Innholdsfortegnelse for issue 96 i Cooking with the Australian Womens Weekly

The concept of ‘sustainability’ can be overwhelming, but understanding how our lifestyle choices impact the world around us is becoming more relevant as time passes. No matter your ethical or political views, striving to live better and lighter makes sense. We can only influence what we can control, and the kitchen is a great place to start. Turn to page 50 to discover achievable ideas and recipes for planning meals, smart shopping and reducing food waste, plus some crafty ideas to get the most out of your ingredients and repurpose the bits that would otherwise end up in the bin. Benchtop appliances are still popular, be it a pressure cooker or slow cooker, and with this in mind, flick to page 22 to drool over spicy curries and hearty dishes…

8-layer choc-hazelnut biscuit cake PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) SERVES 16 Decadent cookie layers intertwine with a lush coffee cream filling, crowned with a luxurious chocolate ganache sprinkled with roasted hazelnuts and cacao nibs – a guaranteed crowd-pleaser. 1¾ cups (385g) firmly packed brown sugar1 cup (150g) White Wings plain flour1½ cups (240g) White Wingswholemeal plain flour2 teaspoons baking powder1 teaspoon bicarbonate of soda1 teaspoon ground nutmeg1 egg1 cup (250ml) milk125g butter, melted, cooled½ cup (80g) chopped roasted hazelnuts½ cup (70g) cacao nibs GANACHE 500g dark chocolate (70% cocoa), broken into small pieces2 cups (500ml) pouring cream COFFEE CREAM 1 tablespoon boiling water2 teaspoons instant coffee granules600ml thickened cream½ cup (80g) icing sugar1 tablespoon cocoa powder 1 Make ganache.  2 Preheat oven to 180°C/160°C fan.…

HANDY HINTS If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure; your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using your pressure cooker. from the Test Kitchen STOVETOP SWAP Parcook the ribs in a large saucepan of cold water for 25 minutes or until tender; drain. Continue as directed. Greek meatballs with fetta, oregano & risoni PREP + COOK TIME 40 MINUTES SERVES 4 2 medium red onions (340g)2 tablespoons extra virgin olive oil4 cloves garlic, crushed2 x 400g cans diced tomatoes2 tablespoons tomato paste1½ cups (375ml) beef stock1 tablespoon brown sugar1 tablespoon balsamic vinegar1 cup (220g) risoni⅓ cup (55g) kalamata olives MEATBALLS 1 bunch oregano500g lamb mince200g firm fetta, crumbled1 egg1 cup (70g) stale breadcrumbs2 teaspoons ground…

SWAP Serve with crème fraîche or vanilla custard instead of the yoghurt. Chai-spiced apple crumble cake PREP + COOK TIME 1 HOUR 20 MINUTES (+ STANDING) SERVES 8 150g butter, softened1 cup (220g) coconut sugar2 eggs, at room temperature2½ cups (700g) Greek yoghurt2 teaspoons vanilla bean paste1¼ cups (150g) barley flour2 teaspoons baking powder½ teaspoon ground ginger½ teaspoon ground cloves½ teaspoon ground cardamom½ teaspoon ground cinnamon¾ cup (90g) almond meal¼ cup (90g) honey¼ teaspoon ground cinnamon, extra1 tablespoon honey, extra APPLE TOPPING 2 medium red-skinned apples (300g), cored, sliced thinly¼ cup (20g) flaked almonds¼ cup (55g) coconut sugar2 tablespoons shredded coconut2 tablespoons barley flour 1 Preheat oven to 180°C/160°C fan. Grease a 20cm springform cake pan; line base and side with baking paper. 2 Make apple topping.  3 Beat butter…

