Innholdsfortegnelse for issue 97 i Cooking with the Australian Womens Weekly

Hello to you from our bright, beautiful and budget-friendly September issue! Increasing prices and the cost of groceries raises concerns for all of us, so in this edition we’ve been mindful of thrift when it comes to planning everyday cooking. Adhering to good habits in the kitchen is a great place to start to save money on your food budget. Try to plan meals so you can shop just once. Our cover recipe and low-cost weeknight meals (page 22) are the place for tasty dinner inspiration. I’m guilty I know, but if I visit the supermarket more than once a week I’m inevitably tempted by impulsive purchases, which tends to blow my budget. Knowing the basics of good food storage will also help prevent food waste. Unpack, wash and store…

Fresh pasta dough PREP TIME 45 MINUTES (+ RESTING) SERVES 6 (650G) 2⅔ cups (400g) ‘00’ flour, plus extra for dusting4 eggs coarse semolina, for dusting 1 Place flour in a mound on a work surface or large wooden board. With your hand, make a well in the centre, high and wide enough to contain the eggs. 2 Break eggs into the well. Lightly beat the eggs with your fingertips or a fork. Slowly draw the flour into the egg mixture using a circular motion to form the dough. If the dough feels a little dry, knead in a splash of water, or if sticky, add a little more flour. 3 Knead the dough for 5 minutes or until smooth. Wrap dough in plastic wrap; set aside to rest for…

from the Test Kitchen These muffins can be stored in an airtight container for up to 2 days. from the Test Kitchen Coconut ice can be made a week ahead; store in an airtight container in the refrigerator. Rock cakes PREP + COOK TIME 30 MINUTES MAKES 18 2 cups (300g) self-raising flour¼ teaspoon ground cinnamon⅓ cup (75g) caster sugar90g butter, chopped1 cup (160g) sultanas1 egg½ cup (125ml) milk1 tablespoon caster sugar, extra 1 Preheat oven to 200°C/180°C fan. Grease oven trays. 2 Sift flour, cinnamon and sugar into a medium bowl; rub in butter with your fingertips. Stir in sultanas, egg and milk. Do not over mix. 3 Drop rounded tablespoons of mixture onto trays about 5cm apart; sprinkle with extra sugar. 4 Bake cakes about 15 minutes. Cool on…

from the Test Kitchen A stroopwafel is a thin, round waffle cookie made from two layers of sweet baked dough held together by caramel filling. Cheat’s pain Suisse PREP + COOK TIME 20 MINS MAKES 6 FIVE INGREDIENTS 1½ tablespoons custard powder6 mini hotdog brioche buns¾ cup (250g) Nutella STAPLES 1 tablespoon caster sugar1½ cups (375ml) long-life milk2 teaspoons butter or oil of choice 1 Whisk custard powder, sugar and milk in a large frying pan or skillet over medium heat; cook, stirring, for 5 minutes or until custard boils and thickens to a spreadable consistency. 2 Split buns horizontally, not quite cutting through to the other side. Spread brioche pockets with custard. 3 Place Nutella in a small cup or bowl; gradually stir in 1-2 tablespoons water to thin…

IN SEASON September FRUIT Grapefruit Lemons Mandarins Oranges – blood, navel Papaya Pineapple Rockmelon Strawberries Tangelo Vegetable Artichokes Asparagus Avocados – Hass Broccoli Cauliflower Chillies Chinese greens Gai lan Green beans Leeks Mushrooms – morel Peas Silverbeet Spinach UPPER CRUST PIZZA PERFETTA For the ultimate pizza crust, allow to prove overnight in the fridge as it allows flavour to develop. On the day, take the dough out and bring it up to room temperature before you start stretching. Using fine semolina instead of flour not only stops the dough sticking to your hands, it achieves a crispier base – the grains act like ball bearings and allow you to launch pizzas into the oven effortlessly. For more top tips visit au.ooni.com hardtofind FIND OF THE MONTH Gin there, done that It’s…

Sesame prawn ‘toast’ noodle salad PREP + COOK TIME 50 MINUTES SERVES 4 800g uncooked prawns, peeled, deveined, tails intact½ clove garlic1 tablespoon light soy sauce12 wonton wrappersolive oil spray2 tablespoons black sesame seeds¼ cup (60ml) sesame oil2 tablespoons fish sauce2 limes (130g), rind finely grated, juiced½ bunch fresh coriander, roots and stalks finelychopped, leaves reserved¼ cup (70g) finely grated palm sugar2 tablespoons finely chopped ginger200g dried rice stick noodles250g snow peas, trimmed, halved lengthways230g baby corn, halved lengthwayslime wedges, to serve 1 Preheat oven to 180°C/160°C fan. Line a large oven tray with baking paper. 2 Remove tails from half the prawns; reserve prawns with tails intact. Process peeled prawns, garlic and soy sauce in a small food processor until a smooth paste forms. 3 Place wonton wrappers on…

