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The Australian Women’s Weekly Food

Issue 76

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
£3.18
£23.89
10 Issues

in this issue

1 min
welcome

Spring is the season of anticipation – to look forward to warmer days and better times. At Cooking, we aim to bring joy to you this month by sharing loads of bright and sunny food moments. Is it just me or are you daydreaming of future travel? I’m visualising lounging around a Spanish hacienda wearing something colourful and flowy, sipping on orange and pomegranate sangria and nibbling on padron peppers. If you want to join me in this apparition, turn to page 22 for inspiration to create an easy Spanish-style meal. To jolt you back to reality, we’ve also included lots of fast dinners, spring salads and fun ideas for eating outdoors. We’ve chosen one of our favourite fruits, pineapple, to shine the light on and showcase its delicious versatility for…

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3 min
in the kitchen

IN SEASON October Vegatables Artichokes Asian greens Asparagus Avocados Beans Beetroot Cucumbers Garlic Lettuces Mushrooms Onions Peas Potatoes Shallots Spinach Watercress Zucchinis Fruit Bananas Blueberries Grapefruit Mangoes Melons Oranges Papaya Passionfruit Pawpaw Pineapples Strawberries HOW TO Chop an onion Cut top off onion, leave root end intact. Remove skins. Cut in half lengthways; place flat-side down. Cut parallel vertical slices, starting just after the root end. Holding the onion on top with one hand, make parallel horizontal cuts through the slices. Cut thin slices crossways, into a fine dice. GROW YOUR OWN pg34 Cut capsicum Using a small knife, cut around the stalk to release it from the capsicum, then discard. Cut the capsicum in half lengthways; cut away the white membrane and remove the seeds. Cut lengthways into quarters or long strips. For dice, cut the strips into small even-sized pieces. FOR THE KITCHEN Eco-friendly peeler The new range of sustainable kitchen tools from Wiltshire includes this Eco Swivel Peeler. With a handle made from sustainably sourced sugarcane…

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13 min
in season pineapple

PG 18 About pineapples Members of the bromeliaceae family, pineapples are native to South America but are now spread right across the Pacific region. They were taken to North America by explorer Christopher Columbus. Because of their regal crown-like shape, pineapples are sometimes known as the ‘king of fruit’. Did you know? Each pineapple is made up of 100-200 ‘fruitlets’ fused together. A single pineapple plant will only produce one pineapple every one or two years. Pineapple plants can fruit for up to 50 years in the wild. Pineapples can regenerate. Cut the leafy top off and place into a slightly acidic soil. It will take up to three years to produce its first fruit. FLAVOUR • Growers cut off the tops of some pineapple varieties with the intention to replant for the next crop.• All Australian pineapples have…

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7 min
spanish fiesta

PG 27 PG 27 PG 28 PG 28 [[pg25]Test Kitchen notes Padron peppers are small, fresh chillies that are usually mild, though some can have more heat. Look for them at greengrocers. If unavailable, you can use banana chillies or mini capsicums. Test Kitchen notes Not suitable to freeze or microwave. Saffron rice with seared squid SERVES 6 PREP + COOK TIME 45 MINUTES 600g baby squid, cleaned⅓ cup (80ml) extra virgin olive oil2 tablespoons lemon juice1 medium (350g) leek, chopped finely2 cloves garlic, chopped finely1 medium (200g) red capsicum, chopped1 teaspoon smoked paprika generous pinch of saffron threads2 cups (400g) paella rice (calasparra or arborio)400g can diced tomatoes1 litre (4 cups) fish stock micro cress and lemon wedges, to serve 1 With a sharp knife, cut the squid tubes crossways into thin slices, leaving the underside uncut. Put the squid…

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1 min
the spanish pantry

1 Sherry vinegar “Vinagre de Jerez” is a gourmet wine vinegar made from palomino grapes. It has an earthy, woody flavour profile, with some varieties ageing for a minimum of 10 years. 2 Sherry A dry, fortified wine made from white grapes that are grown near Andalusia, in the south of Spain. Perfect not only in both sweet and savoury dishes, but an excellent accompaniment to dinner. 3 Smoked paprika This is your quintessential Spanish spice. Chilli peppers are dried and smoked over an oak fire, imbuing them with a deep, smoky flavour. This can add vibrant colour and complex notes to dishes without adding too much heat. 4 Saffron The most expensive spice in the world, saffron is the thread-like stigma of the crocus flower that’s painstakingly harvested by hand. Only a…

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2 min
cooking class

Beginner’s guide to Basque cheesecake PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 10 Believe it or not, the beauty of this cake is that it’s burnt! It has a sweet, cheesy, custardy interior with a caramelised, smoky crust. We show you how to conquer this classic from the Basque region of Spain. 1kg cream cheese, chopped, at room temperature1½ cups (330g) caster sugar¼ teaspoon sea salt flakes2 teaspoons vanilla bean paste6 eggs, at room temperature, beaten lightly¼ cup (35g) cornflour1 cup (280g) Greek-style yoghurt1 cup (250ml) cream2 blood oranges, 2 navel oranges, peeled and sliced¼ cup (80g) Seville orange marmalade, warmed 1 Preheat the oven to 220°C/200°C fan. Cut 2 x 40cm sheets of baking paper. Grease a 24cm springform pan. Lay the sheets of baking paper slightly overlapping, extending about 3cm…

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