The Australian Women’s Weekly Food

The Australian Women’s Weekly Food Issue 71

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

1 min
ed's letter

We make it easy for you to plan ahead with our PREP-COOK-FREEZE icon on recipes that are most suitable for freezing. There’s no doubt the kitchen is the heart of the home – the engine room. From morning to night, it keeps running. Some people see small appliances as ‘fashion’ – as desirable as the latest designer handbag – to be displayed as a badge of honour in prime bench-top position. They’re purchased for their aesthetics as well as their ability to prepare food. But while I love a gadget, my struggle is where to store them all! Maybe that’s why the butler’s pantry or scullery is so popular these days. I do agree that making magic in the kitchen can be a whole lot easier with smart equipment. Some, such as the…

1 min
test kitchen notes

If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Recipe not suitable to freeze. Serving suggestion Serve with steamed jasmine rice. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Recipe not suitable to freeze. Serving suggestion Serve with pasta or mashed potato. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Serving suggestion Serve with steamed rice and steamed baby buk choy. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. You can also use chuck or gravy beef. Recipe suitable to freeze. Serving suggestion Serve with mashed potato. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Serving suggestion Serve…

1 min
liquid assets

GREEN SMOOTHIE PREP TIME 10 MINUTES SERVES 4 Coarsely chop 2 medium bananas and 4 kiwi fruit. Blend or process fruit with 60g baby spinach leaves, 2 cups (500ml) almond milk, 2 tablespoons honey and 1 tablespoon chia seeds until smooth. Tip Chia seeds are available from supermarkets and health food stores. They come in black or white varieties. PEANUT BUTTER & STRAWBERRY SMOOTHIE PREP TIME 5 MINUTES SERVES 4 Blend 3 cups (450g) frozen strawberries, ¼ cup (70g) smooth light peanut butter, ⅓ cup (35g) wheat germ, 2 tablespoons brown rice malt syrup and 3 cups (750ml) low-fat milk until smooth. INVIGORATING FRUIT & VEGETABLE JUICE PREP TIME 10 MINUTES SERVES 4 Push 4 coarsely chopped large beetroot, 4 trimmed celery stalks, 260g silverbeet leaves, 4 chopped large green apples, 2 cups fresh flat-leaf parsley, 2 segmented medium…

4 min
think outside the box

TANDOORI CHICKEN PREP + COOK TIME 25 MINUTES SERVES 4 1 cup (280g) plain or Greek yoghurt⅓ cup (100g) tandoori paste (see notes)4 chicken breast fillets (800g) TOMATO & CORIANDER SALSA 170g punnet grape tomatoes, sliced thinly1 small red onion (100g), chopped finely2 teaspoons caster sugar2 tablespoons finely chopped fresh coriander 1 Combine yoghurt and paste in a large bowl. Add chicken; turn to coat in marinade. 2 Cook chicken on a heated oiled grill plate (or grill or barbecue) for 5 minutes, brushing occasionally with marinade, or until browned on both sides and tender. 3 Make tomato and coriander salsa. 4 Slice chicken thickly; serve with salsa. TOMATO & CORIANDER SALSA Combine ingredients in a small bowl. LAMB KOFTA WITH SPICY TOMATO CHUTNEY PREP + COOK TIME 20 MINUTES SERVES 6 1kg lamb mince1 large brown onion (200g), chopped finely1 clove garlic,…

8 min
love it tender?

Pressure cooking is economical in terms of energy use, as it removes about two-thirds off the time it takes to cook food conventionally. So it will not only save you time, but money, too, and of course your kitchen will stay cooler. The food, the liquid and the resulting steam sealed in the pressure cooker during cooking reach a very high temperature – higher than normal – which softens the fibres in the food, with flavoursome, tender results. For this reason, pressure cookers work wonders with cheaper, secondary cuts of meat; tough meat is tenderised in no time at all. Ask your butcher what cuts he has that are suitable for stewing or braising – you’ll be surprised how inexpensive they are. Older (tougher) chickens, often called ‘boilers’, are a bit hard…

6 min
healthy, hearty & vegie!

MEXICAN STUFFED POTATOES WITH SPICED TOMATO & AVOCADO SALSA PREP + COOK TIME 40 MINUTES SERVES 4 4 large potatoes (1.2kg)1 tablespoon extra virgin olive oil1 small red onion (100g), chopped finely2 cloves garlic, crushed30g packaged burrito spice mix400g can red kidney beans, drained, rinsed400g can crushed tomatoes½ cup (120g) sour cream½ cup loosely packed fresh coriander leaves SPICED TOMATO & AVOCADO SALSA 1 large tomato (220g), cut into 1cm pieces1 medium avocado (250g), cut into 1cm pieces2 tablespoons fresh lime juice¼ cup lightly packed fresh coriander leaves, chopped finely2 tablespoons extra virgin olive oil2 teaspoons Tabasco sauce (see notes) 1 Scrub potatoes well. Prick skin all over with a fork. Cook in microwave oven on HIGH (100%) for 10 minutes (see notes) or until tender when pierced with a skewer. Cover to keep warm. 2…