Basic quinoa PREP + COOK TIME 20 MINUTES SERVES 4 1 cup (200g) quinoa (red, white or tri-coloured)2 cups (500ml) water Rinse quinoa in a sieve under cold running water. Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender. Drain; cool slightly. Serve as is, or in one of the salad variations opposite. No.1 Haloumi salad Make Basic Quinoa. Combine 1 clove crushed garlic, 2 tablespoons each lemon juice and extra virgin olive oil and 2 teaspoons each ground cumin and coriander. Add to quinoa with 100g baby kale and ¼ cup mint leaves; toss. Cook 250g sliced haloumi in an oiled frying pan over high heat, 1 minute each side until golden;…

Pesto alla Genovese Basil pesto PREP TIME 10 MINUTES MAKES 2 CUPS (520G) Process 5 cups loosely packed basil leaves, 1 cup (250ml) extra virgin olive oil, ¾ cup (120g) toasted pine nuts, 1 cup (80g) finely grated parmesan, 1 crushed clove garlic and 2 tablespoons lemon juice until smooth. Season with salt and black pepper, and extra lemon juice to taste. Serve with 400g dried trofie, fusilli, spaghetti or linguine. Alfredo Creamy sauce PREP + COOK TIME 5 MINUTES MAKES 1 CUP (250ML) Melt 80g butter with 2 crushed cloves garlic in a large frying pan over medium-high heat. Stir in 300ml pouring cream, then bring to the boil. Reduce heat to low; simmer for 3 minutes. Stir in ½ cup (40g) finely grated parmesan. Season to taste. Serve with…

QUICK APPLE SAUCE You can take a shortcut using the microwave. Place apple, water, sugar and cinnamon in a heatproof, microwave-safe bowl. Cover with a lid; cook on HIGH/800watts/100% for 3 minutes. Remove cover; cook on HIGH/800watts/100%, stirring every 4 minutes, for 8 minutes or until apples are soft. VEGETABLES ON THE SIDE This pork recipe avoids overpowering flavours, so you can accompany it with almost any vegetable. Try yellow and green squash, baked alongside the pork, to offset the sweetness of the apple sauce. Baked carrots, potatoes and mushrooms work well too. SALAD TO SERVE For a light side dish, toss together a raw vegetable salad. Try shredded spinach, red cabbage and carrot, sprinkled with flaked almonds and raisins, and dressed with apple cider vinegar and oil. Just add…

To celebrate 90 years of The Weekly, we’re asking you to create and share your own iconic birthday cake! The winner will take home $5000 cash and have their cake featured in an upcoming issue of the magazine, and the next edition of the famous Children’s Birthday Cake Book. From the iconic jelly-topped swimming pool to the fan-favourite Rubber Ducky, The Australian Women’s Weekly birthday cakes have taken pride of place at many family milestones for decades. IS YOUR CAKE next? HOW TO ENTER 1 Scan the QR code with your mobile device. 2 Complete the entry form and upload a picture of your cake creation. 3 That’s it! You’re now in the draw to win $5000 cash and see your cake in the pages of the magazine. Conditions apply,…

KEEPING Biscuits will keep in an airtight container for up to 3 days. GRASS-FED GOODNESS Good butter makes all the difference in baking – let Westgold’s rich, grass-fed butter takes your tastebuds to the lush green pastures of New Zealand’s west coast. Visit westgold.com PREP + COOK TIME 50 MINUTES MAKES 46 2 cups (270g) gluten-free plain flour½ cup (90g) rice flour¾ cup (165g) caster sugar½ teaspoon fine salt250g cold unsalted butter, chopped1½ tablespoons orange blossom water200g dark chocolate (70% cocoa) 1 Preheat oven to 180°C/160°C fan. Grease three oven trays; line with baking paper. 2 Process flours, sugar, salt, butter and orange blossom water until ingredients cling together. 3 Place a 2cm star-shaped nozzle into a piping bag. In four batches, place the dough inside the bag and pipe…

