Cooking with The Australian Womans Weekly. Issue 104 (April 22, 2024)

Tags: magazine cooking magazine the australian women's weekly

ISBN: 2205-0159

Year: 2024

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Text

M A K E H E R DAY
Mother’s Day gift ideas for every budget
13

SCAN TO SHOP

1. Daisy Flower Bomb Rug Making Kit, $84. 2. ‘Mamma’ Candle, $45. 3. Buttermilk + Sunflower STEMM Unbreakable Silicone Wine Glasses,
$44.95. 4. Finger Lime Gin, $150. 5. Happy First Mother’s Day New Mum Mug, $53.90. 6. Personalised Secret Recipes Bamboo Notebook and
Pen Set, $59.99. 7. Vintage Label Gift Set, $65. 8. Laguiole By Louis Thiers 3-piece Cheese Set with Green Handles, $62.30. 9. Personalised
‘Essential’ Resuable Coffee Keep Cup, $39.99. 10. Me & Mummy Personalised Children’s Book, $49.99. 11. Worker Bee Gift Set, $70. 12. The Thai
Pantry Alcohol Tea Bombs, $29.95. 13. Personalised Mummy and Me Child’s Drawing Keyring, $98. 14. DIY Crochet Plant Pot, $64.94. 15.
Personalised Bookrest in Solid Oak, $99. 16. Mother and Daughter Linked Forever Circle Necklace in Yellow Gold, $79.95. 17. Helena Fresh Water
Pearl Hoop 14k Gold Filled, $55. 18. Personalised Palm Yoga Mat, $74.90. 19. Linen Tea Towel Coastal Banksia, $35. 20. Personalised Handwriting
Socks For Mum, $39.60. 21. Plant Embroidery Kit For Beginners, $25.88.

Editor’s letter

Welcome

My favourites this month

elcome to the comfort issue! It seems
an obvious but apt theme for May when
delicious, warming food provides both
physical and emotional security as the
temperature drops – like a big warm hug.
Within these pages you’ll ﬁnd our favourite
things to cook in autumn, including classics and new faves.
I ﬁnd myself longing for warming stews, spicy curries and
hearty roasts. My slow cooker pretty much lives on the benchtop
until spring. It’s the set-and-forget cooking that busy households
love, and on page 12 you’ll ﬁnd plenty of slow cooking inspiration.
But if you need dinner on the table quickly instead, ﬂip to our
express comfort collection on page 48.
May is also when we celebrate motherhood and the nurturers
in our life. Instead of gifting ﬂowers, why not take inspiration
from our gorgeous high tea feature (page 66) and combine cake
and ﬂowers with our Rose Petal Cake on page 75. Happy Mother’s
Day to all the mums – I hope you’ll be spoilt by your loved ones.
It’s a poignant moment for me as I’m writing my very last
editor’s letter for Cooking with The Australian Women’s Weekly.
After more than 100 issues this will be our last. We are focusing
our enthusiasm, passion and love of cooking on our one-stop
online food destination: womensweeklyfood.com.au. We’re
excited to share even more Test Kitchen tested recipes, helpful
videos and expert tips and tricks in a digital format. Thank you
for being part of our wonderful food community. We look forward
to sharing more recipes with you online.
Happy cooking,

FRAN ABDALLAOUI ,

Editor

Tested, Tasted, Trusted
Recipes, tips & secrets from Australia’s most trusted Test Kitchen

Cook the cover
Simple spaghetti and
meatballs – in a slow cooker!

For the dinner plate

Contents
Regulars
4
6
20
28
56
80
102

Editor’s letter
In the kitchen: product
news, cooking techniques
and more
Four ways with: roast veg
Cooking class: corned beef
In season: bananas
Four ways with: crackers
Cake of the month: almond,
pine nut and grape cake

22
32
48
90

Nourishing vegetarian mains

Asian-inspired dinners for two

Pasta dishes made in a flash
Quick and comforting family meals
Chicken meals with flavours
from around the world

Best of home cooking
12
40

Slow cooked favourites

66
78
82

Mother’s Day high tea

104

Grain-based meals that
are great for autumn
Make your own classic dips
Start the day right with a
balanced breakfast
Savoury pie maker snacks

AC K N OW L E D G E M E N T
o f C O U N TRY
The Australian Women’s Weekly
acknowledges the Gadigal people
of the Eora Nation as the traditional
custodians of the place we now call
Sydney, where this magazine is
published. The Weekly also pays
respects to Elders past and present.

What’s new

in the kitchen
GREAT

IN SEASON May

Apple
Bok choy
Avocado
Broccoli
Banana
Brussels sprouts
Custard apple
Cabbage
Date
Cauliflower
Grape
Celeriac
Kiwifruit
Celery
Lemon
Chestnut
Mandarin (Imperial)
Eggplant
Nashi
Fennel
Orange (Navel)
Ginger
Pear
Kale
Persimmon
Leek
Pomegranate
Mushroom
Quince
Okra
Rhubarb
Parsnip
Silverbeet
Spinach
Sweet potato
Swiss chard
Turnip

with The Australian Women’s Weekly

STARTS HERE

GO GREEN

LIMELIGHT
ON
MAKRUT
The leaves of this citrus tree are
used to flavour many Thai
dishes, from curries to stir-fries.
Makrut lime leaves are the
aromatic leaves of a citrus tree.
They look like two glossy dark
green leaves joined end to end,
forming a rounded hourglass
shape. A strip of fresh lime
peel may be substituted for
each makrut lime leaf.

SLICE IT UP

Separate the double leaves, then
cut out the centre vein, using a
small knife; discard vein. Stack
the leaf halves on top of one
another, then roll up tightly into a
cylinder. Taking care as the leaves
are small, thinly slice crossways.
Unravel the cut slices; you should
have fine shreds of leaf.

UNSPLASH.

Grazie Nonna

Step into the heartwarming kitchen of Nonna Livia through Paola Bacchia’s
At Nonna’s Table. This cookbook is a heartfelt tribute to the cherished recipes
passed down from Paola’s beloved mamma, Livia, featuring 60 delectable dishes
that epitomise the essence of Italian home-cooking. From comforting soups and
appetisers to hearty main courses, tantalising sides, irresistible desserts, and
homemade pickles and preserves, each recipe in this book is a celebration of
tradition and contemporary flair, crafted with love and care. Accompanied by
stunning photography capturing the essence of each dish, At Nonna’s Table
showcases the vibrant flavours, fresh ingredients and uncomplicated techniques
that define Italian cuisine. Interwoven with anecdotes from Paola’s childhood
and her mother’s life, this cookbook is a delightful fusion of food and family,
promising to captivate both seasoned cooks and beginners alike.
Available now at italyonmymind.com.au

What’s new
HARNESS FLAVOUR

SPICE TEMPLE
Prized around the world for the
flavour they bring to myriad meals.

The trick with spices is to buy them fresh and never
keep them for more than a year. Spices go stale and lose
their sparkle, so buy them in small quantities and store
them in airtight containers. Spices such as cinnamon,
nutmeg and vanilla beans have the strongest and most
intense flavour when bought whole.

TOASTING SPICES FOR FLAVOUR

Toasting spices amplifies the flavour, and in the case of
some spices, rids them of their harsh taste. Place spices
in a small frying pan, stir over medium heat for a few
minutes or until fragrant and lightly toasted. Use whole,
or grind spices with a mortar and pestle. Alternatively,
crush them using the base of a small pan.

USING A MORTAR & PESTLE

Two actions can be employed with the pestle:
A grinding circular action, for hard small spices or
combining, and a pounding action to break down larger
ingredients. The rule of thumb is to start by adding
hard ingredients first to the mortar, before moving
to tender ones, and liquids last.

Know your spices

Get familiar with these spices and spice blends – your tastebuds will thank you!

Ras el hanout

Asafoetida

The name means
“top of the shop”
and the mixture
varies from one
merchant to
another, but is
always subtly
savoury with a
touch of heat.
Excellent with
lamb or chicken.

Dried and ground
resin of a giant
fennel, notorious
for its “rotten”
smell. Its pungent
flavour suggests
fermented garlic.
Use sparingly
with lentils and
in fish and
vegetable curries.

Sichuan
peppercorns
Dried berries of a
small tree native to
Sichuan province
of south-west
China, where
highly spiced
foods are much
appreciated. They
smell and taste
peppery/lemony.

with The Australian Women’s Weekly

Baharat

Fenugreek

Harissa

A Middle Eastern
spice blend.
Typically includes
ground paprika,
black pepper,
cumin, coriander,
cassia, cloves,
cardamom and
nutmeg. Rub on
fish, beef or lamb
before cooking.

The seeds of a
herb of the pea
family. Used in
curry powder,
good with seafood
and in chutneys.
The aroma of
fenugreek is
known for masking
unpleasant
odours.

A fiery Tunisian
paste made by
pounding chilli
with spices, garlic
and mint. Used to
season meats such
as kebabs and
traditionally placed
on the table as
an all-purpose
condiment.

Easy Italian

cook the
cover
One-pot spaghetti & meatballs
PREP + COOK TIME 4 HOURS 10 MINUTES SERVES 4

Our slow-cooker recipe makes preparing
this comfort classic a breeze.
All the flavour you love with minimal
fuss. Buon appetito!
You will need a slow cooker
for this recipe.
1 medium onion (150g)
500g flavoured thick beef sausages
1 tablespoon extra virgin olive oil
800g bottled tomato passata
5 sprigs lemon thyme
300g spaghetti

1 Thinly slice onion. Remove casings from sausages; break each
sausage into three pieces.
2 Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH)
setting. Cook meatballs, turning, for 5 minutes or until browned.
Transfer to a bowl. Cook onion for 5 minutes or until golden. Return
meatballs to slow cooker; add passata, thyme and 2¾ cups (680ml)
water. Adjust setting to HIGH; cook, covered, for 3 hours 30 minutes.
3 Remove lid; add spaghetti to slow cooker (break in half to fit,
if necessary). Stir to cover with sauce. Cook, covered, for a further
20 minutes or until spaghetti is tender; add a little boiling water
to thin sauce, if necessary. Season to taste.
4 Top with extra lemon thyme to serve, if you like.

Serve spaghetti topped with grated parmesan, if you like.

with The Australian Women’s Weekly

Comforting mains

Cider braised
pork with lentils

en
tw
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Let time be the se
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SERVE WITH
mashed potato
or toasted
sourdough bread.

the Test Kitchen
If you wouldn’t drink it, don’t cook with it. Cheap,
inferior quality wines will impart a less pleasant
flavour than a great drinking wine.

Provencal beef
casserole
13

Slow-cooked
lamb moussaka
DO AHEAD
You can make
the lamb ragù a
day ahead.

with The Australian Women’s Weekly

Comforting mains

SERVE WITH
braised greens;
use kale, cavolo
nero, cabbage or
spinach leaves.

Braised beef
cheeks with
minted
carrot puree
15

Ribollita

PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6
1 ham hock (1kg)
1 medium onion (150g), chopped finely
2 stalks celery (300g), trimmed,
sliced thinly
1 large carrot (180g), chopped finely
1 small fennel bulb (200g), sliced thinly
3 cloves garlic, crushed
400g can diced tomatoes
2 sprigs rosemary
½ teaspoon chilli flakes
375g cavolo nero, shredded coarsely
400g can cannellini beans,
drained, rinsed
½ cup coarsely chopped basil
250g sourdough bread, crust removed
½ cup (40g) flaked parmesan

STOVETOP
Cook in a large
Dutch oven over
low heat for the
same duration; just
keep an eye on it.

1 Combine ham hock, onion, celery, carrot, fennel, garlic,
tomatoes, rosemary, chilli and 2 litres (8 cups) water in
a 4.5-litre (18-cup) slow cooker. Cook, covered, on low,
for 8 hours.
2 Remove ham hock from cooker; add cavolo nero and
beans to soup. Cook, covered, on high, for 20 minutes or
until cavolo nero is wilted.
3 Meanwhile, when ham hock is cool enough to handle,
remove meat from bone; shred coarsely. Discard skin, fat
and bone. Add meat and basil to soup; season to taste.
4 Break chunks of bread into serving bowls; top with
soup and parmesan.

the Test
Kitchen
Ribollita [ree-boh-lee-tah]
literally means ‘reboiled’.
This Tuscan soup was
originally made by
reheating leftover
minestrone or vegetable
soup and adding bread,
white beans and
vegetables such as
carrot, zucchini, spinach
and cavolo nero.

Comforting mains
Slow-cooked lamb moussaka

Cider braised pork with lentils

PREP + COOK TIME 5 HOURS SERVES 8

PREP + COOK TIME 4 HOURS SERVES 4

3 medium eggplants (960g)
olive oil spray
80g butter, chopped
½ cup (75g) plain flour
1 litre (4 cups) milk
1¼ cups (100g) finely grated parmesan
¾ cup (50g) fresh sourdough breadcrumbs
2 teaspoons finely grated lemon rind
2 teaspoons thyme leaves
LAMB RAGÙ
2kg boneless leg of lamb
2 medium onions (300g), chopped coarsely
4 cloves garlic, chopped coarsely
600g canned crushed tomatoes
¼ cup (70g) tomato paste

1.5kg boneless pork neck
⅓ cup (80ml) extra virgin olive oil
1 medium leek (350g), white part only, sliced thinly
2 teaspoons fennel seeds, crushed lightly
2 teaspoons coriander seeds, crushed lightly
2⅔ cups (660ml) apple cider
100g pancetta, chopped finely
1 small onion (80g), chopped finely
1 small carrot (70g), chopped finely
1 celery stalk (150g), trimmed, chopped finely
1 clove garlic, crushed
¼ cup (60ml) dry white wine
1 fresh bay leaf
2 sprigs thyme
2 cups (500ml) chicken stock

3 bay leaves
½ cup (125ml) red wine
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil

1 cup (200g) dried French-style green lentils, rinsed
4 medium red skinned apples (600g), quartered

1 Make lamb ragù.
2 Preheat oven to 240°C/220°C fan.
3 Cut eggplants lengthways into medium-thick slices. Spray
each side with olive-oil spray. Place on wire racks on oven
trays; roast for 10 minutes or until soft and brown at edges.
Remove from oven. Reduce oven to 200°C/180°C fan.
4 Meanwhile, melt butter in a medium saucepan over
medium heat, add flour; cook, stirring, until mixture
bubbles. Gradually pour in milk, whisking continuously
until mixture boils and thickens. Add ½ cup (40g) of the
parmesan; stir until melted.
5 Remove lamb from roasting pan; shred meat. Place
cooking sauce from pan in a large saucepan over low
heat, add shredded meat; stir ragù until heated through.
Season to taste.
6 Combine breadcrumbs, rind, thyme and remaining
parmesan in a medium bowl.
7 Oil a 24cm x 32cm x 6.5cm, 3.5-litre (14-cup) capacity
ovenproof dish. Place half the eggplant slices in the dish,
then top with half the ragù and half the white sauce. Repeat
layering. Sprinkle the top with breadcrumb mixture.
8 Bake the moussaka for 35 minutes or until golden and
heated through.
LAMB RAGÙ Preheat oven to 160°C/140°C fan. Trim excess
fat from lamb, if necessary. Place onion, garlic, tomatoes,
paste, bay leaves and wine in a roasting pan. Combine
spices in a small bowl. Rub oil over lamb, then the spice
mixture; place lamb on top of vegetable mixture in pan.
Cover pan tightly with foil; roast lamb for 4 hours or until
it is very tender. Discard bay leaves.

