme, black peppercorns and 3.5 litres (14 cups) filtered water. It should fill to 1cm from the top; if not, add extra filtered water as needed. Add vinegar; cook, covered, for 16 hours. 3 Strain stock through a muslin-lined sieve into a large heatproof bowl;…

No.1 Spanish rice & peas PREP + COOK TIME 30 MINUTES SERVES 6 Combine 3 cups (750ml) water and ¼ cup (60ml) extra virgin olive oil in a medium saucepan; bring to the boil. Stir in 2 cups (360g) white medium grain rice; cook over medium heat, without stirring, for 10 minutes or until liquid is almost evaporated. Reduce heat to low. Simmer, covered, for 5 minutes. Gently stir in 1 cup (120g) frozen peas; simmer, covered, for 5 minutes or until rice and peas are tender. Season to taste. No.2 Wild rice salad with dried figs PREP + COOK TIME 25 MINUTES SERVES 8 Cook 2 cups (400g) wild rice blend in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Place 2 teaspoons finely…

Prosciutto pappardelle PREP + COOK TIME 15 MINUTES 125g pappardelle pasta2 teaspoons extra virgin olive oil2 slices prosciutto, chopped1 egg2 tablespoons pouring cream¼ cup (20g) finely grated parmesan2 tablespoons chopped flat-leaf parsley 1 Cook pasta in a medium saucepan of boiling well salted water until al dente. Drain, reserving 1 tablespoon of cooking liquid. Cover, keep warm. 2 Meanwhile, heat oil in a small frying pan over medium heat. Cook prosciutto, stirring, for 2 minutes or until crisp. 3 Combine eggs, cream and parmesan in a small bowl. Add egg mixture, reserved cooking liquid, half the parsley and half the prosciutto to pasta; toss gently to combine. Season to taste. 4 Serve topped with remaining parsley and parmesan. Not suitable to freeze. Test kitchen notes To cook pasta to the perfect…

from the Test Kitchen You will need to buy a 270g jar of roasted capsicum, but will only need half the quantity for this recipe. Warm minestrone pasta salad PREP + COOK TIME 45 MINUTES SERVES 4 375g fusilli pastaolive oil spray2 small zucchini (180g), cut lengthways into ribbons400g can borlotti beans, drained, rinsed135g bottled roasted capsicum, sliced thickly200g baby Roma tomatoes, halved lengthways1 small radicchio (150g), trimmed, shredded½ small red onion (50g), halved, sliced thinly200g cherry bocconcini, torn½ cup basil leaves SEMI-DRIED TOMATO PESTO ½ cup (75g) drained coarsely chopped semi-dried tomatoes, plus ¼ cup (60ml) reserved oil1½ tablespoons pine nuts, toasted1½ tablespoons freshly grated parmesan cheese1 tablespoon balsamic vinegar1 clove garlic, crushed1 teaspoon dried oregano1 teaspoon dried basil 1 Make semi-dried tomato pesto.  2 Cook pasta in a…

from the Test Kitchen The vanilla pods can be placed in a jar of sugar to make vanilla-flavoured sugar; or use as a stirrer for hot chocolate or cup of warm milk. You can use 1 teaspoon vanilla extract or vanilla bean paste instead of scraping seeds from a vanilla bean, if you prefer. Use your hands to fill the ¼ cup measures of crumpet batter as it can be quite difficult to handle with a spoon. If you have another large frying pan and extra egg rings, cook more than one batch at a time to reduce the total cooking time. Vanilla bean crumpets PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 14 Many years ago we received a call from a man stationed in the Arctic without…

Chocolate & raspberry pear cakes PREP + COOK TIME 1 HOUR 10 MINUTES (+ STANDING) MAKES 12 The contrast of gently poached pears with a raspberry blush and a light chocolate sponge will impress even the most discerning palettes. 125g unsalted butter½ cup (110g) firmly packed brown sugar2 eggs1 cup (150g) self-raising flour2 tablespoons cocoa powder½ teaspoon baking powder RASPBERRY-POACHED PEARS 12 small Corella pears (720g)1 vanilla bean1 cup (220g) caster sugar125g fresh or frozen raspberries 1 Make raspberry-poached pears. 2 Preheat oven to 180°C/160°C fan. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases. 3 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted dry ingredients and 1 tablespoon water. Spoon mixture…

