The Australian Women's Weekly Food - June 2019

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96
y love affair with baking

started early, I think that
I was about six years old.
Pikelets and packet cakes
were my specialty, then as
a teenager I was baking from scratch, making
desserts for Mum and Dad’s dinner parties –
they were so elaborate in the 1970s and ’80s!
What I loved most about baking was the instant
gratification that I received; it was something
FRAN ABDALLAOUI, EDITOR
that I could create that made the people I loved
happy. It made me happy, too.
So you can probably tell by my reminiscing
My favourites that this issue was a joy to put together. If you’re
this month beginning your baking journey, we’ve got the
ultimate brownie and blondie recipes (page 10),
Top to bottom: Brown-Butter
Chocolate Croissants; Boiled or for the passionate bakers among us try our
& Baked Traditional Bagels; chocolate croissant and traditional boiled bagel
Miso-Peanut Butter Dip. to stretch your skills (from page 96). In our Test
Kitchen we believe that great baking starts with
a triple-tested recipe and quality ingredients
and White Wings Premium flours will help you 100
achieve brilliant results.
For those who’d rather cook up a savoury
storm we showcase marvellous mushrooms
68
(page 18) and learn about the magic of miso
(page 68), plus main course salads with flavours
that will excite and hearty enough to take
FOLLOW US ON INSTAGRAM,
FACEBOOK & PINTEREST centrestage on your dining table (page 60).
@WOMENSWEEKLYFOOD
#COOKWITHTHEWEEKLY
We hope you enjoy this issue and find some
time to get creative in the kitchen.
Cheers
Share the passion

At AWW FOOD, we
eat, sleep and live food –
so we always value your
feedback, see page 16.
AWW FOOD • ISSUE FIFTY TWO 3

Contents ISSUE 52
REGULARS
3 Editor’s letter
6 Secrets from COOK
the Test Kitchen THE
9
10
Food bites
Cook the cover
COVER
Heat up the oven and
16 Foodie forum get ready to enjoy fudgy
92 Cake of the month brownies and blondies
126 Cookbook sneak peeks with six different recipes
to choose from – make
136 Index one or make them all!
138 Next month
10
4 #COOKWITHTHEWEEKLY
Contents
66
48
LOADED SALADS
THE GROCER
FA M I LY FAVO U R ITE S
18 In season: mushrooms
28 Weeknight dinners
38 Kale favourites
40 Modern roasts
48 The Grocer extract
58 Hot chocolate
60 Winter salads
68 Cooking with miso
74 Slow Cooker:
light & fresh
106 Australia Bakes extract
114 Easy kids cakes
132
EXCLUSIVE COOKBOOK EXTRACT
Turn to page 48 for tasty vegetarian
from our new book, The Grocer.
CO O K I N G C L A S S
80 Classic cheesecake
84 Carrot cake
86 Friands
90 Baking techniques
96 Chocolate croissants
100 Bagels
74 SLOW COOKER
104 Pitta bread

Test Kitchen Secrets
Baking first aid

Cracks... sinking... too much
browning... we’ve diagnosed the
cause of your baking problems.
WNING
RO Cooking time too long
ERB
OV Use the recipe cooking time as a guide only
and check on cakes 15 minutes before the
time given, as each oven varies. Check how
accurate your oven temperature is with an
oven thermometer. If it runs hot, you will need
to reduce the temperature, however it is best
to get a professional to recalibrate it.
Cake too high in the oven
The top of a cake should sit in the centre
of the oven.
The type of cake pan
We prefer pans made from aluminium as it is
a great conductor of heat and produces an even
golden crust. Pans with non-stick coatings, or
that are anodised or made from stainless or tin
tend to accelerate cooking times, best results
are obtained by reducing the oven temperature
and cooking time slightly with these.
If a little water gets into chocolate that
is being melted the cocoa particles stick
together and the chocolate becomes stiff CU
RD
or “siezes up”. If the chocolate is to be LE
DC
added to a cake, it is actually okay REAM E
OCOLATE ED MIXTUR
Z ED CH to add a greater quantity of water or
I
SE
other liquid to loosen the particles. Try A curdled creamed mixture could cause
stirring in 1-2 tablespoons water to the finished cake to crumble when cut;
loosen it. If the chocolate is to be used though aren’t usually cause for concern.
on its own you are better to start over.
Milk and butter not at room temperature
Don’t waste it, you can loosen seized
Fridge-cold butter and milk will not
chocolate to make a hot chocolate.
amalgamate well with the eggs.
To prevent the problem from occurring,
Eggs too large If the eggs used are larger
match the size of the bowl you are using
than 60g in weight they will not absorb
to the size of the saucepan; the two
the excess liquid; omit one of the number
should fit snuggly together to prevent
shown in ingredients list.
steam rising through any gaps. Only
add enough water to the saucepan to Eggs not added quickly enough to
reach one-third of the way up the side creamed butter and sugar mixture
of the pan, ensuring the base of the Add lightly beaten eggs, gradually,
bowl is not touching the water or it beating only until just combined. If eggs
may get too hot. Make sure any utensils are overbeaten at each stage the cake
you use are dry. mixture is far more likely to curdle.
Cake pan too small or oven too hot Crusty, overbrowned, uncooked
R ANOMALIES
Most cakes baked in loaf, bar or ring in centre & OTHE
S
pans crack slightly due to the Cake baked too long or at too high ACK
confined space. a temperature. Cake pan too small, CR
causing top to overcook while cake
Collar around the top outside edge
not cooked through completely.
This means that the cake was baked
at too high a temperature. Cake sinks in the middle
The cake is undercooked. Once a cake
Pale on top, brown underneath
and sides is removed from the oven it can’t be
Too large a pan, or lining paper returned to the oven to correct the
too high around sides of pan. sink, but you can return it the oven
to make it edible.
Colour streaks on top
Insufficient mixing of ingredients, or Sinks in centre while still baking
bowl scrapings not mixed thoroughly If the mixture is forced to rise too
into cake mixture in pan. quickly because the oven is too hot or
the cake pan is too small, it will sink
Uneven rising
in the centre. This will also happen the cake is cooked. If the cake has a
Oven shelf not straight, oven not
if there is an inbalance with raising cracked top, as often is the case with
level on floor, or mixture not spread
agents, like self-raising flour, baking loaf cakes, insert the skewer avoiding
evenly in pan.
powder and bicarbonate of soda. cracks. In the case of fudgy cakes, the
Holes in baked cake recipes will specify “or until moist
Mixture not creamed sufficiently or Testing, testing... crumbs are attached”. For sponge
oven too hot. Insert a wooden or thin metal skewer cakes, press the top of the cake lightly;
into the centre; if the skewer is clean it will spring back when cooked.

Dry pastry
If the ratio of butter or liquid is too low in relation to
BI S flour the pastry will be crumbly and hard to manage.
CU As a rule the ratio of butter to flour is half that of the
IT
flour. In richer pastry it can be a little bit higher. If
PR
your pastry won’t come together, add ice-cold water
OB
LEM
1 teaspoon at a time.
S
Flour changed
Different types of flours have varied capacities for uptake of
liquids. If a flour type is changed in a recipe the result may
not be the same. Wholemeal flours, which contain more
of the bran and germ, are more fibrous and will require
a different ratio of liquid. These flours often contain less
Biscuits spread on tray gluten, which in baking terms helps create structure in
The mixture could be too soft due to over-beating breads and pastry so they may be more crumbly.
the butter and sugar mixture, or the ingredients
were measured incorrectly, the wrong flour was used
or the oven was not hot enough. PA
S
Biscuits too hard
TR
Y
The ingredients may have been measured incorrectly,
TO
the biscuits baked too long or at too high a temperature
O
DRY
or the wrong type of oven trays used.
Biscuits too soft
They may not have been baked long enough, or they may
have been stacked on top of each other during cooling.
Biscuits need air circulating around them to crisp and
generally need to rest on trays to harden slightly before
being transferred to wire racks to cool completely.
Biscuits too brown underneath
Trays may have been over-greased, or the tray is in
the incorrect position in the oven.
RY SHRUNK
PAST Not rested sufficiently it is very important to ease the
When you make pastry you pastry without stretching into
activate some of the gluten. the corners, otherwise this is
Handling the pastry minimally another cause of shrinkage.
to bring it together as a dough
Not blind baking
will prevent over activating
Blind baking helps to set the
too much of it, as will
pastry and stop it slipping
ensuring the mixture is kept
down the side of the tin. Line
cool. If sufficient time isn’t
the pastry in the tin with
allowed for the gluten to relax
baking paper or foil then fill
again this can result in pastry
with dried beans or rice; bake
shrinking in the tin.
weighted down as directed
Pastry not pressed into in the recipe. Remove the
the corners beans and paper; bake again
When lining a tart or pie tin, as directed.
food
bites COMPILED BY SARAH MURPHY
FRESH OFF
THE PRESS GIVE IT A GO!
Freshen up your mornings Don’t be put off by the knobbly skin, custard apples have a soft, sweet
with the new Kuvings flesh that’s perfect on its own or in your morning smoothie. A custard
C7000 Professional apple is ripe when you gently squeeze it and it gives slightly, similar to
Juicer, $799. Quiet, an avocado. You can speed up the ripening process by placing them in
easy to use (and easy a paper bag with a banana. The softer you let it go, the sweeter it gets.
to clean!), the machine Visit custardapple.com.au for more tips, tricks and recipes.
creates a refined juice
from whole fruit and
vegetables. Delicious!
Go to kuvings.com.au
for more information.
SWEET AS
CSR Demerara Sugar has a rich,
golden colour and toffee taste. Its
golden crystals make a delicious,
crunchy and decorative finish to
desserts. The fine syrup coating
caramelises with heat, giving a crust
that’s ideal for baked custards and
brulee. See csrsugar.com.au
CLEAN DREAM
A washing machine you
can control from your
smartphone? Genius!
Hoover’s 8.5kg Washing
Machine, $1499, is SIMPLY DELICIOUS
the perfect blend of Looking for easy snacks that are full of flavour
the latest technology and made from just a few simple ingredients?
and functionality you Tasti’s new Made Simple range uses just a handful
need in a reliable of natural ingredients. Keep an eye out for the
machine. Check it out at wholefood bars, protein bars and bite-sized balls
hooverappliances.com.au at Woolworths. We couldn’t get enough of the
Wholefood Balls in Peanut Butter & Caramel
flavour, $5.50.

Brownie HEAVEN
Decadently fudgy and undeniably delicious, who can resist a
brownie or a blondie? Here’s six recipes to create a brownie buffet.
RICH
CHEESECAKE
BROWNIE
PEANUT
BUTTER
BROWNIE
LEMON
MERINGUE
BLONDIE
SALTED CARAMEL
ONE-PAN POPCORN
TRIPLE CHOC BROWNIE WHITE CHOCOLATE,
BROWNIE MACADAMIA &
RASPBERRY BLONDIE
Cook The Cover
ONE-PAN TRIPLE
CHOC BROWNIE Swee
PREP + COOK TIME 1 HOUR 15 MINS
t an
(+ COOLING) SERVES 16
d
150g butter, chopped
cru
300g dark chocolate (70% cocoa),
nchy
chopped
1⅔ cups (370g) brown sugar
¾ cup (110g) plain flour
¼ cup (35g) self−raising flour
3 eggs, beaten lightly
½ cup (120g) sour cream
2 teaspoons vanilla essence
180g white chocolate, chopped
100g milk chocolate, chopped
1 Preheat oven to 180°C/160°C

fan. Lightly grease a 20cm x 30cm
slice pan with baking paper; line base
and sides with baking paper,
extending paper 2cm over sides.
2 Stir butter and 200g dark
chocolate in a large saucepan over
low heat until melted. Remove from
heat and cool slightly.
3 Stir in sugar, then combined sifted
flour. Stir in combined eggs, sour
cream and vanilla. Gently stir through
¾ of chopped chocolates.
4 Pour mixture into pan and level top. WHITE CHOCOLATE, 1 Combine butter and half the
Sprinkle with remaining chocolates. MACADAMIA & chocolate in a large saucepan; stir
Bake for 30−35 minutes, or until a RASPBERRY BLONDIE over very low heat until almost
skewer inserted comes out with little PREP + COOK TIME 1 HOUR (+ COOLING) smooth. Remove from heat and
beads of mixture on it. Allow to cool SERVES 20 cool for 10 minutes.
in pan before cutting into pieces. 2 Preheat oven to 180°C/160°C
185g butter, chopped coarsely fan. Grease a 20cm x 30cm slice
400g white chocolate, chopped pan; line base and sides with
coarsely baking paper, extending paper
1¼ cups (275g) caster sugar 2cm over long sides.
TEST 3 eggs, beaten lightly 3 Stir sugar and eggs into the
KITCHEN 1¼ cups (185g) White Wings butter mixture then sifted flours,
NOTES Plain Flour remaining chocolate and chopped
White Wings ¾ cup (105g) White Wings Self macadamias. Gently fold in
Premium flours Raising Flour raspberries. Spread mixture into
are triple sifted, ¾ cup (115g) unsalted macadamia prepared pan. Bake for about 35−40
saving prep time nuts, lightly toasted,
and making them
minutes or until a skewer inserted
chopped coarsely in the centre comes out with moist
an essential
ingredient for 150g frozen raspberries crumbs. Cool in pan before cutting.
over 120 years. sifted icing sugar, to dust 4 Just before serving, dust with
icing sugar.

PEANUT BUTTER
BROWNIE
PREP + COOK TIME 1 HOUR (+ COOLING)
SERVES 16
150g butter, chopped coarsely

200g dark chocolate,
chopped coarsely
2/3 cup (150g) caster sugar
1/2 cup (110g) brown sugar
3/4 cup (110g) plain flour
1/4 cup (35g) self-raising flour
200g choc-coated peanuts, halved
(see notes)
1/2 cup (140g) crunchy peanut butter
1 Preheat oven to 170°C/150°C fan.

Grease a 20cm x 30cm slice pan; line
base and sides with baking paper,
extending paper 2cm over long sides.
2 Stir butter and chocolate in a large
saucepan over low heat until almost
smooth. Remove from heat, cool for
10 minutes.
3 Stir sugars and eggs into chocolate
mixture, then sifted flours and ¾ of
the peanuts. Spread mixture into
prepared pan. Drop slightly rounded
teaspoonsful of peanut butter evenly
over mixture. Push peanut butter into
brownie mixture slightly with the
back of a teaspoon. Sprinkle with
remaining choc-coated peanuts.
4 Bake for 35 minutes or until firm
and sides begin to come away from
the sides of the pan. Cool in pan
before cutting.
TEST
KITCHEN
“This is the brownie for peanut butter fans! NOTES
Dollops of peanut butter combined with pops Choc-coated peanuts
of crunch and rich chocolate makes this the are often referred to as
scorched peanuts.
most addictive combination ever.” Sprinkle with a pinch
of salt flakes after baking,
Fran Abdallaoui, Editor, AWW FOOD if you like.
Cook The Cover
eri ngue
y m
am
re
h c
wit
uxe
es l
i e go
d
T his blon
TEST
KITCHEN
NOTES
The addition of lemon curd
adds a fresh zingyness
to this blondie.
Store at room temperature
as the condensation in
the fridge will cause the
meringue to breakdown.
LEMON MERINGUE
BLONDIE
PREP + COOK TIME 1 HOUR SERVES 16
185g butter, softened

1 cup (220g) caster sugar 1 Preheat oven to 170°C/150°C fan. 4 Remove blondie from the oven
2 eggs, beaten lightly Grease a 20cm x 30cm slice pan; line and working quickly spread top with
1 cup (150g) White Wings Plain Flour base and sides with baking paper, macaroon topping; sprinkle with
½ cup (75g) White Wings Self extending paper 2cm over long sides. remaining coconut flakes. Return
Raising Flour 2 Beat butter and sugar in a small to oven and bake for a further
2/3 cup (215g) lemon curd bowl with an electric mixer until pale 20 minutes or until browned. Cool
1 cup (80g) desiccated coconut and creamy. Add eggs, beat until just completely in pan before cutting.
150g white chocolate, chopped finely combined. Add flours, lemon curd
and coconut; beat on low speed until MACAROON TOPPING
MACAROON TOPPING well combined. Stir in chocolate and Beat egg whites and sugar in a small
3 egg whites, at room temperature spread into the prepared pan. Bake bowl with an electric mixer for about
¾ cup (165g) caster sugar for 25 minutes. 4 minutes or until thick and glossy.
½ cup (50g) moist coconut flakes 3 Make macaroon topping. Fold in 3/4 of the coconut flakes.

t y t opping
sal
y,
nch
cru
g a
arri n
St
TEST
KITCHEN
NOTES
We used Werther’s
Original Chewy Caramels
for this recipe.
Lightly spraying a spoon
with oil will help prevent
the caramel from sticking
to the spoon.
SALTED CARAMEL 1 Preheat oven to 170°C/150°C SALTED CARAMEL POPCORN

POPCORN BROWNIE fan. Grease a 20cm square Place 1/3 cup (80ml) water and the
PREP + COOK TIME 1 HOUR (+ COOLING) cake pan; line base and sides with sugar in a large clean saucepan.
SERVES 12 baking paper, extending paper Stir over medium heat until sugar
2cm over sides. is dissolved. Brush down the inside
125g butter, chopped coarsely 2 Stir butter and chocolate in of the pan with water as needed
200g dark chocolate, a medium saucepan over low heat during cooking if crystals begin
chopped coarsely until almost smooth. Remove from to form. Increase heat to high; boil,
1 cup (220g) caster sugar heat, cool for 10 minutes. uncovered, without stirring, for about
2 eggs, beaten lightly 3 Stir sugar and eggs into chocolate 5-10 minutes or until the mixture
1 cup (150g) plain flour mixture, then sifted flour, salt and is beginning to turn a deep golden
½ teaspoon sea salt flakes chopped caramel. Spread mixture colour (watch the mixture closely as
135g packet chewy caramels, into pan. Bake for about 25 minutes it will change colour quite quickly).
cut into thirds (see notes) or until a skewer inserted into the Immediately remove from the heat
centre comes out with moist crumbs. and whisk in the butter. Working
SALTED CARAMEL POPCORN 4 Meanwhile, make salted caramel quickly, pour in the popcorn all at
1½ cups (330g) caster sugar popcorn and immediately pile on top once, then the salt and stir to coat.
75g butter, chopped of brownie as directed. Pile caramel popcorn on the top of
60g popcorn the brownie and use the back of a
½ teaspoon sea salt flakes lightly oiled spoon to evenly cover.
Drizzle with any remaining caramel.
Cook The Cover
RICH CHEESECAKE 1 Preheat oven to 170°C/150°C fan. 4 Meanwhile, make cheesecake

BROWNIES Grease a 20cm square cake pan, line topping.
PREP + COOK TIME 1 HOUR (+ COOLING) the base and sides with baking paper, 5 Spread cheesecake topping over
SERVES 12 extending paper 2cm over sides. brownie base. Bake for a further
2 Place butter and chocolate in 12 minutes or until cheesecake is
125g butter, chopped a heatproof bowl over a pan of just set; cool before cutting. Serve
150g dark chocolate, chopped simmering water; stir occasionally with raspberries, if desired.
1 egg, beaten lightly until just melted.
2/3 cup (150g) caster sugar 3 Beat the egg and sugar in a small CHEESECAKE TOPPING
¾ cup (110g) plain flour bowl with an electric mixer until Beat the cream cheese, extract and
¼ cup (35g) self-raising flour thick and creamy. Fold in chocolate sugar in a small bowl with an electric
fresh raspberries, to serve, optional mixture and sifted flours. Spread mixer until smooth; add cream, beat
mixture into prepared pan. Bake for until thick. Add egg and beat until
CHEESECAKE TOPPING 15 minutes or until just firm to touch. just combined.
250g cream cheese, softened
1 teaspoon vanilla extract
1/3 cup (75g) caster sugar
Two
½ cup (125ml) cream
1 egg, beaten lightly
fa vou
rit
es i
n
one te
mp
ng
ti
bite
TEST
KITCHEN
NOTES
For extra chocolate
indulgence, serve
the brownie drizzled
with warmed Nutella.
It’s important that the
cream cheese is at room
temperature so it
incorporates smoothly
with the other ingredients.

foodie
forum
We’ve been busy this month – here’s
5 MINUTES WITH …
LUKE MANGAN
Aussie chef Luke Mangan, chats
with Food Editor Sarah Murphy.
What do you cook when you
a peek at our adventures and what have chefs over for dinner?
Generally a barbecue, but keep
you’ve been sharing with us online! it really simple with the best
ingredients. Some of my favourites
Cake pro
C for barbecuing are chicken
marinated in fresh herbs, lamb
We’rre thrilled New
cutlets or a great steak. Really
Zealaand PM Jacinda simple stuff... marinades with a bit
Arddern used The of spice and olive oil. If I could give
Australian Women’s people one tip for barbecuing it is
to make sure the temperature is hot
Weekly Kids’ Party Cakes
enough – temperature is the most
to maake her daughter important part of great barbecuing.
Neve’s first
f birthday cake. What’s your favourite time of
“I hig
ghly recommend year for in−season produce?
cakes you can cover in Summer for all the amazing stone
coconut – it hides almost fruits and berries! Peaches and
everything!” she wrote. nectarines are beautiful kept fresh
and simple as well, but I also like
Jacindda, there’s always making a sugar syrup with a bit
a placce for you in the of vinegar and pouring that over a
Test Kitchen!
T peach half and lightly poaching it.
Yourr liquorice with apple and
@jacindaardern
lime dessert at Glass Brasserie
has seen
s many variations, what
do yo
ou take into consideration
whenn evolving the dish?
COOK OFF That we keep to its core flavours
of thee original that was created in
The incredible team at Nambourr 1994. Keeping the liquorice flavour
Village News created this and th he lime, and the balance – not
gorgeous display (complete too m
much sweetness and enough
with taste test!) of our June acid. It’s actually the dessert we
slow-cooking issue. The madee for Princess Mary at her
newsagency must have smelt @nambour_village_n wedding banquet in Denmark when
ews
absolutely delicious that day! I was invited invited over to cook.
Visit us on Instagram @wo omensw

swe
eekl
klyfood
f d and tag us #co
coo w eekly, follow us on Facebook
or drop us an email at [email protected] and show us what you’re cooking.
SPRINKLE A
INTO YOUR BAKING
White Wings range of premium flours are made using quality Australian wheat
grains and triple sifted for your best baking results. That’s why the
Australian Women’s Weekly test kitchen exclusively uses White Wings flour.
Enoki
Oyster
Button
Shiitake
Flat
Swiss brown
King
brown
’S IN S e as
HA
T on
W
MUSHROOMS
There are so many ways to use the endless variety
of fabulous funghi, here are our top picks.
FRUIT VEGETABLES
Apples Beetroot
Bananas Broccoli
Cumquats Brussels sprouts
Grapefruit Celeriac
Kiwifruit Celery
Lemons Fennel
Mandarins Kohlrabi
Oranges: Blood Leeks
and Naval Okra
Pomelos Parsnips
Rhubarb Pumpkins
Strawberries Silverbeet
Tangelos Spinach
Swedes
Turnips
Witlof