1 Preheat oven to 160°C/140°C fan.
2 Trim excess fat from pork. Tie pork with kitchen
string at 3cm intervals.
3 Heat 2 tablespoons of the oil in a large ovenproof
dish over medium-high heat; cook the pork
until browned all over. Remove pork from dish.
4 Reduce heat to low, add the leek to dish; cook,
stirring, for 5 minutes or until softened. Add
seeds; cook, stirring, for 1 minute or until
fragrant. Return pork to dish with cider and
bring to the boil. Bake, covered, for 2 hours.
Remove lid; turn pork, bake a further 30 minutes
or until pork is very tender.
5 Meanwhile, heat 1 tablespoon of the oil in a
large frying pan over medium heat. Add pancetta,
onion, carrot, celery and garlic; cook, stirring
occasionally, for 7 minutes or until vegetables
soften. Increase heat to medium-high, add wine,
bay leaf and thyme; cook for 1 minute or until
most of the liquid evaporates. Add stock, 1½ cups
(375ml) water and lentils; bring to the boil.
Reduce heat; simmer, partially covered, for 20
minutes or until lentils are tender. Discard bay
leaf and thyme sprigs. Season to taste.
6 Heat remaining oil in a large frying pan over
high heat. Add apple and ¾ cup (180ml) of the
pork braising liquid, bring to the boil; cook,
rotating apples halfway during cooking, for 5
minutes or until apples are coloured and heated
through and braising liquid is reduced by half.
Season to taste.
7 Shred the pork coarsely. Serve pork with apple,
lentils and pan juices.

Comforting mains
Braised beef cheeks with
minted carrot puree

Provencal
beef casserole

Slow-cooked lamb
with white bean puree

PREP + COOK TIME 4 HOURS 45 MINUTES
SERVES 4

PREP + COOK TIME 1 HOUR
50 MINUTES SERVES 4

PREP + COOK TIME 4 HOURS SERVES 4

⅓ cup (80ml) extra virgin olive oil
4 beef cheeks (1.6kg), trimmed
1 medium onion (150g), chopped finely
1 medium carrot (120g), chopped finely
1 sprig rosemary
1 tablespoon white spelt flour
1⅓ cups (330ml) dark beer
½ cup (125ml) dry red wine
¼ cup (70g) tomato paste
2 cups (500ml) beef stock
¼ cup mint leaves
MINTED CARROT PUREE

2 tablespoons extra
virgin olive oil
1kg gravy beef,
cut into 2cm pieces
2 rindless bacon slices
(130g), chopped
1 medium leek (350g),
sliced thinly
2 medium carrots (240g),
chopped
1 stalk celery (150g),
trimmed, chopped

3 sprigs mint, leaves removed,
stems reserved
3 large carrots (540g), sliced thinly
30g butter, chopped coarsely

2 cloves garlic, crushed
400g can crushed
tomatoes
1½ cups (375ml) beef stock
1 cup (250ml) dry red wine
2 bay leaves
4 sprigs thyme
6 sprigs flat-leaf parsley
2 medium zucchini
(240g), sliced
½ cup (75g) pitted
black olives

1 Preheat oven to 150°C/130°C fan.
2 Heat half the oil in a medium heavybased flameproof saucepan over medium
heat. Season beef; cook, turning, until
browned all over. Remove from pan.
3 Heat remaining oil in same pan over
medium heat. Add the onion, carrot and
rosemary; cook, stirring, for 10 minutes
or until vegetables soften.
4 Add flour; cook, stirring, until mixture
bubbles and thickens. Add beer, wine, paste,
stock, 2 cups (500ml) water and the beef;
bring to the boil. Transfer to oven; cook,
covered, for 3½ hours or until beef is very
tender and starting to fall apart; season.
5 Meanwhile, make minted carrot puree.
6 Serve beef with pan juices, carrot puree
and mint leaves.
MINTED CARROT PUREE Finely chop
mint leaves; set aside. Place carrot, butter,
3 cups (750ml) water and reserved mint
stems in a medium saucepan and bring
to the boil. Reduce heat; simmer for
15 minutes or until carrots are tender.
Discard stems. Drain, reserve about
2 tablespoons of the cooking liquid.
Blend or process carrot mixture with
reserved cooking liquid, adding more
cooking liquid if necessary, until smooth.
Stir in chopped mint; season to taste.
Cover to keep warm.

1 Heat the oil in large
heavy-based saucepan;
cook beef, in batches,
until browned. Remove
from pan.
2 Cook the bacon, leek,
carrot, celery and garlic
in same pan, stirring,
for 5 minutes or until
leek softens.
3 Return beef to pan,
add tomatoes, stock,
wine, bay leaves, thyme
and parsley; bring to the
boil. Reduce heat to low;
cook, covered, for 1 hour,
stirring occasionally.
4 Add the zucchini and
olives; cook, covered, for
30 minutes or until beef
is tender. Remove and
discard thyme and
parsley before serving.

with The Australian Women’s Weekly

1.5kg lamb shoulder
2 tablespoons extra virgin olive oil
2 medium onions (300g), cut into thin wedges
4 anchovy fillets
1 whole garlic bulb
3 sprigs rosemary
2 tablespoons lemon juice
1 cup (250ml) chicken stock
400g heirloom baby carrots, trimmed, scrubbed
2 tablespoons white spelt flour
WHITE BEAN PUREE
2 x 400g cans cannellini beans, drained, rinsed
2 tablespoons tahini
¼ cup (60ml) lemon juice
1 clove garlic, quartered

1 Preheat oven 180°C/160°C fan. Rub lamb all
over with salt and freshly ground pepper.
2 Heat oil in a large flameproof baking dish over
high heat; cook lamb until browned all over.
Turn off heat. Remove lamb from baking dish.
3 Place onion and anchovies over base of
baking dish. Remove papery skin from garlic
bulb and cut in half crossways. Place lamb
and rosemary on top of onion mixture; place
garlic around lamb. Combine juice, stock and
1 cup (250ml) water in a small bowl; pour
over onion mixture.
4 Cover dish tightly with two layers of foil.
Roast for 1½ hours. Remove foil, reduce oven
temperature to 160°C/140°C fan. Roast a
further 2 hours, adding carrots for the last
hour of cooking time, or until the meat falls
from the bone easily and carrots are tender.
5 Meanwhile, make white bean puree.
6 Remove lamb, carrots and onion from dish.
Rest, covered with foil, for 10 minutes.
7 Meanwhile, skim fat from pan juices;
squeeze flesh from garlic into pan juices,
discarding skins. Heat dish over medium
heat until almost boiling. Sift flour over pan
juices; whisk for 2 minutes or until gravy
boils and thickens. Strain into a small jug.
Discard any solids.
8 Serve lamb with white bean puree, carrots,
onion and gravy.
WHITE BEAN PUREE Blend or process half the
beans with remaining ingredients until smooth.
Stir in remaining beans; season to taste.

Slow-cooked
lamb with white
bean puree

SWAP
You can replace
cannellini
beans with
chickpeas.

4 ways with
ROAST
VEG

No.

Parsnip, pear & prosciutto

Beetroot & walnut crumble

PREP + COOK TIME 40 MINUTES SERVES 4

PREP + COOK TIME 1 HOUR SERVES 4

Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium
(1kg) parsnips and core 2 medium (460g) pears. Cut parsnips
and pears lengthways into wedges. Line an oven tray with
baking paper. Place parsnips and pears on tray; drizzle with
2 tablespoons each honey and extra virgin olive oil, then add
6 small sprigs fresh rosemary. Season with salt and freshly
ground black pepper; toss to coat. Roast for 30 minutes or
until parsnips and pears are browned and tender. Add
2 slices torn prosciutto; roast a further 5 minutes or until
crisp. Serve with roast chicken or turkey.

Preheat oven to 220°C/200°C fan. Trim leaves and stalks
from 1.5kg red beetroot and 500g baby yellow beetroot;
wash. Peel red beetroot; cut into six wedges. Keep yellow
ones whole. Place all beets on a large piece of foil on oven
trays with 2 bay leaves; drizzle with 1 tablespoon extra
virgin olive oil. Cover with another piece of foil; seal. Roast
red beets 40 minutes and yellow beets 30 minutes or until
tender. Peel yellow beets; halve. Process ½ cup walnuts
and ¼ cup fresh flat-leaf parsley until chopped. Toss
beetroots with walnut crumble. Serve with beef or lamb.

with The Australian Women’s Weekly

Side dishes
Match these sides with any of our roast meat or chicken recipes or enjoy
them as a standalone meal, or as salads with the addition of salad leaves.

No.

Heirloom carrots

Orange sweet potato & chickpeas

PREP + COOK TIME 40 MINUTES SERVES 6

PREP + COOK TIME 45 MINUTES SERVES 4

Preheat oven to 200°C/180°C fan. Scrub 1 bunch each orange,
white and purple heirloom carrots. Trim stalks to 2cm long;
reserve carrot tops. You will need 1kg trimmed carrots. Pick 1 cup
small tender leaves from reserved carrot tops, wash; discard
remaining tops. Process tops with ½ cup extra virgin olive oil, ¼
cup red wine vinegar, 1 tablespoon honey and 2 teaspoons cumin
seeds until finely chopped. Season with salt and freshly ground
black pepper. Drizzle half the dressing over carrots on a bakingpaper-lined oven tray; roast for 30 minutes or until tender. Serve
topped with remaining dressing. Serve with pork or lamb.

Preheat oven to 220°C/200°C fan. Scrub 1kg small orange
sweet potato. Cut sweet potato and 2 medium (340g) red
onions lengthways into wedges. Drain 400g can chickpeas;
rinse. Place sweet potato, onions, chickpeas and 10 torn
sprigs fresh thyme on a baking-paper-lined oven tray.
Drizzle with ¼ cup extra virgin olive oil; season with
flaked salt and freshly ground black pepper; toss to coat.
Roast for 30 minutes or until sweet potato is tender and
browned. Serve with roast chicken, lamb or beef.
Or, for a vegetarian salad, toss with rocket.

Versatile veg

Ricotta &
oregano gnocchi
with chunky
tomato sauce

Veg out with a warming, nourishing meat-free soup, pies, gnocchi and more!
22

with The Australian Women’s Weekly

Kale & silverbeet
spanakopitas

Hearty Italian lentil
& vegetable soup

Versatile veg
Hearty Italian lentil
& vegetable soup

Ricotta & oregano gnocchi
with chunky tomato sauce

PREP + COOK TIME 50 MINUTES SERVES 4

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon extra virgin olive oil
1 medium onion (150g), chopped finely
3 cloves garlic, crushed
2 teaspoons finely grated ginger
1 teaspoon cumin seeds, crushed lightly
1 long red chilli, chopped finely
1 medium carrot (120g), chopped finely
2 trimmed celery stalks (200g), chopped finely
2 bay leaves
3 thyme sprigs, plus extra to serve
1¼ cups (185g) dried French-style green lentils, rinsed
¼ cup (70g) tomato paste

1 cup (80g) finely grated parmesan
500g firm ricotta, well drained
1 egg
1 egg yolk
¼ cup chopped oregano leaves
⅔ cup (100g) plain flour
2 tablespoons extra virgin olive oil
1 medium onion (150g), chopped finely
2 cloves garlic, crushed
2 x 400g cans chopped tomatoes
200g grape tomatoes, halved
150g baby spinach leaves

1.5 litres (6 cups) vegetable or chicken stock
1½ tablespoons lemon juice
⅓ cup (25g) finely grated parmesan
1 long red chilli, extra, sliced thinly

1 Heat oil in a large saucepan over medium-high
heat; cook onion, garlic, ginger, cumin, chilli,
carrot and celery, stirring, for 10 minutes or until
vegetables are softened.
2 Add bay leaves, thyme, lentils, tomato paste
and stock; bring to the boil. Reduce heat to low;
cook for 20 minutes or until lentils are tender.
Stir in juice; season to taste.
3 Ladle soup into bowls, top with parmesan and
extra chilli. Sprinkle with extra thyme before
serving, if you like.

the Test Kitchen
While meaty stews are often the comfort food
of choice when the weather gets chilly, a big bowl
of lentil soup is a great vegetarian substitute.
Lentils have the second-highest ratio of protein per
kilojoules of any legume, after soybeans, and are
rich in folate, vitamin B6 and iron.
To make this soup vegetarian, be sure to use the
vegetable stock option and a vegetarian
parmesan-style cheese.

1 Process half the parmesan, the ricotta, whole
egg and yolk until smooth. Add half the oregano
and the flour; pulse to combine. Do not overmix.
Using floured hands, shape tablespoons of
mixture into balls. Transfer balls to lightly oiled
tray; cover and refrigerate until needed.
2 Heat oil in a large frying pan over medium
heat; cook onion and garlic, stirring, for
8 minutes or until soft. Add canned tomatoes,
½ cup (125ml) water, fresh tomatoes and
remaining oregano; season. Simmer, stirring
occasionally, for 15 minutes or until thickened.
3 Meanwhile, cook gnocchi in a large saucepan
of boiling water for 5 minutes or until they
rise to the surface and are cooked through.
Remove gnocchi with a slotted spoon into
a colander to drain.
4 Add spinach to tomato sauce; simmer for
2 minutes or until just wilted.
5 Add gnocchi to sauce, gently stir to combine.
Serve topped with remaining parmesan.

the Test Kitchen
Oregano is used often in Mediterranean cooking,
along with basil, mint, parsley, rosemary, sage and
thyme, to name a few. This rich, herbed tomato
sauce is the perfect accompaniment to the
soft-centred, crisped, pan-fried gnocchi, made with
ricotta rather than potato for a lighter texture.
Use ricotta from the deli and not the tubs from the
refrigerated section in the supermarket as they are
too soft for this recipe.

Versatile veg
Kale & silverbeet spanakopitas
PREP + COOK TIME 1 HOUR 45 MINUTES MAKES 6
1.5kg silverbeet
350g green curly kale
400g Greek fetta, crumbled
10 green onions, chopped finely
½ cup finely chopped dill
¾ cup finely chopped
flat-leaf parsley
¼ cup (60ml) lemon juice

2 teaspoons finely grated
lemon rind
3 eggs, beaten lightly
80g butter, melted
2 x 375g packets fresh fillo pastry
2 teaspoons sesame seeds
lemon wedges and Greek
yoghurt, to serve

1 Preheat oven to 180°C/160°C fan.
2 Trim 4cm off the stalks ends from silverbeet and kale; discard.
Rinse and drain greens, leaving some water clinging. Tear kale
leaves from the centre stem. Cut white stalk from silverbeet leaves,
cutting into the leaf in a V-shape. Finely chop stems and leaves
from greens, keeping them separate.
3 Heat a large heavy-based saucepan over high heat; cook stems,
stirring occasionally, for 10 minutes or until softened. Drain well;
transfer to a bowl. Add chopped leaves to pan; cook for 2 minutes
or until wilted. Drain well; add to bowl with stems. When cool
enough to handle, squeeze excess water from greens mixture
(this prevents the pies from becoming soggy).
4 Combine greens, fetta, green onion, herbs, lemon rind and juice,
and egg in a large bowl; season with freshly ground black pepper.
5 Butter six 2-cup (500ml), 18cm round, 3cm deep pie dishes.
Butter half a sheet of pastry, fold in half to make a smaller
rectangle; butter top. Place in dish, allowing pastry to overhang
edge. Keep remaining sheets covered with baking paper topped
with a clean, damp tea towel to prevent them from drying out.
Repeat with two more sheets of pastry, stacking them in the dish.
You will now have six layers. Place a sixth of the filling into the
dish. Brush half a sheet of pastry with melted butter, fold in half
crossways, brush with butter, fold in half again; trim to fit the
top of the pie. Place over filling, then fold in and scrunch the
overhanging pastry. Brush top of pie with a little more melted
butter. Sprinkle with sesame seeds. Repeat to make six pies in total.
6 Sprinkle a little water over each pie; this will prevent the
pastry from burning. Bake for 35 minutes or until golden.
Serve spanakopitas with lemon wedges and yoghurt.

the Test Kitchen
Spanakopita is known the world over. A family favourite, this fillocrusted pie is eaten all across Greece. In rural areas the greens are
often a mixture of spinach with leek, chard or sorrel. Here we use
silverbeet and the superfood kale, a nutritious leafy cabbage, for an
extra nutrient boost.
You will need 2 bunches of silverbeet and 1 bunch of green curly kale for
this recipe. Trim the green onions so they are 28cm long; discard the
remainder of the tops.

with The Australian Women’s Weekly

Crispy onion &
saffron lemon rice
PREP + COOK TIME 1 HOUR 15
MINUTES SERVES 4
½ teaspoon saffron threads
2 medium lemons (280g)
1½ cups (300g) white basmati rice
2¼ cups (560ml) chicken or
vegetable stock
⅓ cup (80ml) extra virgin olive oil
5 pickling onions (200g),
sliced thinly
½ cup flat-leaf parsley leaves,
chopped coarsely
¼ cup dill, chopped coarsely
½ cup (40g) flaked
almonds, toasted
salad greens, to serve, optional

1 Combine saffron and
2 teaspoons boiling water
in a small cup. Set aside for
10 minutes.
2 Cut 1 lemon into 5mm slices.
Finely grate the rind from the
remaining lemon, then squeeze;
you need 1 tablespoon rind and
2 tablespoons juice.
3 Rinse rice in a sieve under
cold running water until water
runs clear. Add rice, saffron
mixture and stock to a medium
saucepan over high heat; bring
to the boil. Place lemon slices
on rice. Place lid on pan, reduce
heat to low; simmer for 12
minutes. Remove pan from
heat; stand, covered, for 10
minutes. Fluff rice with a fork.
4 Meanwhile, heat oil in a
medium frying pan over mediumhigh heat; cook onions, stirring,
for 7 minutes or until browned
and crisp. Transfer onions to a
plate lined with paper towel.
5 Transfer rice to a large bowl with
lemon rind and juice. Add half the
onions, half the combined herbs
and half the almonds; season,
stir gently to combine. Serve
rice topped with remaining
onions, combined herbs and
almonds, and salad if liked.