WASTE NOT Small beetroot leaves can be added to salads, while larger leaves can be wilted in olive oil like other leafy greens. Carrot tops can be added to pesto or blended green sauces. WASTE NOT Beef skirt steak is a cut from the abdomen, prized for its flavour rather than tenderness. Eating a variety of cuts of meat, not just the prime cuts, is a more sustainable way of eating meat. WASTE NOT Place root end of the leek in a shallow glass container of water in a sunny spot, changing water frequently until regrowth from middle and roots appear. Transfer to a small pot of soil to grow a new leek. WASTE NOT You could use green papaya instead of green mango. Leftover lime leaves can be frozen…

from the Test Kitchen WASTE NOT This recipe works with any shaped pasta you have lurking in your pantry. The sweet potato does not need to be peeled. You could use your favourite store-bought pesto in this recipe. the Test Kitchen WASTE NOT Cauliflower leaves can be roasted with a light coating of olive oil for a crispy garnish. Because of the shape of a whole cauliflower, you will get irregular-sized slices. Beef burritos PREP + COOK TIME 45 MINUTES MAKES 4 1 tablespoon extra virgin olive oil1 medium onion (150g), chopped finely1 clove garlic, crushed1 teaspoon ground cumin¼ teaspoon chilli powder500g beef mince400g can crushed tomatoes400g can kidney beans, drained, rinsed4 x 20cm flour tortillas1 cup (120g) coarsely grated cheddar1 teaspoon hot paprika¼ cup baby coriander leaves guacamole, tomato…

Basic risotto PREP + COOK TIME 35 MINUTES SERVES 4 1.5 litres (6 cups) vegetable stock100g butter, chopped1 medium onion (150g), chopped finely2 cloves garlic, crushed2 cups (400g) carnaroli or arborio rice½ cup (125ml) dry white wine1 cup (80g) grated parmesan cheese 1 Bring stock to a simmer in a medium saucepan; keep warm on low heat. 2 Melt half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft.  3 Add rice; stir for 2 minutes or until well coated. Add wine; bring to the boil. Stir in 1 cup hot stock until absorbed. Continue adding stock, 1 cup at a time, stirring frequently, until absorbed after each addition. 4 Stir in remaining butter and parmesan.  5…

from the Test Kitchen WASTE NOT Prepared beef stir-fry strips come from flank, chuck or topside cuts and are usually more expensive than purchasing a whole steak and slicing yourself. To tenderise strips, sprinkle with ¾ teaspoon of baking soda for every 250g and leave for 30 minutes. Rinse well with cold water, pat off excess water and continue as directed. Jerk salmon with yoghurt potatoes PREP + COOK TIME 20 MINUTES SERVES 4 8 baby potatoes (320g), unpeeled, sliced thickly⅓ cup firmly packed flat-leaf parsley leaves⅓ cup firmly packed coriander leaves1 teaspoon freshly ground black pepper1 teaspoon dried chilli flakes1 teaspoon ground allspice2 cloves garlic, crushed2 teaspoons finely grated ginger¼ cup (60ml) lime juice¼ cup (60ml) extra virgin olive oil2 x 200g skinless, boneless salmon fillets¼ cup (70g) Greek…

SAVE 44% + FREE DELIVERY YOUR SUBSCRIPTION INCLUDES A NUMBER OF BENEFITS: • 6 ISSUES FOR $34.99 via recurring payments* • INSIDER SECRETS from The Australian Women’s Weekly Test Kitchen • TEST KITCHEN TESTED, MOUTH-WATERING RECIPES the family will love • FREE HOME DELIVERY • CANCEL ANY TIME Hurry! Offer ends August 27, 2023 How to order Visit magshop.com.au/FMG or call 136 116 and quote M238FMG For Terms and Conditions, visit https://www.magshop.com.au/FMG. Please see page 113 for location of our Privacy Notice. If you do not want your information provided to any organisation not associated with this promotion, please indicate this clearly at the time of subscription or notify the Promoter in writing. Offer valid from 31/07/2023 to 27/08/2023 to Australian residents only. Savings are based on cover price of…