IN SEASON July Vegetables Beetroot Broccoli Broccolini Brussels sprouts Cabbage Cauliflower Celeriac Chinese greens Dutch carrots English spinach Fennel Gai lan Garlic Ginger Jerusalem artichokes Leeks Olives Parsnips Potatoes Pumpkin Silverbeet Spinach Sweet potato Witlof Fruit Apples – Fuji, Pink Lady, Red Delicious, Royal Gala Avocado Custard apple Cumquat Grapefruit Kiwifruit Lemons Lime Mandarines Nashi Navel oranges Pineapple Pomegranate Quince Rhubarb Strawberries CONNECTING CHEFS BREAKING BARRIERS An innovative TAFE NSW program, Tasting Success, is helping create tomorrow’s leading chefs. Female chefs are breaking through the gender gap in Australia’s food and hospitality industry, thanks to TAFE NSW’s mentorship program, Tasting Success. With only a quarter of chefs and nine per cent of CEOs being women, this unique initiative connects high-performing cookery and patisserie students with top chefs, providing them with…

Spicy Mexican lamb stew PREP + COOK TIME 45 MINUTES SERVES 4 700g trimmed lamb rump steaks, cut into 3cm pieces3 teaspoons Mexican chilli powder1 teaspoon ground cumin¼ teaspoon ground cloves¼ teaspoon ground cinnamon1 teaspoon dried oregano leaves1 tablespoon finely grated ginger3 cloves garlic, sliced thinly1 tablespoon extra virgin olive oil1 medium onion (150g), chopped coarsely2 sprigs thyme2 bay leaves410g can crushed tomatoes285g jar whole roasted piquillo peppers, drained, chopped coarsely½ cup (85g) pitted prunes, halved½ cup loosely packed coriander leaves 1 Toss lamb in combined spices, oregano, ginger and garlic to coat. Heat oil in a 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. 2 Add onion, thyme and bay leaves to cooker; cook, stirring, until onion softens. Return lamb to cooker with tomatoes and 1 cup…

from the Test Kitchen Gravy beef can be used instead of chuck steak. Use whatever vegetables you like: turnip, celeriac and Jerusalem artichokes are all good choices. Swede is also known as Swedish turnip. from the Test Kitchen Ask the butcher to chop the pork belly for you so that it will fit into your slow cooker. Portuguese caldeirada PREP + COOK TIME 4 HOURS 30 MINUTES SERVES 6 2 tablespoons extra virgin olive oil2 large brown onions (400g), sliced thickly3 medium red capsicums (600g), sliced thickly1kg potatoes, sliced thickly1 cup (250ml) dry white wine800g firm white fish fillets, chopped coarsely2 tablespoons extra virgin olive oil, extra2 tablespoons chopped parsley, to serve 1 Pour oil into a 4.5-litre (18-cup) slow cooker; layer vegetables in cooker, seasoning between each layer. Add…

NUTRITION PER SERVING 21g total fat (5g saturated fat) 1570kJ (377 cal) 20g carbohydrate 23g protein 9g fibre from the Test Kitchen Using light coconut milk will reduce the saturated fat content of this recipe. NUTRITION PER SERVING 28g total fat (15g saturated fat) 1970kJ (471 cal) 35g carbohydrate 16g protein  10g fibre NUTRITION PER SERVING 16g total fat (2g saturated fat) 1420kJ (340 cal) 23g carbohydrate 19g protein  16g fibre Cannellini bean, tofu & silverbeet soup PREP + COOK TIME 45 MINUTES SERVES 4 2 tablespoons extra virgin olive oil1 large leek (500g), sliced thickly2 cloves garlic, crushed2 teaspoons smoked paprika¼ teaspoon ground cinnamon1 bunch silverbeet (750g), chopped coarsely250g orange sweet potato, cut into 2cm chunks2 cups (500ml) salt-reduced vegetable stock250g firm tofu, drained420g can salt-reduced cannellini beans, drained, rinsed1 tablespoon lemon juice1 teaspoon finely…

from the Test Cucina Farro is an ancient form of wheat; it is available from delis. You can use other whole grains such as barley or spelt instead. Pumpkin & carrot salad with green farro PREP + COOK TIME 50 MINUTES 2 cloves garlic, chopped finely1 tablespoon finely chopped rosemary1 tablespoon finely grated orange rind1 tablespoon orange juice¾ cup (180ml) extra virgin olive oil800g Kent pumpkin, unpeeled, cut into thick wedges800g mixed baby carrots, trimmed, scrubbed1 cup (200g) farro⅓ cup (80ml) lemon juice75g baby kale leaves1 cup (120g) pitted Sicilian olives½ cup (80g) smoked almonds, plus extra to serve½ cup flat-leaf parsley leaves, plus extra to serve½ cup mint leaves, plus extra to serve WHIPPED RICOTTA 300g fresh ricotta1½ tablespoons lemon juice1 tablespoon finely grated lemon rind 1 Preheat oven…

