The Australian Women’s Weekly Food

The Australian Women’s Weekly Food Issue 63

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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Paese:
Australia
Lingua:
English
Editore:
Are Media Pty Limited
Frequenza:
Monthly
3,94 €(VAT inclusa)
29,62 €(VAT inclusa)
10 Numeri

in questo numero

3 min
slice of heaven

GLUTEN-FREE CHOCOLATE CARAMEL SLICE PREP + COOK TIME 40 MINUTES (+ COOLING) MAKES 20 2/3 cup (90g) gluten-free plain flour1/3 cup (75g) firmly packed brown sugar1/3 cup (25g) desiccated coconut85g butter, melted395g canned sweetened condensed milk1 tablespoon golden syrup40g butter, extra150g dark chocolate, chopped coarsely 1 Preheat oven to 180°C/160°C fan. Grease a 19cm square cake pan; line base and sides with baking paper, extending the paper 5cm above sides. 2 Combine sifted flour, sugar and coconut in a medium bowl; stir in melted butter until combined. Spoon into pan; press mixture evenly over base of pan. 3 Bake base for 15 minutes or until golden. Cool. 4 Place condensed milk, golden syrup and half of the extra butter in a medium saucepan; cook over medium heat, stirring constantly, for 10 minutes or until caramel is…

1 min
soup for the soul

COUNTRY-STYLE CHICKEN SOUP PREP + COOK TIME 8¾ HOURS SERVES 4 1.4kg whole chicken1 medium leek (350g), sliced into 1cm thick rounds2 stalks celery (300g), trimmed, cut into 5cm lengths400g baby carrots, trimmed6 shallots (150g), halved4 fresh thyme sprigs2 fresh bay leaves2 fresh flat-leaf parsley stalks1½ litres (6 cups) salt-reduced chicken stock2 cups (500ml) water50g angel hair pasta, broken in half150g green beans, halved lengthways1½ tablespoons lemon juice1/3 cup coarsely chopped fresh flat-leaf parsley 1 Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken. Place chicken, leek, celery, carrots, shallots, thyme, bay leaves, parsley stalks, stock and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours. Carefully remove chicken from cooker. Discard bay leaves, thyme and parsley stalks.…

1 min
weekend roast

CLASSIC ROAST CHICKEN PREP + COOK TIME 1½ HOURS SERVES 4-6 1.8kg whole chicken¼ cup (60ml) extra virgin olive oil2 cloves garlic, crushed3 teaspoons dijon mustard1 medium lemon (140g), rind grated finely3 sprigs fresh flat–leaf parsley3 sprigs fresh thyme500g baby carrots, trimmed, scrubbed lemon wedges, to serveseasonal vegetables, to serve 1 Preheat oven to 190°C/170° fan. 2 Pat chicken completely dry inside and out with paper towel. Combine oil, garlic, mustard and rind in a small bowl. Season well with salt flakes. Carefully run your fingers between chicken skin and breast and legs to form a pocket; spread three-quarters of the oil mixture all over chicken flesh underneath the skin. Rub remaining mixture on top of skin. Cut the lemon in half and place in chicken cavity with the parsley and thyme sprigs. Tie…

13 min
what’s in season broccoli & cauliflower

Both members of the cabbage or brassica family, cauliflower and broccoli are going through a bit of a cultural resurgence at the moment. Both resilient and versatile, they are the perfect vegetables to roast whole, stir-fry, grill, bake or eaten raw and crispy. ALL ABOUT CAULIFLOWER The most delicate member of the cabbage family, cauliflower has been malignly lumbered with a comparison to the ears of a much-walloped boxer: ‘cauliflower ear’. Mature cauliflower is closely related to broccoli, and looks similar. The florets that sprout at the top of the stalks are referred to as the ‘curd’. The creamy, fleshy stalk and mustardy curd becomes pleasingly soft when cooked. Baby cauliflower is also available, and is a great single-serving treat; it tastes great drizzled with white sauce or roasted whole. Cauliflower adapts to many…

4 min
butter up!

BASIC BUTTER CAKE PREP + COOK TIME 1½ HOURS SERVES 12 250g butter, softened2 teaspoons vanilla bean paste1½ cups (330g) caster sugar3 eggs1¾ cups (260g) White Wings self–raising flour⅓ cup (50g) White Wings plain flour¾ cup (180ml) milk VANILLA BEAN ICING 1½ cups (240g) icing sugar1 teaspoon vanilla bean paste 1 Preheat oven to 160°C/140°C fan. Grease a deep 20cm square cake pan or deep 22cm round cake pan, line base and sides of pan with baking paper, extending the paper 5cm above the sides. 2 Beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in combined sifted flours and milk in two batches. Spread mixture into pan. 3 Bake…

11 min
dinner winners

SWEET & SOUR BRAISED PORK PREP + COOK TIME 50 MINUTES SERVES 8 1 tablespoon cornflour1 egg, beaten lightly2 tablespoons soy sauce1.6kg pork neck, cut into 3cm pieces¼ cup (60ml) extra virgin olive oil1 large red onion (300g), chopped5cm piece fresh ginger, cut into matchsticks4 cloves garlic, sliced3 fresh long red chillies, sliced thinly1 medium red capsicum (200g), chopped coarsely700g fresh pineapple, peeled, core removed, chopped3 medium tomatoes (450g), chopped coarsely ¾ cup (180ml) rice wine vinegar 1 cup (250ml) chinese cooking wine (shao hsing) 2½ tablespoons honey thin strips green onion tops and lime wedges (optional), to serve 1 Combine cornflour, egg and soy sauce in a large bowl; add pork, toss to coat. Season. Heat oil in a large heavy-based saucepan over high heat. Cook pork, in batches, stirring, for 5…