In Season
HEALTH BENEFITS are also known as the Japanese

Mushrooms contain a unique mushroom and used extensively
blend of vitamins, minerals and in Asian cuisine.
antioxidants including B group Swiss brown They have a more
vitamins, copper, potassium, robust flavour than button
selenium and polyphenols. Also, mushrooms. Fully matured Swiss
mushrooms exposed to sunlight browns are sometimes called
THE GREEN
naturally generate vitamin D, which Portobello mushrooms.
MUSHROOM BURGER
is important for healthy bones and PREP + COOK TIME 45 MINUTES
teeth and keeping our immune MUSHROOM TIPS (+ STANDING & REFRIGERATION) MAKES 6
system strong. CHOOSE firm mushrooms without

6 large flat mushrooms (500g)
any soft patches and with a pleasant
COMMON VARIETIES 2 tablespoons olive oil
earthy aroma. Mushroom surfaces
There are 17 styles of fresh mushrooms 1 small (250g) orange sweet potato,
should be dry, but not dried out or
available in Australia, some more cut into 1cm rounds
wrinkly. If buying prepacked, always
readily available than others. Specialty 12 large iceberg lettuce leaves,
check base of punnets for excess
mushrooms, such as chestnut, enoki, cut into 10cm rounds
moisture – avoid mushrooms with
king brown, oyster, shiitake and 1 large tomato (220g), sliced thinly
moisture. As a rule mushrooms
shimeji, are becoming more popular 1 small red onion (100g), sliced thinly
should be firm and dry!
and are available from specialty
STORE in a paper bag in the fridge GREEN TAHINI
grocers and some Asian supermarkets.
for up to 5 days. But beware that they ¼ cup (70g) tahini
Dried mushrooms are available year
can absorb odours if stored close to ¼ cup (60ml) lemon juice
round, the common white variety
pungent items. Mushrooms can be 2 tablespoons olive oil
and porcini being the most popular.
frozen whole for about a month if 1 small clove garlic, crushed
All dried mushrooms need to be
raw, or sauté in butter and freeze 2 tablespoons fresh flat-leaf
soaked in water before using.
for about 3 months in an airtight parsley leaves
Button is the most commonly container. They will go a little soggy
available. It is picked before the cap once defrosted, so use in casseroles 1 Make green tahini.
opens to expose its grey gills. or soups. 2 Peel mushrooms; trim stalks.
Enoki These are a long-legged type PREPARE mushrooms simply by 3 Heat half the oil in a large non-stick
of mushroom with a ball shape at wiping with paper towel. Use whole frying pan over low heat; cook sweet
one end. They have a very delicate or slice. Some people like to peel potato, both sides, for 8 minutes or
flavour and texture. mushrooms – that’s a personal thing until tender. Remove from pan.
to do and is unnecessary. 4 Heat remaining oil in same pan
King brown Strong, rich and meaty over medium heat; cook mushrooms,
mushroom. Dense in both texture for 3 minutes each side or until
and flavour. golden and tender.
Oyster These are shaped like an 5 Place mushrooms on 6 lettuce
oyster with a delicate flavour, silky rounds; top with tomato, onion and
texture and pale colour. TEST sweet potato. Drizzle with green
Shiitake A strongly flavoured KITCHEN tahini; top with remaining lettuce.
mushroom available fresh or dried NOTES
You will need about GREEN TAHINI
(they will need to be rehydrated in
1 or 2 iceberg lettuce, Process ingredients until smooth;
warm water before using). They
depending on their size. season to taste.
VEAL WITH MUSHROOM 1 Using a mandoline, V-slicer or 4 Meanwhile, heat remaining olive
SAUCE & VEGETABLE sharp knife, cut potato and sweet oil in same pan; cook mushrooms
CRISPS potato into 2mm-thick slices. over medium heat, stirring
PREP & COOK TIME 30 MINUTES SERVES 4 2 Heat enough vegetable oil in occasionally, for about 4 minutes or
a large frying pan to come 2cm up until golden and tender. Add cream,
200g baby new potatoes the side of the pan; shallow-fry bring to the boil; simmer 3 minutes
2 small (500g) orange sweet potatoes potato and sweet potato over medium or until thickened and reduced
vegetable oil, for shallow-frying heat, in batches, about 4 minutes or slightly. Add spinach leaves; stir
2 tablespoons olive oil until golden and crisp. Drain on until just wilted. Season to taste.
8 x 250g veal cutlets paper towel; season to taste. 5 Serve cutlets with mushroom
200g thinly sliced swiss brown or 3 Meanwhile, heat 1 tablespoon of sauce, accompanied with the
button mushrooms the olive oil in a large frying pan vegetable crisps.
300ml pouring cream over medium heat; cook veal for
60g baby spinach leaves about 5 minutes each side or until
cooked as desired. Remove from pan;
cover to keep warm.

In Season
SUPER-SIMPLE
MUSHROOM &
CHICKEN PIZZAS
PREP + COOK TIME 20 MINUTES MAKES 2
2 large pitta breads or store-bought

pizza bases
2/3 cup tomato pasta sauce
2 cups shredded barbecued chicken
100g sliced button mushrooms
½ cup pizza cheese
1/3 cup loosely packed fresh flat-leaf
parsley leaves

Oil two oven trays or pizza pans.
2 Place pitta breads or pizza bases
on oven trays; spread with sauce, top
with shredded chicken, mushrooms
and cheese.
3 Bake for 15 minutes or until bases
are crisp. Sprinkle with parsley
leaves to serve.
MUSHROOMS WITH 1 Preheat oven to 200°C/180°C fan.

ALMOND PICADA In a small food processor process
bread, garlic, almonds and parsley
TEST
PREP + COOK TIME 45 MINUTES SERVES 2
until coarsely chopped.
KITCHEN
1 slice day-old bread 2 Arrange mushrooms and tomatoes
NOTES
1 clove garlic, chopped Picada is a traditional
on a baking-paper-lined oven tray. Spanish paste combining
¼ cup natural almonds Scatter over almond mixture. Drizzle aromatics and almonds.
½ cup fresh flat-leaf parsley with olive oil. Cover with foil. Bake It’s most commonly
6 large (600g) portobello mushrooms for 15 minutes. Remove foil; bake for stirred through stews and
250g grape tomatoes a further 15 minutes or until tender. braises to add flavour.
¼ cup (60ml) olive oil Serve sprinkled with lemon rind If you can’t find grape
strips and chopped fresh chilli. tomatoes, cherry would
work equally as well.
MUSHROOM & GOAT’S porcini and reserved soaking liquid;
CHEESE RAVIOLI WITH cook, stirring, for 5 minutes or until
excess liquid is evaporated but
TEST
TARRAGON BUTTER KITCHEN
mushrooms are still moist. Season to
PREP + COOK TIME 40 MINUTES (+ STANDING
taste. Transfer mixture to a heatproof
NOTES
& COOLING) SERVES 4
Gow Gee wrappers are
bowl; cool to room temperature. available in the refrigerator
15g dried porcini mushrooms Reserve frying pan, without rinsing, section of supermarkets.
½ cup (125ml) boiling water for tarragon butter. They are a great shortcut
1 tablespoon olive oil 3 Add goat’s cheese and tarragon to for homemade pasta ravioli.
200g swiss brown mushrooms, cooled mushroom mixture; mix well. You can make the filling
chopped finely 4 Place 12 gow gee wrappers on a day ahead, but don’t
1 clove garlic, crushed a clean work bench. Divide the pre-fill the ravioli as they
100g goat’s cheese, crumbled mushroom mixture between wrappers. may go soggy in the
1 tablespoon finely chopped fresh fridge overnight.
Dampen edges of wrappers with a little
tarragon leaves water; top with remaining wrappers,
24 gow gee wrappers pressing edges to seal.
⅓ cup (25g) grated parmesan 5 Cook ravioli in a large saucepan of
1 tablespoon fresh chervil leaves boiling salted water, in batches, for
2 minutes or until they float to the
TARRAGON BUTTER surface. Remove ravioli with a slotted
75g butter, chopped spoon; place in a single layer on
¼ cup (25g) walnuts, chopped a tray. Cover to keep warm.
1 tablespoon tarragon leaves 6 Meanwhile, make tarragon butter.
7 Serve ravioli topped with tarragon
1 Place porcini in a heatproof bowl butter, parmesan and chervil. Season
with the boiling water; stand for with freshly ground black pepper.
15 minutes or until soft. Drain,
reserving ¼ cup of the soaking TARRAGON BUTTER
liquid. Finely chop mushrooms. Melt butter in reserved frying pan; add
2 Heat oil in a medium frying pan over walnuts and tarragon. Heat gently until
medium-high heat; cook swiss brown butter begins to turn a nutty brown
mushrooms, stirring, for 4 minutes or colour. Transfer immediately to a small
until soft. Add garlic; cook, stirring, heatproof bowl or jug.
for 1 minute or until fragrant. Stir in
In Season
CHEAT’S MUSHROOM
& DILL PILAF
2 tablespoons olive oil

250g swiss brown mushrooms
250g packet microwave brown
basmati rice
2 finely chopped green onions
1 teaspoon smoked paprika
2 tablespoons pistachios
2 tablespoons currants
½ cup coarsely chopped dill
1 Heat oil in a frying pan over high

heat; cook mushrooms for 8 minutes
or until browned and tender. Remove
from pan.
2 Add rice, onion, paprika, pistachios
and currants to pan; cook, stirring for
5 minutes or until heated through.
Stir in dill and the mushrooms.
MUSHROOM & 1 Heat olive oil in a large frying pan

RADICCHIO SALAD over high heat; cook mushrooms and
thyme leaves, stirring occasionally,
TEST
for 5 minutes or until browned.
KITCHEN
2 tablespoons olive oil 2 Remove from pan; cool. In a large
NOTES
300g oyster mushrooms Radicchio is a salad leaf
bowl, whisk balsamic vinegar and with a bitter, peppery
2 teaspoons thyme leaves extra virgin olive oil. Add radicchio taste. If the taste is a little
1½ tablespoons balsamic vinegar leaves, mushrooms, pepitas and too strong for you, use
1½ tablespoons extra virgin olive oil parmesan; toss gently to combine. baby rocket instead.
½ head torn radicchio leaves
2 tablespoons pepitas
2 tablespoons flaked parmesan
Pasta
masters
We’ve given these all-time favourite pasta dishes

a makeover so your oven does most of the work!
Weeknight Dinners
FAMILY
FRIENDLY
ORECCHIETTE
WITH PUMPKIN
& PANCETTA
RECIPE
PAGE 36

BAKED CHICKEN, PEA
& RICOTTA MEATBALLS
WITH SPAGHETTI
2/3 cup (80g) frozen peas

2 cups (500ml) boiling water
2 teaspoons finely grated lemon rind
¼ cup coarsely chopped fresh mint
350g minced chicken
2 cloves garlic, crushed
¼ cup (25g) dried multigrain
breadcrumbs
1 egg
1/3 cup (80g) fresh ricotta
TEST 1 tablespoon extra virgin olive oil
KITCHEN 800g canned diced tomatoes
NOTES 3 teaspoons balsamic vinegar
Instead of the mozzarella 500g spelt spaghetti
you can use smoked 2 tablespoons finely grated parmesan
cheddar for a more
intense flavour that 1 Preheat oven to 240°C/220°C fan.
adults will love.
Oil and line a shallow roasting pan
with baking paper.
CHICKEN MAC ‘N’ CHEESE Add broccoli to pan; boil for 2 Place peas in a medium heatproof
PREP + COOK TIME 40 MINUTES SERVES 4 2 minutes. Drain macaroni and bowl; cover with the boiling water.
broccoli; transfer to a large bowl. Stand peas for 1 minute; drain,
400g macaroni 3 Meanwhile, cook the bacon in a reserving 1 tablespoon of the water.
300g broccoli, cut into florets medium frying pan over medium heat Blend or process peas, reserved
4 rashers bacon, chopped for about 5 minutes or until browned water, rind and chopped mint until
2 cloves garlic, crushed lightly. Add the garlic; cook, stirring, just combined.
50g butter, chopped until fragrant. Add to bowl. 3 Combine chicken, garlic,
1/3 cup (50g) plain flour 4 Melt butter in the same large breadcrumbs and egg in a medium
1 litre (4 cups) milk saucepan over medium-high heat. bowl; mix well. Stir in pea mixture
1 cup (80g) finely grated parmesan Add the flour; cook, stirring, for and ricotta.
2½ cups (400g) chopped barbecue 1 minute or until bubbling. Gradually 4 Using wet hands, roll level
chicken stir in milk. Cook, stirring, until tablespoons of mixture into balls.
1 cup (120g) frozen peas mixture boils and thickens. Stir in Place in roasting pan; drizzle
½ cup (35g) panko (Japanese) parmesan; season to taste. Transfer with oil. Roast meatballs for
breadcrumbs to the bowl with the macaroni; stir 15 minutes, turning once. Add
20g butter, melted, extra in chicken and peas until combined. tomatoes and vinegar; roast for a
2 tablespoons chopped fresh Season to taste. Transfer mixture further 15 minutes or until meatballs
flat-leaf parsley to the ovenproof dish. are cooked through and sauce is hot.
1 cup (100g) grated mozzarella 5 Combine breadcrumbs, extra 5 Meanwhile, cook pasta in a large
butter, parsley and mozzarella in saucepan of salted boiling water
1 Preheat oven to 220°C/200°C fan. a small bowl; sprinkle over pasta following packet directions until just
Oil a 3-litre (12-cup) ovenproof mixture in dish. tender. Drain.
dish or pan. 6 Bake for about 10 minutes or until 6 Divide pasta, meatballs and sauce
2 Cook macaroni in a large saucepan browned lightly. Serve warm with among plates; season. Top with
of boiling salted water until al dente. mixed salad, if you like. parmesan and micro herbs, if you like.
TEST
KITCHEN
NOTES
You can freeze the raw or
cooked meatballs; thaw in
the fridge before cooking
or reheating.
Roasting the meatballs
and sauce all together
makes these chicken
meatballs super simple,
plus the kids will never
notice that we’ve hidden
some peas in there too!
Weeknight Dinners
ITALIAN SAUSAGE 3 Add onion to same pan. Cook,

PASTA BAKE stirring, until softened. Return
sausage pieces to pan; add tomatoes
TEST
and puree. Simmer, stirring
KITCHEN
6 (750g) pork and fennel or occasionally, for 10 minutes or
NOTES
Italian-style sausages Bocconcini, which
until thickened. Season with salt translates from Italian as
1 tablespoon extra virgin olive oil and freshly ground black pepper “little mouthfuls”, are
1 large (200g) brown onion, and stir through basil. creamy balls of fresh
sliced thinly 4 Preheat oven to 220°C/200°C fan. mozzarella. Bocconcini
400g can chopped tomatoes Meanwhile, cook the pasta in plenty has a short shelf life, so
400g can tomato puree or passata it must be kept under
of well-salted boiling water until al
½ cup loosely packed basil leaves, refrigeration in brine. To
dente. Drain, reserving ¼ cup (60ml) cut bocconcini into even
torn pasta cooking water. slices, use a wire egg slicer
375g rigatoni, penne or other 5 Add the pasta to the sausage – it’s much easier than
short pasta mixture; toss to combine. Add using a knife.
3-4 bocconcini, sliced thickly a little of the cooking water if
(see notes) necessary to help the pasta and
¾ cup (60g) finely grated parmesan sauce amalgamate.
6 Transfer pasta mixture to a
1 Make a long shallow cut along medium shallow ovenproof dish. Top
the length of each sausage, using with bocconcini and parmesan, and
a small, sharp knife; peel away bake for 15 minutes or until browned.
casings and discard. Crumble Serve with rocket salad, if desired.
sausage meat into pieces.
2 Heat the oil in a large frypan over
high heat. Add sausage pieces and
cook, stirring, until browned all over
and just cooked through. Remove
from pan; set aside.
Weeknight Dinners
TEST
KITCHEN
NOTES
Pasta sheets have been
sneakily replaced with
flour tortillas, which
reduces the cooking time
and makes for a deliciously
different alternative to
the classic lasagne.
MEXICAN BEEF “LASAGNE”

1 tablespoon extra virgin olive oil

1 large red onion (300g), sliced thinly
1 medium red capsicum (200g),
sliced thinly
400g minced beef
800g canned diced tomatoes
420g canned kidney beans,
drained, rinsed
310g canned corn kernels,
drained, rinsed
30g taco seasoning 1 Preheat oven to 220°C/200°C fan. Line base of pan with a tortilla; top
⅓ cup coarsely chopped 2 Heat oil in a large saucepan over with one-third of the beef mixture.
fresh coriander medium-high heat; cook onion Repeat layering with remaining
4 x 19cm flour tortillas and capsicum, stirring, for about tortillas and beef mixture, finishing
¾ cup (75g) coarsely grated 5 minutes or until tender. Increase with a tortilla; sprinkle with cheese.
mozzarella heat to high, add beef; cook, stirring, Bake for 20 minutes until browned
1 lime, cut into cheeks for 5 minutes or until browned. lightly. Stand for 5 minutes
Add tomatoes, beans, corn and before cutting.
AVOCADO SALAD seasoning; simmer, for 10 minutes 4 Meanwhile, make avocado salad.
1 large avocado (320g), or until thickened slightly. Remove 5 Serve the lasagne with avocado
chopped coarsely from heat; stir in coriander. Season salad and lime cheeks.
125g grape tomatoes, halved to taste.
2 tablespoons lime juice 3 Line base and sides of a 20cm AVOCADO SALAD
1 tablespoon coarsely chopped round springform pan with foil or Combine ingredients in a medium
fresh coriander baking paper; place on oven tray. bowl; season to taste.
CREAMY BEEF &
MUSHROOM PASTA
WITH BAKED KALE CHIPS
500g rigatoni pasta

600g beef fillet steak, sliced thinly
¼ cup (35g) plain flour
2 tablespoons extra virgin olive oil
20g butter
1 medium onion (150g), sliced thinly
375g button mushrooms, quartered
1/3 cup (80ml) brandy
2 cups (500ml) beef stock
1 cup (240g) light sour cream
¼ cup finely chopped fresh
flat-leaf parsley
¼ cup (20g) finely grated parmesan
BAKED KALE CHIPS

200g green kale, washed, dried
1 clove garlic, crushed
1 Make kale chips.

2 Cook pasta in a large saucepan of
salted boiling water following packet
directions until al dente; drain.
3 Meanwhile, coat beef in flour;
shake off excess. Heat oil in a large
saucepan over high heat; cook beef,
in batches, until browned. Remove BAKED KALE CHIPS
from pan; cover to keep warm. Preheat oven to 220°C/200°C fan.
4 Melt butter in same pan; cook Line two large oven trays with baking
TEST
onion, garlic and mushrooms, paper. Tear leafy part of kale from
KITCHEN
stirring occasionally, until softened. stalks; tear into 3cm pieces. Discard
NOTES
To save time, ask the
Add brandy; cook, stirring, for stalks. Divide evenly between lined
butcher to slice the
30 seconds. Add stock; bring to the trays. Combine garlic and oil, drizzle beef for you or buy beef
boil. Reduce heat to low; cook for half over each tray of kale; toss well stir-fry strips.
5 minutes. Add beef and sour cream; to coat. Spread kale out in a single Crispy, crumbly kale chips
stir until smooth. Remove from layer. Roast, turning kale and might not be your first
heat; season. Add parsley; stir swapping trays from top to bottom thought to serve alongside
until combined. shelves of oven halfway through pasta, but these easy roast
5 Serve pasta topped with beef cooking time, for 8 minutes or until leaves make for a “can’t-
mixture, parmesan and kale chips. stop-at-one” side.
kale is crisp.