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Spiced doughnut bites PREP + COOK TIME 35 MINUTES MAKES 24 250g packet doughnut bites mix2 tablespoons vegetable oil1 egg¼ cup (60ml) milk2 teaspoons finely grated orange rind½ teaspoon ground nutmeg40g butter, melted 1 Preheat air fryer to 180°C for 3 minutes. Grease two 12-hole mini muffin pans (1 tablespoon/20ml). 2 Place doughnut mix in a medium bowl. Whisk oil, egg and milk in a jug until combined. Gently stir milk mixture into doughnut mix until just combined (do not over-mix). Divide doughnut mixture among pan holes.  3 Taking care, lower one muffin pan into the air fryer basket, cook for 8 minutes until doughnuts are golden and a skewer inserted into the centre of one comes out clean. Remove pan from the air fryer. Leave doughnuts in pan for…

Giant skillet chocolate & cinnamon spiral with chocolate sauce PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 8 ½ cup (80g) sultanas⅓ cup (80ml) coffee-flavoured liqueur¾ cup (180ml) lukewarm milk4 teaspoons (14g) dried yeast½ cup (110g) caster sugar2 eggs, beaten lightly1 egg yolk3 cups (450g) ‘00’ flour, bread flour or plain flour3 teaspoons sea salt flakes150g butter, softened, cubed40g butter, extra, softened150g dark chocolate, chopped coarsely¾ cup (180ml) pouring creamvanilla ice-cream, to serve  FILLING ½ cup (50g) walnuts, roasted lightly, chopped⅓ cup (75g) firmly packed brown sugar2 teaspoons ground cinnamon125g dark chocolate, chopped coarsely 1 Combine sultanas and liqueur in a small bowl; set aside.  2 Combine milk, yeast and 1 tablespoon of the sugar in a small bowl; cover with plastic wrap. Stand bowl in a…

Steak, bacon & mushroom pot pie PREP + COOK TIME 3 HOURS 45 MINUTES SERVES 6 Nothing says winter comfort food like an oven-braised, potato-topped pie. Our hearty beef and mushroom version is topped with velvety, cheesy mash perfect for mopping up the rich gravy. 1.5kg beef chuck steak2 tablespoons extra virgin olive oil4 rindless bacon rashers (250g), chopped coarsely12 shallots (300g), peeled root end intact2 cloves garlic, crushed2 teaspoons cracked black pepper1 tablespoon plain flour3 cups (750ml) beef stock2 tablespoons tomato paste400g button mushrooms, halved MASH POTATO TOPPING1.2kg Sebago potatoes, peeled, chopped coarsely60g butter, chopped¾ cup (180ml) hot milk½ cup (40g) finely grated parmesan I cup (120g) grated mozzarella or cheddar cheese 1 Preheat the oven to 180°C/160°C fan. Cut beef into 3cm pieces.  2 Heat half the oil…

Cooking with a pressure cooker allows you to create deliciously tender proteins and rich sauces that otherwise would only be achievable with long and laborious cooking methods. Modern pressure cookers – both stove-top and electric – are completely safe and easy to use; their pressure regulators are much more refined than those used on the cookers of yesteryear. Read the instruction manual carefully before you start. Like most appliances, they all have slightly different features. It’s easy to be intimidated by pressure cookers, but modern cookers are far safer than those we might remember from our childhoods. Put aside your fear and preconceptions, and discover the amazing world of flavour that awaits you. The pressure cooker is the perfect tool for the time-poor cook. Pressure-cooked food is full of concentrated…

