The Australian Women’s Weekly Food Issue 75

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.

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10 Issues

in this issue

1 min

We’ve had a makeover! Welcome to Cooking with The Australian Women’s Weekly, our shiny new magazine that shares a love of cooking and feasting. One of the questions I get asked most frequently is whether I still cook at home. The answer is a resounding yes – it’s my happy place. I find calmness amid life’s chaos in the kitchen and love nothing more than creating meals for my family. You may be disappointed to read this, but mostly they are effortless, using lovely quality ingredients cooked simply but full of flavour. I do, though, have a fondness for baking, and our ‘Cakes to make you swoon’ (page 26) will do just that! There’s something for all tastes in this collection and they’re all gluten free. With this opportunity to reset and…

3 min
in the kitchen great cooking starts here

IN SEASON September Vegetable Artichokes Asian greens Asparagus Beans Beetroot Broccoli Carrots Cauliflower Garlic Lettuce Mushrooms Onions Peas Potatoes Eschalots Spinach Fruite Apples Lemons Oranges Papaya Pawpaw Mandarins Melons Pineapples Strawberries HOW TO Drain tofu Tofu has a high water content, which may need to be reduced for some recipes. Depending on the recipe, coarsely grate it, then squeeze it dry, or press it dry as a block. To squeeze it dry, place grated tofu in the centre of a piece of muslin or cheesecloth. Gather the ends of the cloth together to enclose tofu, then twist, squeezing tightly, to remove as much moisture as possible. To press it dry, place the tofu block on a paper-towel-lined plate; cover with more paper towel. Weight down with a plate or chopping board. Turn to page 98 for some great tofu recipes. KITCHEN PREP Get on board Here’s a sustainable alternative to conventional plastic chopping boards. Wiltshire’s Bamboo Multi Board’s four eco-friendly colour-coded cutting mats…

1 min
all about eggs

1 Goose eggs Weigh 180-200g and have very hard white shells and a stronger flavour than hen eggs. 2 Duck eggs Average 90g in weight, and are richer tasting than hen eggs. They can be used in the same way as hen eggs, but are used mainly for baking and making custards. Duck-egg whites don’t whisk up well. 3 Hen eggs Come in various sizes, classified by weight, from about 50g to over 70g. Hen eggs are also marketed according to the conditions in which the hens are kept. ORGANIC Hens are free to roam outdoors and eat natural food, free from chemicals or additives. FREE›RANGE Hens are fed on a varied diet and free to browse outdoors. BARN›LAID Hens free to browse in a large barn. Other eggs usually come from caged (battery) hens. The…

12 min
in season peas

Eating fresh green peas is a relatively recent development. Until the 17th century, peas were mainly consumed as a cheap dried staple during winter, in the form of the English dish pease pudding, for example, which consisted of dried peas cooked for hours in a pot with a piece of bacon or ham. These days, of course, we have the luxury of eating peas snap-frozen when they are at their most nutritious, as well as access to other members of the pea family, including fresh sugar snap peas, snow peas and snow pea sprouts. When fresh, all peas are at their best in spring, so now’s the time to enjoy these delicious emerald beauties in a salad, stir-fry or simple pasta. The fresh peas you’ll find at the greengrocers are green or…

2 min
cooking class

Thai fish burgers with pickled vegetables PREP + COOK TIME 30 MINUTES SERVES 4 This delicious, cafe-style take on a Thai classic has been one of our most requested recipes recently, so we’ve created a step-by-step guide to make it even easier to achieve. 2 Lebanese cucumbers (260g)1 large carrot (180g)2 fresh long red chillies, sliced thinly2 tablespoons caster sugar2 tablespoons rice wine vinegar600g red fish fillets2 tablespoons Thai red curry paste2 tablespoons fish sauce4 fresh kaffir lime leaves, sliced thinly6 green beans, sliced thinly1 egg½ cup fresh coriander leaves2 tablespoons peanut or vegetable oil4 large brioche or bread rolls, halved⅓ cup (80ml) sweet chilli sauce 1 Using a mandoline, V-slicer or vegetable peeler, thinly slice cucumber and carrot lengthways into long ribbons. Combine cucumber, carrot, chilli, sugar and vinegar in a medium bowl.…

1 min
4 ways with

Indian-style rub Place 2 tablespoons each coriander seeds and cumin seeds in a small frying pan over medium heat; cook, stirring, for 40 seconds or until fragrant. Transfer to a mortar and pestle; cool. Grind finely. Stir in 2 teaspoons each ground turmeric and medium-hot curry powder, and 1 teaspoon each ground ginger and ground chilli. Serve cooked drumsticks with fresh coriander leaves. Smoky spice rub Place 1 tablespoon each fennel seeds, cumin seeds and coriander seeds in a small frying pan over medium heat; cook, stirring, for 45 seconds or until fragrant. Transfer to a mortar and pestle; cool. Grind finely. Stir in 1 tablespoon each smoked paprika and finely grated lemon rind. Serve cooked drumsticks with fresh thyme and lemon cheeks. Cooking the drumsticks 1 Preheat oven to 200°C/180°C fan. Rub ¼ cup…