Innholdsfortegnelse for issue 98 i Cooking with the Australian Womens Weekly

For me, springtime signifies a cooking reset, especially when it comes to dinner inspiration. With this in mind, we set out to create a playbook of easy, time-saving recipes for this issue. Spaghetti with garlic and olive oil (page 34) is a dish I make every week – it’s cheap, delicious and ready in just 15 minutes. On page 36, our clever chefs in the Test Kitchen have come up with four tasty variations. Even though we’re lucky enough to be able to barbecue all year round, we’re really heading into peak sizzle season now, so turn to page 12 for new thrifty recipe ideas for cooking outdoors. One of my favourites is the Lemon & Herb Sausage Coil (page 22). It’s a fun way to elevate the humble sausage…

from the Test Kitchen To check if chicken is cooked through, insert a skewer or the tip of a small knife into a drumstick; if the juices run clear with no sign of blood, it is cooked. Use coriander leaves instead of the Thai basil. SERVE WITH steamed rice. from the Test Kitchen Removing the excess liquid from the tofu keeps it firm while retaining its silky texture. We used 3 x300g blocks of tofu for this recipe. Chicken-style stock is a plant-based product suitable for vegetarians and vegans. SERVE WITH flat rice noodles. VEG INSTEAD To make this vegetarian, omit the poached chicken and use a vegetarian parmesan in the pesto. Test Kitchen notes Swap the chicken with a drained 425g can of tuna in oil or 500g peeled…

No. 1 Chicken & corn soup Make double quantity of Poached Chicken, using 1 litre (4 cups) chicken stock and omitting water. Shred chicken. Combine 1 tablespoon cornflour with 2 tablespoons water in a jug; stir into poaching liquid, simmer 1 minute. Cut kernels from 2 corn cobs, add to soup; simmer 2 minutes or until tender. Add chicken and 100g baby spinach. Season. Serve with lemon wedges, if you like. No. 2 Chicken with tamarind dressing Make Poached Chicken; shred. Whisk 1 tablespoon brown sugar, 1 tablespoon tamarind puree, 2 tablespoons fish sauce, 2 tablespoons rice wine vinegar, 1 crushed clove garlic and 1 thinly sliced long fresh red chilli in a bowl. Add shredded poached chicken and long thin strips of 1 medium cucumber and 1 medium carrot;…

Test Kitchen notes You can use bamboo skewers instead of metal skewers, if you prefer. Soak them in water for at least 30 minutes to stop them from burning during cooking, or wrap the ends in foil. Test Kitchen notes You could also make the nachos with kidney beans, if you like. Remove the seeds from the chilli, if you prefer less heat, or serve the chilli separately. Test Kitchen notes Press plastic wrap directly onto the surface of the guacamole to prevent it discolouring. Freeze fish fingers in a single layer on a tray, then store them in an airtight container or zip-lock bags for up to 2 months.…

EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR Bronwyn Phillips COVER PHOTOGRAPHY PHOTOGRAPHY Con Poulos STYLING Michele Cranston PHOTOCHEF Frances Abdallaoui CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Hannah Blackmore, Louise Lister, Benito Martin, James Moffatt, John Paul Urizar STYLISTS Olivia Blackmore, Kate Brown, Michele Cranston, Annette Forrest PHOTOCHEFS Charlotte Binns-Mcdonald, Jun Chen, Angela Devlin, Nicole Dicker, Ross Dobson, Elizabeth Fiducia, Nadia Fonoff, Sandy Goh, Tessa Immens, Rebecca Lyall, Clare Maguire, Vikki Moursellas, Lucy Nunes, Tamika O’Neil, Carly Sophia Taylor, Amal Webster ADVERTISING & MARKETING MARKETING DIRECTOR Louise Cankett COMMERCIAL CATEGORY MANAGER Ange Crotty SALES DIRECTOR NSW, VIC, SA, WA Karen Holmes HEAD OF…

IN SEASON October Fruit Banana Blackberries Blueberries Grapefruit Lemons Mangoes Oranges Papaya Passionfruit Pineapple Raspberries Rockmelon Strawberries Tangelo Vegetables Artichoke Asparagus Beetroot Broccoli Chinese greens Cucumber Gai lan Green beans Hass avocados Peas Potatoes Silverbeet Spinach Zucchini HOMEGROWN BASIL BOUNTY Top tips to grow your own basil – it’s easier than you think. Basil is a great starter herb and is very forgiving, provided it lives in a sunny spot either in the ground or in pots, and the soil is moist – not too wet, not too dry. That pot of basil you pick up from the supermarket can flourish indefinitely when you follow these simple tips. PLANTING Whether you are planting in the ground or in pots, basil needs full sun with afternoon shade to prevent scorching the…

from the Test Kitchen This recipe works best with an air fryer with three shelves. For an air fryer with a basket, cook the vegies for 30 minutes or until tender, then remove and cook sausages for 15 minutes or until cooked through. from the Test Kitchen For homemade tzatziki, coarsely grate ½ small Lebanese cucumber and squeeze out the excess liquid; combine in a bowl with ¾ cup (210g) Greek yoghurt and ½ clove crushed garlic, then season to taste.…

