The Australian Women’s Weekly Food Issue 71

The Australian Women’s Weekly FOOD magazine is all about food; how to create, make, bake and cook it. With masses of tips, hints, and useful ‘how-to’ pictures and videos, FOOD helps readers to cook with confidence.

Country:
Australia
Language:
English
Publisher:
Are Media Pty Limited
Frequency:
Monthly
$6.59(Incl. tax)
$49.49(Incl. tax)
10 Issues

in this issue

1 min
ed's letter

We make it easy for you to plan ahead with our PREP-COOK-FREEZE icon on recipes that are most suitable for freezing. There’s no doubt the kitchen is the heart of the home – the engine room. From morning to night, it keeps running. Some people see small appliances as ‘fashion’ – as desirable as the latest designer handbag – to be displayed as a badge of honour in prime bench-top position. They’re purchased for their aesthetics as well as their ability to prepare food. But while I love a gadget, my struggle is where to store them all! Maybe that’s why the butler’s pantry or scullery is so popular these days. I do agree that making magic in the kitchen can be a whole lot easier with smart equipment. Some, such as the…

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1 min
the pies have it

“A staple in Latin American desserts, dulce de leche is made by cooking sweetened condensed milk until it caramelises, resulting in a rich, luscious spread that’s divine!”Sarah Murphy, Food Editor, AWW FOOD PEAR & CARAMEL PIES PREP + COOK TIME 30 MINUTES MAKES 8 400g can pear slices in juice, drained2 sheets frozen shortcrust pastry, thawed2 sheets frozen puff pastry, thawed⅔ cup (200g) store–bought dulce de leche or Caramel Top ’n’ Fill2 tablespoons hazelnut meal1 egg, beaten lightly 1 Pat pear slices well with paper towel to absorb any moisture. 2 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 3 Using pastry cutter provided, cut out eight large rounds (11cm) from shortcrust pastry and eight small rounds (9.5cm) from puff pastry (see notes). Using the puff pastry offcuts, cut out eight letter P shapes, or…

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4 min
why do we need appliances?

SLOW COOKER • Set and forget: come home from work to a hot meal• Saves energy compared to a conventional oven• Saves money by cooking with cheaper cuts of meat• Meat is more tender due to the slow cooking process PRESSURE COOKER • Saves two-thirds of the cooking time of conventionally cooked food• Saves energy and money• Keeps the kitchen cooler• Works wonders to tenderise cheaper cuts of meat quickly• Great for cooking pulses of all types without soaking SANDWICH PRESS • Saves you money by using up last night’s leftovers• One of the fastest ways to make a simple hot meal everyone will love• Uses less fat than frying sandwiches in a pan with butter or oil ELECTRIC STAND MIXER • Designed to beat mixtures evenly in large or small quantities• Perfect for whipping cream, beating…

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1 min
catch up our top posts and favourite reader pics this month

On Instagram, Dora shared some images of the lamingtons she made from our cookbook Baking: the complete collection. They certainly look the part and we just wish we could reach in and pick one up to taste it! Our Instagram followers went nuts over these tender Chicken Satay Skewers with Crunchy Salad. And no wonder, this tasty low-carb dish is a terrific all-rounder. Here’s a warming recipe that got our Facebook friends excited. This Red Tofu Curry takes under 20 minutes from go to whoa, and tastes just as good as it looks. Our Pinterest community loved these Rye, Honey & Seed Bread Rolls. Not only do they look gorgeous, but they’re packed with nourishing ingredients and taste fab, too! Visit us on Instagram @womensweeklyfood, follow us on Facebook or drop us an email…

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1 min
food bites

SMOOTHIE OPERATOR The Kuvings Vacuum Blender SV400 removes air from the jug before the blending begins, which minimises the contact your ingredients have with oxygen, helping to retain their colour, flavour and nutrients. And what’s not to love about a self-cleaning mode for easy cleaning? See page 86 for some serious smoothie inspo. RRP$799. Visit kuvings.com.au FLAVOUR PROFILE Did you know each soy sauce has its own unique charateristics, much like wine? Kikkoman Soy Sauce is naturally brewed from wheat, soybeans, water and salt. It’s a process that takes months, allowing a deep, complex and mellow umami flavour to develop. Visit kikkoman.com.au QUICK MIX Whip up a luscious cake topping in minutes with CSR’s Buttercream Icing Mix. Made with natural ingredients (this rich Butterscotch flavour is derived from sweet corn powder – who knew?) it…

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1 min
what’s in season at the queen victoria market?

“One of the best things about shopping at local markets is watching people pick up vegetables they haven’t seen before, like kohlrabi. It’s about the size of a tennis ball. When picking a green or purple kohlrabi (they both taste the same), choose a smaller one, as this means they’ve been picked young and are full of flavour. Its crisp texture and sweet, slightly peppery flavour mean kohlrabi lends itself well to salads like coleslaw, roasting with hazelnuts, or even fresh for a quick snack. Queen Victoria Market will have plenty of this unique vegetable, so stock up and try pickling it with vinegar or fermenting in a brine, similar to sauerkraut.” Market tip: Kohlrabi is often sold with its leaves intact. These can be added to soups or salads. Remove…

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