ORECCHIETTE WITH
PUMPKIN & PANCETTA
PREP + COOK TIME 40 MINUTES SERVES 4-6
600g butternut pumpkin, cut into

1cm cubes
1/3 cup (80ml) extra virgin olive oil
250g cherry tomatoes
250g thinly sliced round pancetta
500g orecchiette pasta
18 fresh sage leaves
finely grated pecorino, to serve
TEST
1 Preheat oven to 200°C/180°C KITCHEN
fan. Line a large baking tray with NOTES
baking paper. Pesto can be made up to
2 Combine pumpkin, half the oil and 3 days ahead; cover the
cherry tomatoes on prepared tray; surface directly with
season with salt and freshly ground plastic wrap to prevent it
discolouring and store in
black pepper. Drape the pancetta the fridge.
slices over top. Place in oven and
bake for 20 minutes or until pumpkin If you are short of time,
use your favourite
is tender, tomatoes have burst and store-bought pesto.
pancetta is crispy.
Sprinkle with micro herbs
3 Meanwhile, cook pasta in a large
before serving, if you like.
saucepan of salted boiling water until
al dente. Drain, reserving ½ cup
(125ml) of the cooking water. PENNE WITH ROASTED Add asparagus to tray; roast for
4 Heat remaining oil in a medium PUMPKIN, ASPARAGUS a further 5 minutes or until
frypan; cook sage leaves until crisp. & PEPITA PESTO vegetables are just tender.
5 Tear pancetta into strips. Toss PREP + COOK TIME 40 MINUTES SERVES 4 3 Meanwhile, make pepita pesto.
pasta with pumpkin mixture, 4 Cook pasta in a large saucepan of
800g kent pumpkin, cut into thin wedges salted boiling water following packet
pancetta and a splash of the reserved
2 tablespoons extra virgin olive oil directions until al dente. Drain,
cooking water. Serve topped with
340g asparagus, cut into 4cm lengths reserving ½ cup (125ml) of the cooking
pecorino and sage leaves.
375g penne rigate pasta liquid. Return pasta to pan.
60g baby spinach leaves 5 Add pesto, asparagus and reserved
120g soft goat’s cheese, crumbled pasta water to pasta; toss to combine.
1 tablespoon pepitas, toasted 6 Divide pasta mixture among
TEST plates. Top with pumpkin, spinach and
KITCHEN PEPITA PESTO cheese. Serve sprinkled with pepitas
NOTES 1/3 cup (65g) pepitas, toasted and drizzled with remaining oil.
Orecchiette, meaning 1 clove garlic, crushed Season to taste.
“little ears” in Italian, is 60g baby spinach leaves
typical of the region of ¼ cup (20g) finely grated parmesan PEPITA PESTO
Puglia. It has a unique
¼ cup (60ml) extra virgin olive oil Blend or process pepitas, garlic, spinach
domed shape, smooth on
the inside and grooved on and parmesan until coarsely chopped.
the outside, which makes 1 Preheat oven to 200°C/180°C fan. With motor operating, add oil in
it perfect for scooping up Line an oven tray with baking paper. a thin, steady stream until combined.
hearty sauces and fresh 2 Place pumpkin on tray; drizzle with Season to taste. Cover surface directly
vegetables. You can also half the oil. Bake for 15 minutes.
use spirals, penne or shells. with plastic wrap until required.
Good for you
GREENS
SMASHED POTATOES AND KALE RAW KALE & BROCCOLI SALAD

PREP + COOK TIME 30 MINUTES SERVES 4 PREP TIME 20 MINUTES SERVES 2
Place 400g baby potatoes (halve any if large) and Coarsely chop 2 cups firmly packed purple kale leaves.
½ teaspoon ground turmeric in a medium saucepan Discard large thick stem from 350g whole broccoli; cut
with enough cold water to cover; bring to the boil. into medium-sized florets. Quarter and core 1 medium
Cook for 15 minutes or until tender. Drain. Heat (230g) pear. Using a mandoline or V-slicer, cut broccoli
2 tablespoons olive oil and 60g butter in same pan; florets and pear quarters into thin slices. Arrange kale,
cook 1 crushed clove garlic and 400g torn kale leaves broccoli and pear on a serving platter. Combine
for 5 minutes or until kale is wilted. Return potatoes 2 teaspoons tamarind puree, 2 tablespoons tamari,
to pan, using the back of a spoon, lightly smash each 1 tablespoon lime juice, 2 teaspoons sesame oil and
potato. Add 2 tablespoons each dukkah and mint 2 tablespoons sesame seeds in a jug; drizzle over salad.
leaves; toss to combine.
Kale Favourites
You’ve probably heard kale is good for you, well it can be tasty too!
Here’s four ways to turn this trendy veg into dinnertime deliciousness.
PHOTOGRAPHY WILLIAM MEPPEM
KALE & WALNUT PESTO RED RICE & KALE SALAD

Process 2 cups (60g) kale with ½ cup fresh Preheat oven to 200°C/180°C fan. Cook 1 cup
flat-leaf parsley, 1 cup (80g) finely grated parmesan, (200g) red rice in a medium saucepan of boiling water
¼ cup lemon juice, 2 tablespoons roasted walnuts and for 35 minutes. Add 1 cup (240g) frozen peas and
1 cup extra virgin olive oil until almost smooth. Season. 250g coarsely chopped green beans; cook for a further
Cook 400g wholemeal spaghetti or short tubular pasta 5 minutes or until rice and vegetables are tender;
in a saucepan of boiling salted water until almost drain. Rinse under cold water; drain. Meanwhile,
tender; drain, reserving ¼ cup of the cooking liquid. toss 150g purple kale with 2 tablespoons olive oil
Return pasta to pan, off the heat. Add pesto and on a baking-paper-lined oven tray; season. Roast
reserved cooking liquid; toss gently until combined. for 10 minutes or until crisp. Whisk 1½ teaspoons
Serve topped with dried chilli flakes. dijon mustard, 1 tablespoon white wine vinegar and
2½ tablespoons olive oil in a small bowl; season.
tip If you are making this dish for vegetarians, check Combine rice mixture, half the kale and dressing.
labels carefully for non-animal rennet cheeses, which Serve salad topped with remaining kale and
are now widely available in supermarkets. 100g crumbled fetta.

The
r He
tren
g
Modern Roasts
SUPER
EASY
BEEF RUMP
WITH
SMASHED
POTATOES &
ANCHOVY
VINAIGRETTE
RECIPE
OVER PAGE

Modern Roasts
BEEF RUMP WITH potatoes for a further 15 minutes WHOLE FISH WITH
SMASHED POTATOES & or until golden and crisp. GINGER & GREEN
ANCHOVY VINAIGRETTE 6 Seed chillies. Finely chop ONIONS
PREP + COOK TIME 4 HOURS 30 MINUTES chillies with anchovies. Process PREP + COOK TIME 35 MINUTES SERVES 4
(+ STANDING) SERVES 4 or blend anchovy mixture with
oregano, vinegar and remaining 2 x 800g whole snapper, cleaned
1kg chat (baby new) potatoes oil until combined. ¼ teaspoon ground white pepper
1.5kg beef rump cap 7 Spoon vinaigrette on beef; slice 8cm piece fresh ginger, peeled,
2 teaspoons sea salt flakes beef, serve with potatoes, topped cut into long thin strips
2 teaspoons freshly ground with extra oregano. 3 green onions, trimmed, sliced thinly
black pepper 2 tablespoons light soy sauce
¾ cup (180ml) extra virgin olive oil 2 tablespoons chinese cooking wine
3 fresh long red chillies ½ teaspoon caster sugar
15 anchovy fillets 1 teaspoon sesame oil
¼ cup finely chopped fresh oregano TEST 1 long fresh red chilli, seeds removed,
leaves, plus extra to serve KITCHEN sliced thinly on the diagonal
1 tablespoon white wine vinegar NOTES 2 tablespoons peanut oil
Beef rump cap, sometimes 1 cup loosely packed fresh
1 Place potatoes in a saucepan of referred to as Picanha, its
coriander leaves
Brazilian name, is prized
cold salted water; bring to the boil. for the layer of fat across
Cook potatoes for 20 minutes or until the top of the meat, which 1 Preheat oven to 200°C/180°C fan.
tender. Drain well; pat dry with paper keeps the meat moist and 2 Pat fish dry with paper towel then
towel. Cool slightly; press down on adds flavour. make three deep cuts through the flesh
potatoes to split slightly. Place It is important for this on each side.
potatoes on an oven tray. recipe that your oven is 3 Take four large sheets of baking
2 Meanwhile, bring beef to room accurate. To check, place paper and rinse under cold water to
temperature. Preheat oven to an oven thermometer on
make the paper pliable. Place two sheets
the shelf before heating to
120°C/100°C fan (see notes). Place in a cross pattern on each of two oven
the specified temperature.
a wire rack over a large roasting pan. Adjust the oven according trays; place a fish in the centre of each.
3 Using a small sharp knife, score to thermometer reading. Sprinkle both sides of the fish with
lines 5mm apart into the fat layer of To test beef is medium- pepper; top with half the ginger and the
the beef. Sprinkle with half the salt rare, run a fine metal white part of the green onion. Bring the
flakes and half the pepper. Heat skewer into the thickest sides of the paper together and seal by
1 tablespoon of the oil in a large part of the meat from the folding over, then wrap over the
frying pan over high heat; cook beef, side; slightly red juices remaining sides, tucking the short sides
mean it is ready. Or insert
fat-side down, for 5 minutes or until under to form a sealed parcel.
a meat thermometer; it
golden. Turn; cook until browned all should read 60°C. 4 Bake fish for 20 minutes. To test if
over. Place beef on rack in roasting the fish is cooked, check in one of the
The anchovy vinaigrette
pan. Pour excess beef fat from frying cuts; the flesh should be white. Insert
recipe makes 1 cup; you
pan over potatoes on tray; toss to may not need all of it in a fork into the thickest part; the flesh
coat, then season with remaining this recipe, so keep it for should come away from the bone easily.
salt and pepper. other uses. 5 Meanwhile, stir soy sauce, cooking
4 Roast beef for 3½ hours for Use leftover sliced roast wine, sugar and sesame oil in a small
medium-rare (see notes) or until beef with leftover anchovy bowl until sugar dissolves.
cooked to your liking; roast potatoes vinaigrette in a crusty roll, 6 Transfer fish to a platter; top with
alongside beef for last 30 minutes. or drizzle vinaigrette over chilli, drizzle with soy dressing.
grilled chicken or lamb.
Remove beef from oven; rest, covered 7 Heat peanut oil in a small saucepan,
loosely with foil, for 30 minutes. add remaining ginger; cook, stirring for
5 While beef is resting, increase 2 minutes or until golden. Spoon oil and
oven to 240°C/220°C fan; roast ginger over fish. Top with coriander.
TEST
KITCHEN
NOTES
You can use 4 plate-sized
fish and wrap each one
individually, if you prefer,
so each diner gets their
own parcel. Check fish is
ready after 12 minutes
cooking time.
Serve with steamed rice,
buk choy, choy sum and
snow peas.
We used snapper for this
recipe. You can also use
bream, barramundi and
river trout. Allow about
400g per person.
Modern Roasts
FENNEL & ORANGE 3 Combine salt, fennel seeds and

SALT ROAST PORK rind in a small bowl.
4 Using a very sharp knife, score
TEST
WITH BEETROOT KITCHEN
& ORANGE SALAD rind at 5mm intervals, cutting into
the fat but not the flesh. Rub pork
NOTES
PREP + COOK TIME 1 HOUR 20 MINUTES
Use all red baby beetroot
SERVES 6 rind with 2 teaspoons of the oil, instead of a mix of red
then the salt mixture. Place pork and yellow baby beetroot,
500g baby beetroot, leaves attached in a roasting pan; roast pork and if preferred.
250g golden baby beetroot, beetroot for 35 minutes or until If the beetroot leaves are
leaves attached pork rind is blistered. not attached, or are too
1 tablespoon coarse cooking salt 5 Place pumpkin on tray with large and tough, use
2 teaspoons fennel seeds, crushed beetroot; drizzle with another 120g baby beetroot
2 teaspoons finely grated orange rind 2 teaspoons oil and season. Reduce leaves or rocket instead.
1kg rack of pork (6 cutlets), rind on oven to 180°C/160°C fan; roast Sprinkle with micro herbs,
1/3 cup (80ml) extra virgin olive oil pork and vegetables for 40 minutes such as baby sorrel before
400g kent pumpkin, unpeeled, or until cooked through. Remove serving, if you like.
cut into thick wedges pork from pan; cover to keep warm. Swap 600g pork fillets for
2 small oranges (180g), peeled, 6 When beetroot are cool enough the rack of pork, omit the
halved crossways, sliced thinly to handle, peel and halve. salt and rub the combined
2 tablespoons freshly squeezed fennel seeds, orange rind
7 Place beetroot, orange and and oil over the pork; roast
orange juice reserved beetroot leaves in a medium for 15 minutes or until
bowl. Add combined orange juice and cooked to your liking.
1 Preheat oven to 220°C/200°C fan. remaining oil to beetroot mixture;
2 Trim beetroot, leaving 3cm of the toss gently to combine. Season.
stem attached; discard roots and 8 Serve sliced pork with beetroot
reserve small leaves. Wrap beetroot and orange salad and pumpkin.
in foil; place on an oven tray.
TEST
KITCHEN
NOTES
To check the chicken is
cooked, insert a skewer
into the thickest part of
the thigh; the juices will
be clear.
Piquillo peppers are a type
of chilli with no heat and
a sweet taste. You can use
chargrilled capsicum
from the supermarket
deli instead.
Make the piquillo sauce
a day ahead and marinate
the chicken.
ROAST CHICKEN WITH roots with half the piquillo peppers over corn kernels. Fold the husks
CORN & PIQUILLO SALSA and ¼ cup reserved oil into a smooth back in place and tie with kitchen
PREP + COOK TIME 1 HOUR 20 MINUTES sauce. Season to taste. string to secure.
(+ REFRIGERATION & STANDING) SERVES 4 2 Cut four diagonal slashes across 5 For the salsa, thinly slice onion.
the skin side of each chicken Place onion in a small bowl with
250g jar piquillo peppers in oil maryland. Place in a large roasting vinegar, a pinch of salt and the
(see notes) pan; rub piquillo sauce on skin sugar. Stand for 30 minutes for onion
1 bunch fresh coriander (100g) of chicken. Finely chop 50g butter; to soften and pickle. Finely chop
4 chicken marylands (1.4kg) place on chicken. Refrigerate remaining coriander, cut remaining
175g butter for 3 hours. piquillo peppers into strips; stir
4 corn cobs (1kg) 3 Coarsely chop reserved coriander into the onion.
1 medium red onion (170g) stems; process with remaining 6 Preheat oven to 180°C/160°C fan.
2 tablespoons white vinegar 125g butter until smooth and 7 Roast chicken for 20 minutes.
¼ teaspoon caster sugar butter is green flecked. Season. Baste chicken with pan juices, add
Reserve 2 tablespoons coriander corn to roasting pan. Roast for
1 Drain piquillo peppers; reserve butter to serve. a further 30 minutes or until chicken
the oil. Wash coriander well, paying 4 Pull husks back from the corn is golden and cooked through.
particular attention to the roots. cobs, leaving them attached. Remove Skim off excess fat from pan juices.
Remove roots; chop coarsely. Pick silks, discard. Rinse corn, allowing Serve chicken with pan juices, onion
leaves from stems; reserve leaves and the husks to get wet; pat dry with salsa and corn cobs topped with
stems separately. Process coriander paper towel. Rub coriander butter reserved butter.
TEST
KITCHEN
NOTES
If you don’t have space in
your oven to cook a whole
cauliflower, cut it into six
wedges and lay them flat in
a roasting pan, then bake
for 15 minutes. You could
use six baby cauliflowers for
individual serves.
White (shiro) miso is
sweeter and milder in
taste than brown, red
and black miso, making it
perfect for dressings. It is
available from most major
supermarkets and Asian
food stores. Learn more
about cooking with miso
on page 68.
Dont fancy using dry
sherry? Use white wine
or madeira wine.
MISO-ROASTED WHOLE 1 tablespoon olive oil Cover dish with lid or foil; roast for
CAULIFLOWER WITH ¼ teaspoon sesame oil 20 minutes. Sprinkle cauliflower with
VEG SALAD 200g sugar snap peas, half of the sesame seeds; roast for a
PREP + COOK TIME 45 MINUTES SERVES 4 halved lengthways further 15 minutes or until cauliflower
170g asparagus, cut into 4cm lengths is tender and browned lightly.
1.3kg whole cauliflower 400g baby carrots, trimmed, 4 Meanwhile, make veg salad.
1 cup (250ml) dry sherry halved lengthways 5 Sprinkle cauliflower with remaining
¼ cup (65g) white miso paste 12 radishes (300g), trimmed, sesame seeds; serve with veg salad.
¼ cup (60ml) pure maple syrup scrubbed, halved Sprinkle with micro radish leaves
2 tablespoons olive oil ½ cup (75g) roasted cashews, before serving, if you like.
1 tablespoon finely grated chopped coarsely
fresh ginger VEG SALAD
2 cloves garlic, crushed 1 Preheat oven to 200°C/180°C fan. Place nut spread, miso, mirin, the
1 tablespoon sesame seeds 2 Cut a cross in base of cauliflower water, olive oil and sesame oil in a
with a sharp knife. Place cauliflower small screw-top jar; shake well until
VEG SALAD in a large, cast-iron casserole dish or smooth and combined. Boil, steam
3 teaspoons brazil and cashew deep roasting pan. Pour sherry into or microwave sugar snap peas and
nut spread base of dish. asparagus until tender; drain. Cover
1 tablespoon white miso paste 3 Combine miso, maple syrup, oil, to keep warm. Place all vegetables,
1 tablespoon mirin ginger and garlic in a small bowl; cashews and dressing in a large bowl;
2 teaspoons water season. Spread over cauliflower. toss to combine.

great
THE
vegıe
bake-off
These vego mains from our
new book The Grocer, will
become family favourites.
MORE
PLEASE!
SWEET
POTATO
CANNELLONI
RECIPE
PAGE 57
MUSHROOM & THREE-
CHEESE NO-KNEAD PIZZA
2 tablespoons extra virgin olive oil

450g mixed mushrooms, halved
if large
2 tablespoons dry sherry
2 tablespoons thyme leaves
1½ cups (225g) self−raising flour
½ teaspoon fine sea salt
1 cup (280g) Greek−style yoghurt
½ cup (130g) tomato pasta sauce
200g fresh ricotta (see notes)
120g buffalo mozzarella, torn
(see notes)
100g haloumi, grated coarsely
CRISP CAVOLO NERO

100g cavolo nero, stalks removed,
leaves torn
BROCCOLI AU GRATIN 4 Place breadcrumbs, almonds, ½ teaspoon sea salt flakes
PREP + COOK TIME 45 MINUTES SERVES 6 remaining melted butter, remaining
cheese and shichimi togarashi in a 1 Preheat oven to 220°C/200°C fan.
120g butter small bowl; mix to combine. Season. 2 Make crisp cavolo nero.
¼ cup (35g) plain flour 5 Arrange broccoli in a 25cm x 3 Heat oil in a large frying pan over
2 cups (500ml) milk 15cm ovenproof dish; pour over high heat; cook mushrooms, stirring,
195g grated vegetarian gruyère sauce. Sprinkle with breadcrumb for 4 minutes or until golden. Add
cheese mixture; bake for 25 minutes or until sherry; cook until evaporated. Stir
1 tablespoon white miso paste browned. Season; serve. through thyme and garlic. Season
1kg broccoli
with salt and pepper.
1½ cups (115g) panko (Japanese)
4 Place flour, salt and yoghurt in
breadcrumbs
a bowl; mix to a soft dough. Roll
⅓ cup (40g) natural flaked almonds
dough out on a floured surface into
1 teaspoon shichimi togarashi
(see notes)
TEST a 34cm round. Place dough on an
KITCHEN oiled pizza tray; spread with pasta
NOTES sauce, then top with cheeses and the
Au Gratin is a French mushroom mixture; season.
2 Melt half the butter in a heavy−
culinary term that refers 5 Bake pizza for 20 minutes or until
based saucepan over medium heat; stir to an ingredient that is base is browned and crisp. Serve
in flour. Cook, stirring, until mixture cooked in a shallow dish
topped with cavolo nero.
bubbles. Gradually stir in milk; stir for topped with a crust, often
4 minutes or until mixture boils and breadcrumbs and cheese.
CRISP CAVOLO NERO
thickens. Remove from heat; stir in half Shichimi togarashi is a
Place ingredients in a bowl; rub oil and
the cheese and miso. Season to taste. Japanese seven spice
mixture containing chilli, salt into leaves to soften slightly. Place
3 Cut broccoli crossways into
sesame seeds, Japanese in a single layer on a baking−paper−
1.5cm−thick slices. Bring a large
pepper, orange rind, nori lined oven tray; bake, turning halfway
saucepan of water to the boil; cook and ginger. It’s available through, for 10 minutes or until crisp.
broccoli for 2 minutes. Drain well. from Asian food stores.
TEST
KITCHEN
NOTES
When buying cheeses,
check the ingredient list
to ensure they are suitable
for vegetarians, as some
brands use animal rennet.
If you like, you can omit
the mushrooms, sherry
and thyme and top the
pizza with sliced mixed
cherry tomatoes or shaved
zucchini, then drizzle with
the olive oil.
Exclusive Cookbook Extract
FENNEL “SHANK” PIES 5 Heat oil in a large heavy−based

saucepan over medium heat. Cook
PREP + COOK TIME 2 HOURS 15 MINUTES
onion, carrot, celeriac and garlic,
TEST
SERVES 4
stirring occasionally, for 6 minutes or
KITCHEN
4 large fennel bulbs (2.2kg) until starting to catch on base of pan
NOTES
2 tablespoons olive oil Cream cheese pastry
and caramelise. Add tomato paste, can be made a day ahead
1 large onion (200g), sliced thinly sauce, mustard and herbs; cook, and refrigerated.
2 large carrots (360g), chopped finely stirring, for 2 minutes or until dry
¼ medium celeriac (190g), Vegetarian worcestershire
and fragrant. Add wine; cook, sauce is available from
chopped finely stirring, until reduced by half. Add some major supermarkets
4 cloves garlic, sliced thinly stock, tomatoes and beans; bring to and online; check the label
¼ cup (70g) tomato paste the boil. Reduce heat to low; cook for to ensure that it does not
2 tablespoons vegetarian 15 minutes or until thickened, season contain anchovies. You can
worcestershire sauce (see notes) use tamari instead.
to taste. Divide bean mixture among
2 teaspoons dijon mustard dishes, spooning it around fennel.
2 tablespoons finely chopped thyme 6 Roll a portion of pastry out on
2 tablespoons finely chopped a lightly floured work surface until
rosemary 4mm thick. Cut a 2cm hole in the
½ cup (125ml) red wine centre of pastry. Carefully lift pastry
2 cups (500ml) vegetable stock over fennel bulb, positioning it so
400g can diced tomatoes the fennel stalk protrudes through
400g can cannellini beans, pastry. Trim excess pastry from edge;
drained, rinsed crimp pastry edges, using index
finger and thumb. Cover fennel
CREAM CHEESE PASTRY stalks with foil to prevent burning.
2 cups (300g) plain flour Repeat with remaining pastry.
1 tablespoon thyme leaves 7 Bake pies for 40 minutes or until
200g cold butter, chopped a knife inserted into fennel slides in
100g cream cheese, chopped easily and pastry is crisp and golden.
2 tablespoons cold water Season with salt; serve.
1 Preheat oven to 190°C/170°C fan. CREAM CHEESE PASTRY

2 Trim top of fennel bulbs, leaving Process flour, thyme and a pinch
one of the centre stalks protruding. of salt until combined. With motor
Using a paring knife, remove core operating, add butter and cream
from base of each fennel, by rotating cheese. Add the water; process until
the tip of the knife in a circular mixture just comes together to form
motion. Trim base slightly, so that a dough. Transfer pastry to a floured
fennel bulb sits level. work surface, form into a smooth
3 Divide fennel among 4 x 2½−cup ball. Divide into quarters; flatten
(625ml) ceramic pie dishes. Roast for each into a disc. Wrap each portion
40 minutes or until fennel is starting in plastic wrap, refrigerate for
to soften. 30 minutes.
4 Meanwhile, make the cream
cheese pastry.