Crispy onion &
saffron lemon rice

cooking
class
Corned beef
PREP + COOK TIME 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 10

From corning to cooking, it’s surprisingly easy to
make this tender and flavoursome family favourite at home.
You will need to start this recipe five days before cooking.
20 cups (5 litres) water
1 cup (300g) rock salt
½ cup (110g) brown sugar
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
2 teaspoons whole allspice
1 teaspoon chilli flakes
4 fresh bay leaves
4 cloves garlic, crushed
4 whole cloves
2 blades mace
1.5kg piece of beef silverside

Grind the spices together.

1 Whisk the water, rock salt and sugar in a saucepan
over medium heat for 5 minutes or until salt and sugar
are dissolved. Remove from heat; cool.
2 Grind seeds, peppercorns, allspice and chilli with
a mortar and pestle until coarsely crushed. Add spice
mixture to brine with bay leaves, garlic, cloves and
mace. (Pour into a jug if you like, to make it easier
to pour over the meat.)
3 Place silverside in a flat stainless steel, glass or
ceramic container; pour brine over. Place a small plate
on top to keep the beef submerged; refrigerate for
five days to brine. Rinse well before cooking (recipe
overleaf). Cook corned beef within 3 days.

Add the spice mix to brine.

with The Australian Women’s Weekly

Brine beef; refrigerate five days.

Meat lovers

TIP
Mace is the internal
bright red lacy layer
that surrounds nutmeg.
It is usually available
ground or as ‘blades’
from spice shops.

Meat lovers

Cooked corned beef can be served with boiled
potatoes and a quick sauce made using crème
fraîche, mustard and chopped flat-leaf parsley.
Or cool and use for sandwiches.

with The Australian Women’s Weekly

Cooked corned beef
PREP + COOK TIME 2 HOURS 30 MINUTES (+ STANDING) SERVES 10

Enjoy on its own with a mustard sauce and roast veg,
or cool the cooked beef and slice it for use in sandwiches.
1 quantity corned beef (previous page)
2 medium carrots (340g),
chopped coarsely
1 large onion (200g), chopped coarsely
2 stalks celery (300g), chopped coarsely
2 bay leaves
¼ cup (60ml) malt vinegar
¼ cup (55g) brown sugar
1 bulb garlic, halved crossways
6 whole cloves
1 teaspoon black peppercorns

Chop vegetables
for the broth.

1 Rinse corned beef; place in a large saucepan
with enough water to cover by 5cm. Bring to
the boil; strain, discard water.
2 Return beef to clean pan with remaining
ingredients; add enough water to cover beef
by 7cm. Bring to a simmer, reduce heat to
low; cook, uncovered, for 2¼ hours or until
a skewer or knife can be inserted into the
meat with little resistance. Remove from
heat; rest in cooking liquid for 30 minutes
before carving.

Place ingredients
in a saucepan.

Season beef with
peppercorns.

Corning is a method of salting and preserving beef. The advantage of doing
it yourself is you have more control over the cut, flavour and texture.
Don’t worry about how you chop the vegetables as they are discarded
at the end; include the tops of the celery.

Dinner delights

Upgrade your midweek pasta with
comforting autumnal flavours.
PG

Creamy beef
& mushroom
rigatoni

with The Australian Women’s Weekly

Creamy mushroom
& spinach gnocchi

Dinner delights

Rigatoni with
zucchini & chilli
34

with The Australian Women’s Weekly

Ricotta ‘meatball’
& macaroni soup

Pasta, sprouts &
bocconcini salad

with The Australian Women’s Weekly

Dinner delights

Pasta, sprouts &
bocconcini salad

Creamy mushroom
& spinach gnocchi

Creamy beef &
mushroom rigatoni

PREP + COOK TIME 25 MINUTES SERVES 6

PREP + COOK TIME 10 MINUTES SERVES 4

PREP + COOK TIME 30 MINUTES SERVES 6

500g wholemeal rigatoni pasta
300g Brussels sprouts, trimmed,
outer leaves reserved
1 tablespoon extra virgin olive oil
200g bocconcini, sliced thickly
½ cup (80g) smoked almonds,

625g fresh potato gnocchi
375g assorted mushrooms, sliced thinly
2 cloves garlic, crushed
300ml pouring cream
90g baby spinach leaves
⅓ cup (25g) finely grated parmesan

500g rigatoni pasta
600g beef fillet steak, sliced thinly
¼ cup (35g) plain flour
2 tablespoons extra virgin olive oil
20g butter
4 shallots (100g), sliced thinly

chopped coarsely
1 tablespoon drained capers, rinsed
½ cup coarsely chopped mint
2 teaspoons lemon rind strips
RED WINE VINAIGRETTE
⅓ cup (80ml) lemon juice
⅓ cup (80ml) red wine vinegar
¼ cup (60ml) extra virgin olive oil
1 teaspoon white sugar
2 cloves garlic, crushed

1 Make red wine vinaigrette.
2 Cook pasta in a large saucepan of
boiling salted water until just tender;
drain. Place in a large serving bowl.
3 Finely shred the sprouts. Heat oil
in same saucepan; cook sprouts for
1 minute or until just warm.
4 Add cooked sprouts to pasta with
vinaigrette, reserved sprout leaves
and remaining ingredients, season
to taste; toss gently to combine.
RED WINE VINAIGRETTE Place
ingredients in a screw-top jar;
shake well.

It will be easier to remove the rind from
the lemon before you squeeze the
juice. To create the thin strips of lemon
rind, use a zester if you have one.
If you don’t have one, peel two long,
wide pieces of rind from the lemon,
without the white pith, then cut them
lengthways into thin strips.

1 Cook gnocchi in a large saucepan of
boiling water until tender; drain.
2 Meanwhile, cook mushrooms and
garlic in a heated oiled large frying
pan over high heat, stirring, 5 minutes
or until softened. Add cream and
spinach; bring to the boil. Reduce
heat; simmer until spinach wilts
and sauce thickens. Stir in half the
parmesan. Season to taste.
3 Add gnocchi to pan, stir gently. Serve
topped with remaining parmesan.

Button, flat, cup and portobello
mushrooms make a good
assortment for this recipe. You can
use any combination of mushroom
varieties you prefer.

2 cloves garlic, crushed
375g button mushrooms, quartered
⅓ cup (80ml) brandy
2 cups (500ml) beef stock
1¼ cups (300g) sour cream
¼ cup coarsely chopped flat-leaf parsley
¼ cup (20g) finely grated parmesan
2 tablespoons torn flat-leaf parsley
leaves, extra

1 Cook pasta in a large saucepan
of boiling water until tender; drain.
2 Meanwhile, coat beef in flour;
shake off excess flour. Heat oil in
a large saucepan over high heat;
cook beef, in batches, until
browned. Remove from pan; cover
to keep warm.
3 Melt butter in same pan; cook
shallots, garlic and mushrooms,
stirring occasionally, until softened.
Add brandy; cook, stirring, 30 seconds.
4 Add stock to pan; bring to the boil.
Reduce heat; simmer, covered, for
5 minutes. Add beef and sour cream;
stir until smooth. Remove from heat;
season. Add pasta and parsley; stir
until combined.
5 Serve pasta topped with parmesan
and extra parsley.

To save time, ask the butcher
to slice the beef.

Dinner delights

Ricotta ‘meatball’
& macaroni soup

Rigatoni with
zucchini & chilli

Cheesy tuna
& pea pasta

PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION) SERVES 4

PREP + COOK TIME 30 MINUTES SERVES 4

PREP + COOK TIME 40 MINUTES SERVES 4

8 zucchini flowers with stem attached (150g)
¼ cup (60ml) extra virgin olive oil
6 small green zucchini (540g), sliced thinly
into rounds
400g rigatoni pasta
⅓ cup (80ml) extra virgin olive oil, extra
2 long red chillies, seeded, sliced thinly
3 cloves garlic, crushed
¼ cup coarsely chopped flat-leaf parsley

You will need a 2.5-litre (10-cup) rice
cooker for this recipe (or see tip below).

1 teaspoon finely grated lemon rind
½ cup (40g) finely grated parmesan
180g buffalo mozzarella, torn

185g can tuna in springwater,
drained, flaked coarsely
¼ cup finely chopped flat-leaf parsley
⅓ cup (25g) flaked parmesan

3 cups (210g) fresh breadcrumbs
1 cup (110g) coarsely chopped
roasted walnuts
1 cup (240g) fresh ricotta
¾ cup (60g) finely grated parmesan
2 eggs, beaten lightly
¼ cup finely chopped basil
2 litres (8 cups) vegetable stock
120g macaroni
2 tablespoons small basil leaves

1 Combine the breadcrumbs and
2 tablespoons water in a large bowl;
stand for 5 minutes. Add walnuts,
ricotta, parmesan, egg and chopped
basil; season, stir until combined.
With damp hands, roll level
tablespoons of mixture into balls;
place on an oven tray. Refrigerate
for 30 minutes.
2 Place stock and 2 cups (500ml) water
in a large saucepan; bring to the boil.
Add ricotta balls; reduce heat, simmer
for 6 minutes. Add pasta; bring to the
boil. Reduce heat; simmer until pasta
is tender.
3 Ladle soup into bowls; serve topped
with basil leaves and shaved parmesan,
if you like.

It is important to use the fresh ricotta
from the deli and not the smooth
ricotta sold in tubs, or the ‘meatballs’
will be too soft.

1 Discard yellow stamens from centre
of zucchini flowers; trim stems. Cut
zucchini flowers and attached stems
in half lengthways.
2 Heat oil in a large frying pan over
high heat; cook all zucchini, in batches,
for 2 minutes, stirring occasionally,
until just tender. Transfer to a bowl;
cover to keep warm. Reserve pan.
3 Meanwhile, cook pasta in a large
saucepan of boiling salted water until
just tender. Drain, reserving ¾ cup
(180ml) of the cooking liquid. Return
pasta to pan; cover to keep warm.
4 Add extra oil to reserved frying pan;
cook chilli and garlic over medium
heat for 3 minutes or until chilli is
softened. Stir in parsley and rind.
Add oil mixture to pasta in pan with
zucchini and parmesan; toss well. Add
reserved cooking liquid as necessary.
Transfer to a large, warmed serving
bowl, add mozzarella; toss gently to
combine. Season to taste.

You can use bocconcini instead of
buffalo mozzarella, if you prefer.
This recipe is best made just
before serving.

with The Australian Women’s Weekly

¼ cup (35g) plain flour
1½ cups (375ml) milk
400g dried gnocchi (see tip)
100g butter, chopped coarsely
2 cups (240g) coarsely grated cheddar
1½ cups (180g) frozen peas

1 Blend flour with ½ cup of the milk
in a large jug until smooth; whisk in
remaining milk. Combine uncooked
pasta, butter, cheddar, milk mixture
and 2 cups (500ml) water in a 2.5-litre
(10-cup) rice cooker, season; secure
lid. Cook for 30 minutes or until pasta
is cooked.
2 Stir in peas, tuna and parsley; secure
lid. Switch cooker to keep warm; stand
for 2 minutes.
3 Serve pasta topped with parmesan.

To make this on a stovetop, cook
in a large saucepan over medium
heat for 12-15 minutes or until
pasta is cooked through.
Dried gnocchi is available from
the pasta section in most
supermarkets; it is generally
shaped like a hollowed shell with
a ridged surface.

Cheesy tuna
& pea pasta

Spotlight on grains

From brown rice and quinoa to polenta
and barley, grains are a versatile, nutritious
and hearty base for autumn meals.
PG

Green
barley salad

the Test
Kitchen
Use a mandoline or
V-slicer to thinly
slice the zucchini
and apple. You can
also use a highspeed blender to
make the dressing.

with The Australian Women’s Weekly

the Test
Kitchen
Use a paella pan or a
large high-sided frying
pan for this recipe.

Vegetable &
olive paella

Spotlight on grains

the Test Kitchen
To create the thin strips of lemon rind, use a zester
if you have one. If you don’t have one, peel two long,
wide pieces of rind from the lemon, without the white
pith, then cut them lengthways into thin strips.

with The Australian Women’s Weekly

Zucchini &
haloumi
quinoa salad

Roasted
beetroot &
millet salad

Tomato, tofu
& chilli pilaf

Spotlight on grains
Tomato, tofu & chilli pilaf

Green barley salad

PREP + COOK TIME 35 MINUTES SERVES 6

PREP + COOK TIME 40 MINUTES
SERVES 4

60g butter
2 small red onions (200g), sliced thinly
200g Thai-flavoured marinated tofu,
cut into 2.5cm pieces
1½ cups (300g) jasmine rice
2 teaspoons finely grated ginger
1 long red chilli, seeded, chopped finely
2 tablespoons Thai red curry paste
400g can chopped tomatoes
1½ cups (375ml) boiling water
100g snow peas, trimmed
¼ cup (35g) roasted peanuts, chopped coarsely
2 green onions, sliced thinly
¼ cup coriander sprigs
1 lime (65g), cut into wedges

1 Heat butter in a 26cm frying pan over
medium heat; cook red onion and tofu,
stirring occasionally, for 5 minutes or until
onion softens and tofu browns slightly.
2 Meanwhile, place rice in a sieve; rinse
under cold running water until water runs
clear. Set aside.
3 Add ginger, chilli and curry paste to pan;
increase heat to high. Stir for 3 minutes or
until mixture starts to stick a little and
caramelise. Stir in rinsed rice until well
coated. Add tomatoes and the boiling water;
season generously with salt.
4 Bring to the boil, cover with a lid; reduce
heat to low, cook for 15 minutes or until
liquid is absorbed. Remove pan from heat;
place snow peas on rice. Cover pan; stand
for 5 minutes (the residual heat will finish
cooking the snow peas and rice).
5 Serve pilaf topped with peanuts, green
onions, coriander and lime wedges.

the Test Kitchen
We used marinated tofu available from
supermarkets. You could use another flavoured
tofu or even plain tofu instead, if you prefer.