PG 40 Turn CHICKPEA ‘MEATBALL’ CACCIATORE into CHICKPEA ‘MEATBALL’ SUB CHICKPEA CACCIATORE BOWL WITH PUMPKIN VOODLES CHICKPEA CACCIATORE PASTA BAKE CHICKPEA ‘MEATBALL’ CACCIATORE PREP + COOK TIME 40 MINUTES MAKES 4 PORTIONS CHICKPEA ‘MEATBALLS’ ¼ cup (60ml) extra virgin olive oil1 medium onion (150g), chopped300g tempeh400g can chickpeas, drained, rinsed2 tablespoons basil leaves, chopped¼ cup (20g) grated vegetarian parmesan-style cheese1 egg CACCIATORE SAUCE 1 tablespoon extra virgin olive oil400g button mushrooms, sliced2 cloves garlic, crushed½ cup (75g) pitted Sicilian olives2 x 400g cans diced tomatoes with Italian herbs ASSEMBLY INGREDIENTS 150g wholemeal penne, cooked, drained¼ cup (20g) grated vegetarian parmesan-style cheese basil leaves, to serve2 cups (60g) shredded curly kale1 teaspoon extra virgin olive oil1 long bread roll1 cup (100g) grated mozzarella200g butternut pumpkin spaghetti MEAL PREP CHICKPEA ‘MEATBALLS’ Heat…

Test Kitchen notes The spicy mayonnaise and chicken can be prepared up to the end of step 2 four hours ahead; refrigerate, separately, covered until ready to use. Chilli chicken san choy bow PREP + COOK TIME 20 MINUTES SERVES 6 1 tablespoon peanut oil2 cloves garlic, crushed2 teaspoons finely grated ginger4 long red chillies, chopped finely1kg minced chicken½ cup (125ml) oyster sauce230g can sliced water chestnuts, drained, rinsed, chopped finely2 cups (160g) bean sprouts4 green onions, sliced thinly12 iceberg lettuce leaves⅓ cup (50g) roasted unsalted cashews sliced chilli and baby coriander, to serve 1 Heat oil in a large, deep frying pan; cook garlic, ginger and chilli, stirring, over high heat, for 1 minute or until fragrant. 2 Add chicken to the pan; cook, stirring, until browned. Add sauce,…

Pumpkin & goat’s cheese lasagne PREP + COOK TIME 2 HOURS 20 MINUTES (+ STANDING) SERVES 10 Traditional lasagne is reimagined to celebrate the cosiest seasonal veg. 2.5kg butternut pumpkin, peeled, chopped coarsely⅓ cup (80ml) extra virgin olive oil4 medium leeks (1.8kg), sliced thinly4 cloves garlic, crushed½ teaspoon ground nutmeg1kg firm ricotta3 egg yolks2 teaspoons finely grated lemon rind1¼ cups (100g) finely grated parmesan cheese2 cups (500ml) pouring cream½ cup finely chopped sage¼ cup finely chopped chives6 fresh lasagne sheets (300g)150g soft goat’s cheese, crumbled 1 Preheat oven to 200°C/180°C fan. 2 Line a large roasting pan with baking paper. Place pumpkin in pan; drizzle with 2 tablespoons of the oil. Season; cover with foil. Bake for 45 minutes or until very tender. Cool. Working in batches, place pumpkin in…

from the Test Kitchen You can use any firm white fish you like. Use a mandoline or V-slicer to thinly slice the radish and zucchini. Replace the zucchini with a shaved baby fennel bulb, if you like. from the Test Kitchen You can use fresh, frozen or canned corn kernels for the cornbread. If you prefer, make cornbread in a 22cm springform pan instead of a frying pan (skillet). The chilli and cornbread can be made a day ahead and reheated, or can be frozen for up to 1 month. To speed things up, swap the cornbread with rice or tortillas. Cornbread with beef & bean chilli PREP + COOK TIME 40 MINUTES SERVES 6 1½ tablespoons extra virgin olive oil1 medium red onion (170g), sliced thinly4 cloves garlic, crushed800g…

Reuben wraps PREP + COOK TIME 25 MINUTES (+ COOLING) MAKES 8 8 x 25cm wholegrain wraps⅛ cup (80ml) thousand island dressing, plus extra to serve16 pastrami slices (210g)8 Swiss cheese slices (160g)½ cup (75g) sauerkraut cooking oil spray bread and butter pickles and crinkle-cut potato chips, to serve 1 Heat wraps according to packet instructions. 2 Place a wrap on a work surface. Cut a 4cm strip lengthways from both edges of the wrap. Spread 1 teaspoon of dressing on the wrap. Place 2 slices pastrami and 1 slice cheese in the centre of each wrap; top with 1 tablespoon sauerkraut. Fold in the cut sides of the wrap. Roll from the bottom edge to enclose the filling. 3 Repeat filling and rolling with remaining wraps, dressing, pastrami, cheese…

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