IN SEASON August Vegetables Beetroot Broccoli Broccolini Brussels sprouts Cabbage Cauliflower Celeriac Chinese greens Dutch carrots English spinach Fennel Gai lan Jerusalem artichokes Leeks Parsnips Peas – snow, sugar snap Pumpkin Silverbeet Sweet potato Witlof Fruit Apples – Fuji Custard apple Grapefruit Kiwifruit Lemon Lime Mandarin Nashi pear Olives Orange – blood, navel Pineapple Rhubarb Strawberry Tangelo FRESH FIND SUSTAINABLE CATCH Found in abundance on the east coast of Australia, the eastern school whiting is a delicate and sweet fish. They’re small, well-priced and particularly suited to cooking whole – steamed, grilled, wrapped in foil and baked, or for something moreish, try cleaning (or asking your fishmonger to clean) whole fish, before crumbing southern-fried-chicken style and deep frying. Serve with wedges of lemon, pickles and sides – make sure to cook…

MEAT-FREE Lentils are highly nutritious and make an excellent alternative to meat for this hearty ragù. FUNGI FACTS Choose the right mushroom for every dish, from a hearty ragù to delicate Asian soup. Button mushrooms are almost pure white and delicate in flavour. One of the best varieties to eat raw. Add to salads, stir fries and sauces or marinate for antipasto. King trumpet are a large mushroom with a creamy thick long stem about 8cm in length and a light brown cap. Perfect for soups, sautées, stir fries and pastas. White cup mushrooms have more flavour than button mushrooms. Ideal for risottos, pasta and sauces. Lovely in salads, or to barbecue or roast to perfection. Oyster mushrooms have a silky texture and delicate flavour. They are commonly a grey-brown…

Cheese, tomato & olive bread pudding PREP + COOK TIME 3½ HOURS SERVES 6 Give stale bread a second life drenched in a silky custard and slow cooked for a delicious savoury pudding. 40g butter, softened6 green onions, trimmed, sliced thinly2 cloves garlic, crushed6 x 1.5cm thick slices olive bread (360g)200g cherry tomatoes½ cup (80g) pitted black olives, halved½ cup (40g) finely grated parmesan cheese100g drained Persian fetta cheese1 tablespoon coarsely chopped basil6 eggs1 cup (250ml) milk300ml reduced-fat thickened cream¼ teaspoon sweet paprika 1 Grease a 4.5-litre (18-cup) slow cooker bowl with a little of the butter.  2 Heat 20g of the butter in a small frying pan; cook onion and garlic, stirring, for 5 minutes or until softened. 3 Spread bread with remaining butter; cut each slice in half.…

The key is to think before you buy. Look at what you already have. Do you really need to buy more, or can ingredients be substituted? If you do buy, avoid over-packaged products, and, as much as possible, plastics and disposable items. Bulk-buy dry goods Buying in bulk lessens the amount of packaging. If you are a small family or solo consumer, buy with friends and divvy things up. At home, transfer dry goods to glass jars or food-grade stainless steel containers. Convenience food Reduce your reliance on ready-made meals as these come with a hefty environmental price tag. Make as much of your own food as you can. Work towards stocking your pantry with home-made jams, chutneys, muesli, pickles, snacks and the like. You’ll be surprised at how easy…

CHIPOTLE CHICKEN & SOUR CREAM POTATOES PREP + COOK TIME 30 MINUTES MAKES 4 PORTIONS CHIPOTLE CHICKEN & SOUR CREAM POTATOES 4 chicken breast fillets (800g)455g jar black bean and chipotle salsa1 tablespoon extra virgin olive oil500g baby potatoes, quartered½ cup (120g) sour cream CHIPOTLE BEANS 1 tablespoon extra virgin olive oil1 large red onion (300g), cut into thin wedges2 x 400g cans four-bean mix, drained, rinsed ASSEMBLY INGREDIENTS ½ small butter lettucelime wedges, to serve2 pieces mountain bread (50g)⅓ cup coriander leaves1 cup (120g) grated cheddar2 tablespoons sour cream1 teaspoon extra virgin olive oil1 small avocado (200g)1 tablespoon lime juice1 trimmed corn cob (250g), cooked, cut into 4 pieces MEAL PREP CHIPOTLE CHICKEN & SOUR CREAM POTATOES Preheat oven to 210°C/190°C fan. Place chicken on a baking paper-lined oven…