Vegetable &
olive paella
PREP + COOK TIME 1 HOUR 15 MINUTES
SERVES 4

1½ cups (300g) pearl barley
3 medium zucchini (360g),
sliced thinly lengthways
1 tablespoon extra virgin olive oil
2 cups (240g) frozen peas, thawed
1 cup dill sprigs, plus extra to serve
1 cup mint leaves, chopped coarsely,
plus extra to serve
1 green onion, sliced thinly
1 medium avocado (250g),
quartered lengthways
2 medium Granny Smith apples

3 cups (750ml) vegetable stock
pinch saffron threads
1 tablespoon extra virgin olive oil
2 baby eggplant (120g), quartered
1 medium red onion (170g),
chopped finely
2 cloves garlic, crushed
2 medium tomatoes (300g), seeded,
chopped finely
1 small red capsicum (150g),
sliced thinly

(300g), sliced thinly
⅓ cup (55g) smoked almonds,
chopped coarsely
AVOCADO DILL DRESSING
1 medium avocado (250g), chopped
½ cup dill sprigs
1 green onion, chopped
2½ tablespoons lemon juice

2 teaspoons smoked paprika
1¾ cups (350g) arborio rice
1 cup (120g) frozen peas
100g green beans, trimmed,
halved lengthways
½ cup (60g) pitted black olives
¼ cup flat-leaf parsley leaves
lemon wedges, to serve

1 Make avocado dill dressing.
2 Rinse barley in a sieve under
cold running water. Place barley
in a medium saucepan with
1.25 litres (5 cups) water over
high heat; bring to the boil.
Cook for 30 minutes or until
barley is tender. Drain; cool.
3 Meanwhile, heat a large frying
pan over medium heat. Toss the
zucchini in oil. Cook zucchini, in
batches, for 2 minutes each side
or until tender.
4 Place cooled barley in a large
bowl with the peas, dill, mint
and green onion; toss gently
to combine. Season.
5 Spoon barley mixture onto
a serving platter; top with
avocado, apple and zucchini.
Sprinkle with almonds and extra
herbs. Serve with the dressing.
AVOCADO DILL DRESSING
Place ingredients in a large jug
with 1 cup (250ml) water. Using
a handheld stick blender, blend
until smooth. Season to taste.

1 Place stock and 2 cups (500ml)
water in a medium saucepan; bring
to the boil. Remove from heat; stir
in saffron.
2 Heat oil in a large frying pan over
medium-high heat; cook eggplant,
stirring occasionally, for 5 minutes
or until browned. Remove from pan.
3 Add onion and garlic to same pan
with tomato, capsicum and paprika;
cook, stirring, until onion softens.
Add rice; stir to coat in mixture. Stir
in stock mixture; bring to the boil.
Reduce heat; simmer for 20 minutes
or until rice is almost tender.
4 Sprinkle the peas, beans and
eggplant evenly on surface of paella;
simmer, covered, for 10 minutes or
until beans and rice are tender.
Season to taste. Top with olives;
stand, covered, for 5 minutes. Just
before serving, sprinkle with
parsley; serve with lemon wedges.

Spotlight on grains

Zucchini & haloumi quinoa salad

Roasted beetroot & millet salad

PREP + COOK TIME 45 MINUTES SERVES 4

PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4

1 cup (200g) tri-coloured quinoa
2 medium green zucchini (240g), sliced thinly
6 zucchini flowers, stems attached (120g),
halved lengthways
2 tablespoons extra virgin olive oil
180g haloumi, sliced thinly
1 cup mint leaves
¼ cup coarsely chopped chives
2 teaspoons lemon rind strips
CANDIED WALNUTS
1 egg white

1kg baby beetroots, unpeeled, trimmed
¼ cup (60ml) extra virgin olive oil
⅔ cup (130g) hulled millet
1 medium fennel (300g), sliced thinly
½ small red onion (50g), sliced thinly
6 stalks rainbow chard, shredded finely
⅓ cup (45g) coarsely chopped, roasted unsalted pistachios
2 tablespoons coarsely chopped dill
¼ cup coarsely chopped flat-leaf parsley
HARISSA DRESSING
¼ cup (60ml) extra virgin olive oil

2 tablespoons caster sugar
½ teaspoon cayenne pepper
½ teaspoon sea salt flakes
1 cup (100g) walnuts
WHITE BALSAMIC DRESSING
1 clove garlic, crushed
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon caster sugar

1½ tablespoons sherry vinegar
3 teaspoons harissa
1 tablespoon lemon juice

1 Make candied walnuts, then white balsamic dressing.
2 Place quinoa and 3 cups (750ml) water in a medium
saucepan; bring to the boil. Reduce heat to low; cook,
covered, for 15 minutes or until tender. Drain.
3 Meanwhile, combine zucchini, half the zucchini
flowers and 1½ tablespoons oil in a medium bowl;
season. Cook zucchini mixture on a heated oiled
barbecue (or grill or grill plate) for 5 minutes or
until tender.
4 Brush haloumi with remaining oil; cook on cleaned
oiled barbecue for 1 minute each side or until
browned. Tear into rough pieces.
5 Place quinoa, grilled zucchini and zucchini flowers,
and haloumi in a large bowl with candied walnuts, herbs
and dressing; toss gently to combine. Season to taste.
6 Serve salad topped with remaining zucchini flowers
and the lemon rind.
CANDIED WALNUTS Preheat oven to 200°C/180°C
fan. Line an oven tray with baking paper. Whisk egg
white in a medium bowl until foamy; stir in sugar,
cayenne and salt, then walnuts. Place mixture, in a
single layer, on tray. Bake for 8 minutes, stirring once,
or until golden. Cool.
WHITE BALSAMIC DRESSING Whisk ingredients
in a small bowl until combined. Season to taste.

with The Australian Women’s Weekly

1 Preheat oven to 200°C/180°C fan. Line an oven tray
with baking paper.
2 Place beetroot on tray; drizzle with 1 tablespoon oil.
Roast for 50 minutes or until tender. Peel and discard
skins; halve or quarter beetroot depending on size.
3 Meanwhile, place millet in a medium saucepan, cover
with 2 cups (500ml) water; bring to the boil, stirring
occasionally. Reduce heat; simmer for 15 minutes or
until millet is almost tender. Drain. Return millet to
pan with remaining oil; cook, stirring, over medium heat
for 3 minutes or until millet is dry. Season to taste.
4 Meanwhile, make harissa dressing.
5 Place beetroot and millet in a large bowl with fennel,
onion, chard, pistachio, herbs and dressing; toss gently
to combine.
HARISSA DRESSING Place ingredients in a screw-top
jar; shake well. Season to taste.

the Test Kitchen
In ancient times millet was more widely consumed in Asia
than rice is today. Like rice it is gluten-free. It is almost
always sold in its wholegrain form in health food stores and
so provides fibre, B group vitamins and plant proteins.
Harissa is a hot chilli paste; there are many different brands
available on the market, and the strengths vary enormously.
Harissa in a tube is generally much hotter than brands from
a jar. Taste a little first before using.

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Delicious dinners to warm up your weeknights.

Creamy
fennel, leek &
chicken pies
48

with The Australian Women’s Weekly

Family favourites

Red bean &
mushroom
nachos

Family favourites

Skillet cornbread with
beef & bean chilli
50

with The Australian Women’s Weekly

Italian sausages
with beans
& bread

Quick & easy
bouillabaisse

the Test
Kitchen
Use the best fish stock
you can get for this
recipe as the flavour
relies on a good stock.

with The Australian Women’s Weekly

Family favourites
Quick & easy
bouillabaisse

Red bean &
mushroom nachos

Italian sausages with
beans & bread

PREP + COOK TIME 20 MINUTES SERVES 4

PREP + COOK TIME 35 MINUTES SERVES 4

2 cloves garlic
1 litre (4 cups) fish stock
2 x 8cm strips orange rind
2 sprigs thyme
pinch saffron threads
2 tablespoons extra virgin olive oil
1 medium fennel bulb (300g), trimmed,
sliced thinly, fronds reserved
1 small onion (80g), chopped coarsely
4 uncooked medium prawns
(180g), unshelled

1 tablespoon extra virgin olive oil
1 medium onion (150g), chopped finely
1 medium red capsicum (200g),
chopped finely
200g button mushrooms, sliced thickly
200g Swiss brown mushrooms,
sliced thickly
30g taco seasoning
400g can kidney beans, drained, rinsed
300g can corn kernels, drained, rinsed
375g bottled mild thick and chunky salsa

¼ cup (60ml) extra virgin olive oil
500g Italian pork and fennel sausages
1 medium red onion (170g),
chopped coarsely
¼ teaspoon chilli flakes
2 teaspoons smoked paprika
400g can cherry or chopped tomatoes
1½ cups (375ml) chicken stock
1 tablespoon thyme leaves
2 x 400g cans butter beans,
drained, rinsed

600g marinara mix
1 long baguette (300g),
cut into 1cm slices
250g cherry truss tomatoes
20g butter
⅓ cup (100g) aioli
¼ teaspoon cayenne pepper

330g corn chips
½ cup (50g) pizza cheese
½ cup (125g) guacamole or avocado dip
½ cup (140g) sour cream
½ cup coriander sprigs

250g sourdough bread, torn coarsely
¼ cup flat-leaf parsley leaves

1 Peel garlic. Crush one clove, keep
remaining clove whole. Combine
stock, rind, thyme, whole garlic and
saffron in a medium saucepan; bring
to the boil. Reduce heat; simmer,
covered, for 4 minutes.
2 Meanwhile, heat oil in a large
saucepan over medium-high heat;
cook fennel, onion and crushed
garlic, stirring, for 2 minutes or until
softened. Add prawns and marinara
mix; cook, stirring gently, until
prawns are almost cooked.
3 Preheat a grill plate (or grill or
barbecue) over high heat. Toast bread
on grill plate until browned lightly.
4 Cook tomatoes on same heated
oiled grill plate for 5 minutes or
until just softened.
5 Meanwhile, strain stock mixture
into marinara mixture; bring to
the boil. Remove from heat, stir
in butter. Season to taste. Divide
bouillabaisse among serving bowls;
top each bowl with grilled tomatoes
and reserved fennel fronds.
Sprinkle aioli with cayenne. Serve
bouillabaisse with toast and aioli.

1 Heat oil in a large saucepan over
medium heat; cook onion, capsicum
and mushrooms, stirring, for 5 minutes
or until softened. Add taco seasoning;
cook, stirring, until fragrant.
2 Add beans, corn and salsa to pan;
bring to the boil. Reduce heat to low;
simmer for 5 minutes or until sauce
thickens. Season to taste.
3 Meanwhile, preheat grill.
4 Place corn chips in a large ovenproof
dish (or into four ovenproof serving
dishes); sprinkle with cheese. Grill for
3 minutes or until cheese melts.
5 Serve corn chips immediately,
topped with bean mixture, guacamole,
sour cream and coriander.

1 Heat 1 tablespoon oil in a medium
saucepan over medium-high heat.
Squeeze sausage meat out of the
casings into rough meatball-sized
pieces, directly into pan. Add onion;
cook, stirring frequently, for 8 minutes
or until sausage meat is browned.
2 Add chilli, paprika, tomatoes, stock
and thyme to pan; stir to combine.
Cook, partially covered, for 10 minutes
or until mixture thickens slightly. Add
beans; cook, uncovered, for a further
5 minutes or until heated through.
3 Meanwhile, heat remaining oil in
a small frying pan over medium heat.
Add bread chunks; cook, stirring,
for 8 minutes or until golden. Season
to taste.
4 Divide sausage mixture among bowls;
top with bread and parsley.

the Test
Kitchen
You can use any kind of
canned beans for this recipe.

Family favourites
Creamy fennel,
leek & chicken pies

Skillet cornbread with beef & bean chilli
PREP + COOK TIME 40 MINUTES SERVES 6

PREP + COOK TIME 40 MINUTES SERVES 4
2 medium fennel bulbs (300g)
1 tablespoon extra virgin olive oil
800g chicken breast fillets,
chopped coarsely
20g butter
2 rindless bacon rashers (130g),
sliced thinly
1 small leek (200g), trimmed, sliced thinly
1 tablespoon plain flour
½ cup (125ml) dry white wine
300ml pouring cream
½ cup (125ml) milk
½ cup (60g) frozen peas
1 sheet puff pastry
1 egg, beaten lightly
60g baby rocket leaves
1 small radicchio (150g), leaves separated
2 tablespoons lemon juice

1 Preheat oven to 200°C/180°C
fan. Grease four 1¼-cup (310ml)
ovenproof dishes.
2 Using a mandoline or V-slicer, thinly
slice fennel bulb, reserving fronds.
3 Heat oil in a large frying pan over
medium heat; cook chicken, stirring,
for 8 minutes or until cooked through.
Remove from pan; cover to keep warm.
4 Melt butter in same heated pan;
cook bacon, leek and half the fennel,
stirring, for 5 minutes or until leek
softens. Add flour; cook, stirring,
until mixture bubbles and thickens.
Gradually stir in wine, then cream and
milk; cook, stirring, until mixture boils
and thickens. Stir in chicken and peas.
Season to taste. Divide chicken
mixture among dishes.
5 Cut pastry sheet into quarters;
cut circles from each quarter slightly
larger than the top of the dishes.
Press pastry rounds over dishes,
brush with egg. Make a cut into top
of each pastry lid; bake for 20 minutes
or until browned.
6 Meanwhile, combine remaining
fennel with rocket, radicchio, juice
and reserved fennel fronds in a
medium bowl; season to taste.
Serve pies with salad.

1½ tablespoons extra virgin olive oil
1 medium red onion (170g), sliced thinly
4 cloves garlic, crushed
800g beef mince
1 tablespoon each ground cumin, coriander and smoked paprika
½ teaspoon ground chilli
400g can kidney beans, drained, rinsed
2 cups (500ml) passata
½ cup (125ml) chicken stock
1½ tablespoons red wine vinegar
2 tablespoons coriander sprigs
CORNBREAD
1¼ cups (220g) fine instant polenta
¾ cup (110g) self-raising flour
1 teaspoon bicarbonate of soda
1½ cups (375ml) buttermilk
100g butter, melted
2 eggs
1 cup (140g) corn kernels
80g fetta, crumbled coarsely
2 green onions, sliced thinly
1 green chilli, seeded, sliced thinly

1 Make cornbread.
2 Meanwhile, heat oil in a large saucepan over medium-high heat, add
onion and garlic; cook, stirring, for 2 minutes or until onion softens.
Add mince and spices; cook, breaking mince up with a wooden spoon,
for 2 minutes or until browned. Add beans, passata and stock, reduce
heat to low; cook for 15 minutes or until mince is cooked through and
mixture is thickened slightly. Add vinegar; season to taste.
3 Top chilli with coriander; serve with cornbread, and slices of
avocado, if you like.
CORNBREAD Preheat oven to 200°C/180°C fan. Butter a 25cm top,
18cm base, ovenproof frying pan, dust with a little of the polenta.
Combine dry ingredients in a large bowl; season. Whisk buttermilk,
butter and eggs in a jug. Whisk the buttermilk mixture into dry
ingredients; stir in corn, fetta, onion and chilli. Pour into frying pan;
bake for 20 minutes or until golden and cooked through.

the Test Kitchen
This is a mild chilli. If you want a bit of a chilli kick, feel free to add more.
You can use fresh, frozen or canned corn kernels for the cornbread. You could
also make cornbread in a 22cm springform pan instead of a frying pan. To
speed things up, swap the cornbread with rice or tortillas.
Chilli and cornbread can be made a day ahead and reheated, or can be
frozen for up to 1 month.
You could also serve topped with avocado, sour cream and lime wedges.

with The Australian Women’s Weekly

Scan to sign
the petition

The person she cares for thinks she’s a
superwoman, but she’s not paid super.
Seven out of 10 primary carers are
women* and are expected to have
superhuman abilities to care full-time,
look after family and keep money
coming in. But without super, it’s really
hard. The deﬁcit adds up – big time.
Enough to make or break her in later life,
putting her retirement and future at risk.
She deserves more.

*Australian Bureau of Statistics, 2018

Let’s guarantee super for carers.
For more information visit
costofcaring.com.au

In season:

GETTY IMAGES.