CAULIFLOWER PARMIGIANA
PREP + COOK TIME 1 HOUR SERVES 4
1 small cauliflower (1kg), quartered

2½ cups (500g) puffed millet (see notes)
½ cup (50g) walnuts
½ cup flat-leaf parsley leaves
250g haloumi, grated coarsely
¾ cup (115g) plain flour
½ cup (125ml) extra virgin olive oil
400g bottled arrabbiata pasta sauce
BROCCOLI PESTO
250g broccoli, trimmed, cut into florets
½ cup firmly packed fresh basil leaves
½ cup (50g) walnuts, toasted
⅓ cup (80ml) extra virgin olive oil
1 clove garlic, crushed
½ cup (40g) finely grated vegetarian
parmesan-style cheese

2 Bring a large saucepan of water to the
boil; cook cauliflower for 5 minutes or
until just tender. Drain carefully, taking
care to keep quarters intact. Rinse under
cold water, drain again; pat dry.
3 Pulse millet, walnuts, parsley and half
the haloumi in a food processor until just
TEST combined but still chopped coarsely.
KITCHEN 4 Toss cauliflower in seasoned flour to
NOTES coat; shake to remove excess. Dip in egg,
Refrigerate leftover pesto
in an airtight container
then toss in crumb coating mixture.
covered with a thin layer 5 Heat oil in a large deep frying pan.
of olive oil for up to Cook cauliflower, in two batches, for
2 days; it will discolour 2 minutes each side until golden; drain
if not used straight on paper towel.
after making, but is
6 Divide cauliflower among four shallow
still delicious.
1½ cup (375ml) ovenproof dishes; spoon
Use quinoa puffs or puffed over pasta sauce, then top with remaining
rice instead of puffed
haloumi. Season. Bake for 20 minutes or
millet, if preferred.
until cheese melts and turns golden.
7 Meanwhile, make broccoli pesto.
8 Serve parmigiana warm, topped with
pesto and extra basil leaves, if you like.
BROCCOLI PESTO
Process ingredients until smooth; season.
(Makes 1¾ cups.)
TEST
KITCHEN
NOTES
There is no need to peel
the kent pumpkin, as the
skin is edible.
Chipotle chilli with
adobo sauce can be found
in major supermarkets,
good grocers and some
delicatessens. If not
available, increase the
barbecue sauce to ⅓ cup
and add 1 teaspoon
smoked paprika and
½ teaspoon chilli flakes.
To ensure you buy
vegetarian cheeses,
see notes on page 51.
BAKED BEANS
WITH PUMPKIN
500g kent pumpkin, cut into wedges

(see notes)
⅓ cup (80ml) extra virgin olive oil
1 medium red onion (170g),
cut into wedges
3 x 400g cans four−bean mix,
drained, rinsed
400g can chickpeas, drained, rinsed 1 Preheat oven to 220°C/200°C fan. heated through. Stir in passata; bring
¼ cup (50g) chipotle chillies in adobo Line an oven tray with baking paper. to the boil. Boil for 3 minutes or until
sauce, chopped finely (see notes) 2 Place pumpkin on tray, drizzle thickened slightly; season to taste.
2 tablespoons barbecue sauce with 1 tablespoon of the oil; roast Add pumpkin to bean mixture.
1 tablespoon honey for 15 minutes. Sprinkle with cheeses.
1 teaspoon dijon mustard 3 Heat 1 tablespoon of the oil in 4 Bake for 15 minutes or until cheese
700g bottled tomato passata a large ovenproof frying pan over high is browned lightly.
¾ cup (90g) coarsely grated vegetarian heat; cook onion, stirring occasionally, 5 Heat a grill pan over medium−high
cheddar (see notes) for 4 minutes or until softened slightly. heat. Grill bread until charred on both
⅓ cup (40g) coarsely grated vegetarian Add beans, chickpeas, chillies in sides. Combine garlic and remaining
smoked cheddar (see notes) adobo sauce, barbecue sauce, oil in a small bowl; season. Brush garlic
4 ciabatta rolls (440g), halved honey and mustard; cook, stirring oil on the cut side of the rolls.
2 cloves garlic, crushed occasionally, for 3 minutes or until 6 Serve baked beans with garlic bread.
SWEET POTATO 5 When cool enough to handle,

CANNELLONI remove skin from baked sweet
PREP + COOK TIME 1 HOUR 45 MINUTES potato. Place sweet potato flesh in
SERVES 6 a processor with ricotta; process until
smooth. Transfer to a large bowl. Stir
3 medium orange sweet potato in egg, green onion, herbs and half
(1.2kg), unpeeled the parmesan. Season.
500g fresh ricotta 6 Grease a 4−litre (16−cup) shallow
1 egg, beaten lightly ovenproof dish (or two 2−litre
SNEAK
2 green onions, sliced thinly (8−cup) shallow ovenproof dishes). PEEK
¼ cup finely chopped flat−leaf Place 1 heaped tablespoon of filling
parsley, plus extra to serve mixture at the short end of a sweet
¼ cup finely chopped chives potato slice; roll to enclose filling.
2 tablespoons finely chopped thyme Place, seam−side down, in dish.
2 cups (160g) finely grated
vegetarian parmesan−style cheese
Repeat with remaining sweet potato The ultimate new
slices and filling mixture, until dish
150g sourdough, crust removed, torn is filled in a single layer. cookbook for
into small pieces
¼ cup (40g) pine nuts
7 Combine sourdough, pine nuts plant lovers.
and nutmeg in a medium bowl
½ teaspoon ground nutmeg with remaining parmesan and
¼ cup (60ml) extra virgin olive oil ON SALE NOW, $45
2 tablespoons of the oil. Sprinkle
mixture over sweet potato cannelloni. The rock stars of today’s
1 Preheat oven to 200°C/180°C fan. 8 Bake for 15 minutes or until top kitchens are fruits and
2 Place one sweet potato on an oven is golden and crunchy. vegetables. No longer are
tray. Bake for 1 hour or until tender; 9 Serve sweet potato cannelloni
cool. Reduce oven temperature to vegies the humble part of our
topped with extra parsley and
160°C/140°C fan. drizzled with remaining oil. dinner plates, increasingly they
3 Meanwhile, peel remaining sweet are the main event – now
potatoes. Using a mandoline or
there’s 2.1 million Aussies
V−slicer, cut sweet potatoes
lengthways into 3mm−thick slices. who either eat an entirely,
Trim slices into 6cm x 12cm or almost vegetarian diet. The
rectangles; you will need TEST starting point for good produce
36 rectangles (see notes). KITCHEN
NOTES is the green grocer, whether
4 Bring a large saucepan of water to
the boil; season with salt. Add half There will be some that’s in a supermarket, the
wastage from cutting corner store or the growers’
the sweet potato slices, boil for
the sweet potato slices
1½ minutes or until softened. into rectangles. Save market. We show you how to
Remove from pan with a slotted the trimmings to use turn fabulous produce into
spoon; place on a tray to cool. Repeat in soups or make sweet
potato mash. sweet and savoury recipes
with remaining sweet potato slices.
inspired by the seasons’ bounty.
AVAILABLE where all good
books are sold and at
awwcookbooks.com.au

CHOC full
VEGAN PERSIAN HOT CHOCOLATE SALTED CARAMEL WHITE CHOCOLATE

PREP + COOK TIME 15 MINUTES SERVES 2 PREP + COOK TIME 15 MINUTES SERVES 2
Place ¼ cup dutch-processed cocoa (or cacoa) and Sprinkle 1/3 cup caster sugar and ½ teaspoon crumbled
¼ teaspoon ground cardamom in a medium deep salt flakes over the base of a medium heavy-based
saucepan, slowly whisk in 2½ cups almond milk until saucepan. Place pan over low-medium heat; cook
well combined. Add 6 pitted and finely chopped medjool without stirring until sugar liquefies and forms a golden
dates (120g) and 1 tablespoon unrefined sugar; slowly caramel. Immediately add 20g butter and ½ cup pouring
bring to the boil over low heat. Using a stick blender, cream; stir until smooth. Remove from heat; reserve
blend on low-speed until smooth. Stir in 1 teaspoon ¼ cup mixture. Add 2 cups milk to pan, stir until
vanilla bean paste and 2 teaspoons rose water until remaining caramel melts. Add 100g good-quality
combined (adjust rose water to taste, as brands vary white chocolate, chopped; stir until melted. Stir in
in strength). Pour into two large mugs. Top each mug 2 tablespoons almond butter. Strain mixture through
with a handful of rose-flavoured persian fairly floss, a fine sieve into jug. Pour into two large mugs. Top
2 tablespoons pistachios, 1 tablespoon cacao nibs and each mug with a handful of caramel popcorn, then
fresh or dried rose petals, if you like. drizzle with reserved caramel.
Hot Chocolate
Make way for luscious mugs of rich hot chocolate

to warm you up on even the chilliest winter days.
THICK SPANISH HOT CHOCOLATE SPICED & SPIKED HOT CHOCOLATE

PREP + COOK TIME 15 MINUTES SERVES 2 PREP + COOK TIME 20 MINUTES (+ COOLING) SERVES 2
Place 2½ cups milk and 2 cinnamon sticks in a medium Cut 2 slices from a medium orange. Stud the white pith
saucepan. Remove 2 tablespoons milk from pan; stir of each slice with 7 whole cloves. Place orange slices,
together with 3 teaspoons cornflour in a small cup to a ½ cup water, 2 whole star anise, ¼ cup firmly packed
smooth paste. Bring milk almost to boil over low heat (do brown sugar and 1/3 cup spiced rum in a small saucepan;
this slowly so the milk has time to take cinnamon flavour). simmer gently over low heat until syrupy. Remove
Add 150g finely chopped cinnamon-flavoured Spanish orange and star anise; reserve to serve. Add 150g
dark chocolate (see tip), cornflour mixture and a pinch of chopped dark chocolate; stir until melted and smooth.
chilli powder; whisk until chocolate melts and mixture Stir in 2 cups milk; bring to a simmer, stir occasionally.
boils and thickens slightly. Discard cinnamon. Pour into Pour into two large mugs; top with vanilla ice-cream,
two large mugs. Beat ½ cup thickened cream to soft peaks. reserved orange slices and star anise.
Spoon onto chocolate, top with extra grated chocolate and tip If you desire even more chocolate decadence, replace
a pinch of chilli flakes. Serve with churros. the vanilla ice-cream with choc chip ice-cream.
tip Cinnamon-flavoured dark chocolate is from delis; or
use dark chocolate and ½ teaspoon ground cinnamon.

Loaded
salads
These flavour-packed salads
are hearty enough to take
centrestage at dinnertime.
PHOTOGRAPHY JAMES MOFFATT

STYLING OLIVIA BLACKMORE
TEST
KITCHEN
NOTES
Soba noodles have a
strong, almost nutty taste.
The noodle colour varies
from brown to almost
white depending on the
proportions of flour types
used. The grassy-coloured
variety of soba noodles,
cha soba, have powdered
green tea added.
SIMPLE
STIR-FRY
SOBA NOODLE
SALAD WITH
FRIED PRAWNS
RECIPE
OVER PAGE
SOBA NOODLE SALAD
WITH FRIED PRAWNS
16 (1kg) uncooked king prawns

300g soba noodles
2 large fresh red chillies, seeded,
sliced thinly
100g baby spinach leaves
2 green onions, sliced finely
10 snow peas, trimmed,
sliced finely
coriander leaves, to serve
DRESSING
2 sticks lemon grass, white part only,
chopped finely
1 tablespoon finely grated fresh ginger
1/4 cup (60ml) soy sauce
1/4 cup (60ml) sesame oil
1½ tablespoons balsamic vinegar
2 tablespoons caster sugar ROAST PUMPKIN 2 Place freekah in a saucepan with
2 tablespoons lime juice & BEETROOT SALAD 1½ litres of water and 1 teaspoon
PREP + COOK TIME 1 HOUR SERVES 4 of sea salt. Bring to the boil: reduce
1 Make dressing. heat and simmer, partially covered,
2 Shell and devein the prawns, 1 cup (200g) green wheat freekeh for 45 minutes or until just tender.
leaving their tails intact. 1/4 cup extra virgin olive oil Drain well; transfer to a large
3 Bring a large saucepan of water to 1 teaspoon ground coriander bowl to cool.
boil; cook noodles until just tender. 800g pumpkin, cut into thick wedges 3 Meanwhile, place 2 tablespoons of
Drain; transfer to a large bowl. Toss 4 medium (700g) beetroots, peeled, the oil in a large bowl. Add ground
a little dressing through noodles. cut into 2cm pieces coriander and season well with sea salt
4 Meanwhile, heat a large frying pan 50g baby rocket leaves and freshly ground black pepper. Add
over high heat; add oil. Cook the ½ cup (40g) roasted cashews, pumpkin pieces and toss to coat, then
prawns, in batches, for a few minutes chopped transfer to one of the prepared trays.
on each side or until browned lightly. mustard cress, to garnish 4 Add beetroot to the bowl and toss
Remove from pan. Add chilli and in the remaining oil. Transfer to
spinach to the pan; stir-fry until DRESSING prepared tray. Roast the beetroot
spinach is just wilted. Add the 1 tablespoon finely chopped and the pumpkin in the oven for
noodles, onion and snow peas; lemon grass 40 minutes.
toss to combine. ¾ cup (200g) Greek-style yoghurt 5 Make dressing.
5 Divide the noodle mixture between 1 tablespoon lime juice 6 Arrange the freekah, rocket,
bowls. Top with the prawns and 1 teaspoon finely grated ginger beetroot and pumpkin on a serving
the coriander. Spoon over the ½ teaspoon sea salt plate; drizzle with dressing and top
remaining dressing. with the cashews and cress.
DRESSING fan. Line two baking trays with DRESSING
Place all ingredients in a screw-top baking paper. Combine all the ingredients in
jar; shake to combine. a small bowl or jug.
Winter Salads
ROAST VEGETABLES 1 Preheat oven to 180°C/160°C fan. 10 minutes or until lightly

WITH FRIED ONIONS Line an oven tray with baking paper. caramelised. Add the cranberries;
2 Toss the sprouts and cauliflower cook for a further 5 minutes.
& SAUSAGES with 2 tablespoons of the oil on 4 Add the roast vegetables to the
prepared tray. Spread vegetables into frying pan; stir lightly to combine.
10 brussels sprouts, trimmed, halved a single layer. Season with sea salt Serve scattered with parsley leaves.
500g cauliflower, cut into florets and freshly ground black pepper.
¼ cup (60ml) extra virgin olive oil Roast for 40 minutes or until tender.
3 large Italian−style sausages 3 Squeeze the meat from the sausage
2 medium (340g) red onions, casings (discard casings), breaking
sliced thinly it up into small pieces. Heat the TEST
½ teaspoon finely chopped fresh remaining oil in a large frying pan; KITCHEN
rosemary leaves add the sausage meat. Cook, stirring NOTES
2 tablespoons dried cranberries occasionally, over medium heat until Did you know that brussels
1 cup loosely packed fresh flat−leaf the sausage meat has browned. sprouts grow on a stalk?
Add the onion and rosemary; cook, Some supermarkets and
parsley leaves
grocers sell them attached
stirring occasionally, for a further
to the stalk which makes
for a delicious and
impressive roasted
vegetable option.

TEST
KITCHEN
NOTES
Celeriac is a tuberous root
with white flesh that has
an earthy, more pungent
celery-like flavour. While
not the most attractive
vegetable, and often
overlooked, celeriac has
flavour and versatility in
abundance. It can be
peeled and diced, used raw
in salads, steamed or
boiled, mashed like a
potato or diced and served
as a cooked vegetable.
Before using celeriac,
wash it in cold water to
remove dirt. Dry and
then peel off the tough
outer skin.
Celeriac turns brown once
it’s cut, so rub some lemon
juice over the cut surface.
Alternatively, cover
celeriac with water and
a slice of lemon.
Store celeriac in the
crisper section of the
fridge, wrapped in plastic
so they don’t dry out.
They should last a couple
of weeks.
EGGPLANT, KALE 1 Preheat oven to 180°C/160°C fan. 5 Heat 2 tablespoons of the oil
& LENTIL SALAD Line a baking tray with baking paper. in a non-stick frying pan; cook
PREP + COOK TIME 50 MINUTES SERVES 4 2 Place eggplant in a colander and eggplant in batches over medium
sprinkle with the sea salt. heat until golden brown. Add more
2 large (1kg) eggplants, cut into 3 Place lentils in a saucepan with oil as required.
2cm pieces 1 litre (4 cups) of water; bring to 6 Place the kale in a large bowl
½ teaspoon sea salt flakes a simmer and cook for 20 minutes and drizzle with the remaining
½ cup (100g) French-style green lentils or until tender. Drain. tablespoon of the oil. Rub the oil into
1 (200g) red capsicum, diced 4 Meanwhile, place capsicum, the kale to soften the leaves a little,
1 (120g) zucchini, diced zucchini, celeriac and garlic in a bowl then add the cooked eggplant, roast
1 (550g) celeriac, peeled, diced with 2 tablespoons of the oil. Season vegetables, lentils and pomegranate
1 clove garlic, chopped finely with sea salt and freshly ground molasses. Season to taste, toss to
½ cup (125ml) extra virgin olive oil black pepper and toss to combine. combine, then arrange on a serving
100g kale, trimmed, finely sliced Transfer to prepared baking tray platter. Serve with crispbread and
2 tablespoons pomegranate molasses and roast for 40 minutes. goat’s cheese, if you like.
Winter Salads
HOT SMOKED SALMON 1 Make dressing. DRESSING

WITH SESAME SALAD 2 Combine vegetables and coriander Place all ingredients in a screw-top
PREP TIME 20 MINUTES SERVES 4 in a large mixing bowl; add half the jar; shake to combine.
dressing and toss to combine.
2 green onions, sliced finely 3 Arrange salad on a serving platter.
100g bean sprouts, trimmed Top with salmon and sesame seeds.
1 medium (120g) carrot, Drizzle with remaining dressing.
peeled, grated
1 medium (200g) red capsicum,
julienned
100g snow peas, sliced finely
1 cup coriander leaves
500g hot smoked salmon fillet,
flaked
2 tablespoons sesame seeds,
toasted
DRESSING
¼ cup (70g) hoisin sauce
2 tablespoons lime juice
1 teaspoon sesame oil
1 tablespoon fish sauce
1 teaspoon sugar
65
Winter Salads
“The sweetness of the braised fennel

and pear is beautifully offset by the
saltiness of the bacon and peppery
bite of the watercress.”
Fran Abdallaoui, Editor, AWW FOOD
BRAISED FENNEL 1 Make dressing.

WITH BACON, PEAR 2 Melt butter in a large frying pan
& WATERCRESS over medium heat. Add bacon; cook,
PREP + COOK TIME 25 MINUTES SERVES 4 stirring, until crisp and golden.
Remove and drain on paper towel.
40g butter 3 Add fennel and apple juice to the
6 (220g) shortcut bacon rashers, pan; cook, covered, for 5 minutes.
sliced finely Uncover, season with sea salt and
2 large (700g) fennel bulbs, trimmed, freshly ground black pepper, and
cut into thin wedges continue to cook, uncovered, turning
½ cup (125ml) apple juice once, until liquid has evaporated.
1 medium (230g) green pear, sliced 4 Transfer fennel to a serving dish
finely, julienned and add pear and watercress. Top
1 bunch watercress, sprigs picked with bacon and drizzle with dressing.
DRESSING DRESSING
1 teaspoon dijon mustard Place all ingredients in a screw-top
1 teaspoon apple cider vinegar jar; shake to combine.
¼ cup (60ml) extra virgin olive oil
Cooking With Miso
Miso
magic
A little miso paste goes a long way in adding punchy
flavour to your dishes. Here’s eight magic ways to use it.
DEMYSTIFYING MISO and red (aka) miso, which are the SPEEDY MISO DIPPING SAUCE
Miso paste is a traditional Japanese two varieties we have used in our In a small bowl combine 1 tablespoon
seasoning produced by fermenting recipes. White miso is the sweetest white miso paste, 1 tablespoon
soybeans with salt, koji (a fermenting and mildest in taste. Japanese soy sauce, 1 tablespoon
agent) and sometimes rice, barley, Miso paste is available from most lime juice, 1 thinly sliced green
seaweed or other ingredients. major supermarkets and Asian food onion and 2 tablespoons water.
stores. It can be kept, airtight, for up Use as a dipping sauce for vegetable
Miso paste is a living fermented
to a year in the fridge. gow gees.
product that’s good for gut health.
It also contains naturally occurring
FAST MISO IDEAS CREAMY CARROT & MISO DIP
glutamates, which gives it a very
GRILLED MISO PORK CUTLETS In a food processor blend 2 medium
moreish savoury taste. It also
Marinate 4 pork cutlets in combined carrots, chopped coarsely, 1 small
provides an instant flavour
1 crushed garlic clove, 2cm piece clove garlic, chopped, 1 medium
hit to dishes and adds the
fresh ginger, grated finely, 2 finely shallot (25g), chopped coarsely,
fifth taste, umami.
chopped green onions, 2 tablespoon 2 tablespoons white miso paste,
The most readily available ¼ cup (60) vegetable oil, 2 teaspoons
soy sauce, 2 tablespoons sake,
miso are white (shiro) miso sesame oil, 2 tablespoons rice wine
2 tablespoons mirin and
2 tablespoons white miso paste. vinegar and 1 tablespoon water until
SHIRO Char-grill for 3 minutes each side smooth. Serve sprinkled with black
or until cooked to your liking. sesame seeds and accompanied with
mountain bread crisps to serve.
AKA
MISO CHICKEN WITH
BROCCOLINI & ASPARAGUS
PREP + COOK TIME 35 MINUTES
(+ REFRIGERATION) SERVES 4
2 tablespoons white miso paste

2 tablespoons mirin
¼ cup (60ml) olive oil
4 x 120g chicken breast supremes
(see notes)
1 cup (200g) mountain rice blend
200g broccolini, halved
lengthways
170g asparagus, trimmed,
halved
150g sugar snap peas
½ cup (75g) unsalted
roasted cashews
½ cup fresh coriander leaves
½ cup fresh mint leaves
CREAMY MISO DRESSING

2 tablespoons mirin
1½ tablespoons brazil and
cashew nut spread
½ teaspoon sesame oil
1 Combine the miso, mirin and

1 tablespoon of the oil in a medium
bowl. Add chicken; turn to coat.
Cover; refrigerate for 1 hour.
2 Meanwhile, cook rice in a large
saucepan of boiling water for
20 minutes or until tender.
Drain; rinse well.
3 Make creamy miso dressing. 7 Place rice, broccolini, asparagus,
4 Preheat oven to 180°C/160°C fan. sugar snap peas, cashews and herbs
5 Boil or microwave broccolini, in a large bowl. Add half the
asparagus and sugar snap peas until dressing; toss to combine. TEST
tender; drain. Cover to keep warm. 8 Serve chicken with rice and KITCHEN
6 Heat remaining oil in an ovenproof vegetable mixture, with remaining NOTES
frying pan over high heat; cook dressing spooned over. Chicken supreme is the
the chicken, skin-side down, for breast fillet with wingbone
still attached and skin on.
2 minutes each side or until golden. CREAMY MISO DRESSING
Use 400g chicken breast
Transfer pan to oven; roast Whisk ingredients and 1 tablespoon fillets instead; pan-fry for
chicken for 15 minutes or until water in a small bowl until combined 3 minutes on each side or
cooked through. and smooth. until cooked through.
Cooking With Miso
MISO ROAST VEG WITH