PREP IT Pickled onions can be made 1 day ahead; cover and refrigerate. KEEP IT Carrots and onion can be stored in their pickling liquid in airtight, sterilised jars in the fridge for up to 3 months. from the Test Kitchen A spiraliser is a hand-cranked machine designed to cut vegetables into noodles or ribbons. You could also use a julienne peeler; it looks like a wide-bladed vegetable peeler and has a serrated blade rather than a straight one (it will make finer strips). BUY IT Ready to use, pre-cut zucchini ‘spaghetti’ is available from larger supermarkets, if you prefer.…

Iced green tea & cucumber sipper PREP TIME 10 MINUTES (+ REFRIGERATION) MAKES 1 LITRE (4 CUPS) Brew 2 green tea bags in 3½ cups boiling water for 5 minutes. Stir in 1 tablespoon sweetener of choice until dissolved. Cool in the fridge. Half fill a large jug with ice, then add ½ cup cucumber juice, 1 tablespoon lime juice, ½ cup lightly crushed fresh mint leaves, 1 thinly sliced Lebanese cucumber (130g), ½ thinly sliced pink lady apple (75g) and the chilled green tea; stir to combine. Iced almond chai PREP + COOK TIME 25 MINUTES (+ REFRIGERATION) MAKES 1.25 LITRES (5 CUPS) Place 3 cups water in a large saucepan with 2 teaspoons black tea leaves, 2 cinnamon sticks, 1 vanilla bean split lengthways, 1 tablespoon sweetener of…

DO AHEAD Recipe can be prepared to the end of step 2 a day ahead. form the Test Kitchen Use baking paper on the flat plate, grill or grill plate to prevent the haloumi from sticking. DO AHEAD The dressing can be prepared up to 3 days ahead; refrigerate, then shake well before serving. SERVE WITH a leafy green salad and lemon wedges. from the Test Kitchen To test if lamb is cooked, insert a meat thermometer into the centre of the thickest part. The internal temperature should reach 60°C for rare, 60°C-65°C for medium-rare, 65°C-70°C for medium and 70°C for medium-well done. Butterflying opens the lamb to even out the thickness. A butterflied leg of lamb will cook well on the barbecue or in the oven, and takes a…

from the Test Kitchen WASTE NOT To make shellfish butter: Sauté heads and shells in a medium saucepan with 1 tablespoon tomato paste and 250g butter. Use a potato masher to extract as much flavour as possible, then strain through a fine-mesh sieve. Store in an airtight container in the fridge for up to 1 month or in the freezer for 3 months. Toss through spaghetti or spread over toasted sourdough. REMOVING HEADS Cut behind the head, or twist off heads using your fingers. You can keep the heads to make stock; they will freeze for up to 2 months. PEELING SHELLS Use your fingers to peel off, starting from where the legs are attached. You can leave the last segment of shell and tail for presentation, if you like;…

PREP IT Make poppers up to 2 days in advance; store in a paper-towel-lined airtight container in the fridge until ready to pack into a lunch box. FREEZE IT Poppers can be frozen for up to 1 month; thaw in the fridge before reheating. SERVE IT with cucumber raita and green salad leaves. SWAP IT Use lamb or chicken mince instead of beef. PREP IT Make up to 2 days ahead; store in airtight container in fridge. FREEZE IT Cooked triangles will freeze for 2 months; thaw in fridge then reheat. Uncooked triangles will freeze for 2 months; allow an extra 5 minutes when baking from frozen. from the Test Kitchen Make this recipe for dinner and use the leftovers in your lunch box the following day. SERVE IT with…

Test Kitchen notes Make meatloaves up to 2 days ahead; store in an airtight container in the fridge until ready to pack. Meatloaves can be frozen, individually wrapped in plastic wrap, for 1 month; thaw in fridge before reheating. Test Kitchen notes Use sweet potato instead of pumpkin, couscous instead of quinoa and baby kale leaves instead of rocket. Make salad, without rocket and dressing, the day before; store in an airtight container in fridge. In the morning, toss rocket through salad and pack dressing in a separate airtight container. Just before eating, drizzle dressing over salad. Test Kitchen notes Use chicken strips instead of beef, 500g frozen Chinese stir-fry vegetables instead of broccolini and carrot, and 450g microwave long grain rice instead of making it. You could also use…

Once cooled, flatten each baked pastry sheet with your hands. Add egg yolk and vanilla extract to the custard, stirring with a wooden spoon to combine. Fold the whipped cream into the custard in two batches. Spread the custard mixture over the pastry in the cake pan. Smooth out the surface to make it even. from the Test Kitchen It’s best to store any leftover slice in large pieces, so if you think it won’t all be eaten or you want to save some for later, keep a portion without cutting it into squares or bars. Keep the piece of slice as airtight as possible in a resealable plastic bag or an airtight container, and cut it just before serving.…

KEEPING FRESH Storing fresh berries can be tricky since they are delicate and prone to spoiling quickly. Here are some tips to help you buy and store fresh berries to keep them at their best. BUYING BERRIES Shop seasonally Fruit will be fresher, tastier and more affordable. Check for colour and shine Look for berries that have vibrant, uniform color and a natural shine. Dull or discoloured berries might be overripe or nearing spoilage. Inspect for mould Avoid containers with any signs of mould, moisture or visible damage. Mould can spread quickly. Smell Give the berries a gentle sniff. They should have a sweet, fresh aroma. If they smell sour or off, they may be overripe. Buy local If possible, buy from local farmers’ markets or pick-your-own farms. These berries…