Innholdsfortegnelse for issue 103 i Cooking with the Australian Womens Weekly

Feel-good food is our theme this month. We’ve curated a bunch of recipes that are perfect for sharing – simple but fancy dishes that are easy to make for those times when family and friends drop by, be it brunch, lunch or dinner. If you’re entertaining and wondering what to cook, on page 12 we share loads of main course options. Or, if you’re looking for something lighter, we have stunning seafood salads on page 46. Seafood can be pricey but incorporating it into a salad makes it go further. There’s no doubt that making your own hot cross buns is a commitment but our recipe on page 34 is one of my favourites. They are real artisan buns and totally worth the effort. The genius with this particular recipe…

from the test kitchen If you have a zester, use it to create strips of lemon rind. Alternatively, peel two long, wide strips of rind from the lemon, without the white pith, then cut into thin strips lengthways. Use a mandoline or V-slicer to quickly and easily cut the celeriac into fine matchsticks and the fennel into thin slices. from the test Kitchen You can use chicken mince instead, if you like. You will need 12 bamboo or metal skewers for this recipe. Soak the bamboo skewers for 10 minutes in boiling water before using to prevent them burning during cooking; oil metal skewers to prevent sticking. Recipe can be made a day ahead. Store covered, in the fridge. Pilaf is a rice dish cooked in stock which adds flavour…

from the test Kitchen Fritters are a great way to get more vegetables into your diet. Grate whatever hard vegetables you have in the fridge instead of the zucchini or carrot. You could also swap the dill and parsley with other soft herbs, such as coriander, oregano or mint. Spelt flour is a type of whole wheat flour made from the entire grain (bran, endosperm, germ and all) and is a great source of fibre. TIP The fritters are best made close to serving and served warm. from the test Kitchen Thaw peas by placing in a colander then running under boiling water. The batter is quite loose; it will spread once in the pan. from the test Kitchen You can use a mandoline or V-slicer to slice the beetroot…

No. 1 Avocado mash & chickpeas Drain and rinse a 400g can chickpeas; pat dry with paper towel. Heat 2 tablespoons oil in a frying pan over medium heat; cook chickpeas with ½teaspoon salt, stirring, for 5 minutes. Add ½ teaspoon each ground cumin and smoked paprika; stir for 30 seconds. Top Basic Jacket Sweet Potatoes with chickpeas and 1 large (320g) mashed avocado. No. 2 Broccoli & walnut Preheat oven to 220°C/200°C fan. Make Basic Jacket Sweet Potatoes, halving instead. Scoop flesh from halves into a bowl, leaving a shell. Mash in 60g finely chopped broccoli, ¼ cup (25g) chopped walnuts, 2 tablespoons chopped chives, 3 teaspoons wholegrain mustard and ⅓ cup (40g) grated cheddar; spoon into potatoes. Place on an oiled oven tray. Bake 10 minutes. No. 3…

from the Test Kitchen If the pizza base is not crisping as much as you would like, place the cooked pizza on an oiled, heated grill pan (or barbecue plate) for a few minutes. Divide the dough into 6 equal portions to make mini pizzas. To freeze pizza bases, par-bake pizza dough for 15 minutes or until browned lightly, then cool. Wrap individually in plastic wrap, then foil. Freeze for up to 3 months. ALLERGY SAFE This dough is gluten-free, dairy-free and nut-free. TIP Use brown sugar and balsamic vinegar for darker onions. SERVE WITH a mixed salad of rocket leaves, semi-dried tomato and parmesan. TIME HACK Use chargrilled veg from the deli if you’re short on time. SWAP IT Switch lamb for beef or chicken mince.…

APPLE OF MY EYE Apples are an often ubiquitous fruit staple in many Aussie households, but do you know the best way to buy, store and cook them? Here are our top tips. CHOOSING Although the harvest starts as summer turns to autumn and ends around mid-winter, today we find good ‘fresh’ apples at the greengrocer year round. The apple industry meets this demand by growing varieties that will keep well in cool storage (or more correctly in controlledatmosphere storage) which puts the fruit to sleep so that, in theory, it emerges as fresh as it went in – although some varieties emerge better than others. Many apples are sprayed with a high-gloss wax before going on sale. This is done simply to make them look good. The wax, the…

Test Kitchen tip Shallots are also known as eschallots. Do not leave shallots unattended while cooking in the oil. Test Kitchen tip Cauliflower cheese is a family favourite to serve with a baked dinner. This version adds the subtle flavours of sautéed leek and fennel to the dish before being smothered in a luxurious cheesy white sauce. TIP This recipe is best made on the day of serving. Test Kitchen tip DO AHEAD The creamy tomato and horseradish sauce can be made 2 days ahead. Refrigerate in an airtight container until serving. SWAP IT Use white or brown onions instead of red onion, if you like, depending on what you have on hand.…

Test Kitchen notes While most of the smoked salmon we buy has been cold-smoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked fish. Kipfler potatoes are great in salads because they hold their shape well when cooked. Test Kitchen notes Use a vegetable peeler, mandoline or V-slicer to thinly slice the asparagus and cucumber. Test Kitchen notes The dressing would also be delicious served over grilled chicken, fish or beef. You can use almonds instead of pistachios, if you prefer. This recipe is best made close to serving as the lemon juice will discolour the herbs in the dressing.…