CRUNCHY TOPPING
SERVES 4
800g butternut pumpkin,

washed, dried
2 medium parsnips (500g),
washed, dried
⅓ cup (65g) raw buckwheat
½ cup (125ml) extra virgin olive oil
2 cloves garlic, chopped finely
2 tablespoons finely chopped
fresh thyme
¼ cup (60g) white miso paste
1 tablespoon apple cider vinegar
1 cup (150g) frozen broad beans
1 small head broccoli (250g),
cut into florets
1 small radicchio (150g), outer leaves
trimmed and reserved, inner
leaves sliced thinly
BUTTERMILK DRESSING
½ cup firmly packed mint leaves,
chopped finely
½ cup (125ml) buttermilk
2 tablespoons apple cider vinegar
½ teaspoon honey

fan. Line two large oven trays with
baking paper.
2 To make crunchy topping, peel
pumpkin and parsnips; coarsely chop
skin of both. Process buckwheat and
½ cup each chopped pumpkin and vegetables on lined tray and cover 6 Make buttermilk dressing.
parsnip skin (1 cup total) in a small tightly with foil; roast for 45 minutes 7 Place sliced radicchio in a bowl
food processor until chopped finely. or until tender. and toss with half the dressing;
Heat 2 tablespoons of the oil in 4 Meanwhile, cook broad beans in set aside.
a large heavy−based frying pan over a small saucepan of boiling water 8 Divide reserved trimmed
medium heat. Add buckwheat for 1 minute. Drain; refresh in cold radicchio, radicchio mixture, miso
mixture, garlic and 1 tablespoon water. Remove outer skins. Stir broad veg and broccoli among bowls.
thyme; cook, stirring often, for beans through roast vegetables. Scatter with crunchy topping. Serve
12 minutes or until browned and 5 Place broccoli and remaining oil with remaining dressing to the side.
crunchy. Set aside. on the second lined tray; season.
3 Place pumpkin, parsnip, miso, Turn grill to high and grill broccoli BUTTERMILK DRESSING
vinegar, 2 tablespoons of the oil and for 8 minutes. Turn and grill for Place ingredients in a small bowl and
remaining thyme in a large bowl; a further 3 minutes or until charred. stir until combined. Season with salt.
season and toss to coat well. Place Set aside until needed. (Makes about ⅔ cup.)
TEST
KITCHEN
NOTES
This dip is great to take
on picnics or for out-and-
about snacking, as it does
not require refrigeration. It
will firm if refrigerated, so
bring to room temperature
before serving.
If available, you can use
heirloom carrots,
watermelon radishes and
target beetroot, as we
have here. Or serve with
any raw vegetables of your
choice, such as cucumber,
celery, capsicum or snow
peas, or with your
favourite crispbread.
MISO-PEANUT
BUTTER DIP
PREP TIME 15 MINUTES SERVES 4

½ cup (145g) natural crunchy
peanut butter
2 tablespoons sesame oil
1½ tablespoons rice wine vinegar
3 teaspoons mirin
2 teaspoons sesame seeds, toasted
1 bunch (400g) mixed baby carrots,
trimmed, scrubbed, halved 1 Combine miso, peanut butter,
(see notes) oil, vinegar, mirin and ¼ cup (60ml)
1 bunch radishes (500g), leaves cold water in a medium bowl.
trimmed, sliced thinly (see notes) 2 Transfer dip to a bowl; sprinkle
500g baby beetroot, trimmed, with sesame seeds. Serve with
quartered (see notes) carrots, radish, beetroot and sugar
150g sugar snap peas snap peas.
MISO BROTH WITH
TAMARI PUMPKIN
& NOODLES
⅓ cup (80g) red miso paste

¼ cup (60ml) tamari
1 tablespoon olive oil
600g butternut pumpkin, cut into
2.5cm−thick wedges (see notes)
40g piece fresh ginger, cut into
matchsticks
140g dried soba noodles
250g gai lan, trimmed
300g medium tofu, sliced thickly
¼ cup shredded toasted seaweed
2 green onions, sliced thinly
2 tablespoons toasted sesame seeds

Line an oven tray with baking paper.
2 Whisk 1 tablespoon of the miso
paste, 2 tablespoons of the tamari
APPLE “CRUMBLE” pecans; toss to coat evenly. Bake for and the oil in a large bowl. Add
SUNDAES 15 minutes or until pecans are golden pumpkin and toss to coat. Place
PREP + COOK TIME 40 MINUTES (+ COOLING) and caramelised; stand to cool. Place pumpkin, in a single layer, on tray.
SERVES 4 cooled pecans between two sheets of Roast for 40 minutes or until
baking paper; use a rolling pin to golden and tender.
1½ cups (180g) pecans break into large pieces of crumble. 3 Meanwhile, bring 1.5 litres
1 tablespoon coconut oil 4 Place coconut oil and apple in (6 cups) water, ginger and remaining
4 medium red apples (600g), a large heavy−based frying pan over miso to the boil in a large saucepan.
unpeeled, cored, cut into wedges low heat. Add maple syrup, lemon Add noodles, gai lan and tofu; return
2 tablespoons pure maple syrup juice, ginger, cinnamon and to the boil. Reduce heat to low; cook
1 tablespoon lemon juice arrowroot; stir to combine. Cook, for 2 minutes or until noodles and
½ teaspoon finely grated fresh ginger covered, stirring occasionally, for gai lan are tender. Stir in remaining
½ teaspoon ground cinnamon 10 minutes or until apple is soft; tamari; season.
1 teaspoon arrowroot flour (optional) uncover. Increase heat to medium; 4 Divide broth, noodles, gai lan,
⅔ cup (185g) coconut yoghurt cook for a further 5 minutes or until pumpkin and tofu among bowls.
apple is dark brown and almost Sprinkle with seaweed, green onion
MISO CARAMEL SAUCE caramelised. Cool. and seeds; serve.
½ cup (125ml) pure maple syrup 5 Divide apple mixture among
¼ cup (70g) cashew spread sundae glasses; top each one with
2 tablespoons white miso paste 2 tablespoons coconut yoghurt.
½ teaspoon pure vanilla extract Drizzle with remaining miso caramel TEST
1 Make miso caramel sauce.
sauce and sprinkle with pecan KITCHEN
crumble; serve immediately. NOTES
Line an oven tray with baking paper. You can use the same
MISO CARAMEL SAUCE weight of orange sweet
3 Place pecans in a single layer on Blend ingredients until smooth. potato, cut into long
lined tray. Drizzle ¼ cup (60ml) (Makes ⅔ cup.) wedges, instead of
of the miso caramel sauce over pumpkin, if you like.
Cooking With Miso

WHAT’S
IN OUR
SLOW
COOKER?
l ig h t er si
h e de
T
Looking for a sw
itch
fro
.
m
sh
fre
th
eu
nd
su
ls
ta
h
a
lo il g
w
co oth
ok e b
er ar
rec es
ipes
? dish
These simple
Slow Cooker: Light & Fresh
TASTEBUD
WINNER
THAI BASIL &

CHILLI CHICKEN
WITH CASHEWS
RECIPE
OVER PAGE

BARLEY & FENNEL THAI BASIL & CHILLI 1 Remove as much skin as
RISOTTO CHICKEN WITH possible from chicken; refrigerate
PREP + COOK TIME 2 HOURS 45 MINUTES CASHEWS skin until required. Place chicken
SERVES 4 PREP + COOK TIME 9 HOURS SERVES 6 in a 4.5−litre (18−cup) slow
cooker. Top with onion,
1 tablespoon olive oil 1.8kg whole chicken capsicums and carrot.
20g butter 1 medium red onion (170g), 2 Process garlic, lemon grass,
1 medium brown onion (150g), sliced thickly galangal, chilli, sauce, sugar and
chopped finely 1 medium red capsicum (200g), oil until smooth. Stir in stock,
2 small fennel bulbs (400g), sliced thickly then pour mixture over chicken
sliced thinly 1 medium yellow capsicum (200g), in cooker. Add lime leaves to
2 cloves garlic, crushed sliced thickly cooker; cook, covered, on low,
2 teaspoons fresh thyme leaves 2 medium carrots (240g), halved, for 8 hours. Skim excess oil away
1 teaspoon fennel seeds, sliced thickly diagonally from surface.
crushed lightly 4 cloves garlic, quartered 3 Carefully remove chicken from
1 cup (200g) pearl barley 10cm stick fresh lemon grass (20g), cooker; break chicken into large
2½ cups (625ml) vegetable stock sliced thinly chunks. Discard bones. Discard
½ cup (60g) frozen peas, thawed 4cm piece fresh galangal, lime leaves.
½ cup (40g) finely grated parmesan sliced thinly 4 Stir cornflour and the water in
60g snow pea tendrils 3 fresh small red thai chillies, a small bowl until combined; add
2 teaspoons long strips lemon rind chopped coarsely cornflour mixture to cooker with
2 tablespoons fish sauce corn and gai lan. Increase heat to
1 Heat oil and butter in a 4.5−litre 2 tablespoons grated palm sugar reduce setting on low; simmer,
(18−cup) slow cooker on sear setting; 1 tablespoon vegetable or peanut oil uncovered, for 15 minutes,
cook onion, sliced fennel, garlic, ¾ cup (180ml) chicken stock stirring occasionally, or until
thyme and fennel seeds, stirring, 2 fresh kaffir lime leaves sauce thickens. Return chicken
for 5 minutes or until vegetables 2 tablespoons cornflour to cooker; simmer until heated
soften. Add barley; cook, stirring, ¼ cup (60ml) water through. Season to taste.
for 2 minutes or until barley is 115g baby corn, halved 5 Meanwhile, preheat grill.
toasted lightly. Add stock. Cook, 400g gai lan, trimmed, cut into 6 Place reserved chicken skin on
covered, on low, for 2 hours. 5cm lengths an oven tray; season. Grill about
2 Add peas and half the parmesan; ½ cup (75g) roasted salted cashews 15 minutes or until golden and
season to taste. Stand, covered, ½ cup loosely packed thai crisp. Drain on paper towel; break
for 5 minutes or until peas are basil leaves crispy skin into pieces.
heated through. 7 Serve chicken mixture topped
3 Serve risotto sprinkled with with crispy chicken skin, cashews
remaining parmesan, pea tendrils and thai basil.
and rind.
TEST
KITCHEN
NOTES
Accompany with steamed
jasmine rice or roti bread.
Thai basil is different to
sweet basil in both look and
taste, with smaller leaves
and purplish stems. It has
a slight aniseed taste and is
a key flavour in Thai food.
ON
SALE NOW
$49.95
Fast, convenient and healthy everyday recipes

that will become staples in your family.
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@sophie_guidolin Sophie Guidolin sophieguidolin.com.au
TEST
KITCHEN
COOKING
SCHOOL
The Australian
Women’s Weekly
Test
Kitchen
Learn the top secrets
from our Test Kitchen with
step-by-step recipes we’ve
triple tested for success.
This month we share Test
Kitchen techniques and
tips to help you become
a better baker.
NEW
YORK
CLASSIC
With our step-by-step guide you’ll make a silky
smooth cream cheese filling with the ultimate
crisp biscuit base, plus a choice of toppings.
PHOTOGRAPHY JAMES MOFFATT STYLING KATE BROWN PHOTOCHEF LIZZIE FIDUCIA

Classic Cheesecake
NEW YORK CHEESECAKE 1 Process biscuits until fine crumbs oven. Cool for 15 minutes.
PREP + COOK TIME 2 HOURS 30 MINUTES form; transfer to a large bowl. Add 5 Meanwhile, make the sour
(+ REFRIGERATION) SERVES 12 butter; stir through crumbs until cream topping.
evenly combined. Press biscuit 6 Spread sour cream topping over
500g plain sweet biscuits mixture over base and side of a 24cm cheesecake. Bake for a further
250g butter, melted springform pan. Place pan on an 20 minutes. Turn oven off; cool
750g cream cheese, softened oven tray; refrigerate for 30 minutes. cheesecake in oven with the door
2 teaspoons finely grated orange rind 2 Preheat oven to 160°C/140°C fan. ajar. Refrigerate cold cheesecake for
1 teaspoon finely grated lemon rind 3 Beat cream cheese, rinds and 3 hours or overnight, before serving.
1 cup (220g) caster sugar sugar in a medium bowl with an
3 eggs electric mixer until smooth. Beat in SOUR CREAM TOPPING
¾ cup (180g) sour cream eggs, one at a time, then sour cream Stir ingredients in a medium bowl
¼ cup (60ml) lemon juice and juice. Pour filling into pan. with a wooden spoon until smooth.
4 Bake cheesecake for 1¼ hours or (Don’t use a whisk as you don’t want
SOUR CREAM TOPPING until filling is just set; remove from to create bubbles in the mixture.)
1 cup (240g) sour cream
2 tablespoons caster sugar
2 teaspoons lemon juice
TEST
KITCHEN
NOTES
Make sure ingredients are
at room temperature
before starting this recipe.
Store cake in an airtight
container in the fridge.
To slice a cheesecake
neatly, dip the knife
in hot water.
AWW FOOD • ISSUE FIFTY TWO

Classic Cheesecake
TEST
KITCHEN
COOKING STEP by STEP
SCHOOL
Combining the crumb mixture Making the crumb shell Beating the cream cheese
Blend or process biscuits finely for the Tip biscuit mixture into the pan, press It is important to have all the
best cutting results. Melt the butter, one-third of mixture over base firmly ingredients at room temperature
without overheating it, then stir evenly using a spatula or straight-sided glass. before you start this step. Chop the
through the crumbs. We recommend Turn pan on its side and place large softened cream cheese coarsely, place
using plain, sweet uniced biscuits to spoonfuls of crumbs onto side. Press in a medium bowl with rinds and
make the crumbs. If you use biscuits firmly with a spoon, stand pan upright sugar. Beat with an electric mixer,
with a high ratio of fat like shortbread and neaten the finish by rolling the scraping down the side of the bowl
biscuits, reduce the amount of butter. side with the straight-sided glass. occasionally until smooth.
Adding the eggs Making the topping Pouring over the topping
Beat in eggs, one at a time, then sour Stir sour cream, sugar and lemon After 1¼ hours of baking, carefully
cream and juice until smooth and juice together in a medium bowl until remove the cheesecake from the oven
combined. Do not overbeat. Pour the smooth and lump free. Don’t use and cool for 15 minutes. Gently pour
filling into the crumb shell. Place a whisk as you don’t want to create the topping over the cheesecake
the pan on an oven tray then air bubbles which would prevent filling. Return the cheesecake to
place in the oven. the cheesecake from having its the oven and bake for a further
satin finish. 20 minutes. Cool cheesecake in
the oven with the door ajar.
CANDIED CITRUS RIND
Remove rind from 1 orange and 1 lemon with STRAWBERRY & POMEGRANATE
a vegetable peeler; cut into thin strips. Stir 1 cup SALAD AND SYRUP
caster sugar, ¾ cup water and 1 tablespoon Remove the seeds from 1 large (430g) pomegranate.
lemon juice in a pan over low heat until sugar Hull 250g strawberries, chop coarsely. Place
dissolves. Add rind, bring to the boil; simmer over pomegranate seeds and strawberries in a large bowl
medium-high for 5 minutes or until rind is tender with 3 teaspoons caster sugar; toss gently to coat.
and syrup is thickened slightly. Serve New York Cover; refrigerate for 1 hour. Serve New York
Cheesecake topped with rind. Cheesecake topped with fruit salad and syrup.
PASSIONFRUIT TOPPING
Stir ½ cup caster sugar and ⅓ cup water in a small CHOCOLATE SAUCE
saucepan over low heat until sugar dissolves. Boil, Place 2 tablespoons each sifted cocoa powder,
without stirring, for 5 minutes or until thickened caster sugar and water in a small saucepan with
slightly and mixture is reduced to ⅓ cup. Stir 100g chopped dark chocolate and ¼ cup pouring
⅓ cup passionfruit pulp into sugar syrup; cool. cream; stir over low heat until chocolate melts
Serve New York Cheesecake topped with cooled and mixture is smooth. Cool. Serve New York
passionfruit topping. Cheesecake drizzled with cooled chocolate sauce.
24 carrot
GOLD
Our carrot cake strikes gold with the perfect balance

of sweetness and spice. Take it next-level with your
choice of four mouth-watering frostings.
PHOTOGRAPHY JAMES MOFFATT STYLING KATE BROWN PHOTOCHEF LIZZIE FIDUCIA
Carrot Cake
CARROT CAKE
SERVES 12
3 eggs
1⅓ cups (295g) firmly packed
brown sugar
1 cup (250ml) vegetable oil
3 cups coarsely grated carrot
1 cup (120g) coarsely chopped
walnuts
2½ cups (375g) self-raising flour
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice
LEMON CREAM MARMALADE CREAM
1 Preheat oven to 180°C/160°C CHEESE FROSTING CHEESE FROSTING
fan. Grease a deep 22cm round Beat 100g softened butter, Beat 100g softened butter and
cake pan; line the base and side 250g softened cream cheese and 250g softened cream cheese in a
with baking paper. 2 teaspoons finely grated lemon rind small bowl with an electric mixer
2 Beat eggs, sugar and oil in a in a small bowl with an electric mixer until light and fluffy. Gradually beat
small bowl with an electric mixer until light and fluffy. Gradually beat in ¾ cup orange marmalade, followed
until thick and creamy. Transfer in 3⅓ cups (540g) icing sugar until by 2 cups (320g) icing sugar mixture
mixture to a large bowl; stir in combined. Split Carrot Cake in half; until combined. Split Carrot Cake in
carrot and walnuts, then sifted dry spread bottom layer with half the half; spread bottom layer with half
ingredients. Pour mixture into pan. frosting. Top with remaining cake the frosting. Top with remaining
3 Bake cake for 1¼ hours. Leave and frosting. cake and frosting.
in pan for 5 minutes before
turning, top-side up, onto a wire
rack to cool.
4 Serve cake dusted with a little
icing sugar, if you like, or one of
the frostings (right).
TEST
KITCHEN
NOTES
Canola, rice bran and
grapeseed oil are all
neutral-flavoured oils MAPLE CREAM RICOTTA & GINGER
suitable for this recipe. CHEESE FROSTING FROSTING
When making the frosting, Beat 100g softened butter, Process 1½ cups (360g) firm ricotta
ensure the cream cheese 250g softened cream cheese and with 2 tablespoons honey until
and butter are at room 1 teaspoon vanilla extract with an smooth. Transfer ricotta mixture to
temperature so they come electric mixer until fluffy. Gradually a small bowl; fold through ¼ cup
together smoothly.
beat in 3⅓ cups sifted icing sugar, finely chopped crystallised ginger.
Uniced carrot cake freezes then ¼ cup maple syrup. Refrigerate Refrigerate frosting for 1 hour or
well. Wrap in two layers of for 30 minutes to firm. Split Carrot until mixture becomes firmer. Split
plastic wrap, then foil to
Cake in half; spread bottom layer Carrot Cake in half; spread bottom
prevent freezer burn.
Cake will keep for up to with half the frosting. Top with layer with half the frosting. Top
3 months in the freezer. remaining cake and frosting. with remaining cake and frosting.

Best
of
friands
With one mixing bowl and a few
basic ingredients, friands are
the easiest treat to bake!
Friands
ALMOND FRIANDS
TEST PREP + COOK TIME 35 MINUTES
KITCHEN MAKES 12
NOTES 6 egg whites

For an easy way to cut out the 185g butter, melted
lining papers, fold a large piece 1 cup (120g) almond meal
of baking paper in half three
1½ cups (240g) pure icing sugar,
times alternating the direction
you fold, until there are eight plus extra to serve
layers. Staple around the edge ½ cup (75g) plain flour
of the stack to secure, place
the stack under the pan, trace 1 Preheat oven to 200°C/180°C
around the base a pan hole;
fan. Grease a 12-hole
cut around the outline, this
will give you 8 ovals. Repeat (½-cup/125ml) oval friand pan or
with a second piece of paper rectangular mini loaf pan tray; line
only folding it twice to create the bases with baking paper.
four more ovals. 2 Place egg whites in a medium
Leftover egg yolks can make bowl, stir with a fork. Add the
mayonnaise. Process 2 egg remaining ingredients to bowl; stir
yolks, ½ teaspoon salt and until just combined. Spoon mixture
1 teaspoon Dijon mustard until
into pan holes. Bake for 20 minutes.
smooth. With motor running,
add ½ cup each vegetable oil 3 Leave friands in pan for 5 minutes
and ½ cup extra virgin olive oil, before transferring to a wire rack to
a teaspoon at a time to begin cool. Serve dusted with a little extra
with then in a thin, steady sifted icing sugar.
stream until thickened. Add
1 tablespoon lemon juice and
a little hot water if needed
for consistency.
LIME & COCONUT

Stir 2 teaspoons grated lime rind,
1 tablespoon lime juice and ¼ cup
desiccated coconut into mixture. Spoon
into holes; top with flaked coconut. Bake.

RASPBERRY & WHITE CHOCOLATE CHOCOLATE & HAZELNUT
Stir 100g coarsely chopped white chocolate into Use hazelnut meal instead of almond. Stir 100g
mixture. Spoon into holes; top with 100g fresh or chopped dark chocolate into mixture. Spoon into
frozen raspberries. Bake as directed in the recipe. holes; top with ¼ cup chopped hazelnuts. Bake.
PASSIONFRUIT PLUM
Use hazelnut or almond meal in the mixture. Use hazelnut or almond meal in the mixture.
Spoon into holes; top with the pulp of 2 medium Spoon into holes; top with 2 medium (200g) thinly
passionfruit. Bake as directed in the recipe. sliced plums. Bake as directed in the recipe.
Friands
RHUBARB LEMON CURD

Cut 2 stalks of rhubarb into 24 narrow batons. Stir 2 teaspoons finely grated lemon rind into
Spoon mixture into holes; top with rhubarb. Bake mixture. Brush baked friands with ¼ cup lemon
as directed; cool. Sprinkle with raw sugar. curd. Cool. Serve topped with extra curd.
CITRUS & POPPY SEED MIXED BERRY

Stir 2 teaspoons finely grated lemon or orange rind Spoon mixture into holes; top with 100g fresh
(or mix of both) and 1 tablespoon poppy seeds into or frozen mixed berries (such as strawberries,
mixture. Spoon into holes; bake as directed. blueberries, blackberries, raspberries). Bake.