We peel back the layers of this beloved fruit.

with The Australian Women’s Weekly

Fruity fave

Banana & coffee
cake with
caramel sauce

Fruity fave

BANANA BASICS

All the information you need to pick the right banana for your recipe.
TYPES OF
BANANAS

BUYING
Bananas are available all
year round – look for fruit
that has a strong stem and
unblemished skin,
and feels ﬁrm.

STORING
Cavendish

Most common variety available
in Australia. A medium-sized
fruit with creamy and smooth
texture and thin peel.

Red Tip

Bananas dipped in food-grade
red wax to indicate that it is
organically grown without
harsh chemicals or pesticides.

Store bananas at room
temperature out of direct
sunlight. Store away from
avocados, apples and
other fruits that release
ethylene gas – it
accelerates ripening.
Bananas will ripen more
quickly kept on the bunch,
so separate to slow down
ripening. Wrap the stem
with aluminium foil to
reduce the release of
ethylene gas.
Freeze peeled, ripe
bananas in a ziplock bag
or airtight container for
up to 3 months.

Lady Finger

Small-sized fruit, hence the
name. Perfectly ripe when skin
is yellow with ﬂecks of black.
A naturally sweeter fruit.

Plantain

Starchy tropical fruit, larger
than a Cavendish with a thicker
skin and ﬁrm ﬂesh. Good for
both sweet and savoury recipes.

with The Australian Women’s Weekly

The stages
of ripeness
Underripe/green

Highest starch content, a
great source of prebiotics
for gut health.

Barely ripe High in fibre,
lower in sugar. Good for
cooking, such as in fritters.

Ripe High in antioxidant

levels and good fibre content.
Great for eating.

Very ripe Lowest vitamin

and mineral content. Good for
eating, in smoothies and to
make “nice-cream”.

Overripe Highest sugar
and lowest fibre content –
great for baking.

Chocolate frozen
banana treats

Banana &
chocolate-almond
toastie

with The Australian Women’s Weekly

Fruity fave

Banana
caramel
scrolls

Warm
chocolate
banoffee
pavlovas

with The Australian Women’s Weekly

Fruity fave
Banana & coffee cake
with caramel sauce

Warm chocolate
banoffee pavlovas

PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 12

PREP + COOK TIME 50 MINUTES
SERVES 4

185g butter, softened, chopped
¾ cup (165g) icing sugar
3 eggs
2¼ cups (335g) self-raising flour
¼ teaspoon salt
¾ teaspoon bicarbonate of soda
1½ teaspoons ground cinnamon
2 cups (525g) mashed ripe banana
2 teaspoons vanilla extract
¾ cup (200g) sour cream
1 cup (100g) walnut halves, roasted, chopped coarsely
¼ cup (60ml) boiling water
3 teaspoons espresso coffee granules
COFFEE CARAMEL SAUCE
125g butter, softened, chopped
1/3 cup (80ml) thickened cream
2 tablespoons icing sugar
1 teaspoon espresso coffee granules

1 Preheat oven to 180°C/160°C fan. Grease and line
a deep 22cm round cake pan with baking paper.
2 Beat butter and icing sugar in a small bowl
with an electric mixer until pale and fluffy.
Beat in eggs, one at a time, until just combined.
Transfer mixture to a large bowl. Stir sifted
dry ingredients, banana, vanilla, sour cream,
walnuts and combined water and coffee into
butter mixture. Spread mixture into pan.
3 Bake cake for 1¼ hours or until a skewer
inserted into the centre comes out clean. Leave
cake in pan for 10 minutes before transferring
to a wire rack to cool.
4 Meanwhile, make coffee caramel sauce.
5 Serve cake with coffee caramel sauce.
COFFEE CARAMEL SAUCE Place butter, cream
and icing sugar in a small saucepan over medium
heat, bring to a simmer; reduce heat and simmer
until icing sugar dissolves. Remove from heat
and add coffee; stir until dissolved.

You will need about 4½ medium bananas (900g)
to make 2 cups mashed banana.
KEEP Store in an airtight container in a cool place or
in the fridge for up to 4 days. Sauce will keep,
covered, in the fridge for up to 4 days (sauce will
thicken in fridge, reheat before serving).

2 egg whites
1⅓ cups (215g) icing sugar
⅓ cup (80ml) boiling water
1 tablespoon cocoa
powder, sifted
1 cup (250ml) salted caramel
dessert sauce
300ml double cream
2 medium bananas (400g),
sliced thinly
50g chocolate-coated
honeycomb bar, chopped
coarsely

1 Preheat oven to
180°C/160°C fan. Line a large
oven tray with baking paper.
2 Beat egg whites, icing sugar
and the boiling water in a
small bowl with an electric
mixer on high for 10 minutes
or until firm peaks form.
3 Fold sifted cocoa into
meringue. Drop four equal
amounts of mixture onto tray;
use the back of a spoon to
create a well in the centre of
the mounds. Bake 25 minutes
or until firm to touch. Stand
for 10 minutes to firm before
carefully removing from tray.
4 Meanwhile, heat caramel
sauce according to directions
on the container.
5 Serve pavlovas topped
with cream, warm sauce,
banana and chocolate-coated
honeycomb.

Banana &
chocolatealmond toastie
PREP + COOK TIME 15 MINUTES
MAKES 2
4 square slices sourdough
bread (180g)
20g butter, softened
¼ cup (70g) almond spread
1 teaspoon cacao powder
1 tablespoon icing sugar
1 medium banana (200g),
sliced thinly
¼ teaspoon ground cinnamon

1 Preheat a jaffle maker
or sandwich press.
2 Spread one side of each
bread slice with butter.
3 Stir almond spread,
cacao and icing sugar
in a small bowl to form
a smooth thick paste.
4 Place two slices of bread,
buttered-side-down, on a
board; spread half the
almond spread mixture on
each slice, then top with
banana, leaving a 1cm
border. Top with the
remaining bread slices,
buttered-side-up.
5 Cook sandwiches for
5 minutes or until golden.
Serve toastie cut in half,
dusted with cinnamon.

You can use any bread you
prefer – wholemeal,
wholegrain and rye would all
taste great, just make sure the
slices are square to fit the jaffle
maker, if using. You can
substitute any nut butter of
your choice for the almond
spread; try with chocolate
hazelnut spread. Other great
alternatives are coconut butter
or ricotta, especially if you
have a nut allergy.

Fruity fave
Chocolate frozen
banana treats
PREP + COOK TIME 15 MINUTES
(+ FREEZING) MAKES 24

You will need 24 mini popsicle
sticks for this recipe.
6 medium bananas (1.2kg)
¾ cup (150g) coconut oil
½ cup (55g) icing sugar
1 cup (100g) cacao powder
2 teaspoons vanilla extract
¾ cup (120g) roasted salted
peanuts, chopped finely

1 Line a large tray with baking
paper.
2 Peel and cut bananas into 4cm
pieces; place standing upright
on tray. Push a popsicle stick
into each banana piece; freeze
for 1 hour.
3 Melt coconut oil in a small
saucepan over a low heat. Add
icing sugar, cacao and vanilla;
whisk until combined and smooth.
Pour chocolate coating into a
small heatproof jug or mug;
place jug over a bowl of boiling
water to keep warm and prevent
chocolate from thickening.
4 Dip three-quarters of each
banana into cacao mixture;
sprinkle with chopped peanuts
and stand upright on lined tray.
Freeze for a further 30 minutes
or until chocolate is set.

You can replace the peanuts
with any nut you like.
KEEP Freeze these treats
in an airtight container
for up to 3 days.

Banana caramel scrolls
PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 10
¼ cup (60ml) freshly brewed espresso coffee
⅓ cup (55g) sultanas
60g butter, softened, extra
¾ cup (165g) brown sugar
1 teaspoon ground cinnamon
2½ cups (375g) self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
1 cup (100g) roasted walnuts, chopped coarsely
60g cold butter, extra, chopped finely
1 small overripe banana (140g)
1 egg
⅔ cup (160ml) buttermilk
140g canned caramel top ‘n’ fill

1 Combine hot coffee and sultanas in a heatproof
bowl; stand 1 hour. Drain well; discard coffee.
Pat sultanas dry on paper towel.
2 Preheat oven to 190ºC/170ºC fan. Line a large
oven tray with baking paper.
3 Using your fingertips, rub softened butter, brown
sugar and cinnamon together in a small bowl.
4 Process flour, baking powder, caster sugar and
three-quarters of the walnuts until nuts are finely
ground. Add cold butter; process until mixture
resembles breadcrumbs. Add to a large bowl.
5 Mash banana in a small bowl; you will need 1/3 cup.
Whisk egg and buttermilk into mashed banana.
Pour banana mixture over dry ingredients. Using a
flat-bladed knife, cut banana mixture through flour
mixture to make a soft dough.
6 Roll dough on a piece of well-floured baking paper
into a 25cm x 32cm rectangle. Scatter sugar mixture
and sultanas over dough. Using paper as a guide,
roll up dough from one long edge. Flouring a sharp
serrated knife, and reflouring between each cut,
cut roll into 10 pieces. Using your hands, reshape
slices slightly so they are round, rather than oval.
Place slices, cut-side up, 4cm apart on tray.
7 Bake scrolls 25 minutes or until golden and risen.
Immediately brush top and side of each scroll
with caramel; scatter with remaining chopped
walnuts. Cool 10 minutes before serving.

If the roll feels too soft to slice in step 6, place it in
the freezer for 10 minutes to firm up.
These scrolls are best eaten on the day of making.

with The Australian Women’s Weekly

Little cinnamon
banana tarte tatins
PREP + COOK TIME 30 MINUTES
SERVES 4
75g butter
⅓ cup (75g) caster sugar
½ teaspoon ground cinnamon
2 small firm bananas (260g),
halved lengthways
2 sheets puff pastry

1 Preheat oven to
200°C/180°C fan.
2 Place butter, sugar and
cinnamon in a large
flameproof roasting pan over
medium heat on the stovetop,
stir until butter is melted and
mixture is combined and
caramelised. Turn off the heat.
3 Meanwhile, place two
banana halves, cut-side up,
onto a pastry sheet. Trim
pastry around the bananas,
following the shape, leaving
a 1.5cm border around each
banana. Wrap pastry around
curved banana halves. Repeat
with remaining banana halves
and pastry sheet.
4 Carefully place banana
halves, cut-side down, into
the caramel mixture. Transfer
to oven, bake for 20 minutes
or until pastry is golden and
cooked through. Stand for
5 minutes before carefully
inverting tatins onto plates.

Little cinnamon
banana tarte tatins
Serve with ice-cream and
dust with icing sugar.

Special day

Indulge in the ultimate Mother’s Day
celebration with our exquisite
high-tea recipes to make her day
truly unforgettable.
66

with The Australian Women’s Weekly

Raspberry
meringue roll

Special day

Sugar-crusted elderflower
cream scones
68

with The Australian Women’s Weekly

Gluten-free
cherry &
macadamia
cupcakes

PREP + COOK TIME 35 MINUTES MAKES 12
½ cup (90g) frozen pitted cherries
1⅓ cups (180g) gluten-free self-raising flour
⅔ cup (150g) caster sugar
½ teaspoon bicarbonate of soda
½ teaspoon xanthan gum
½ teaspoon fine sea salt
½ cup (120g) sour cream
2 eggs
¼ cup (60ml) milk
¼ cup (60ml) vegetable oil
2 teaspoons vanilla bean paste
⅓ cup (45g) macadamias, roasted,
chopped coarsely
12 gluten-free mini French-style macarons
BROWN BUTTERCREAM
250g unsalted butter, chopped
2 cups (320g) pure icing sugar, sifted
2 teaspoons boiling water
1 teaspoon vanilla bean paste

1 Preheat oven to 180°C/160°C fan. Line a
12-hole (1/3-cup/80ml) cupcake pan with
paper cases. Thaw frozen cherries in a small
bowl. Chop cherries coarsely.
2 Sift flour, sugar, bicarb, xanthan gum and
salt into a medium bowl. In a separate bowl,
whisk sour cream, eggs, milk, oil and vanilla.
Add dry ingredients; stir to combine. Fold
through macadamias and chopped cherries.
3 Spoon ¼ cup batter into each paper case.
Bake 20 minutes or until a skewer inserted
into the centre of a cake comes out clean.
Transfer to a wire rack to cool.
4 Make brown buttercream.
5 To decorate, pipe buttercream over
cupcakes. Top each with a macaron.
BROWN BUTTERCREAM Melt the butter
in a small frying pan over medium heat for
6 minutes or until nut brown in colour.
Pour into a bowl, refrigerate for 20 minutes
or until cool and starting to set. Beat butter,
icing sugar, water and vanilla in a large
bowl with an electric mixer for 8 minutes
or until light and creamy. Transfer to a
piping bag fitted with a 1.5cm plain tube.

Special day

Strawberry & mint iced tea
PREP + COOK TIME 5 MINUTES (+ STANDING & REFRIGERATION) SERVES 8

250g strawberries, rinsed, sliced
2 tablespoons caster sugar
1 litre (4 cups) boiling water
3 Earl Grey tea bags
2 cups ice cubes
750ml soda water
8 sprigs of mint
8 strawberries, extra, to garnish

with The Australian Women’s Weekly

1 Combine strawberries and sugar in a punch bowl
or footed trifle dish. Stand for 30 minutes to allow
strawberries to release their natural juices.
2 Meanwhile, pour boiling water over tea bags in a
medium heatproof bowl or jug. Stand 10 minutes;
remove tea bags. Refrigerate until cold.
3 Add cold tea to strawberry mixture and stir to
combine. Just before serving add ice cubes, soda
water and mint.
4 Ladle iced tea into tall glasses and garnish rim
with a strawberry.

Gluten-free polenta
& thyme cakes with
lemon vodka syrup
71

Cheese twists
PREP + COOK TIME 1 HOUR 10 MINUTES
(+ FREEZING) MAKES 20
6 frozen sheets butter puff pastry
plain flour, to dust
1 egg, beaten lightly
1 cup (125g) finely grated gruyère
1 cup (80g) finely grated parmesan
2 teaspoons fennel seeds, toasted,
crushed coarsely

1 Preheat oven to 220°C/200°C fan.
Line two large oven trays with
baking paper.
2 Leave pastry sheets to thaw slightly.
Carefully remove backing plastic
from 3 pastry sheets, then stack
them on top of one another. Roll out
on a lightly floured sheet of baking
paper into a 25cm x 30cm rectangle.
Brush pastry lightly with egg, then
top with half the combined cheeses
and crushed seeds. Lightly roll over
cheese mixture with a rolling pin
so it sticks to pastry. Cut pastry
lengthways into 10 strips. Twist
each strip several times; place on
trays, brush lightly with egg. Freeze
for 30 minutes to firm up the pastry.
3 Repeat with remaining pastry
sheets, egg and cheese mixture to
make 20 twists in total.
4 Bake twists for 15 minutes or until
puffed and lightly brown; reduce
heat to 180°C/160°C fan, cook for a
further 20 minutes or until browned
and pastry is cooked through.
Transfer to a wire rack to cool.

with The Australian Women’s Weekly

Special day

Chocolate
Biscoff melting
moments
73

Rose
petal
cake

with The Australian Women’s Weekly

Special day
Raspberry
meringue roll
PREP + COOK TIME 1 HOUR (+ COOLING
& REFRIGERATION) SERVES 10
5 egg whites
1¼ cups (275g) caster sugar
50g flaked almonds, lightly toasted
¼ cup (40g) icing sugar
125g fresh raspberries
dried roses, fresh rose petals and
gold sprinkles, to decorate
FILLING
300g thickened cream
1 tablespoon icing sugar
1 teaspoon vanilla bean paste

1 Preheat oven to 200°C/180°C fan.
Grease a 23cm x 33cm Swiss roll pan;
line base with baking paper, extending
the paper 5cm over the long sides.
2 Beat egg whites in a large bowl with
an electric mixer until soft peaks form.
Gradually add caster sugar, beating
after each addition until sugar is
dissolved and mixture is glossy and
firm. Spread mixture evenly into pan;
sprinkle with half the almonds.
3 Bake meringue for 8 minutes or until
golden brown on top. Reduce oven to
140°C/120°C fan; bake for a further
15 minutes or until set and firm.
4 Meanwhile, place a piece of baking
paper, 5cm longer than the pan, on a
bench; cover with sifted icing sugar.
5 Immediately turn meringue onto
sugared paper; carefully peel away
lining paper. Cool for 10 minutes.
6 Make filling.
7 Spread filling evenly over meringue.
Coarsely tear the raspberries and
sprinkle over filling. Using paper as a
guide, roll meringue up tightly from
a long side. Transfer, on baking paper,
to a tray, seam-side down. Refrigerate
for 15 minutes to firm up.
8 Serve meringue roll topped with
remaining almonds, rose petals and
gold sprinkles.
FILLING Whip the cream, icing sugar
and vanilla until firm peaks form.

