Cooking with the Australian Womens Weekly Issue 85

My love of baking started when I was in primary school. At first it was about the eating, and still is, but I’d volunteer to cook dessert for the dinner parties my parents would host. I remember my signature desserts, a chocolate roulade and brandy snaps from the Cooking Class cookbook, which was first published in the late ’70s. Back then I thought they were incredibly sophisticated. Maybe there was a little creative showing-off involved, but it was the rapturous applause and praise from our visitors that got me hooked! The emotional connection of baking for others was intensely addictive. The joy it generated for them and me was why I baked – and still is. This issue is brimming with savoury and sweet baked goodness for all skill levels, whether…

IN SEASON August Vegetables Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Fennel Jerusalem artichokes Kale Kohlrabi Leeks Okra Onions Parsnips Potatoes Pumpkin Silverbeet Spinach Swede Sweet potato Turnips Fruit Apples Avocados Banana Blood oranges Cumquat Grapefruit Kiwifruit Lemons Mandarins Oranges: Navel Pomelo Rhubarb Strawberries Tangelos FUNKY FUNGHI Asian mushrooms The mushrooms used in Asian cooking have become super popular, and with good reason. Asian mushrooms provide an umami kick and add fragrance and texture to many dishes. Here’s how to tell these varieties, pictured from left to right, apart: King brown King brown mushrooms have distinctly thick, large stems. They are dense, and have a rich, meaty flavour. Enoki Enoki mushrooms are found in clusters of very small, all-white mushrooms with tiny caps and long, skinny stems. They are fun to eat, and have an interesting bitey texture. Shiitake Shiitake mushrooms have a brown, umbrella-like cap and a tough, inedible stem. They have a rich, woody flavour and strong fragrance when cooked. In Japanese, shiitake means ‘oak fungus’. You can find them fresh or dried, which you rehydrate…

Mulled wine is a European classic, and each country does it a little differently. But, the basis is still the same: A bottle of red wine Something inexpensive, fruity and full-bodied, like a Merlot or Grenache. Liquor Use about ¼ cup of brandy for every bottle of wine. Rum or amaretto works too. Oranges You’ll need at least 1 orange for every bottle of wine. Use both strips of the peel and the juice. You can swap oranges for another citrus if you like. Whole spices 1-2 whole cinnamon sticks, 1-2 whole star anise and 4-5 whole cloves are must-use spices. You could add cardamom pods, nutmeg, bay leaves or vanilla as well if you like Sweetener Add a couple of tablespoons of caster sugar, maple syrup or honey for sweetness. Combine all ingredients in a…

Apple crumble bars SERVES 12 PREP + COOK TIME 1 HOUR 20 MINUTES Crisp, juicy and versatile apples are the perfect ingredient for this cinnamon-spiked buttery slice. With a drizzle of caramel it’s the ultimate afternoon tea treat. 3 cups (450g) plain flour1 cup (80g) desiccated coconut¾ cup (165g) firmly packed brown sugar300g unsalted butter½ cup (45g) rolled oats1 teaspoon ground cinnamon store-bought thick caramel sauce, to serve APPLE FILLING 40g unsalted butter, melted8 apples, peeled, cored and sliced thinly (5mm)½ cup (110g) brown sugar1 teaspoon ground cinnamon½ teaspoon ground mixed spice1 tablespoon lemon juice 1 Preheat oven to 180°C/160°C fan. Lightly grease and line a 20cm x 30cm slice pan with baking paper, leaving 2cm overhang on the two long sides. 2 Place flour, coconut, sugar and 250g butter in a large bowl and mix until…

STALK TALK With ribbed stalks that range from red and pink to green, rhubarb is at its peak during July. The tart, earthy flavour of the stalks changes to a refreshing sharpness when cooked. But never eat rhubarb leaves, as they’re poisonous. BUYING Look for long, firm, slender stalks without any soft or discoloured patches. STORING Remove and discard leaves, then wrap stalks in cling film. Store in fridge for up to 3 days. Don’t wash rhubarb until you’re ready to use it. Store cooked rhubarb, covered, in fridge for up to a week. Washed, chopped and blanched rhubarb freezes well for up to 6 months. USING Chop as desired and use in pie fillings, sauces and chutneys. Don’t overcook, if poaching, as rhubarb doesn’t require a long cooking time and will turn to mush if overcooked. Rhubarb…

Spinach & three cheese muffins PREP + COOK TIME 45 MINUTES MAKES 12 2 tablespoons extra virgin olive oil1 small onion (80g), chopped finely100g baby spinach leaves2 cups (300g) self-raising flour80g butter, melted, cooled1 egg1 cup (250ml) buttermilk½ cup (50g) coarsely grated mozzarella½ cup (40g) coarsely grated parmesan100g blue cheese, crumbled 1 Preheat oven to 200°C/180°C fan. Grease a 12-hole, ⅓ cup/80ml) muffin pan. 2 Heat oil in a medium frying pan; cook onion, stirring for 5 minutes or until onion softens. Add spinach; cook, stirring, for 1 minute or until wilted. Cool. 3 Sift flour into a large bowl; stir in combined butter, egg and buttermilk. Add cheeses and spinach mixture to flour mixture; mix gently to combine. Do not over-mix; mixture should be lumpy. Spoon mixture into pan holes 4 Bake muffins for 20…