TEST
KITCHEN
COOKING
SCHOOL
Prep school
BUTTERING & FLOURING A CAKE PAN LINING THE BASE OF A ROUND CAKE PAN
Melt butter and, with a pastry brush, brush it evenly Place the greased cake pan on a piece of baking paper
over the base and side of the pan. You can then use the (close to the edge to minimise waste), then trace around
pan as it is, or line it with baking paper, see next steps. the outside of the pan with a pencil. Cut the paper
To flour the pan, sprinkle base with a little plain flour slightly inside the marked circle. Position the paper
– turn the pan to coat the base and side in a light layer round in the pan, marked-side down, to cover the base.
of flour. Hold the pan upside down and tap firmly to If you’re doing lots of baking it’s a great time-saving
shake out the excess flour. This ensures the cake technique to cut all of your rounds in advance before you
browns evenly and there is no flour band around the start cooking. Don’t be tempted to stack the sheets of
base of the cake after baking. baking paper on top of each other, as these will slip and
you’ll end up with uneven rounds.
Baking Techniques
Master these simple techniques for preparing your cake

pans and you’ll get perfect results every time.
PHOTOGRAPHY JAMES MOFFATT STYLING KATE BROWN
LINING THE BASE & SIDE OF A ROUND CAKE PAN LINING THE BASE & SIDES OF A SQUARE CAKE PAN
Cut a strip of baking paper to line the side of the pan, Place a deep square cake pan on a piece of baking paper,
overlapping ends slightly. Make a 2cm fold along one then trace around the outside of the pan with a pencil.
long side, then snip the paper up to the fold. Grease Cut the paper slightly inside the marked square. Grease
the pan; position the paper around the inside of the the base and sides with melted butter. Position the paper
pan, with the snipped fold at the bottom. Cut a paper square, marked-side down, to cover the base. Cut a strip
round for the base; position the paper round, of paper long enough to line all four sides of the pan,
marked-side down, to cover the snipped paper overlapping the ends slightly, and wide enough to
and the base. The top of the baking paper should sit no extend 5cm above the sides of the pan. Position paper
more than 1-2cm higher than the top of your cake pan. to cover the sides.

“At the beginning of this decade I had the good sense
to employ a talented chef called Cathie Lonnie,
a country girl who could bake. This is her mum
Wendy’s recipe. It’s easy, the mixer does most of the
work. It’s also quite forgiving for the beginner baker.”
Pamela Clark
TEST
KITCHEN
NOTES
To check if the egg/sugar
mixture is thick enough
and the sugar dissolved,
rub a little of the mix
between your fingers,
you’ll quickly feel if there
are still grains of sugar, in
this case, beat the mix
some more. The mix
should look thick and
creamy, turn the motor
off, lift the beater/s and
the mix should fall from
it/them in thick ribbons
– then you’re ready to
proceed to the trickiest
part of the recipe.
For an easy glace icing,
sift ⅔ cup CSR Pure Icing
Sugar in a small heatproof
bowl until smooth. Stir in
about 3 teaspoons boiling
water until smooth
and spreadable.
Cake Of The Month
Light as
a fea er
The most perfectly light and air is classic
will become your go-to for years to come.
WENDY'S SPONGE CAKE 2 Beat eggs and caster sugar up, onto baking−paper−covered
PREP + COOK TIME 40 MINUTES in a small bowl with an electric wire racks. Cool.
(+ COOLING) SERVES 8 mixer for 7 minutes or until thick 6 Place one sponge, top−side down, on
and creamy and sugar has a cake stand or serving plate. Spread
4 eggs, at room temperature dissolved. Transfer mixture with jam and cream; top with half the
¾ cup (165g) CSR Caster Sugar to a large wide bowl. strawberries. Top with second sponge,
1 cup (150g) wheaten cornflour 3 Sift dry ingredients twice onto top−side up. Dust with icing sugar or
¼ cup (30g) custard powder a piece of baking paper. Sift flour spread with icing (see notes). Decorate
1 teaspoon cream of tartar mixture a third time evenly over with remaining strawberries.
½ teaspoon bicarbonate of soda the egg mixture. Using a balloon
¼ cup strawberry jam whisk or a large metal slotted
300ml thickened cream, whipped spoon, quickly and lightly fold MEMORIES S&
250g strawberries, halved flour mixture through egg mixture RECIPES FROM
1 tablespoon CSR Pure Icing Sugar until incorporated. THE TESTT
4 Pour mixture evenly into pans; tilt KITCHENN
1 Position the oven shelves to make pans to spread mixture to edge. Tap by Pamela Cllark
sure the pans fit correctly. Preheat base of pans very gently with your E
ON SALE
oven to 200°C/180°C fan. Grease fingers to break any large air bubbles. NOW
two deep 22cm round cake pans with 5 Bake sponges for 20 minutes or
a little melted butter; sprinkle base until sponge springs back when
and sides with a little flour, shake touched lightly in centre. Turn Available at awwcookbooks.com.au
out excess flour. sponges immediately, top−side and where all good books are sold.

Sugar Decoded
Brown sugar
Raw sugar
The mild toffee taste makes
The subtle honey-like taste makes
it the ultimate dessert sugar
this a great option for sprinkling on
for use in recipes such as
top of cakes before baking.
sticky date pudding.
White sugar
Great for hot drinks or sugar
Pure icing sugar
syrups and recipes where the
cooking time allows the sugar Made from 100 per cent pure
to be completely dissolved. cane sugar that’s been finely
ground. It’s your failsafe option
for beautifully set royal icing.
Dark brown sugar

The high molasses content adds
a bold toffee flavour plus extra
moisture for recipes. Ideal for
Christmas cakes and puddings.
Sweet success
Demerara sugar
Add a rich toffee
flavour to dishes.
Sprinkle over
fruits before grilling
or toss through a
Our simple guide will have you crumble topping.
picking the right CSR Sugar
for the job every time.
Unrefined rapadura sugar

A delicate caramel flavour and
golden colour. Can be used to
replace palm sugar in Asian recipes. Coffee sugar crystals
As the name suggests, add these to
Dark muscovado sugar your coffee to balance the bitter
Fine crystals with a dense flavour. Sprinkle over biscuits before
texture, it’s great for dark and baking for a crunchy topping.
rich desserts such as chocolate Coconut sugar
cake, gingerbread or fruit cake. An unrefined sugar
that complements
Caster sugar savoury Asian dishes
The fine sugar crystals dissolve and salad dressings.
quickly and evenly, perfect for
baking. This also allows more
air in mixtures, ideal for
pavlovas and sponges.
Soft icing mixture
This has starch added for a
smooth, soft finish – think
fluffy, silky butter cream.
CHOC CAKE
This indulgent Chocolate Beetroot Cake
makes the ideal winter treat.
Prep time: 20 mins | Cook time: 45 mins | Serves: 10-12
CAKE GANACHE Pre-heat oven to 160°C fan-forced. Grease a 2 litre bundt cake
1 beetroot (250g), peeled 150g dark chocolate, pan. Grate beetroot finely using a food processor with grater
roughly chopped attachment, or with a box grater.
3 extra-large eggs
1 cup sunflower oil 1½ tbs sunflower oil Place eggs, oil and sugars in the bowl of an electric mixer. Beat
2 tsp CSR Rapadura Sugar well until pale and creamy. Add beetroot and melted chocolate,
¾ cup CSR Caster Sugar
followed by the flour and cocoa, mixing until batter is smooth.
½ cup CSR Rapadura Sugar
Pour into prepared tin and bake for 45 mins, or until an inserted
100g dark chocolate,
melted skewer comes out clean. Allow to cool for 15 mins, before
removing from the pan to a cooling rack.
1¼ cups self-raising flour
¼ cup cocoa For the ganache, place chocolate, oil and sugar in a heatproof
bowl over a saucepan of simmering water. Stir until chocolate
is melted and mixture is smooth. Allow to cool slightly before
drizzling over the cooled cake.
Caster Sugar Rapadura Sugar
Very fine, Unrefined sugar TIP The beetroot in this chocolate cake keeps it beautifully moist
uniform-sized adding caramel and you can't even taste it.
crystals to create flavour to cakes
fluffy sponges and raw desserts.
& cakes.
Visit CSRsugar.com.au to find out more

Layer
upon layer
Turn your kitchen into a Parisian bakery with our
step-by-step guide to making chocolate croissants
with layers of flakey buttery pastry.
PHOTOGRAPHY BEN DEARNLEY

STYLING SOPHIA YOUNG
PHOTOCHEF NADIA FONOFF
Chocolate Croissants
BROWN-BUTTER butter into pan. Refrigerate for 5 Cut chocolate into 24 1cm x 10cm
CHOCOLATE CROISSANTS 1½ hours or until firm. lengths using a sawing action with
PREP + COOK TIME 1 HOUR 40 MINUTES 2 Meanwhile, make croissant dough. a finely serrated knife (if chocolate
(+ REFRIGERATION & STANDING) MAKES 12 3 Turn croissant dough onto a very breaks, just divide it into 24
lightly floured sheet of baking paper. portions). Line two large oven
340g unsalted butter, chopped Roll dough into a 30cm square. Lift trays with baking paper.
300g dark chocolate (70% cocoa) cold brown butter from pan; fold 6 Cut dough in half. Roll each half
1 egg, beaten lightly plastic wrap over butter to enclose. of dough into a 30cm square. Trim
Use a rolling pin to pound butter edges to reveal layers. Cut each
CROISSANT DOUGH until butter is pliable and softened. square in half, then cut each half
3 teaspoons (10g) dried yeast Unwrap butter. Place butter on dough into three; you will have a total
2 tablespoons caster sugar with the corners of the butter of 12 rectangles, about 10cm
11/3 cups (330ml) milk, warmed touching the midpoint of each side x 15cm each.
3¼ cups (485g) plain flour of the dough. Fold corners of dough 7 Place a length of chocolate left of
2 teaspoons sea salt flakes over to enclose butter. centre on a rectangle (chocolate can
30g unsalted butter, chopped 4 Roll dough into a 25cm x 50cm go right to the edges). Fold edge of
rectangle. Fold dough into thirds by dough over chocolate to meet the
1 Line a 20cm square cake pan with bringing the bottom third over the centre; place another length of
plastic wrap, extending the wrap middle third, then the top third down chocolate on other side, then roll
5cm above the edges. Heat butter in to cover the folded dough. Turn dough completely to enclose. Repeat
a medium saucepan over medium pastry a quarter turn to the right. with remaining dough and chocolate.
heat until melted; cook for 8 minutes, Roll out to a rectangle again; repeat Place seam-side down on trays.
swirling pan occasionally, or until folds, turning and rolling one more Cover loosely with oiled plastic wrap.
browned; cool for 10 minutes. Pour time. Cover with plastic wrap; Stand in a warm place for 1 hour or
refrigerate for 30 minutes. Repeat until dough is puffy and springs back
rolling, folding and refrigerating two a little when pressed.
more times. Refrigerate for 30 minutes. 8 Preheat oven to 200°C/180°C fan.
Brush croissants with egg, being
careful not to brush cut pastry layers.
Stand for 5 minutes then brush again.
9 Bake croissants for 8 minutes.
Reduce oven temperature to
180°C/160°C fan; bake for
a further 20 minutes or until
puffed and golden.
CROISSANT DOUGH
Combine yeast, sugar and milk in a
large bowl. Cover; stand in a warm
place for 10 minutes or until mixture
is frothy. Place flour and salt in
a large bowl; rub in butter with your
fingertips. Make a well in the centre.
Add yeast mixture; using a butter
knife, cut the liquid through to
bring mixture together. Knead for
2 minutes on a lightly floured surface
or until a tacky dough forms. Pat out
to a rough square. Wrap in plastic
wrap; refrigerate for 1 hour.
#COOKWITHTHEWEEKLY
Chocolate Croissants
TEST
KITCHEN STEP by STEP
COOKING
SCHOOL
TEST
KITCHEN
NOTES
This recipe is fairly
technical, but can be
broken down, task by task,
to be completed over
1-2 days if you like. It
requires a relatively short
amount of prep time and
far more time resting the
pastry at each stage. The
devotion is worth it!
Browned butter is a simple
1 2
technique, achieved by Roll dough on a lightly floured Roll dough out to a 25cm x 50cm
cooking butter until the
sheet of baking paper into a rectangle. Fold dough into thirds
water evaporates and the
milk solids are toasted to square. Lift cold brown butter from by bringing the bottom third over the
a nut-like flavour, that pan; fold plastic wrap over butter to middle third, then the top third down
gives our pain au chocolat enclose. Pound butter with a rolling to cover the folded dough. Turn
(chocolate croissants) pin until pliable. Place butter on pastry a quarter turn to the right. Roll
a delicious flavour edge. dough with the corners of the butter out to a rectangle again; repeat folds,
These croissants are best touching the midpoint of sides. turning and rolling one more time.
baked on day of serving, Fold corners of dough over to Chill. Repeat rolling, folding and
and can be frozen for up enclose the butter. refrigerating two more times. Chill.
to 1 month.
3 Place a length of chocolate left of

centre on one rectangle; chocolate
can go right to the edges. Fold dough
4 Brush croissants with beaten
egg, being careful not to brush
cut pastry layers. Allow to stand
over to meet the centre. Add another for 5 minutes then brush again.
length of chocolate on other side; roll (Brushing twice will give the
dough completely to enclose. Repeat croissants a lovely burnished
with remaining dough and chocolate; colour.) Bake croissants until
place seam-side down on trays. puffed and golden. Serve warm.

Hole in one

STYLING SOPHIA YOUNG PHOTOCHEF NADIA FONOFF
The perfect bagel has that ultimate
combination of chew, a slightly crisp
crust and dense interior. Our easy
step-by-step guide shows you how to
get that signature balance every time.
BOILED & BAKED Stand in a warm place for 1 hour or

TRADITIONAL BAGELS until dough has doubled in size.
PREP + COOK TIME 1 HOUR (+ STANDING) 3 Grease and lightly flour an oven
MAKES 12 tray. Turn dough onto a floured
surface; knead for 1 minute or until
3 teaspoons (10g) dried yeast smooth. Divide the dough into
1 tablespoon caster sugar 12 portions; form each portion into
½ cup (125ml) warm water a ball. Press your thumb into the
1 cup (250ml) warm milk centre of each ball to make a hole,
3 cups (450g) plain flour spinning the ball around your thumb
3 teaspoons table salt until the hole is one-third the size of
1 tablespoon caster sugar, the bagel. Place bagels 3cm apart on
extra tray. Cover; stand in a warm place for
1 egg yolk 15 minutes or until risen.
1 teaspoon water, extra 4 Preheat oven to 200°C/180°C fan.
1 tablespoon poppy seeds Grease and line two oven trays with
2 teaspoons caraway seeds baking paper.
2 teaspoons sesame seeds 5 Working in batches of four, drop
2 teaspoons linseeds bagels one by one into a large
2 teaspoons sea salt flakes saucepan of boiling water, ensuring
they don’t touch. Boil for 1 minute;
1 Combine yeast, sugar, the water turn bagels over, boil for another
and milk in a large bowl until yeast minute. Using a slotted spoon,
is dissolved. Cover; stand in a warm transfer bagels to lined trays.
place for 10 minutes or until mixture 6 Brush tops of bagels with
is frothy. combined egg yolk and the extra
2 Stir in sifted flour, salt and extra water; sprinkle with combined seeds
sugar, in two batches, until mixture and salt flakes. Bake for 20 minutes
forms a firm dough. Turn dough or until golden. Cool on a wire rack.
onto a floured surface. Knead for
10 minutes or until dough is smooth
and elastic. Place dough in a large
oiled bowl; cover with plastic wrap.

“What sets bagels apart from other breads
is that they’re boiled before baking. This
creates a crisp crust and slightly dense
interior, resulting in a proper bagel chew.”
Fran Abdallaoui, Editor, AWW FOOD
Bagels
STEP by STEP
VARIATIONS
ONION BAGELS
Omit the seeds in step 6; sprinkle
with 2½ tablespoons onion flakes
and the salt flakes.
BLUEBERRY
ORANGE BAGELS
Add 2 teaspoons finely grated orange
rind and ¾ cup frozen blueberries
with the flour in step 2. Omit seeds
and salt flakes in step 6; sprinkle
with 2½ tablespoons white sugar.
CINNAMON SULTANA BAGELS

Add 2 teaspoons ground cinnamon
and ½ cup sultanas with the flour
in step 2. Omit seeds and salt
1 Whisk the yeast, sugar, water and
milk in a large bowl until yeast is
dissolved. Cover with a cloth and
2 Turn the dough onto a lightly
floured surface. Don’t use too
much flour, or it will make the dough
flakes in step 6; sprinkle with stand in a warm place for 10 minutes dry. Knead for 10 minutes, stretching
2½ tablespoons white sugar. or until mixture is frothy. Stir sifted and pushing the dough, or until the
flour, salt and extra sugar into yeast dough is smooth and elastic. Or, to use
mixture, in two batches, until the a stand mixer with a dough hook, knead
mixture forms a firm dough. on low speed for about 2 minutes.
TEST
KITCHEN
NOTES
Bagels are best made on
day of serving and can be
frozen for up to 3 months.
3 Divide dough into 12 portions.

Form each portion into a ball.
Press your thumb into centre of each
4 Working in batches of four, drop
bagels into a saucepan of boiling
water, ensuring they don’t touch. Boil
ball to make a hole, spinning ball for 1 minute; turn bagels over and boil
around your thumb until the hole is for 1 minute. Using a slotted spoon,
one-third the size of the bagel. Place transfer to two lined oven trays. Brush
bagels on a greased and lightly with combined egg yolk and water;
floured oven tray. sprinkle with seeds and salt. Bake.

Pitta perfection
Dunked in hummus, wrapped around

slow-cooked meats, or eaten with curry
– fresh pitta will be a new family fave.

STYLING SOPHIA YOUNG
PHOTOCHEF NADIA FONOFF
Pitta Bread
PITTA BREAD TEST STEP by STEP

PREP + COOK TIME 1 HOUR (+ STANDING) KITCHEN
MAKES 8 COOKING
SCHOOL
2 teaspoons (7g) dried yeast
1 teaspoon caster sugar
1¼ cups (310ml) warm milk
4¼ cups (635g) plain flour
1 teaspoon fine sea salt
½ cup (140g) Greek-style yoghurt
1 egg, beaten lightly
¼ cup (60ml) water
1 Combine yeast, sugar and milk in

a small bowl; stir until yeast dissolves.
Cover; stand in a warm place for
10 minutes or until mixture is frothy.
2 Sift flour and salt into a large bowl.
Stir in yeast mixture and combined
yoghurt, egg, the water and oil. Turn
dough onto a floured surface, knead
1 Combine yeast, sugar and warm
milk in a small bowl; stir until yeast
dissolves. Cover; stand in a warm place
2 Sift flour and salt into a large
bowl and stir to combine. In
a small bowl combine the yoghurt,
for 10 minutes or until smooth and for 10 minutes or until mixture is egg, water and oil, then stir into the
elastic. Place dough in a large oiled frothy (if it doesn’t froth the yeast flour along with the yeast mixture
bowl; cover with plastic wrap. Stand is stale). The milk should be warm, until just combined.
in a warm place for 1 hour or until not hot, as hot liquid will kill the yeast.
dough has doubled in size.
3 Turn dough onto a floured surface;
knead until smooth. Divide dough into
eight portions. Knead each portion into
a ball; place onto a lightly floured oven
tray. Cover; stand in a warm place for
30 minutes or until risen.
4 Meanwhile, preheat oven to
240°C/220°C fan; place an oven
tray in oven while preheating.
5 Roll each ball on a floured
sheet baking paper into a 25cm round.
Place one round at a time onto hot
tray; bake, on top shelf, for 5 minutes
or until lightly browned and begins
to expand. Wrap in a tea towel to keep
warm, while baking remaining rounds.
3 Turn dough onto a floured

surface; knead for 10 minutes or
until smooth and elastic. Place dough
4 Turn dough onto a floured surface;
knead until smooth. Divide dough
into eight portions. Knead each portion
TEST into a ball; place onto a lightly floured
in a large oiled or lightly floured
KITCHEN oven tray. Cover, stand in warm place
bowl; cover with plastic wrap or
NOTES for 30 minutes or until risen. Roll each
a tea towel. Stand in a warm place
Pitta bread is best made
on day of serving. Freeze for 1 hour or until dough has ball on a floured sheet of baking paper
for up to 2 months. doubled in size. into a round.

Best
in show
We’ve picked some of the brilliant blue
ribbon winners from our new book,
Australia Bakes, so you can enjoy sweets
and savouries in classic Aussie style.
PHOTOGRAPHY JAMES MOFFATT STYLING OLIVIA BLACKMORE

PHOTOCHEF LIZZIE FIDUCIA
READY IN
30 MINS
GINGERNUTS
RECIPE
OVER PAGE
107
Cookbook Sneak Peek
GINGERNUTS CARAMEL ÉCLAIRS 5 Bake éclairs for 10 minutes.