Basic roast pumpkin PREP + COOK TIME 1 HOUR SERVES 4 1kg Kent pumpkin2 tablespoons extra virgin olive oil1 teaspoon sea salt flakes½ teaspoon freshly groundblack pepper 1 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. Wash pumpkin; pat dry with paper towel. Cut unpeeled pumpkin into 5cm thick wedges. (The seeds are edible after roasting. However, if you prefer to remove them first, scoop out with a spoon; see tip.) 2 Place pumpkin wedges in a large bowl with oil, salt and pepper; rub oil and seasoning onto each wedge. Transfer pumpkin to tray, standing wedges upright. 3 Roast for 50 minutes or until tender. Serve as is, or with one of the flavour variations opposite. Waste not After removing pumpkin seeds, rinse and…

Real chilli beans PREP + COOK TIME 1 HOUR 20 MINUTES (+ OVERNIGHT STANDING) SERVES 6 (MAKES 7 CUPS) 400g dried white beans2 tablespoons extra virgin olive oil2 medium onions (300g), chopped finely8 cloves garlic, sliced thinly2 fresh long red chillies, sliced thinly2 x 400g cans tomatoes3 cups (750ml) vegetable stocktoasted sourdough slices, to serve 1 Place beans in a large bowl with enough cold water to cover; stand overnight.  2 Drain; rinse well. Place beans in a large saucepan with enough cold water to cover; bring to the boil. Reduce heat to low-medium; simmer for 30 minutes or until almost tender. Drain. 3 Heat oil in same dried pan over medium heat; cook onion, garlic and chilli, stirring, for 7 minutes or until onion is soft. Add tomatoes and…

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KEEP This recipe is suitable to freeze at the end of step 4 for up to 3 months. Test Kitchen notes STOVETOP SWAP Cook as directed using a large saucepan over high heat; then cook potatoes for 20 minutes over medium-low heat before adding fish. Cook, covered, for a further 10 minutes or until cooked through. You can use any firm white fish fillet that you prefer, such as kingfish, snapper or ling. KEEP This recipe is suitable to freeze at the end of step 2 for up to 2 months. Stir in the spinach after reheating. Chickpea, spinach & paneer rogan josh PREP + COOK TIME 4 HOURS 30 MINUTES SERVES 4 ½ cup (150g) rogan josh curry paste2 large onions (400g), sliced thinly2 teaspoons finely grated ginger3 cloves…

TRY THIS For a twist, add 2 tablespoons bottled yuzu juice to the tempura batter from the Test Kitchen WASTE NOT Store fresh Thai basil in the fridge rolled up in lightly damp paper towel in a ziplock bag for up to 4 days or process leaves and stems with olive oil and freeze in an ice-cube tray – perfect for stirring into curries and soups from frozen. SHOPPING Makrut lime leaves are available from greengrocers and most major supermarkets. Zucchini fritters with makrut lime crème PREP + COOK TIME 30 MINUTES (+ STANDING) MAKES 12 500g zucchini, grated½ medium red onion (85g), sliced thinly2 teaspoons sea salt flakes400g can chickpeas, drained, rinsed2 eggs2 tablespoons chickpea flour2 teaspoons ground coriander60g baby kale leaves vegetable oil, for shallow frying4 makrut lime…