Rose petal cake
PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 12
370g unsalted butter
1⅓ cups (300g) caster sugar
6 eggs
1½ cups (220g) self-raising flour
1½ cups (220g) plain flour
1 cup (250ml) milk
1 tablespoon rosewater
¼ cup (35g) pistachios, roasted lightly,
chopped finely
150g Turkish delight, chopped finely

ROSEWATER SYRUP
⅓ cup (70g) caster sugar
⅓ cup (80ml) boiling water
1 tablespoon rosewater
WHITE CHOCOLATE BUTTERCREAM
450g unsalted butter, softened
3 cups (480g) icing sugar
540g white chocolate, melted, cooled
pink food colouring

1 Preheat oven to 160°C/140°C fan. Grease 2 x 20cm round cake pans;
line bases with baking paper.
2 Beat butter and sugar in a large bowl with an electric mixer until light
and fluffy. Beat in eggs, one at a time. On low speed fold in sifted flours
alternately with milk and rosewater. Divide mixture evenly between
pans; smooth the surface.
3 Bake cakes 1 hour or until a skewer inserted into centre comes out clean.
Leave in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
4 Make rosewater syrup, then white chocolate buttercream.
5 Trim tops of cakes to level if needed; split cakes into two even layers.
6 Place one layer on a cake stand or plate; brush with a quarter of the
syrup. Spread cake with 1 cup of the palest buttercream; sprinkle with
a third of the pistachios and Turkish delight. Repeat layering with cake,
syrup, palest buttercream, pistachios and Turkish delight. Top with
remaining cake and syrup.
7 Place large dollops of remaining buttercream on top and side of cake;
loosely smear colours to cover cake, starting from outer edge and moving
towards centre. The swirls should loosely resemble rose petals. Refrigerate
until ready to serve.
ROSEWATER SYRUP Stir sugar, boiling water and rosewater in a small
heatproof jug until dissolved; cool.
WHITE CHOCOLATE BUTTERCREAM Beat butter in a small bowl with
an electric mixer until as white as possible and fluffy. Gradually beat in
sifted icing sugar, then chocolate. Place half the buttercream into one
bowl; tint pale pink. Divide remaining buttercream between two bowls.
Tint in varying pink shades, so next portion is slightly darker than last.

the Test Kitchen
Rosewater varies in strength between brands. Add just a small
amount at a time, and adjust to suit your taste. Use scissors
dipped in icing sugar to cut Turkish delight into small pieces.
Store cake in an airtight container for up to 2 days. Cake is
suitable to freeze for up to 2 months at the end of step 3.

Special day
Sugar-crusted
elderflower
cream scones

Gluten-free polenta &
thyme cakes with
lemon vodka syrup

Chocolate
Biscoff melting
moments

PREP + COOK TIME 35 MINUTES
MAKES ABOUT 12

PREP + COOK TIME 50 MINUTES (+ COOLING)
MAKES 8

PREP + COOK TIME 40 MINUTES
(+ FREEZING & COOLING)
MAKES 20

10g soft butter
2½ cups (375g) self-raising flour
¼ teaspoon baking powder
¼ teaspoon fine salt
300ml pouring cream
¼ cup (60ml) elderflower cordial
2 tablespoons raw sugar
strawberry jam and whipped cream
flavoured with a little extra elderflower
cordial, to serve

canola spray, for greasing
160g unsalted butter, softened
¾ cup (165g) golden caster sugar
3 eggs
¾ cup (120g) polenta
2 teaspoons baking powder
1½ cups (180g) almond meal
1 teaspoon finely grated lemon rind
2 teaspoons finely chopped lemon thyme
¼ cup (60ml) lemon juice

1 Preheat oven to 220°C/200°C fan.
Grease a small oven tray with the
soft butter.
2 Sift flour, baking powder and salt
into a medium bowl.
3 Combine 1 cup (250ml) of the cream
and the cordial in a jug. Make a well in
the centre of the flour mixture; add
cream mixture. Using a butter knife,
cut cream mixture through flour
mixture to form a soft, sticky dough
(add a little water if needed).
4 Gently knead dough on a lightly
floured surface until smooth. Roll or
pat dough out to approximately 3cm
thick. Cut 5cm rounds from dough,
flouring the cutter each time. Place
rounds side-by-side on prepared tray.
Gently knead scraps of dough
together. Repeat pressing and cutting;
place on tray. Brush tops of scones
with remaining cream thinned with
a little water. Scatter with sugar.
5 Bake scones for 20 minutes or
until golden and they sound hollow
when tapped with your fingers.
Transfer to a wire rack to cool.
6 Serve scones with jam and
flavoured cream.

6 sprigs lemon thyme, extra
LEMON VODKA SYRUP
¾ cup (165g) caster sugar
¾ cup (180ml) lemon juice
1 tablespoon lemon thyme leaves,
chopped finely
¼ cup (60ml) vodka

1 Preheat oven to 180°C/160°C fan.
Liberally grease an 8-hole (2/3-cup/160ml)
bundt muffin pan with canola spray.
2 Beat butter and sugar in a medium bowl
with an electric mixer until light and
fluffy. Beat in eggs, one at a time. On low
speed, add polenta, baking powder and
almond meal onto egg mixture, beat until
mixture is combined. Add in rind, thyme
and juice. Spoon mixture into holes.
3 Bake cakes for 20 minutes or until a
skewer inserted into the centre of a cake
comes out clean. Leave cakes in pan for
5 minutes before turning out onto a wire
rack over a tray.
4 Meanwhile, make lemon vodka syrup.
5 Pierce cakes several times with a skewer.
Spoon two-thirds of the hot syrup over
top and sides of cakes; cool.
6 Serve cakes sprinkled with extra thyme
and remaining syrup.
LEMON VODKA SYRUP Stir ¾ cup (180ml)
water, the sugar, juice and thyme in a
small saucepan over low heat until sugar
dissolves; bring to the boil. Simmer for
25 minutes or until thick and syrupy.
Remove from heat; strain into a heatproof
jug. Stir in vodka.

with The Australian Women’s Weekly

250g butter, softened
1 teaspoon vanilla extract
½ cup (80g) icing sugar mixture
1⅓ cups (200g) plain flour
¼ cup (25g) cocoa powder
½ cup (75g) cornflour
300g crunchy Biscoff spread

1 Preheat oven to 160°C/140°C
fan. Grease two oven trays; line
with baking paper.
2 Beat butter, vanilla and sifted
icing sugar in a small bowl with
an electric mixer until pale and
fluffy. Transfer mixture to a large
bowl; stir in combined sifted
flour, cocoa and cornflour, in two
batches.
3 With floured hands, roll
rounded teaspoons of mixture
into balls (you should have
40 balls); place 2.5cm apart on
trays. Flatten each ball slightly
with a floured fork. Place trays
in freezer for 15 minutes.
4 Bake biscuits for 15 minutes or
until a biscuit can be pushed
gently without breaking. Leave
biscuits on trays for 10 minutes
before transferring to wire racks
to cool.
5 Sandwich biscuits with Biscoff
spread. Refrigerate for 30 minutes
to firm up before serving.

Tested, Tasted, Trusted
Recipes, tips & secrets from Australia’s most trusted Test Kitchen
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Have a go at making your own dips! Serve with
homemade crackers (overleaf) and vegie sticks.

Tzatziki
PREP TIME 15 MINUTES
(+ REFRIGERATION) MAKES 1¾ CUPS

Place a ﬁne sieve over a bowl,
spoon in 500g Greek yoghurt
and ½ teaspoon salt. Cover,
refrigerate for 2 hours or until
thickened; discard liquid.
Meanwhile, combine
1 coarsely grated Lebanese
cucumber and ½ teaspoon
salt in a small bowl; stand for
20 minutes. Squeeze out
excess liquid from cucumber.
Combine yoghurt, cucumber,
1 clove crushed garlic and
2 tablespoons chopped mint
leaves; season to taste.

with The Australian Women’s Weekly

Make at home

Butter bean
hummus
PREP TIME 10 MINUTES
MAKES 3 CUPS

Drain and rinse 800g canned
butter beans. Blend or
process beans with ½ cup
warm water, ¼ cup tahini,
¼ cup Greek yoghurt,
2 tablespoons lemon juice,
2 cloves crushed garlic and
3 teaspoons ground cumin
until smooth; season to
taste. Sprinkle with extra
ground cumin to serve.

Taramasalata
PREP + COOK TIME 25 MINUTES
(+ REFRIGERATION) MAKES 1⅔ CUPS

Boil, steam or microwave 1 coarsely
chopped large potato until tender;
cool. Refrigerate until cold.
Mash potato in a small bowl with
90g tarama (salted fish roe), ½ finely
grated small white onion, ¾ cup extra
virgin olive oil, ¼ cup white wine
vinegar and 1 tablespoon lemon juice
until smooth. Season with pepper;
serve drizzled with extra oil.

These are perfect for a lunch box or served
with our trio of dips (previous page).

No.

Basic crackers

Trio of seeds

PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION & COOLING) MAKES 12

Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond
meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt
in a food processor until mixture comes together. Knead
lightly until smooth. Roll dough between baking paper into
a 20cm x 30cm rectangle. Refrigerate 30 minutes. Remove
top sheet of baking paper; cut dough into 12 rectangles.
Lift dough on paper onto an oven tray. Using the back
of a knife, make an indent at centre of each rectangle;
prick all over with a fork. Bake 20 minutes or until golden.
Leave on tray for 5 minutes; cool on a wire rack.

Preheat oven to 180°C/160°C fan. Place ingredients
for basic crackers in a food processor with
1 tablespoon each of linseeds, sunflower seeds and
pepitas; pulse until mixture comes together. Knead
lightly until smooth. Roll dough between baking
paper into a 25cm x 40cm rectangle. Refrigerate
30 minutes. Remove top sheet of baking paper.
Lift dough on paper onto an oven tray. Bake
for 20 minutes or until golden. Leave on tray for
5 minutes; cool on a wire rack. Break into 12 pieces.

with The Australian Women’s Weekly

Crunch time

No.

Fennel & poppy seed

Rosemary & parmesan

PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION & COOLING) MAKES 24

PREP + COOK TIME 45 MINUTES
(+ REFRIGERATION & COOLING) MAKES 15

Preheat oven to 180°C/160°C fan. Place ingredients for basic
crackers in a food processor with 2 teaspoons each of fennel
seeds and poppy seeds; pulse until mixture comes together.
Knead lightly until smooth. Roll dough between baking
paper into a 20cm x 30cm rectangle. Refrigerate 30 minutes.
Remove top sheet of baking paper. Cut dough into 12 x 10cm
squares; cut squares diagonally into triangles. Lift dough on
paper onto an oven tray. Brush with water, sprinkle with
¼ teaspoon sea salt flakes. Bake 20 minutes or until golden.
Leave on tray for 5 minutes; cool on wire rack.

Preheat oven to 180°C/160°C fan. Place ingredients
for basic crackers in a food processor with ¼ cup
finely grated parmesan and 2 tablespoons finely
chopped fresh rosemary; pulse until mixture comes
together. Knead lightly until smooth. Roll dough
between baking paper into a 25cm x 40cm rectangle.
Refrigerate dough for 30 minutes. Remove top sheet of
baking paper. Lift dough on paper onto an oven tray.
Bake 20 minutes or until golden. Leave on tray for
5 minutes; cool on a wire rack. Break into 15 pieces.

Toasted crunchy
clusters

with The Australian Women’s Weekly

Healthy start

Greens
frittata

From sweet to savoury, these balanced breakfasts are a brilliant start to your day.
83

SWAP IT

You can also
use dried mixed
stone fruit
instead of the
berries.

Berry
ricotta toast
PREP TIME 10 MINUTES SERVES 2

120g low-fat ricotta
1 tablespoon milk
1 teaspoon finely grated lemon rind
60g fresh blueberries
60g fresh raspberries
2 x 40g slices dark rye bread,
toasted
1 small banana (130g), sliced
1 tablespoon white chia seeds

1 Whisk ricotta, milk and rind in
a small bowl until smooth.
2 Fold half the berries through
the ricotta mixture. Spoon ricotta
mixture onto toast. Top with
banana and remaining berries.
Serve sprinkled with seeds.

Healthy start

Breakfast
vegie hash

Pea hummus
smash toast

with The Australian Women’s Weekly

Healthy start

FINDING
BALANCE

Life is way too short to be stressed out about
food, feel deprived or constantly hungry. Food
should be about enjoyment, not restriction or
calorie counting. When you eat a balanced
diet and give yourself permission to enjoy
everything in moderation, you actually feel
more at peace with food and can stop feeling
guilty after eating.
A balanced diet in your:

20s

Get into the habit of taking a daily
probiotic, drinking water before meals as well
as choosing nutrient-rich snacks such as
yoghurt, fruit and nuts. You need plenty of iron
for energy so choose leafy greens and lean red
meats. Be mindful of consuming too much
alcohol and caffeine.

THE INFORMATION IN THIS ARTICLE IS OF A GENERAL NATURE. FOR SPECIFIC HEALTH CONDITIONS
OR BEFORE ALTERING YOUR DIET, SEE YOUR DOCTOR OR HEALTH PROFESSIONAL.

30s

Unprocessed wholegrains help keep
your hormones balanced and manage your
energy levels. Eat plenty of bright, colourful
produce for antioxidants. Orange foods in
particular – sweet potato, carrots and oranges
– contain carotenoids, a flavonoid that can
help reduce stress, boost immunity and
improve skin complexion.

40s

To help reduce the signs of ageing
and improve skin appearance, eat foods like
Brazil nuts, dairy products, orange fruits and
vegetables, and reduce alcohol consumption.
Prevent muscle loss and keep your metabolism
stronger with high-quality protein choices
such as lean meats, fish, tofu, beans, nuts,
dairy, seeds and eggs.

50s

To support inflammatory conditions
and keep your brain alert, eat omega-3 fats
found in oily fish and take a daily serve of
probiotics. Include more fibre in your diet as
digestion can slow as you get older. Enjoy oats
with seeds, snack on nuts, eat lots of plants
and drink plenty of water.

Pea hummus
smash toast

Greens frittata
PREP + COOK TIME 35 MINUTES SERVES 4

PREP TIME 10 MINUTES SERVES 2
½ cup (120g) rinsed canned
salt-reduced chickpeas
½ cup (60g) frozen peas, thawed
1 green onion, sliced thinly
¼ cup loosely packed mint leaves
1 tablespoon lemon juice
2 teaspoons tahini
1 small clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon boiling water
2 x 40g slices soy and linseed
bread, toasted
50g yellow grape tomatoes,
halved
25g reduced-fat fetta, crumbled
1 tablespoon seed and nut mix
2 tablespoons micro cress
2 teaspoons extra virgin olive oil

1 Process the chickpeas, peas,
onion, mint, juice, tahini,
garlic and cumin with the
boiling water until smooth.
Season with pepper.
2 Spread pea mixture thickly
over toast. Top with tomato,
fetta, seed and nut mix and
cress. Drizzle with oil.

the Test
Kitchen
We used a seed and nut
mix consisting of almonds,
sunflower seeds and
walnuts. Micro cress is
cress harvested at seedling
stage. It has small tender
green leaves and a strong
radish-like flavour. It is
available year-round. You
can replace it with finely
chopped flat-leaf parsley,
coriander or watercress.