PREP + COOK TIME 30 MINUTES PREP + COOK TIME 1 HOUR 30 MINUTES Reduce oven to 180°C/160°C fan;
(+ STANDING & COOLING) MAKES 10 (+ REFRIGERATION TIME) SERVES 8 bake for a further 15 minutes. Using
a serrated knife, cut éclairs in half
90g butter, chopped 395g canned sweetened horizontally, remove any soft doughy
1/3 cup (75g) firmly packed condensed milk centres. Return éclairs to oven; bake
brown sugar 60g butter, chopped finely for a further 5 minutes or until
1/3 cup (115g) golden syrup or treacle 1 tablespoon dark brown sugar éclairs are dry. Cool on trays.
11/3 cups (200g) plain flour ½ cup (75g) bread flour or plain flour 6 Meanwhile, make caramel icing.
1 tablespoon ground ginger 3 eggs 7 Beat cream in a medium bowl with
1 teaspoon ground cinnamon 2 cups (500ml) thickened cream electric mixer until almost firm peaks
¾ teaspoon bicarbonate of soda form, without overbeating. Spoon
¼ teaspoon ground cloves CARAMEL ICING cream into a piping bag fitted with
30g butter, chopped a fluted tube.
1 Preheat oven to 180°C/160°C ¼ cup (55g) firmly packed dark 8 Spread caramel into éclair bases;
fan. Grease two oven trays; line with brown sugar pipe cream over caramel. Position
baking paper. 1 tablespoon milk éclair tops on bases; place éclairs on
2 Place butter, sugar and syrup 1/3 cup (55g) icing sugar, sifted a wire rack over an oven tray. Spread
in a small saucepan; stir over low caramel icing on éclair tops.
heat until butter is melted. Remove 1 Preheat oven to 220°C/200°C fan.
from heat, stir in sifted dry Grease two oven trays. CARAMEL ICING
ingredients; stand until mixture 2 Pour condensed milk into a Melt butter in a small saucepan.
feels warm to touch. medium shallow baking dish; cover Add sugar and milk; cook, stirring,
3 Roll one level tablespoon of mixture dish with foil. Place dish in a large over low heat, without boiling,
into balls (you should have 10 balls). baking dish; add enough boiling until sugar dissolves. Bring to the boil.
Place 3cm apart on trays; flatten water to large dish so it comes Reduce heat to low; cook for 1 minute.
slightly with your hand. halfway up the sides of the shallow Remove from heat; cool for 10 minutes.
4 Bake for 12 minutes or until dish. Bake for 1¼ hours or until Whisk in icing sugar until smooth.
browned. Loosen biscuits; cool condensed milk is glossy and
on trays. caramel in colour. Cool to room
temperature. Whisk caramel
until smooth.
3 To make choux pastry, place
butter, sugar and ½ cup (125ml)
TEST water in a medium saucepan; bring
KITCHEN to the boil. Add flour; beat with
NOTES a wooden spoon over medium heat
Store gingernuts in until mixture comes away from the
an airtight container base and side of the pan and forms
for up to 1 week. a ball. Transfer to a large bowl of an
electric mixer, spreading the pastry
thinly up the side of the bowl. Stand
for 5 minutes to cool. Beat in eggs,
one at a time, at medium speed until Choux pastry
mixture is smooth and glossy. After the butter and water have
4 Spoon pastry into a piping bag been brought to the boil, the flour
fitted with a 1.5cm plain tube. Pipe is immediately added, and stirred
10cm lengths on trays, about 5cm vigorously (the mixture is quite stiff)
apart. Using a finger dipped in water, over heat until the ingredients come
smooth any rough edges. together and pull away from the side
and base of the pan into a ball.
TEST
KITCHEN
NOTES
Unfilled and uniced éclairs
can be stored in an airtight
container for up to 4 days.
If éclairs soften, place in
a 220°C/200°C fan
oven for 5 minutes or
until crisp before adding
the filling.
SAUSAGE ROLLS
PREP + COOK TIME 35 MINUTES MAKES 48
1 medium onion (150g),

chopped finely
½ cup (35g) stale breadcrumbs
500g sausage mince
500g minced beef
1 egg
1 tablespoon tomato paste
1 tablespoon barbecue sauce
2 tablespoons finely chopped fresh
flat-leaf parsley
6 sheets frozen puff pastry,
just thawed
TEST 1 egg, extra, beaten lightly
KITCHEN 2 tablespoons sesame seeds
NOTES
Serve pies topped with 1 Preheat oven to 220°C/200°C fan.
mashed potato, gravy Line oven trays with baking paper.
and freshly ground black
2 Combine onion, breadcrumbs,
pepper, if you like.
sausage mince and beef, egg, tomato
paste, sauce and parsley in a large
LAMB & ROSEMARY PIES 3 Preheat oven to 200°C/180°C bowl. Season.
PREP + COOK TIME 45 MINUTES fan. Oil four holes of a 6-hole 3 Cut pastry sheets in half lengthways.
(+ COOLING & STANDING) MAKES 4 (¾-cup/180ml) texas muffin pan. Place equal amounts of filling mixture
4 Using a 14cm cutter, cut two lengthways along centre of each pastry
2 tablespoons olive oil rounds from opposite corners of each piece; roll each pastry piece, from one
400g diced lamb pastry sheet. Using a 9cm cutter, cut wide edge, to enclose filling. Cut each
4 baby onions (100g), quartered two rounds from remaining corners roll into four pieces; place rolls,
1 tablespoon plain flour of each sheet. Lift larger pastry seam-side down, on trays. Brush with
¼ cup (60ml) dry red wine rounds into pan holes, pressing into extra egg, sprinkle with sesame seeds.
¾ cup (180ml) beef stock base and side; prick bases with 4 Bake for 25 minutes or until golden
1 tablespoon tomato paste a fork. Oil the underside of another and puffed. Serve rolls hot with tomato
1 tablespoon fresh rosemary leaves texas muffin pan; place on top of sauce or chutney, if you like.
2 sheets frozen puff pastry, pastry lined pan holes (this stops
just thawed the pastry from rising too much).
1 egg, beaten lightly Place smaller pastry rounds on
baking-paper-lined oven tray;
1 Heat half the oil in a large refrigerate until required.
saucepan over medium-high heat; 5 Bake pastry cases for 15 minutes
TEST
cook lamb, in batches, until browned. or until browned lightly.
KITCHEN
Remove from pan. 6 Spoon lamb mixture into pastry
NOTES
2 Heat remaining oil in same pan; cases; brush around edges with
If you don’t have a second
cook onion, stirring, for 5 minutes muffin tray to blind bake
a little egg. Top pies with chilled the the pie cases, you could
or until softenened. Add flour; cook, smaller pastry rounds; gently press use the traditional method
stirring, until mixture bubbles and edges to seal. Brush tops with of blind baking by lining
thickens. Gradually add wine, stock, remaining egg. each pastry shell with
paste and rosemary; stir until 7 Bake pies for 15 minutes or until baking paper and filling
mixture boils and thickens. Stir in with pastry weights or
golden brown. Leave pies in pan for uncooked rice.
lamb; season. Cool for 10 minutes. 5 minutes before serving.
TEST
KITCHEN
NOTES
To soften butter quickly,
chop butter coarsely into
a bowl. If your kitchen is
cold, stand the bowl in hot
water for a few minutes.
Alternatively, place
chopped butter in a
microwave-safe dish and
heat for 5 seconds at a
time, remembering butter
is to be soft, not melted.
Store pound cake in an
airtight container for up
to 3 days. It can be frozen
for up to 3 months.
SNEAK
PEEK
POUND CAKE VARIATIONS

PREP + COOK TIME 1 HOUR 20 MINUTES Try these flavourings with the basic Go back in time
(+ STANDING & COOLING) SERVES 12 pound cake recipe, left.
and enjoy classic
250g butter, softened
1 cup (220g) caster sugar
LEMON Australian baking.
Make basic pound cake, stirring
1 teaspoon vanilla extract
3 teaspoons finely grated lemon rind ON SALE NOW, $49.99
and 2 tablespoons lemon juice into
¾ cup (110g) plain flour Celebrate the time−honoured
the batter mixture. Bake as directed.
¾ cup (110g) self−raising flour
For lemon glaze, sift 1½ cups (240g) tradition of baking in all its
1 tablespoon icing sugar
icing sugar into a medium bowl; stir delicious forms with Australia
in 2 tablespoons lemon juice. Drizzle
1 Preheat oven to 160°C/140°C fan. Bakes. From tea time to the
cake with icing.
Grease a 13cm x 24cm, loaf pan; line cake stall, when it comes to
base and long sides with baking
SULTANA baked goodies, you can’t go
paper, extending the paper 5cm
Make basic pound cake, stirring past the classics – cakes,
over the sides.
1 cup (160g) sultanas into the batter slices, biscuits and scones.
2 Beat butter, sugar and vanilla in
mixture. Bake as directed. Just
a small bowl with an electric mixer While showcasing mostly
before serving, dust with sifted
until pale and fluffy. Beat in eggs, sweet favourites, there are also
icing sugar and serve with
one at a time until just combined
cinnamon butter. recipes for savoury pastries
after each addition. Transfer mixture
to a large bowl; fold in sifted flours and breads. This wonderful
ORANGE POPPY SEED
in two batches, until smooth. Spread book is a tribute to the
Make basic pound cake, stirring
mixture into pan. best−in−show bakers whose
¼ cup poppy seeds, 3 teaspoons finely
3 Bake cake for 1 hour (cover loosely
grated orange rind and 2 tablespoons offerings are made with
with foil if it starts to overbrown) or
orange juice into the batter mixture. a generosity of spirit all
until a skewer inserted in the centre
Bake as directed. For orange icing,
comes out clean. Leave cake in pan worthy of a blue ribbon.
sift 1½ cups (240g) icing sugar into
for 5 minutes before transferring
a medium bowl; stir in 2 tablespoons Available where all good
to a wire rack to cool. Just before books are sold and at
orange juice. Drizzle cake with icing.
serving, dust with sifted icing sugar. awwcookbooks.com.au

Easy Kids Cakes
Forest
friends
Step into a magical enchanted forest that’s
filled with treats and cake – every child’s
dream! Your kids will love these fun cakes
made easy with store-bought ingredients.
114
FUN TO
MAKE
THE MAGIC
FOREST HOUSE
RECIPE
PAGE 122
FAIRIES OF THE
GLEN TERRARIUM
PREP TIME 1 HOUR
You will need a small aquarium,

straight-sided glass serving dish or
shallow vase and 2 wooden skewers.
6 cups (530g) chocolate cake crumbs

(see notes)
2 tablespoons ready-made
vanilla frosting
1 mini vanilla cupcake
DECORATIONS
2 cups (160g) desiccated coconut
green food colouring
50g white chocolate Melts
200g packet spearmint leaves, halved
12 red mini M&M’s
200g dark chocolate Melts
6 green lollypops, crushed
4 white milk bottles
3 red M&M’s
mini house and fairies, to decorate
1 Using picture as a guide, spread

cake crumbs over base of aquarium.
2 Tint coconut green. Sprinkle
coconut over cake crumbs.
3 Reserve 4 white chocolate Melts.
Melt remaining white chocolate
(opposite page). Decorate the wall
of the aquarium with some of the
spearmint leaves to make trees.
Secure with melted chocolate.
4 Spread frosting over cupcake.
Decorate with mini M&M’s.
5 Melt dark chocolate (opposite
page). Using picture as a guide, pipe
chocolate to make a tall and a short
tree. Sprinkle tops of trees with
crushed lollypops. Allow to set.
6 Trim top off milk bottles. Secure a
reserved white chocolate Melt on the
TEST
top of each bottle to make toadstools.
KITCHEN
7 Gently push trees into cake
NOTES
We crumbled 2 x 600g
crumbs. Using picture as a guide,
packets chocolate cake
position toadstools, cupcake, to make cake crumbs.
remaining lollies, house and fairies
Remove any non-edible
in the terrarium. decorations before serving.
Easy Kids Cakes
STEP by STEP
BUTTER CREAM
Basic butter cream is also known
as vienna cream; the flavour can
be varied by adding any extract
or essence you like.
125g unsalted butter, softened

1½ cups (240g) icing sugar
2 tablespoons milk
1 Beat the butter in a small bowl

with an electric mixer until as white
as possible. Gradually beat in half
the sifted icing sugar, milk, then
remaining icing sugar.
Melting chocolate Colouring chocolate
Place in a medium heatproof Once melted, add a drop or two of
CHOCOLATE VARIATION
bowl over a medium saucepan of colour to the chocolate. Use colouring
Sift ⅓ cup (35g) cocoa powder in
simmering water, making sure that that’s suitable for chocolate, as
with the first batch of icing sugar.
the water in the pan doesn’t touch these don’t ‘seize’ chocolate like
the bottom of the bowl, or the water-based ones tend to. If tinting
chocolate will overheat and seize a pastel colour, food colourings from
(turn hard and grainy). Stir until supermarkets are fine as you only
the chocolate is melted then need a little; for darker more bold
remove from the heat. colours use paste.
Colouring sugar or coconut Levelling cakes

Place the sugar (or coconut) in Many cakes need to have their
a small ziptop bag, and add a few domed tops cut off so that the
drops of food colouring. Massage cakes sit flat on a cake board or
the colouring into the sugar/coconut plate. Use a large sharp serrated
until it is evenly coloured. Add the knife to do this.
colouring a drop at a time, until you
get the depth of colour you want.

BUZZING BEES
PREP TIME 30 MINUTES
Melt 200g white chocolate (previous page). Tint

chocolate yellow (previous page). Dip 12 x Chupa Chups
into chocolate, one at a time. Before chocolate sets, using
picture as a guide, position 12 orange and cream lollies
on the Chupa Chups, then carefully lay Chupa Chups,
on an oven tray lined with baking paper for 10 minutes
FOREST or until set. Melt 60g dark chocolate; spoon into a
INSECTS disposable plastic piping bag and snip off the end. Pipe
For the forest insect cakes tint 1 x stripes on back and dots for eyes. Secure four Cornflakes
400g tub vanilla frosting green. Spread as wings between the head and the body with a little
the frosting over the tops of 12 double melted chocolate; allow to set.
choc chip muffins. Tint 1 cup desiccated tip Select Cornflakes of similar size for bee’s wings.
coconut green and sprinkle over top of
muffins. Push completed Chupa PRETTY BUTTERFLIES
Chups models into centre of PREP TIME 30 MINUTES
each muffin. Each of these
recipes make 12. Melt 200g white chocolate (previous page). Tint chocolate
yellow (previous page). Dip 12 x Chupa Chups into
chocolate, one at a time. Sprinkle tops with yellow
sprinkles. Stand upright to set. Place 10 Starburst chews
in the microwave on a sheet of baking paper, almost
touching. Microwave on HIGH (100%) for 30 seconds
or until pliable. Top with a sheet of baking paper. Using
variations
a rolling pin, roll to 2mm thick. Cut into rectangle shapes

to make wings, pinching one long side together. Brush
back of wings with melted chocolate to stabilise. Chill
for 5 minutes to set. Secure wings to butterfly using a little
cupcake
melted chocolate. Cut 3 x 2cm pieces of black licorice

strap into thin strips. Secure 2 strips with melted chocolate
for antennae. Secure little dots of licorice onto wings.
SPECTACULAR DRAGONFLIES
PREP TIME 30 MINUTES
Melt 200g white chocolate (previous page). Tint

chocolate green (previous page). Dip 12 x Chupa
Chups into chocolate, one at a time, stand upright, in
refrigerator to set. Trim 6 green soft eating licorice
in half diagonally lengthways; attach to Chupa Chups
with a little melted chocolate. Refrigerate until set. Trim
the blue and green side of 24 sour rainbow straps into
wings. Brush back of wings with a little melted chocolate
to stabilise; refrigerate to set. Using picture as a guide,
secure wings with a little melted chocolate to Chupa
Chups. Attach 24 yellow mini M&M’s for eyes.
tip Stand chocolate-coated Chupa Chups upright in
a bowl of uncooked rice to dry.
PRETTY BUTTERFLIES
TRY
THIS
TOO
You could use the Chupa Chup insect
decorations as a “happy habitat
garden” cake instead. Simply ice
a round store-bought mud cake with
green icing and scatter with the
green tinted dessicated coconut,
then arrange an assortment of
butterflies, bees and dragonflies all
over the cake, pressing in the sticks
to different heights.
BUZZING BEES SPECTACULAR

DRAGONFLIES
PEAS IN A POD
PER 1 CAKE
Sprinkle 2 teaspoons crushed chocolate biscuits over

frosting. Cut 3 spearmint leaves in half horizontally,
without cutting all the way through. Push 3 green mini
M&M’s into each spearmint leaf cavity to make peas in
pods, position on cupcake. Tie three knots in 1 green
sour strap; position on cupcake for pea tendril.
TOMATOES ON THE VINE

PER 1 CAKE

frosting. Tint 2 teaspoons vanilla frosting green; spoon
into a small piping bag fitted with a 2mm plain tube. Using
picture as a guide, position 5 Jaffas on cake. Pipe green
frosting in a little cross on each Jaffa for stems. Position a
10cm piece of green sour strap on cake as tomato vine.
RIPE CARROTS
PER 1 CAKE

GIE PATCH CAKES frosting. Microwave 3 orange Starburst Chews on High
(100%) for 10 seconds or until pliable. Shape into carrots.
these recipes you will need 6 mini
Using a wooden toothpick, push a hole into the top end of
iced cupcakes, and 3 tablespoons
each carrot. Cut a 2cm length of green soft eating licorice
dy−made vanilla frosting. Place
into 3 pieces. Snip the ends of each piece for the carrot
cakes into mini pots, spread tops
tops; push pieces into holes. Push carrots into cupcake.
ith frosting. Quantities given
are enough to decorate HARVEST MUSHROOMS
one cupcake. PER 1 CAKE

frosting. Using picture as a guide, trim 2 of 3 white
milk bottles, so they are three different lengths. Secure
a white chocolate Melt to the top of each milk bottle
with a little melted chocolate. Position on cupcake,
pushing into frosting. Sprinkle with cocoa powder.
PEAS IN A POD TOMATOES ON THE VINE
TEST
KITCHEN
NOTES
We used paddlepop
sticks to build a fence.
You can find more
decorations for your
vegie patch at
dollar shops.
RIPE CARROTS HARVEST MUSHROOMS

Easy Kids Cakes
THE MAGIC HAPPY HOBBITS’ 2 Melt chocolate (page 117). Divide

FOREST HOUSE HOLIDAY HOUSE chocolate into two small bowls. Tint
PREP TIME 1 HOUR 30 MINUTES
PREP TIME 1 HOUR one portion blue and the other
You will need a 30cm square portion green. Spread one Wagon
You will need a 30cm round Wheel with the blue chocolate and
cake board.
cake board. the remaining Wagon Wheel with the
3 x 450g packets double unfilled green chocolate. Using picture as
1 x 400g tub milk chocolate frosting a guide; top one Wagon Wheel with
sponge slabs
2 x 450g packets chocolate double M&M and the other Wagon Wheel
2 quantities chocolate butter cream
sponge rounds with the licorice strap. Allow to set.
(page 117)
3 x chocolate chip muffins 3 Using picture as a guide, position
DECORATIONS Wagon Wheels on cake for door and
DECORATIONS window. Secure chocolate bullets
2 ice-cream wafers, trimmed
50g white chocolate Melts and sultanas on front of cake.
375g white chocolate Melts
blue and green food colouring Position spearmint leaves and
1 cup (80g) desiccated coconut
suitable for chocolate bootlaces on top of cake.
green food colouring
2 x 190g packets mini chocolate 4 Position Ovalteenies for pathway.
2 red sour straws, thinly sliced
Wagon Wheels Tint coconut green. Sprinkle coconut
3 Wizz Fizz sherbet cones,
1 orange mini M&M on back of cake and around base
2 cut in half
6cm piece black licorice strap, of cake.
250g small mixed boiled lollies
cut into thin strips
32 jelly sweethearts
36 milk chocolate licorice bullets
5 licorice allsorts, sliced to
30 chocolate-covered sultanas
separate colours
200g packet spearmint leaves,
7 candy canes
halved horizontally
4 green bootlaces
1 Level cake tops (page 117). Secure
3 x 15g packets Ovalteenies
one sponge slab on cake board with
1 cup (80g) desiccated coconut
a little butter cream. Top with 3 more
sponge slabs, securing with a little
1 Using a little frosting, stack
butter cream between each layer. Cut
the 4 cakes together. Using a serrated
remaining 2 sponge slabs into 10cm
knife, trim into a dome shape.
squares; cut squares in half diagonally.
Position two of the muffins on either
Stack four of the sponge triangles,
side of the cake, with the flat muffin
side-by-side, on top of cake to make
bases against the cake. Cut the
roof, securing with butter cream
remaining muffin in half, crossways.
between each cake. Trim if necessary
Position cut muffin on either side of
so roof finishes flush with the walls.
one of the whole muffins to form
2 Cut two 4cm x 8cm rectangles from
a mound. Spread frosting over top
sponge offcuts. Using picture as a
and sides of cake and muffins.
guide position cake rectangles, side by
side, with a little butter cream on house
for door. Spread remaining butter
cream over top and sides of cake.
3 Trim wafers into door and window
shapes; attach to cake with a little
butter cream. Position chocolate Melts,
slightly overlapping on roof.
4 Tint coconut green; sprinkle around
cake. Using picture as a guide,
decorate cake with remaining lollies.
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Low-carb
SEAFOOD
Satisfying low-carb dinners are simple with
recipes from our new book, Low Carbs.
Cookbook Sneak Peek
TASTY
TWIST
FISH FINGERS
WITH MUSHY
BROAD
BEANS
RECIPE
PAGE 131
127
Cookbook Sneak Peek
TROUT “RISOTTO” 4 Add the hot stock to the frying NUTRITIONAL COUNT PER SERVING
WITH CHARRED CORN pan; bring to the boil. Reduce heat to 27g total fat (14g saturated fat) 2001kJ (478 cal)
medium; simmer for 25 minutes or until 19g carbohydrate 30g protein 9g fibre
PREP + COOK TIME 1 HOUR (+ STANDING)
SERVES 4 fennel is tender. Stir in corn kernels.
5 Combine egg yolks and cream in
2 corn cobs (800g), husk and a small bowl. Stir egg yolk mixture,
silk removed parmesan and rind into risotto mixture;
cooking-oil spray remove from heat. Season. Place
3 large fennel (1.65kg) flaked trout on top of risotto; cover
1 litre (4 cups) fish stock with a lid, stand for 2 minutes or
50g butter until heated through.
1 large onion (200g), chopped finely 6 Serve risotto topped with reserved
3 cloves garlic, chopped finely fennel fronds.
½ cup (125ml) white wine
3 egg yolks
1 tablespoon thickened cream
1 cup (80g) grated parmesan
1 teaspoon finely grated lemon rind
350g whole hot-smoked trout,
flesh flaked
1 Spray corn cobs with oil.