TIP Best enjoyed immediately. Serve plain, with a sprinkle of caster sugar, drizzle of condensed milk or with your favourite curry sauce. STEP-BY-STEP These images will help boost your roti-making confidence. Rub in Combine sifted flour, salt, sugar and ghee in a large bowl. Using your fingertips, rub in the ghee until the mixture resembles breadcrumbs. Mix Transfer flour mixture to the large bowl of an electric mixer; crack in the egg and add the water and milk. Knead until the dough is smooth. Divide & press Divide the dough into eight equal-sized balls. Working with one ball at a time, and keeping the others covered, press out into a 20cm round. Stretch Using oiled hands, gently stretch the dough out from the centre in a circular motion, pulling it…

from the Test Kitchen You can use an empty egg carton to stand the eggs up after piping with chocolate. You can make these 2 weeks in advance. Store in a covered airtight container in the fridge. from the Test Kitchen Uniced blondie can be made up to 3 days ahead; store in an airtight container at room temperature. from the Test Kitchen Any type of hollow Easter eggs can be used. We used traditional thin-shelled chocolate eggs and 100s & 1000s-covered eggs which have a slightly thicker shell. If serving a crowd, pre-scoop ice-cream balls onto a metal tray and pop back into the freezer so they are ready to go. Use any fresh berries you like such as raspberries or blueberries. from the Test Kitchen Serve warm as…

Test Kitchen notes We used a dark eating chocolate with 45% cocoa solids giving a rich chocolate flavour without being too bitter. If you don’t want to use liqueur in the cake, substitute 60ml of strong black coffee. For the best flavour and freshness, roast the hazelnut meal and the hazelnuts in a 160°C/140°C fan oven for 8-10 minutes or until fragrant. Cool before using. In humid conditions, make the caramel hazelnuts close to serving or else the toffee will melt. Store the iced cake in an airtight container at room temperature for up to 3 days. PHOTOCHEFS: FRAN ABDALLAOUI, CAITLYN MCGRATH.…

from the test Kitchen Serve with slices of fresh apple and labne or coconut yoghurt, if you like. The banana bread will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month. You will need to start this recipe a day ahead. from the test Kitchen You can substitute ½ teaspoon smoked paprika and a pinch of chilli powder for the chipotle chilli in adobo sauce. Serve the koftas and aioli in wraps with salad leaves for a more substantial meal. from the test Kitchen SERVE WITH an Indian chutney, such as mango relish or eggplant brinjal, and naan. from the test Kitchen To fill the tomatoes easily, make a piping bag from a resealable bag. Place fetta filling in…

DO AHEAD Chicken can be marinated a day ahead; cover and refrigerate. from the Test Kitchen Tamarind adds a tart, sweet and sour flavour to food, which works here in this modern take on the Chinese takeaway staple, sweet and sour pork. Tamarind concentrate is available in jars or plastic containers from major supermarkets and Asian grocers. Swap chicken breast fillets for the pork, if preferred. We used sweet cherry truss tomatoes, but you could use regular cherry or grape tomatoes, if you like.…

from the Test Kitchen Cedro, also known as citron, is a thick-skinned citrus fruit with little pulp. In Italy (cedro) and France (citron) the fruit is candied. You will find it in specialty food stores and continental delis. Ensure you chop candied fruit into 5mm dice. TO SERVE Top with dollops of crème fraîche or Greek yoghurt. from the Test Kitchen The almond frangipane can also be made a day ahead; bring to room temperature before use for it to be spreadable. You can use a light red or white wine to poach the quinces, if you prefer. For a non-alcoholic syrup, use verjuice (the juice of unripe grapes). TO SERVE Perfect on its own or topped with a dollop of thick cream. from the Test Kitchen Coconut oil is…

from the Test Kitchen You will need about 1 bunch parsley for this recipe. If you have leftover roast chicken, use this instead of barbecued chicken. The filling can be prepared to the end of step 1 up to 2 days in advance and refrigerated in an airtight container. Make sandwiches the night before or in the morning. Wrap sandwiches in plastic wrap, or pack in resealable sandwich bags or reusable sandwich containers. Transport in cooler bags. Refrigerate until ready to eat. from the Test Kitchen Cook eggs the day before; store, covered, in the fridge. Make wraps in the morning or the day before; store in an airtight container in the fridge until ready to pack. SWAP Use cucumber instead of beans. from the Test Kitchen Add a slice…

The team EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITORS Bronwyn Phillips, Nicole Hickson EDITOR THE AUSTRALIAN WOMEN’S WEEKLY Sophie Tedmanson DIGITAL EDITOR WOMENSWEEKLYFOOD.COM.AU Sarah McInerney COVER PHOTOGRAPHY PHOTOGRAPHY Con Poulos STYLING Michele Cranston PHOTOCHEFS Fran Abdallaoui, Caitlyn McGrath CONTRIBUTORS A big thanks to all our creative contributors: PHOTOGRAPHERS Ben Dearnley, Bhavani Konings, Louise Lister, Benito Martin, William Meppem, James Moffatt, Cath Muscat, Craig Wall, Ian Wallace, Dean Wilmot, Alicia Taylor, John Paul Urizar STYLISTS Charlotte Binns-Mcdonald, Olivia Blackmore, Kate Brown, Michele Cranston, Amber De Florio, Lynsey Fryers, Emma Knowles, Louise Pickford, Stephanie Stamatis, Lucy Tweed, Vivien Walsh, Sophia Young PHOTOCHEFS Bronwen Clark,…