These days, we’re learning more and more that some things which were designed to provide us with convenience, turn out to actually harm not only our health, but also our environment. Where’s the saving in that! Plastics in particular aren’t the lifesavers they were meant to be. But how do we adapt to a life without them, especially on a practical level in the kitchen? The swaps on this page will get you started. You should also take time to learn where best to store fresh food in order to save it. While you might think the fridge is the solution for everything, a lot of hard fruits, especially those that are ethylene producing, benefit from being stored at room temperature (the confines of a fridge trap the gases that…

WASTE NOT Roast sweet potato skins with oil and sea salt flakes until super crispy for a tasty snack. WASTE NOT Corn husks are nature’s baking paper, use it to stop dumplings sticking to the bottom of the bamboo steamer or wrap fish en papillote-style to impart a subtle sweet and earthy aroma. Seafood laksa PREP + COOK TIME 35 MINUTES SERVES 4 375g dried rice vermicelli noodles185g laksa paste3¼ cups (800ml) coconut milk2 tablespoons peanut oil750g fresh marinara mix500g uncooked medium king prawns, peeled and deveined, tails intact12 fried tofu puffs (105g), halved1½ cups (120g) bean sprouts¼ cup (20g) fried shallots1 long fresh red chilli, sliced thinly⅓ cup coriander leaves1 lime (90g), cut into wedges 1 Place noodles in a medium heatproof bowl, cover with boiling water. Stand for…

Baked fetta & a trio of capsicum pasta PREP + COOK TIME 35 MINUTES SERVES 1 1 small (150g) red capsicum, chopped1 small (150g) green capsicum, chopped1 small (150g) yellow capsicum, chopped3 whole garlic cloves, unpeeled1 sprig rosemary¼ cup (60ml) water2 tablespoons extra virgin olive oil75g Greek fetta (in one piece)120g pasta – casarecci or orecchiette½ cup flat-leaf parsley leaves 1 Preheat oven to 200°C/180°C fan. 2 Put the capsicum into a small roasting dish. Trim the root end of the base of the garlic cloves and add them to the dish, along with the rosemary, water and olive oil. Season with sea salt and freshly ground black pepper; top with fetta. Bake for 30 minutes. 3 Meanwhile, bring a medium-sized pot of salted water to the boil; cook pasta…

EASY SWAP If you like, omit making your own tortilla chips in step 2 and serve with store-bought tortilla strips instead. EASY SWAP Try any combo of bread, cheese, cold cut meat, pickled veg, salad and condiments that you have on hand. Spicy fish nacho salad PREP + COOK TIME 30 MINUTES SERVES 4 vegetable oil, for shallow frying, plus 2 tablespoons extra8 small white corn tortillas (200g)⅓ cup (60g) rice flour2 tablespoons Mexican chilli powder600g firm white skinless fish fillets, cut into long pieces (see tip)¼ cup (60ml) lime juice1 tablespoon caster sugar2 long red chillies, sliced thinly lengthways½ small red cabbage (400g), shredded2 medium carrots (240g), julienned400g can red kidney beans, drained, rinsed2 small avocados (400g), mashed½ medium red onion (85g), sliced thinly½ cup coriander leaves 1 Heat…

One-bowl chocolate velvet cake PREP + COOK TIME 1 HOUR 10 MINUTES (+ REFRIGERATION) SERVES 16 Get some friends around for this one bowl wonder that is a decadence worth sharing. 125g butter, softened1 cup (220g) firmly packed brown sugar½ cup (110g) caster sugar3 eggs2 cups (300g) plain flour⅓ cup (35g) cocoa powder1 teaspoon bicarbonate of soda⅔ cup (160g) sour cream½ cup (125ml) water CHOCOLATE GLAZE 90g dark chocolate, chopped coarsely60g butter, chopped coarsely½ cup (80g) icing sugar¼ cup (60g) sour cream 1 Preheat oven to 180°C/160°C fan. Grease a deep 23cm x 30cm rectangular cake pan or baking dish; line base and two long sides with baking paper, extending the paper 5cm over the sides. 2 Beat cake ingredients in a large bowl with an electric mixer on low…