Cooking with the Australian Womens Weekly Issue 86

ISSUE No. 86 With the chill of winter gone, it’s time to brush off the cobwebs and embrace the hope and sunshine that September brings. At Cooking we see this as an opportunity to reset and refresh so we’re kicking off the season with a nutritional spring clean. We’ve taken a deep dive into the latest health trends to explain the basics of fermenting (page 90), how to ‘kombucha’ (page 96) and how to make your own plant-based cheeses to add creaminess to your recipes without the ‘moo’ (page 98)! Type 2 diabetes is on the rise, but you can eat your way to wellness starting on page 42. We’ve created nutritious recipes through a diabetic-friendly lens that allows for better meal and snack choices. And if detoxing works for you, on page…

IN SEASON September Vegetables Artichokes (Globe) Asian greens Asparagus Broad beans Beetroot Broccoli Carrots Cauliflower Chillies Fennel Garlic Green beans Kale Lettuce Mushrooms Peas (green) Potatoes Shallots Silverbeet Spinach Spring onions Fruit Apples (Lady Williams)Blood oranges Grapefruit Lemons Mandarins (Honey Murcott) Mangoes Papaya Papaw Pineapples Pomelo Strawberries Tangelos LESS LANDFILL FIGHTING FOOD WASTE Tonnes of perfectly imperfect fruit and veg are left on farms to rot, costing Australians $2500 per household each year. So Farmers Pick are on a mission to end food waste and save Aussies up to 30 per cent on their weekly fruit and veggie bills. Co-founders Joshua Ball and Joshua Brooks-Duncan decided to save the fruit and veggies that were rejected by supermarkets, and deliver weird and wonderful produce directly to consumers' doors for cheaper than you can buy in supermarkets! Farmers Pick…

Secret ingredient cheesy corn pasta SERVES 4 PREP + COOK TIME 25 MINUTES ⅓ cup (80ml) extra virgin olive oil10 anchovy fillets, chopped finely (see Test Kitchen notes)4 garlic cloves, chopped finely1 teaspoon dried chilli flakes, or to taste3 large fresh corn cobs, kernels removed500g medium-sized shell pasta (conchiglie rigate)1½ cups (120g) finely grated pecorino or parmesan plus extra to serve50g unsalted butter1 cup loosely packed round mint, leaves torn2 tablespoons pepitas, toasted 1 Combine the olive oil, anchovies, garlic and chilli flakes in a large frying pan over medium heat; cook, stirring, for 2 minutes or until garlic is fragrant but not coloured and the anchovies start to melt into oi. Add the corn kernels and cook, stirring, for about 2 minutes. 2 Meanwhile, cook the pasta in a large saucepan of boiling,…

from the Test Kitchen Make sure you buy pure coconut water, that hasn’t been sweetened. from the Test Kitchen You can use fresh coconut juice from a young coconut, if you like. Cucumber hydrates, coconut water contains electrolytes to quench your thirst, and lime is an alkaliser. Cucumber, lime & coconut water PREP TIME 10 MINUTES SERVES 2 1 Lebanese cucumber (130g), chopped coarsely3 cups (750ml) coconut water2 tablespoons lime juice 1 Push cucumber through a juice extractor into | a jug. Stir in coconut water and lime juice. 2 Serve topped with crushed ice and mint sprigs, if you like. BUYING When selecting a coconut, pick it up and give it a little shake – you want to hear the coconut water moving around inside. It should feel heavy for its size and sound hollow when tapped. Take a…

Test kitchen notes Soup can be made a day ahead; keep covered in the fridge. Pesto can be made 3 days ahead; keep covered, in an airtight container, in the fridge. Soup and pesto can be frozen separately, for up to 3 months. Use a store-bought pesto, if you prefer. Test Kitchen notes Black rice is available from some supermarkets and Asian food stores. Recipe is best made just before serving. Chilli carrot paneer PREP + COOK TIME 50 MINUTES SERVES 4 2 bunches baby carrots (800g), trimmed3 medium kipfler potatoes (250g)2 tablespoons extra virgin olive oil1 medium brown onion (150g), sliced thinly5cm piece fresh ginger (25g), grated finely1 clove garlic, crushed2 fresh long green chillies, sliced thinly1 teaspoon cumin seeds1 teaspoon garam masala½ teaspoon ground turmeric1 medium yellow capsicum, (150g), sliced200g orange grape tomatoes200g paneer…

from the Test Kitchen Barley makes a lovely alternative to arborio rice in a risotto. For a gluten-free version of the recipe, swap the barley for the same quantity of buckwheat. Wholegrain polenta with pumpkin & brown butter PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING & REFRIGERATION) SERVES 4 ¾ cup (150g) millet⅓ cup (45g) amaranth2 cups (500ml) vegetable stock2 eggs, beaten lightly1 cup (80g) finely grated parmesan½ cup (125ml) extra virgin olive oil PUMPKIN TOPPING 600g butternut pumpkin2 tablespoons extra virgin olive oil30g butter4 cloves garlic, sliced thinly20 fresh sage leaves 1 Lightly grease a 20cm square cake pan. Line base and sides with baking paper. 2 Place millet and amaranth in a deep heavy-based frying pan over medium heat. Cook, stirring continuously, for 3 minutes or until mixture smells toasted and starts to…