1 medium onion (150g), chopped finely
1 clove garlic, crushed
1 large potato (300g), trimmed, chopped
coarsely
170g asparagus, chopped coarsely
1 medium zucchini (120g), sliced thinly
3 eggs
9 egg whites
⅓ cup (80ml) skim milk
¼ cup finely chopped herbs
⅓ cup (40g) frozen peas
2 tablespoons finely grated parmesan
1 tablespoon dill sprigs

1 Heat a medium 20cm (base
measurement) non-stick frying pan
over medium heat; cook onion and
garlic, stirring, for about 10 minutes
or until onion is browned lightly.
2 Meanwhile, boil, steam or microwave
potato, asparagus and zucchini,
separately, until tender; drain.
3 Whisk eggs, egg whites, milk and
herbs in a large jug; season.
4 Add potato, asparagus and zucchini
to onion mixture in pan. Pour egg
mixture over vegetables; sprinkle
with peas. Reduce heat to low; cook,
uncovered, for about 10 minutes or
until frittata is almost set. Sprinkle
with cheese.
5 Preheat grill. Grill frittata for about
3 minutes or until set. Stand frittata in
the pan for 5 minutes before sprinkling
with dill and serving.

the Test Kitchen
Frittata can be served warm or cold.
Reheat slices, covered, in a microwave
oven on HIGH (100%) for about 1 minute.
If your frying pan does not have a
heatproof handle, cover the handle with
a couple of layers of aluminium foil to
protect it from the heat of the grill.
You can use either fresh dill, flat-leaf
parsley, basil or mint, or a combination
of all, in the frittata.

Healthy start

Toasted
crunchy clusters

Blueberry poppy
seed crêpes

PREP + COOK TIME 1¼ HOURS
SERVES 8 (1 SERVE = ¼ CUP CLUSTERS)

PREP + COOK TIME 15 MINUTES
SERVES 4

1 cup (90g) traditional rolled oats
⅓ cup (55g) natural almonds
¼ cup (35g) sunflower seed kernels
2 tablespoons linseeds
2 tablespoons sesame seeds
1 teaspoon ground cinnamon
¼ cup (90g) honey, warmed
2 medium green apples (300g),
unpeeled, sliced thinly

½ cup (120g) mascarpone
125g blueberries
2 teaspoons finely grated
orange rind
½ cup (75g) wholemeal
spelt flour
2 teaspoons poppy seeds
1 egg
⅔ cup (160ml) milk

300g red grapes, halved
1⅓ cups (375g) low-fat Greek yoghurt

2 teaspoons rice malt syrup
1 teaspoon vanilla extract
cooking oil spray
2 tablespoons rice malt
syrup, extra

1 Preheat oven to 150°C/130°C
fan. Line a shallow baking dish
with baking paper.
2 Combine oats, nuts, seeds,
cinnamon and honey in a large
bowl. Spread oat mixture over tray.
3 Bake for 55 minutes or until
golden, stirring halfway through
cooking; cool. Break oat mixture
into clusters.
4 For each serving, place ¼ cup
of the clusters in a serving bowl
along with quarter of an apple,
37g of grapes and 2 tablespoons
of yoghurt.

the Test
Kitchen
The clusters will keep in an
airtight container at room
temperature for up to 2 weeks.
If you’re only serving 1 or 2
people, there’s no need to
prepare the full amount of fruit
and yoghurt; see step 4 for how
much apple, grapes and yoghurt
you need for each serving.

1 Place mascarpone, 1/3 cup
of the blueberries and rind
in a medium bowl; mash
with a fork to combine.
2 Whisk flour, poppy seeds,
egg, milk, syrup and
vanilla in a small bowl.
3 Lightly spray a crêpe pan
or heavy-based small
frying pan with oil. Heat
pan over medium heat.
Pour ¼ cup of the batter
into the pan; swirl pan to
coat base evenly. Cook
crêpe for 2 minutes or until
browned underneath.
Turn and cook for a further
1 minute or until browned.
Repeat with remaining crêpe
batter to make four crêpes.
4 Spread each crêpe
with a slightly rounded
tablespoon of mascarpone
mixture; fold into triangles
to enclose. Serve crêpes
topped with remaining
blueberries; drizzle
with extra syrup. Sprinkle
with strips of orange rind,
if you like.

with The Australian Women’s Weekly

Breakfast vegie hash
PREP + COOK TIME 35 MINUTES SERVES 4
2 tablespoons extra virgin olive oil
1 medium red onion (170g), sliced thinly
2 teaspoons finely chopped rosemary
2 medium potatoes (400g),
cut into 1.5cm pieces
2 medium carrots (240g), cut into 1.5cm pieces
300g cauliflower, cut into small florets
150g brussels sprouts, quartered
1 long red chilli, seeded, sliced thinly
2 cloves garlic, crushed
¼ cup (60ml) salt-reduced chicken
or vegetable stock
½ cup (125ml) water
2 tablespoons finely chopped flat-leaf parsley
4 eggs
¼ cup (70g) low-fat Greek yoghurt
4 x 50g slices multigrain sourdough
bread, toasted

1 Heat oil in a large frying pan over high heat.
Add onion and rosemary; cook, stirring, for
3 minutes or until soft. Add potato and carrot;
cook, stirring, for 5 minutes or until well
browned.
2 Stir in cauliflower, sprouts, chilli and garlic;
cook, stirring occasionally, for 4 minutes or
until lightly browned. Add stock and water;
simmer, uncovered, for 5 minutes or until
vegetables are tender and liquid evaporates.
Season with black pepper and stir through
half the parsley.
3 Make four indents in the vegetable mixture
with the back of a spoon. Crack an egg into
each indent; cook, covered, over medium heat
for 5 minutes or until egg whites are set and
yolks are still runny.
4 Sprinkle hash with remaining parsley; serve
with spoonfuls of yoghurt and a slice of toast
with each portion.

the Test Kitchen
For added heat, don’t seed the chilli.

the Test
Kitchen
Crêpes are best
eaten as soon as
they are made.

Blueberry poppy
seed crêpes

Around the world

Take your
tastebuds on tour
with dinners from
across the globe.
PG

Chicken
with maple
parsnips

Roasted lemon
chicken with
potato wedges &
wilted endive

Honey-roasted
Hainanese
chicken rice
banquet

with The Australian Women’s Weekly

Around the world

PREP + COOK TIME 2 HOURS 20 MINUTES (+ OVERNIGHT REFRIGERATION) SERVES 6

Chicken with
maple parsnips

You will need to start this recipe the day before.

PREP + COOK TIME 35 MINUTES
SERVES 4

1.6kg whole chicken
2 tablespoons rock salt
2 green onions, cut into 5cm lengths
50g piece ginger, sliced
2 tablespoons raw honey
2 teaspoons Chinese five spice
¼ teaspoon ground white pepper

300g daikon, chopped finely
2 green onions, cut into 5cm lengths
50g piece ginger, sliced
RICE
1 litre (4 cups) chicken stock
15g piece ginger, sliced
2 cloves garlic, unpeeled, bruised

1 tablespoon extra virgin olive oil
4 x 200g chicken thigh cutlets,
skin on
3 medium parsnips (750g), chopped
2 medium red onions (300g),
cut into wedges
3 cloves garlic, sliced

2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 Lebanese cucumber (130g)
1 tablespoon rice wine vinegar, extra
1 cup coriander sprigs
sliced long red chilli and extra
soy sauce, to serve
BROTH
1 litre (4 cups) chicken stock

2 cups (400g) medium-grain brown rice
CHILLI GINGER SAUCE
2 long red chillies, chopped coarsely
3 large cloves garlic, chopped
50g piece ginger, peeled, chopped
1 green onion, chopped
2 tablespoons dark soy sauce
1 teaspoon raw honey

4 sprigs rosemary
2 tablespoons maple syrup
½ cup (125ml) salt-reduced
chicken stock
8 medium trimmed silverbeet
leaves (280g)

Honey-roasted Hainanese chicken rice banquet

1 Rub chicken all over with salt; rinse in cold water, pat dry with
paper towel.
2 Fill chicken cavity with green onion and ginger; secure legs with
kitchen string. Whisk honey, five spice, pepper, vinegar and soy sauce
in a large bowl, add chicken; turn to coat. Leave, breast-side down, in
marinade. Cover; refrigerate overnight, turning occasionally.
3 Preheat oven to 240°C/220°C fan.
4 Meanwhile, make broth.
5 Remove chicken from marinade, place in a roasting pan; discard
marinade. Roast chicken for 20 minutes. Reduce oven to 200°C/180°C
fan; roast a further 50 minutes or until juices run clear when the
thickest part of a thigh is pierced. Cover; keep warm.
6 Meanwhile, make rice, then chilli ginger sauce.
7 Using a julienne peeler or spiraliser, cut cucumber into ‘spaghetti’;
combine with extra vinegar in a small bowl.
8 Cut chicken into six pieces. Place rice in serving bowls, top with
chicken and cucumber ‘spaghetti’. Spoon broth over rice and pan
juices over chicken; top with coriander. Serve with chilli ginger sauce,
sliced chilli and extra soy sauce.
BROTH Place ingredients and 1 litre (4 cups) water in a medium
saucepan; season. Bring to boil. Reduce heat; simmer 30 minutes,
skimming foam off during cooking.
RICE Bring stock, ginger and garlic to the boil in a medium saucepan;
stir in rice. Reduce heat to low; cook, covered, for 45 minutes or until
liquid is absorbed.
CHILLI GINGER SAUCE Process ingredients until smooth.

1 Heat oil in a heavy-based
saucepan over high heat; cook
chicken for 2 minutes each side
or until browned. Remove from
pan; cover to keep warm.
2 Reduce heat to medium.
Add parsnip, onion, garlic
and rosemary to pan; cook for
5 minutes or until browned.
Return chicken, skin-side up,
to pan with maple syrup, stock
and ½ cup (125ml) water. Bring
to the boil; cover, reduce heat to
low. Simmer for 15 minutes or
until chicken is just cooked
through. Stir in silverbeet; cook
for 2 minutes or until wilted.

the Test
Kitchen
You could also use baby
potatoes or carrots
instead of the parsnips.

Around the world

Roasted lemon chicken with
potato wedges & wilted endive

Spanish chicken
& chorizo stew

PREP + COOK TIME 2 HOURS 15 MINUTES (+ REFRIGERATION) SERVES 4

PREP + COOK TIME 40 MINUTES
SERVES 6

1.6kg whole chicken, cleaned
1 medium lemon (140g)
4 sprigs lemon thyme
2 tablespoons extra virgin olive oil
1 teaspoon chopped lemon thyme, extra
2 cups (500ml) chicken stock
1.5kg desiree potatoes, cut into wedges
1 tablespoon extra virgin olive oil, extra
WILTED ENDIVE
1 bunch curly endive
1 clove garlic, crushed
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

1 Preheat oven to 200°C/180°C fan.
2 Remove and discard any fat from cavity of chicken. Tuck wings
under body. Fill cavity of chicken with the lemon and lemon
thyme sprigs. Rub chicken all over with the oil and chopped
lemon thyme. Season well. Tie legs together with kitchen string.
3 Place chicken on an oiled rack in a medium roasting pan.
Pour the stock into pan (liquid should not touch the chicken).
Roast for 15 minutes. Reduce oven to 180°C/160°C fan; roast
chicken for a further 1½ hours or until cooked through, basting
occasionally with pan juices. Transfer to a plate; cover loosely
with foil. Rest chicken for 10 minutes before serving.
4 In the last 50 minutes of chicken cooking time, toss potato
wedges with the extra oil on a large oven tray; season with salt.
Roast wedges until crisp and tender, tossing halfway through.
5 Make wilted endive.
6 Serve chicken with wedges and wilted endive.
WILTED ENDIVE Cook endive in a large saucepan of boiling
salted water for 3 minutes or until wilted. Drain well. Drizzle
with combined garlic, lemon juice and oil. Season to taste.

the Test Kitchen
Western-style roast chicken and potatoes gets a Middle
Eastern makeover here with lots of lemon thyme and garlicky
wilted endive to serve.
Endive is a slightly bitter leaf. There are two main types, curly
and broad-leaved, which can also be eaten raw. We’ve used
curly endive for this recipe. You can use spinach, kale or
chard instead of the endive, if you prefer.

with The Australian Women’s Weekly

1 cup (250ml) chicken stock
pinch saffron threads
340g cured chorizo sausage,
sliced thickly
1.5kg chicken drumsticks
2 teaspoons extra virgin olive oil
1 medium onion (150g), sliced thickly
1 medium red capsicum (200g),
sliced thickly
2 teaspoons smoked paprika
2 x 400g cans crushed tomatoes
½ cup (60g) pitted black olives
¼ cup flat-leaf parsley leaves

1 Combine stock and saffron in
a bowl. Reserve until required.
2 Cook the chorizo in a large
saucepan over medium heat until
browned both sides. Drain on
paper towel.
3 Cook chicken, in batches, in the
same pan, for 3 minutes each side
or until browned all over. Remove
from pan.
4 Heat oil in same pan; cook
onion and capsicum, stirring,
for 2 minutes or until onion
softens. Add paprika; cook,
stirring, until fragrant.
5 Return chorizo and chicken
to pan. Add stock mixture and
tomatoes, cover; bring to the boil.
Reduce heat; simmer, covered,
for 20 minutes or until chicken
is cooked through. Stir in olives.
6 Serve stew sprinkled with
parsley; accompany with crusty
bread rolls, if you like.

Spanish
chicken &
chorizo stew

100

Miso broth
with salmon
& soba

with The Australian Women’s Weekly

Serves two

Spice up your life
with these fresh and
zingy Asian-inspired
meals for two.

Serves two

100

Pork cutlets
with Asian slaw
98

with The Australian Women’s Weekly

The parcels can be made to the
end of step 5 and refrigerated
up to 1 day in advance. We used
snapper for this recipe.

Makrut lime & red curry fish parcels
PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 2

2 teaspoons red curry paste
4 shredded makrut lime leaves
2 coriander roots with 1cm of
stem, bruised
1 long red chilli, sliced finely
2 x 200g firm boneless white fish
fillets, skin on
1 small orange sweet potato (250g),
cut into 1cm thick slices
2 teaspoons lime juice
2 tablespoons red quinoa
2 teaspoons light coconut milk
2 tablespoons coriander leaves

1 Combine paste, lime leaves, coriander
roots and stems, and half the chilli in a
small bowl. Rub fish fillets with mixture;
cover, refrigerate for 1 hour or overnight.
2 Preheat oven to 220°C/200°C fan.
3 Place sweet potato in a small saucepan
and cover with cold water; bring to the
boil and simmer for 5 minutes or until
just tender. Drain.
4 Cut two pieces of foil to 50cm x 30cm
in size; place on a work surface. Lay two
48cm x 30cm pieces of baking paper
over foil.
5 Divide sweet potato and fish mixture

between paper and drizzle with juice.
Fold foil over to completely enclose fish
and sweet potato.
6 Place fish parcels on a large oven tray.
Bake parcels for 15 minutes or until fish
is cooked through. Carefully open parcels,
discard coriander roots and stems.
7 Meanwhile, rinse and drain quinoa well.
Place in a small saucepan, cover with water.
Bring to the boil; boil for 10 minutes or
until tender. Drain.
8 Serve the fish with quinoa; top with
coconut milk, remaining chilli and the
coriander leaves.