Cook corn on heated
barbecue (or grill plate)
over high heat for
12 minutes, turning
occasionally, or until
kernels are slightly
charred and tender.
When cool enough
to handle, cut
kernels from cobs.
2 Meanwhile,
reserve fronds from
fennel. Trim fennel;
chop coarsely.
Process fennel using
pulse button about
10 times or until fennel
resembles grains of rice.
3 Bring stock to
a simmer in a medium
saucepan. Melt butter in
a deep large frying pan over
medium heat. Cook onion and
garlic, stirring, for 4 minutes or
until lightly golden. Add fennel;
cook, stirring, for 4 minutes or until
starting to soften. Add wine; simmer
for 1 minute or until evaporated.
TEST
KITCHEN
NOTES
You could use any white
fish fillet, such as cod,
ling or snapper.
Use as much or as little
wasabi, to taste.
You could swap the buk
choy for wombok
(Chinese cabbage),
if you like.
Cloud bread buns are
a great low-carb option for
any kind of sandwich. For
a sandwich with a sweet
filling, such as jam, omit
the salt in the buns. For
a gluten-free version, use
a gluten-free soy sauce.
Cloud bread buns are
best made on day of
serving; store in an
airtight container.
WASABI FISH BURGERS CLOUD BREAD BUNS CLOUD BREAD BUNS

IN CLOUD BREAD BUNS 3 eggs, separated Preheat oven to 140°C/120°C fan.
PREP + COOK TIME 1 HOUR 20 MINUTES ¼ teaspoon cream of tartar Line two large oven trays with baking
(+ COOLING) SERVES 4 ¼ cup (50g) cottage cheese paper. Whisk egg whites and cream
¼ teaspoon sea salt flakes of tartar in a medium bowl until firm
4 x 200g skinless firm white fish 1 teaspoon sesame seeds peaks form. Whisk egg yolks, cottage
fillets, halved (see notes) cheese and salt in a large bowl until
1 teaspoon sesame seeds 1 Make cloud bread buns. well combined. Gently fold egg white
¼ teaspoon dried chilli flakes 2 Sprinkle fish with sesame seeds mixture through cheese mixture.
1 tablespoon vegetable oil and chilli; season. Heat vegetable oil Spoon mixture into eight 9cm rounds
1 bunch baby buk choy (500g), in a large frying pan over medium on trays, about 10cm apart. Sprinkle
sliced thinly heat. Cook fish for 3 minutes each evenly with sesame seeds. Bake for
½ small carrot (35g), peeled, side or until cooked through. 40 minutes or until pale golden.
julienned 3 Meanwhile, combine buk choy, Cool on trays.
2 green onions, sliced thinly carrot, green onion, sesame oil,
lengthways vinegar and soy sauce in a large
¼ teaspoon sesame oil bowl. Combine mayonnaise and
1 tablespoon rice wine vinegar wasabi in a seperate small bowl.
1 tablespoon light soy sauce 4 Spread the flat side of four of the
½ cup (150g) whole-egg mayonnaise buns with wasabi mayonnaise. Top NUTRITIONAL COUNT PER SERVING
2 teaspoons wasabi paste evenly with the buk choy slaw and fish; 43g total fat (7g saturated fat) 2576kJ (616 cal)
4g carbohydrate 51g protein 3g fibre
(see notes) sandwich with the remaining buns.

TEST
KITCHEN
NOTES
You will need one bunch of
kale for this recipe. Use
the kale stalks in soups,
stocks or stews.
An off-set or cranked
spatula is useful to spread
the mixture over the trays.
The cream cheese mixture
can be made a day ahead.
Stand at room temperature
for 20 minutes and beat
lightly until spreadable
before using.
Pizza bases can be made,
to the end of step 3,
several hours ahead.
forms. Divide dough in half. Spread

dough over trays to make two 22cm
x 32cm rectangles.
3 Bake bases for 20 minutes. Turn
bases over and bake for a further
5 minutes or until edges are browned.
4 Meanwhile, make dill and
horseradish cream cheese.
5 Preheat grill to high. Spread cream
cheese mixture over bases. Top with
SMOKED SALMON & DILL & HORSERADISH onion and remaining mozzarella.
AVOCADO KALE PIZZA CREAM CHEESE Grill for 5 minutes or until cheese
PREP + COOK TIME 1 HOUR SERVES 4 185g light cream cheese, softened is melted and golden.
¼ cup chopped fresh dill 6 Top pizzas with smoked salmon,
400g kale, trimmed, leaves only, 2 tablespoons horseradish cream avocado and rocket leaves. Serve
chopped coarsely (see notes) 2 teaspoons finely grated lemon rind with lemon wedges.
3 cups (300g) grated mozzarella
4 eggs 1 Preheat oven to 240°C/220°C DILL & HORSERADISH
1⅓ cups (100g) panko (Japanese) fan. Line two large oven trays with CREAM CHEESE
breadcrumbs baking paper. Combine ingredients in a medium
1 small red onion (100g), sliced thinly 2 Process kale, in two batches, bowl. (Makes 1¼ cups.)
200g sliced smoked salmon until finely chopped. Return all kale
1 medium avocado (250g), sliced to processor; add 2 cups of the NUTRITIONAL COUNT PER SERVING
2 cups (35g) baby rocket leaves mozzarella, the eggs and breadcrumbs. 48g total fat (23g saturated fat) 3062kJ (732 cal)
1 medium lemon (140g), cut into Process mixture until a sticky dough 24g carbohydrate 45g protein 7g fibre
4 wedges
Cookbook Sneak Peek
FISH FINGERS WITH 2 Meanwhile, make mushy

MUSHY BROAD BEANS broad beans.
PREP + COOK TIME 40 MINUTES 3 Heat 1 tablespoon of the oil in
(+ REFRIGERATION) SERVES 4 a large frying pan; cook fish fingers
for 2 minutes each side or until
¾ cup (90g) almond meal browned and just cooked through.
2 teaspoons garlic powder 4 To make dressing, place remaining
2 tablespoons sesame seeds, toasted oil, juice and mustard in a screw-top
800g skinless firm white fish fillets, jar; season, shake well. Place the
cut into 1.5cm fingers watercress and onion in a medium
¼ cup (60ml) extra virgin olive oil bowl with dressing; toss to combine.
1 tablespoon fresh lemon juice 5 Serve fish fingers with watercress
2 teaspoons dijon mustard salad, mushy broad beans and
4 cups (160g) firmly packed lemon wedges.
trimmed watercress
1 small red onion (100g), sliced thinly
SNEAK
MUSHY BROAD BEANS
1 medium lemon (140g), Boil, steam or microwave broad
PEEK
cut into wedges beans until just tender; drain. Peel
broad beans. Blend or process broad
MUSHY BROAD BEANS beans with remaining ingredients
500g frozen broad beans until almost smooth; season to taste.
½ cup firmly packed fresh mint leaves Our new cookbook
½ cup (120g) light sour cream
¼ teaspoon ground white pepper NUTRITIONAL COUNT PER SERVING is full of fresh
1 teaspoon fresh lemon juice 43g total fat (9g saturated fat) 2863kJ (684 cal)
9g carbohydrate 58g protein 15g fibre and satisfying
1 Combine almond meal, garlic low-carb recipes.
powder and sesame seeds in
a shallow dish; season. Dip fish, one ON SALE NOW, $14.99
piece at a time, into almond mixture,
TEST
pressing firmly to coat. Place on
KITCHEN Changing to a low-carb diet can
a tray; refrigerate for 30 minutes.
NOTES be daunting, especially when
Fish can be coated up rice, pasta, bread and potato
to 6 hours ahead; keep
covered in a single layer have been favourites. But there
on trays in the fridge. are plenty of alternatives to
Dressing can be made up these high-carb staples. Our
to a week ahead; keep in
a jar in the fridge.
new cookbook, Low Carbs,
offers healthy and nutritious
low-carb meal ideas that are
also mouth-wateringly tasty!
It’s an everyday recipe plan for
a low-carb way of life – and
ultimately a path to feeling
healthier, lighter and happier.
Available where all good
books are sold and at
awwcookbooks.com.au
131
3
hunger
PM
busters
Turn around the
afternoon slump with
guilt-free snacks
from our new book,
Clean Treats.
SWEET PALEO
PUMPKIN
& CACAO
BREAD
RECIPE
PAGE 135 CLEAN
TREATS
ON SALE
NOW
Cookbook Sneak Peek
PACKED
WITH
SEEDS
COCONUT,
APRICOT &
DATE BARS
RECIPE
PAGE 135

Cookbook Sneak Peek
GINGER, CARROT
& APPLE MUFFINS
TEST PREP + COOK TIME 45 MINUTES
(+ STANDING) MAKES 12
KITCHEN
NOTES 5 cups (500g) hazelnut meal
You can use almond meal 2 teaspoons gluten-free
and whole almonds in baking powder
place of hazelnut meal
1 teaspoon bicarbonate of soda
and skinless hazelnuts,
and regular brown sugar 2 teaspoons ground cinnamon
instead of coconut sugar, 2 tablespoons ground ginger
if you prefer. Swap apples 6 eggs
for firm pears, if you like. ½ cup (125ml) olive oil
1½ cups (240g) coconut sugar
1 tablespoon vanilla extract
2 large zucchini (300g),
grated coarsely
2 large carrots (360g), grated coarsely
2 large apples (400g), grated coarsely
1/3 cup (45g) skinless hazelnuts,
chopped coarsely

Line two 6-hole (¾-cup/180ml)
texas muffin pans with paper cases.
2 Combine hazelnut meal, baking
powder, bicarbonate of soda and
spices in a large bowl. Whisk eggs,
oil, sugar and vanilla in a medium
bowl; add to dry ingredients and mix
until just combined.
3 Place zucchini, carrot and apple in
a clean tea towel; squeeze to remove
excess liquid. Fold into hazelnut
mixture. Divide mixture between
pans; scatter with chopped hazelnuts.
4 Bake muffins for 25 minutes or
until a skewer inserted into the
centre of one comes out clean.
Leave in pan for 5 minutes before
transferring to a wire rack to cool.
Cookbook Sneak Peek
SWEET PALEO PUMPKIN COCONUT, APRICOT

& CACAO BREAD & DATE BARS
PREP + COOK TIME 1 HOUR 10 MINUTES PREP TIME 25 MINUTES (+ REFRIGERATION)
(+ STANDING) SERVES 8 MAKES 18
250g piece pumpkin, peeled, 1 cup (120g) almond meal

chopped coarsely 1 cup (80g) desiccated coconut
4 eggs 1/3 cup (55g) white chia seeds
1 teaspoon vanilla extract 1 cup (240g) coconut oil, melted
¼ cup (60ml) pure maple syrup 1/3 cup (80ml) pure maple syrup
½ cup (120g) coconut oil, melted 1 cup (90g) rolled oats
½ cup (70g) coconut flour 1 cup (150g) sunflower seeds
1 teaspoon bicarbonate of soda 1 cup (120g) pecans, chopped finely
1 teaspoon mixed spice (see notes)
¼ cup (35g) cacao nibs 1 cup (200g) pepitas
2 tablespoons sunflower seeds ½ cup (75g) dried apricots, chopped
1 tablespoon pepitas finely (see notes) SNEAK
8 fresh dates (230g), pitted, chopped PEEK
1 Steam pumpkin for 15 minutes finely (see notes)
or until tender; drain. Mash until
smooth; cool. 1 Grease a 20cm x 30cm slice pan;
2 Meanwhile, preheat oven to line base and sides with baking
180°C/160°C fan. Grease an 11.5cm paper, extending the paper 5cm
x 21.5cm (top measurement) loaf pan; over the edge.
line base and sides with baking paper.
3 Whisk eggs, vanilla, maple syrup
2 Combine almond meal, desiccated
coconut and chia seeds in a medium
Healthy sweets
and coconut oil in a large bowl. Stir in bowl. Add half the oil and ¼ cup made easy.
mashed pumpkin. Add coconut flour, of the maple syrup; mix well to
bicarbonate of soda, mixed spice, combine. Press the almond mixture ON SALE NOW, $14.99
cacao nibs and half the sunflower into the pan and level the top.
For some, indulging in a little
seeds; stir until just combined. Spoon 3 Combine oats, sunflower seeds,
mixture into pan. Scatter with pepitas pecans, pepitas, apricots and dates in treat isn’t as easy as it sounds,
and remaining sunflower seeds. a medium bowl. Add the remaining especially if you’ve decided to
4 Bake bread for 40 minutes or until coconut oil and maple syrup; mix follow a sugar-free diet. Also,
a skewer inserted into the centre comes well to combine. Place fruit mixture commercial treats can be filled
out clean (a few moist crumbs that cling over almond mixture; press down
very firmly. Cover; refrigerate for
with many hidden ingredients
to the skewer is fine). Leave bread in
pan for 15 minutes before turning, 4 hours or until chilled and firm. and additives – what may seem
top-side up, onto a wire rack to cool. Cut into 18 bars. healthy actually isn’t. Rest
assured, the yummy treats in
Clean Treats are free of any
TEST refined sugar, and many of
KITCHEN
NOTES them are gluten free, dairy free
Finely chop pecans, dates and suitable for vegans,
and apricots to ensure meaning you can indulge
topping ingredients hold
together. You can pulse without guilt or worry.
them in a food processor.
Available where all good
Keep up to 1 month in an books are sold and at
airtight container in fridge. awwcookbooks.com.au

RECIPE INDEX
Mains Roast Chicken with Corn
& Piquillo Salsa .......................................................... 46
Sweet Things
Baked Beans with Pumpkin.............................. 56 Almond Friands......................................................... 87
Roast Pumpkin & Beetroot Salad ................. 62
Baked Chicken, Pea & Ricotta Meatballs Apple “Crumble” Sundaes.................................. 72
with Spaghetti...........................................................30 Roast Vegetables with Fried Onions
& Sausages .................................................................. 63 Brown-Butter Chocolate Croissants........... 98
Barley & Fennel Risotto.........................................76
Soba Noodle Salad with Fried Prawns .... 62 Butter Cream ..............................................................117
Beef Rump with Smashed Potatoes
Sweet Potato Cannelloni.................................... 57 Caramel Éclairs ....................................................... 108
& Anchovy Vinaigrette......................................... 42
Thai Basil & Chilli Chicken Carrot Cake ................................................................. 85
Braised Fennel with Bacon, Pear
& Watercress.............................................................. 66 with Cashews .............................................................76
Coconut, Apricot & Date Bars........................135
Broccoli Au Gratin ...................................................50 The Green Mushroom Burger ..........................20
Fairies of The Glen Terrarium ..........................116
Cauliflower Parmigiana....................................... 54 Trout “Risotto” with Charred Corn...............128
Forest Insects..............................................................118
Chicken Mac ‘N’ Cheese .....................................30 Veal with Mushroom Sauce
Ginger, Carrot & Apple Muffins.....................134
& Vegetable Crisps.................................................. 21
Creamy Beef & Mushroom Pasta with Gingernuts.................................................................. 108
Baked Kale Chips..................................................... 35 Wasabi Fish Burgers in
Cloud Bread Buns...................................................129 Happy Hobbits’ Holiday House......................122
Eggplant, Kale & Lentil Salad........................... 64
Whole Fish With Ginger Lemon Meringue Blondies.................................. 13
Fennel & Orange Salt Roast Pork with & Green Onions ........................................................ 42
Beetroot & Orange Salad.................................. 44 New York Cheesecake.......................................... 81
Fennel “Shank” Pies ................................................ 53 Light Meals & Snacks One-Pan Triple Choc Brownies........................ 11
Fish Fingers with Mushy Broad Beans.......131 Boiled & Baked Traditional Bagels ............. 101 Peanut Butter Brownies........................................ 12
Hot Smoked Salmon with Cheat’s Mushroom & Dill Pilaf......................... 26 Pound Cake .................................................................113
Sesame Salad............................................................ 65 Rich Cheesecake Brownies................................ 15
Lamb & Rosemary Pies....................................... 110
Italian Sausage Pasta Bake.............................. 32 Salted Caramel Popcorn Brownies .............. 14
Miso-Peanut Butter Dip ........................................ 71
Mexican Beef “Lasagne” ..................................... 34 Sweet Paleo Pumpkin
Mushrooms with Almond Picada ................. 22
Miso Broth with Tamari Pumpkin & Cacao Bread.........................................................135
Pitta Bread ................................................................. 105
& Noodles...................................................................... 72 The Magic Forest House ....................................122
Sausage Rolls ............................................................ 110
Miso Chicken with Broccolini Vegie Patch Cakes................................................ 120
& Asparagus................................................................ 69 Smoked Salmon & Avocado
Kale Pizza.................................................................... 130 Wendy’s Sponge Cake......................................... 93
Miso Roast Veg with Crunchy Topping.....70
Super-Simple Mushroom White Chocolate, Macadamia
Miso-Roasted Whole Cauliflower & Raspberry Blondies.............................................. 11
& Chicken Pizzas ...................................................... 22
with Veg Salad.......................................................... 47
Mushroom & Goat’s Cheese Ravioli Sides Drinks
with Tarragon Butter ............................................. 24
Kale & Walnut Pesto.............................................. 39 Salted Caramel White Chocolate................ 58
Mushroom & Three-Cheese
No-Knead Pizza........................................................50 Mushroom & Radicchio Salad......................... 26 Spiced & Spiked Hot Chocolate .................... 59
Orecchiette with Pumpkin Raw Kale & Broccoli Salad................................ 38 Thick Spanish Hot Chocolate .......................... 59
& Pancetta.................................................................... 36 Vegan Persian Hot Chocolate......................... 58
Red Rice & Kale Salad ......................................... 39
Penne with Roasted Pumpkin, Asparagus
Smashed Potatoes and Kale ........................... 38
& Pepita Pesto............................................................ 36
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26
10
25
CONVERSION CHART
24
23
9
22
MEASURES DRY MEASURES LIQUID MEASURES
21
One Australian metric measuring
METRIC IMPERIAL METRIC IMPERIAL
8
cup holds approximately 250ml; 15G ½ OZ 30ML 1 FLUID OZ
20
one Australian metric tablespoon
holds 20ml; one Australian metric 30G 1 OZ 60ML 2 FLUID OZ
teaspoon holds 5ml.
19
60G 2 OZ 100ML 3 FLUID OZ
The difference between one 90G 3 OZ 125ML 4 FLUID OZ
country’s measuring cups and
18
another’s is within a two- or
7
125G 4 OZ (¼ LB) 150ML 5 FLUID OZ
three-teaspoon variance, and will
not affect your cooking results. 155G 5 OZ 190ML 6 FLUID OZ
17
North America, New Zealand
and the United Kingdom use 185G 6 OZ 250ML 8 FLUID OZ
a 15ml tablespoon.
16
All cup and spoon measurements
250G 8 OZ (½ LB) 500ML 16 FLUID OZ
6
are level. The most accurate way
15
of measuring dry ingredients
is to weigh them. When
measuring liquids, use a clear
315G 10 OZ 1000ML (1 LITRE) 1¾ PINTS
14
glass or plastic jug with
the metric markings.
345G 11 OZ
13
The imperial measurements used 375G 12 OZ (¾ LB) LENGTH
5
in these recipes are approximate
only. Measurements for cake pans 410G 13 OZ MEASURES
12
are approximate only. Using
440G 14 OZ
METRIC IMPERIAL
same-shaped cake pans of
a similar size should not affect 3MM ⅛ IN
the outcome of your baking. We 470G 15 OZ
11
measure the inside top of the 6MM ¼ IN
cake pan to determine sizes. 500G 16 OZ (1 LB)
4
1CM ½ IN
10
750G 24 OZ (1½ LB)
We use large eggs with an
2CM ¾ IN
average weight of 60g. 1KG 32 OZ (2 LB)
9
2.5CM 1 IN
5CM 2 IN
8
OVEN TEMPERATURES 6CM 2½ IN
3
8CM 3 IN
7
The oven temperatures in this book are for conventional ovens; if you have a
fan-forced oven, decrease the temperature by 10-20 degrees. 10CM 4 IN
6
°C (CELSIUS) °F (FAHRENHEIT) 13CM 5 IN
VERY SLOW 120 250 15CM 6 IN

2
SLOW 150 300 18CM 7 IN
MODERATELY SLOW 160 325 20CM 8 IN

4
MODERATE 180 350 22CM 9 IN

3
MODERATELY HOT 200 400 25CM 10 IN

1
HOT 220 425 28CM 11 IN

2
VERY HOT 240 475 30CM 12 IN (1 FT)

0 inch
0cm 1

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DID YOU KNOW?

AROUND 1.7 MILLION

STAY HEALTHY WITH GLUCERNA ®

It can be challenging for those Glucerna is nutritionally

For more product information please visit glucerna.com.au

y love affair with baking

Share the passion

AWW FOOD • ISSUE FIFTY TWO 3

AWW FOOD • ISSUE FIFTY TWO 5

Baking first aid

AWW FOOD • ISSUE FIFTY TWO 7

AWW FOOD • ISSUE FIFTY TWO 9

1 Preheat oven to 180°C/160°C

AWW FOOD • ISSUE FIFTY TWO 11

150g butter, chopped coarsely

1 Preheat oven to 170°C/150°C fan.

185g butter, softened

AWW FOOD • ISSUE FIFTY TWO 13

SALTED CARAMEL 1 Preheat oven to 170°C/150°C SALTED CARAMEL POPCORN

RICH CHEESECAKE 1 Preheat oven to 170°C/150°C fan. 4 Meanwhile, make cheesecake

AWW FOOD • ISSUE FIFTY TWO 15

Visit us on Instagram @wo omensw

INTO YOUR BAKING

AWW FOOD • ISSUE FIFTY TWO 19

HEALTH BENEFITS are also known as the Japanese

system strong. CHOOSE firm mushrooms without

AWW FOOD • ISSUE FIFTY TWO 21

2 large pitta breads or store-bought

1 Preheat oven to 220°C/200°C fan.

MUSHROOMS WITH 1 Preheat oven to 200°C/180°C fan.

2 tablespoons olive oil

1 Heat oil in a frying pan over high

MUSHROOM & 1 Heat olive oil in a large frying pan

We’ve given these all-time favourite pasta dishes

AWW FOOD • ISSUE FIFTY TWO 29

2/3 cup (80g) frozen peas

ITALIAN SAUSAGE 3 Add onion to same pan. Cook,

MEXICAN BEEF “LASAGNE”

1 tablespoon extra virgin olive oil

500g rigatoni pasta

BAKED KALE CHIPS

1 Make kale chips.

AWW FOOD • ISSUE FIFTY TWO 35

600g butternut pumpkin, cut into

SMASHED POTATOES AND KALE RAW KALE & BROCCOLI SALAD

KALE & WALNUT PESTO RED RICE & KALE SALAD

AWW FOOD • ISSUE FIFTY TWO 39

AWW FOOD • ISSUE FIFTY TWO 41

FENNEL & ORANGE 3 Combine salt, fennel seeds and

AWW FOOD • ISSUE FIFTY TWO 47

2 tablespoons extra virgin olive oil

CRISP CAVOLO NERO

FENNEL “SHANK” PIES 5 Heat oil in a large heavy−based

1 Preheat oven to 190°C/170°C fan. CREAM CHEESE PASTRY

AWW FOOD • ISSUE FIFTY TWO 53

1 small cauliflower (1kg), quartered

1 Preheat oven to 180°C/160°C fan.

500g kent pumpkin, cut into wedges

SWEET POTATO 5 When cool enough to handle,