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PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4-6 1.8kg whole chicken3 teaspoons grapeseed oil⅓ cup (80ml) chicken stock¼ cup (60ml) Shaoxing wine¼ cup (60ml) light soy sauce1 tablespoon finely grated fresh ginger1 garlic clove, crushed1 pinch of coarsely ground white pepper6 green onions, trimmedjasmine rice, steamedAsian greens, for serving CARROT & DAIKON SALAD 2 medium (240g) carrots, shredded finely1 small (350g) daikon (white radish), shredded finely¼ cup firmly packed coriander leaves1 long green chilli, sliced thinly2 tablespoons lemon juice 1 Place chicken, breast-side down on a board. Cut down either side of the backbone with strong kitchen scissors. Discard backbone or freeze to make stock. Turn over, and press firmly with the heel of your hand to flatten. 2 Preheat the oven to 200°C (180°C fan-forced). 3 Place…

PREP + COOK TIME 30 MINUTES SERVES 4 2 tablespoons ras el hanout (see tip)2 cloves garlic, crushed⅓ cup (80ml) extra virgin olive oil3 x 200g barramundi fillets, skin on, pin-boned, halved500g cleaned small black mussels12 (540g) medium uncooked tiger prawns, unpeeled200g cherry truss tomatoes, cut into clusters⅓ cup fresh coriander leaveswarmed flatbread, to serve (optional) CUCUMBER YOGHURT 200g Greek yoghurt1 Lebanese cucumber (130g), chopped finely 1 Preheat oven to 220°C/200°C fan. Grease and line two large oven trays with baking paper. 2 Combine ras el hanout, garlic and ¼ cup (60ml) of the oil in a large bowl; season. Add seafood; toss well to coat. Divide seafood evenly between trays; top with tomatoes and drizzle with remaining oil. 3 Roast seafood mixture for 20 minutes or until fish and…

PREP + COOK TIME 8 HOURS 20 MINUTES SERVES 6 12 thick beef sausages (1.8kg)1 tablespoon vegetable oil2 medium brown onions (300g), sliced thinly2 tablespoons mild curry powder400g canned diced tomatoes1 cup (250ml) beef stock1 cup (250ml) water4 medium potatoes (800g), unpeeled, cut into thick wedges1 cup (120g) frozen peas, thawed½ cup (80g) sultanas 1 Place sausages in a large saucepan, add enough cold water to cover sausages; bring to the boil. Boil, uncovered, about 2 minutes; drain. 2 Heat oil in same pan; cook onion, stirring, until softened. Add curry powder; cook, stirring, until fragrant. Remove from heat; stir in tomatoes, stock and the water. 3 Place potatoes in a 4.5-litre (18-cup) slow cooker; top with sausages and onion mixture. Cook, covered, on low, about 8 hours. 4 Stir…

No. 1 Coffee caramel & orange trifles PREP TIME 20 MINUTES SERVES 4 Place 1 teaspoon instant coffee in a small heatproof bowl; pour over 1 cup (250ml) boiling water, stir to dissolve (alternatively use ½ cup freshly brewed espresso coffee). Add 380g can caramel top ‘n’ fill, stir until smooth. Zest rind from 1 orange, reserve. Peel and discard pith from 4 oranges; remove segments. From 200g sponge cake, cut out eight rounds to fit four 1-cup (250ml) jars (or cut into cubes). Spoon half the coffee caramel mixture into jars or serving glasses, top with a sponge round and half the orange segments. Repeat layering with remaining caramel, sponge and oranges. Top jars with ⅓cup roasted macadamias and reserved orange rind. No. 2 Baklava, yoghurt & berry pots PREP TIME 10 MINUTES…

from the Test Kitchen As you cook the pancakes the frying pan will become increasingly hot, so you may need to lower the heat after cooking the first few pancakes. Stack pancakes on a plate as you make them. MAKE IT SIX Top pancakes with Greek yoghurt before topping with candied walnuts. SWAP IT Use blanched almonds or pecans instead of walnuts. Sticky date pancakes & candied walnuts PREP + COOK TIME 40 MINUTES (+ STANDING) MAKES 8 FIVE INGREDIENTS 1¼ cups (175g) coarsely chopped dried pitted dates1 cup (250ml) maple syrup2 cups (200g) walnuts, roasted2 cups (300g) self-raising flour2 eggs STAPLES 100g butter1 teaspoon sea salt flakes1 teaspoon bicarbonate of soda 1 Place dates in a small bowl with ½ cup (125ml) hot water; soak for 15 minutes. 2…

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