Serves two
Noodle salad with
ginger-rubbed beef

Miso broth with
salmon & soba

PREP + COOK TIME 30 MINUTES
SERVES 2

PREP + COOK TIME 25 MINUTES
SERVES 2

100g soba noodles
200g beef rump steak, trimmed
2 teaspoons peanut oil
1 tablespoon finely grated ginger
1 small zucchini (180g), cut into ribbons
1 small carrot (70g), cut into ribbons
60g drained canned water chestnuts,
sliced thinly
1 cup (80g) bean sprouts
½ cup Thai basil leaves
½ cup coriander leaves
2 tablespoons lime juice
½ teaspoon sesame oil

70g soba noodles
1 teaspoon sesame oil
¾ teaspoon white miso paste
50g snow peas, sliced thinly
100g baby spinach leaves
100g enoki mushrooms, trimmed
120g sashimi grade salmon,
sliced thinly across the grain
1 teaspoon sesame seeds, toasted
1 green onion, sliced thinly

1 clove garlic, crushed
3 teaspoons honey
1 teaspoon salt-reduced soy sauce
2 tablespoons unsalted roasted peanuts,
chopped coarsely

1 Cook noodles in a medium saucepan
of boiling water for 4 minutes. Drain,
rinse under cold water; drain well.
2 Rub steak with combined peanut
oil and half the ginger. Season with
pepper. Cook steak in a small heated
non-stick frying pan for 2 minutes
each side for medium or until cooked
as desired. Stand steak, covered, for
5 minutes, then slice thinly.
3 Combine the noodles, zucchini,
carrot, chestnuts, sprouts, basil and
coriander in a large bowl.
4 Place remaining ginger, the lime
juice, sesame oil, garlic, honey and
soy sauce in a screw-top jar; shake
well. Pour over salad; toss gently to
combine. Divide salad between
serving bowls; top with steak and
sprinkle with nuts. Serve with lime
wedges, if you like.

1 Cook noodles in simmering
water for 3 minutes; drain.
Rinse under cold water; drain
again. Toss noodles with oil in
a small bowl.
2 Combine miso and 2 cups
(500ml) water in a small
saucepan; stir over high heat
until mixture just comes to the
boil. Remove from heat.
3 Divide noodles, snow peas,
spinach, mushrooms and
salmon evenly between two
serving bowls; pour over the
hot broth. Sprinkle with seeds
and green onion; serve
immediately.

You can sear the salmon on
both sides and finely slice it
before adding it to the
soup. You can substitute
the salmon with tuna or
ocean trout.

Pork cutlets with Asian slaw
PREP + COOK TIME 30 MINUTES (+ REFRIGERATION)
SERVES 2
2 x 230g pork cutlets, trimmed
2 teaspoons Chinese cooking wine (shao hsing)
½ teaspoon Chinese five spice powder
¼ teaspoon ground ginger
¼ teaspoon ground white pepper
2 teaspoons peanut oil
⅓ cup (65g) basmati rice
125g wombok, shredded finely
150g red cabbage, shredded finely
1 small carrot (70g), cut into thin matchsticks
2 trimmed red radishes (30g), sliced thinly
40g snow peas, sliced thinly
2 green onions, sliced thinly on the diagonal
2 teaspoons black sesame seeds
2 tablespoons chopped coriander
1 long red chilli, sliced thinly
RICE WINE DRESSING
2 teaspoons rice wine vinegar
2 teaspoons peanut oil
2 teaspoons salt-reduced soy sauce
1 tablespoon mirin

1 Preheat oven to 180°C/160°C fan. Line an
oven tray with baking paper.
2 Place pork in a shallow glass or ceramic
dish. Rub cooking wine all over pork; stand
5 minutes. Combine five spice, ginger and
pepper in a bowl. Sprinkle spice mix over
pork; cover and refrigerate for 15 minutes.
3 Heat oil in a medium frying pan over
medium-high heat. Cook pork for 2 minutes
or until browned both sides. Transfer pork
to oven tray; bake for 10 minutes or until
cooked through. Remove from oven; stand,
covered, for 5 minutes.
4 Meanwhile, cook rice according to the
packet directions.
5 Make rice wine dressing.
6 Combine wombok, red cabbage, carrot,
radish, snow peas, green onion, sesame
seeds, coriander and chilli in a large bowl.
Pour dressing over salad; toss to combine.
7 Serve pork with salad and rice.
RICE WINE DRESSING Whisk ingredients
in a medium jug.

You could also make this salad
with chicken breast or firm tofu.
Use a vegetable peeler or
mandoline to cut the vegetables
into ribbons.

100

with The Australian Women’s Weekly

Use a mandoline or V-slicer to finely shred wombok
and red cabbage and thinly slice radishes.

Noodle salad
with gingerrubbed beef

101

Autumn bake

cake of
the month
Almond, pine nut & grape cake
PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 12

A heavenly blend of nuts,
grapes and luscious
sherry-spiked mascarpone.
1½ cups (225g) self-raising flour
⅓ cup (50g) plain flour
1 cup (120g) almond meal
¾ cup (165g) caster sugar
½ cup (125ml) sweet sherry
4 eggs, beaten lightly
185g butter, melted
1 tablespoon grated lemon rind
1 cup (175g) small seedless red grapes
2 tablespoons pine nuts
125g marzipan, chopped finely
2 teaspoons icing sugar
SHERRY-INFUSED MASCARPONE
250g mascarpone
2 teaspoons icing sugar
2 tablespoons sweet sherry

1 Preheat oven to 160°C/140°C fan. Grease a deep
24cm springform pan; line base and side with
baking paper.
2 Sift flours into a large bowl; stir in almond meal,
caster sugar, sherry, eggs, butter and rind. Spread
mixture into pan; smooth surface. Scatter with
grapes, pine nuts and marzipan.
3 Bake cake for 45 minutes or until a skewer
inserted in the centre comes out clean. Stand cake
in pan for 15 minutes before transferring to a wire
rack to cool slightly.
4 Meanwhile, make sherry-infused mascarpone.
5 Dust warm cake with icing sugar and serve with
dollops of sherry-infused mascarpone.
SHERRY-INFUSED MASCARPONE Combine
ingredients in a small bowl with a wooden spoon.

We used Pedro Ximenez sherry, a dark syrupy style of sherry with
a complex taste, however any sweet style is suitable.

103

Elevate snack time with flavourpacked recipes for your pie maker.
104

with The Australian Women’s Weekly

Light bites
PG

108

Brie & fig pies

105

Three cheese pastizzi
PREP + COOK TIME 35 MINUTES MAKES 8

½ cup (120g) firm ricotta, crumbled
½ cup (50g) coarsely grated haloumi
¼ cup (20g) finely grated parmesan
¼ teaspoon chilli flakes
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice
2 tablespoons finely chopped mint
2 sheets frozen puff pastry, thawed
1 egg yolk
1½ tablespoons sesame seeds
lemon wedges, to serve

1 Combine ricotta, haloumi,
parmesan, chilli ﬂakes, lemon
rind and juice, and mint in a small
bowl. Season. (Makes 1¼ cups.)
2 Lightly grease and preheat a
4-hole (1/3-cup/80ml) pie maker.
3 Cut eight 7cm rounds from each
puff pastry sheet; you will have
16 rounds. Place 1 heaped
tablespoon of cheese mixture in
the centre of eight pastry rounds.
Place a second round of pastry
over ﬁlling to enclose. Using a
fork, crimp around edge of each
round to seal. Combine egg yolk
and 1 teaspoon water in a small
bowl; brush egg wash on pies.
Sprinkle with the sesame seeds.
4 Place four pastries into prepared
holes. Close lid; cook 10 minutes.
Turn over; cook for a further
3 minutes or until golden. Remove
pastries; transfer to a wire rack.
Repeat with remaining pastries.
5 Serve pastizzi straightaway
with lemon wedges.

the Test
Kitchen
Cooked pastizzi can be frozen
for up to 2 months. Thaw in the
fridge overnight. Reheat in the
pie maker for 8 minutes.

106

with The Australian Women’s Weekly

Light bites

108

Bean & corn
taco pies

107

Light bites
Potato & pea
samosa pies
PREP + COOK TIME 50 MINUTES
MAKES 8
2 sheets fillo pastry
cooking oil spray
1 teaspoon caraway seeds
mango chutney and yoghurt, to serve
POTATO FILLING
20g butter
2 teaspoons extra virgin olive oil
½ medium onion (100g), sliced thinly
1 clove garlic, crushed
2 teaspoons grated ginger
½ long green chilli, sliced thinly
¼ teaspoon garam masala
½ teaspoon ground cumin
150g potato, boiled, mashed coarsely
¼ cup (30g) frozen peas, thawed

1 Make potato filling.
2 Spray 1 sheet fillo pastry with oil;
cut crossways into four rectangles.
On each rectangle, place 1 heaped
tablespoon of potato filling 2cm up
from the bottom of a short side and
2cm in on each side. Fold bottom
edge over to enclose filling, then
fold in the sides; continue folding
over to form a parcel. Repeat with
remaining fillo sheet and filling to
make eight in total.
3 Lightly grease and preheat a
4-hole (¾-cup/180ml) pie maker.
4 Place four parcels in prepared
holes, spray tops with oil then
sprinkle with half the caraway seeds.
Close lid; cook 10 minutes each side
or until the pastry is golden. Remove
samosas; transfer to a wire rack.
Repeat with remaining parcels, oil
spray and caraway seeds.
5 Serve samosa pies with mango
chutney and yoghurt.
POTATO FILLING Heat butter and
oil in a medium frying pan over
medium heat; cook onion, garlic,
ginger and chilli, stirring, for
5 minutes or until softened. Add
spices; cook, stirring, for 5 minutes.
Season. Combine onion mixture,
potato and peas in a medium bowl.
(Makes 1 cup.)

108

Bean & corn taco pies

Brie & fig pies

PREP + COOK TIME 50 MINUTES MAKES 6

PREP + COOK TIME 30 MINUTES
MAKES 10

1 tablespoon butter
2 corn cobs (900g), trimmed, kernels cut off
1 fresh jalapeño chilli, chopped finely
6 x 12cm white corn mini tortillas
½ cup (60g) grated cheddar
1 cup (80g) shredded cos lettuce
½ cup (120g) guacamole
9 grape tomatoes (45g), quartered
½ cup (100g) sour cream
coriander leaves and lime wedges, to serve
TACO FILLING
1 tablespoon extra virgin olive oil
1 small clove garlic, crushed
1 tablespoon finely chopped coriander stalks
1 teaspoon sweet paprika
1 teaspoon ground coriander
400g can black beans, drained, rinsed
¾ cup (170g) enchilada sauce

1 Heat butter in a large frying pan over
medium heat; cook corn kernels and
jalapeño, stirring, for 10 minutes or until
corn is tender. Remove from pan; set aside.
2 Make taco filling.
3 Lightly grease and preheat a 4-hole
(1/3-cup/80ml) pie maker. Wrap tortillas
in paper towel; heat in the microwave on
HIGH (100%) for 40 seconds. Keep warm in
a clean tea towel. (Heating the tortillas will
make them more pliable, preventing them
from tearing.) Line prepared holes with
four tortillas, press into base and side.
4 Spoon 2 heaped tablespoons taco filling
and 1 tablespoon cheddar into each tortilla
case. Close lid; cook for 6 minutes or until
cheese melts. Remove taco pies; transfer
to a wire rack. Repeat with remaining
tortillas, taco filling and cheddar.
5 Top pies with lettuce, guacamole,
reserved corn mixture, tomatoes, sour
cream and coriander leaves; serve with
lime wedges.
TACO FILLING Heat oil in same frying pan
over medium heat; cook garlic and coriander
stalks, stirring, 2 minutes. Add spices and
beans; cook, stirring, 2 minutes or until
beans are heated through. Add sauce;
cook, stirring occasionally, 5 minutes or
until sauce thickens. Season to taste. Cool.
(Makes 1 cup.) Add half the corn mixture
to the beans; reserve remaining to serve.

with The Australian Women’s Weekly

⅔ cup (220g) fig jam
2 tablespoons coarsely
chopped walnuts
3 sheets frozen puff pastry, thawed
10 slices prosciutto (150g), halved
300g brie, cut into 20 squares
5 small fresh figs, halved
1 tablespoon lemon thyme leaves

1 Combine jam and walnuts in
a small bowl.
2 Lightly grease and preheat a
4-hole (1/3-cup/80ml) pie maker.
3 Using pastry cutter provided,
cut 10 large rounds (11cm) from
puff pastry. Line prepared holes
with pastry rounds, pressing
into base and sides. Refrigerate
the remaining pastry rounds
until required.
4 Place 2 prosciutto halves
in each pastry case; top with
1 tablespoon jam mixture,
2 squares of brie and a fig half
(or 2 quarters, depending on the
size of the figs). Sprinkle with
thyme leaves. Close lid; cook
for 9 minutes or until pastry
is golden brown. Remove
pies; transfer to a wire rack.
Repeat in batches with
remaining pastry rounds,
prosciutto, jam mixture,
brie squares, figs and
thyme to make 10 pies
in total.
5 Serve brie and fig
pies straightaway.

the Test
Kitchen
You can make these pies with
dried figs or wedges of fresh
apricot. Brie can be swapped
out for camembert, goat’s
cheese or blue cheese.

Potato
& pea
samosa
pies

the Test Kitchen
If you are using frozen fillo pastry, thaw
the pastry in the fridge the night before.

109

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Distributed by Are Direct Pty Limited
Recipes in this publication have appeared previously in AWW cookbooks.
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26
24
3 fluid oz

90g

3 oz

125ml

4 fluid oz

125g

4 oz (¼ lb)

150ml

5 fluid oz

155g

5 oz

190ml

6 fluid oz

185g

6 oz

250ml

8 fluid oz

220g

7 oz

300ml

10 fluid oz

250g

8 oz (½ lb)

500ml

16 fluid oz

280g

9 oz

600ml

20 fluid oz

315g

10 oz

345g

11 oz

375g

12 oz (¾ lb)

410g

13 oz

440g

14 oz

METRIC

470g

15 oz

3mm

⅛ in

500g

16 oz (1 lb)

6mm

¼ in

750g

24 oz (1½ lb)

1cm

½ in

32 oz (2 lb)

2cm

¾ in

2.5cm

1 in

5cm

2 in

6cm

2½ in

8cm

3 in

10cm

4 in

22
14

5 in

VERY SLOW

120

250

15cm

6 in

SLOW

150

300

18cm

7 in

MODERATELY SLOW

160

325

20cm

8 in

MODERATE

180

350

22cm

9 in

MODERATELY HOT

200

400

25cm

10 in

HOT

220

425

28cm

11 in

VERY HOT

240

475

30cm

12 in (1 ft)

11
10
9
8
7
6

13cm

°F (FAHRENHEIT)

°C (CELSIUS)

13
12

IMPERIAL

The oven temperatures in this book are for conventional ovens;
if you have a fan-forced oven, decrease the temperature
by 10-20 degrees.

LENGTH
MEASURES

OVEN TEMPERATURES

1¾ pints

0cm 1

1kg

1000ml (1 litre)

100ml

2 oz

60g

2 fluid oz

60ml

1 oz

30g

1 fluid oz

30ml

½ oz

9
We use extra-large eggs with an
average weight of 60g.

15g

The imperial measurements used
in these recipes are approximate
only. Measurements for cake
pans are approximate only. Using
same-shaped cake pans of a
similar size should not affect the
outcome of your baking. We
measure the inside top of the
cake pan to determine sizes.

IMPERIAL

All cup and spoon measurements
are level. The most accurate
way of measuring dry ingredients
is to weigh them. When
measuring liquids, use a clear
glass or plastic jug with the
metric markings.

METRIC

The difference between one
country’s measuring cups and
another’s is within a two- or
three-teaspoon variance, and will
not affect your cooking results.
North America, New Zealand
and the United Kingdom use
a 15ml tablespoon.

IMPERIAL

METRIC

One Australian metric measuring
cup holds approximately 250ml;
one Australian metric tablespoon
holds 20ml; one Australian metric
teaspoon holds 5ml.

LIQUID MEASURES

inch

DRY MEASURES

MEASURES

Conversion chart

EASY TO
GROW

T R E AT
YOURSELF
OR SOMEONE
SPECIAL