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The Australian Women’s Weekly Food Issue 60

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.

Are Media Pty Limited
10 Issues

in this issue

1 min
editor’s letter

During turbulent times, comfort and security are what most of us crave, and, as a community, we have an instinctive need to feel safe. For me, I find comfort in cooking simple meals for loved ones, nurturing both the hearts and health of my family. It’s one of the few things I can control. In this issue, while so many things are changing around us and as we head into the cooler months, our FOOD team has put together a line-up of delicious autumnal recipes to nurture your taste buds and your soul. We’d love to see you cook more spontaneously, using our recipes as the inspiration. If you don’t have the exact ingredients, don’t worry; now is the time to freestyle and cook from the pantry. Our next-level pastas (page 8), new…

1 min
say cheese!

BROCCOLI, MUSTARD AND CHEDDAR HAND PIES PREP + COOK TIME 30 MINUTES MAKES 12 6 sheets puff pastry, thawed½ cup (140g) honey mustard300g broccoli, chopped finely2 green onions, thinly sliced1 tablespoon chopped fresh thyme1½ cups (180g) grated cheddar1½ cups (150g) grated mozzarella 1 egg, beaten lightly3 teaspoons toasted sesame seeds 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Using a plate as a guide, cut out 12 x 15cm rounds from the pastry. Spread rounds with mustard, leaving a 1cm border around the edge. 3 Combine broccoli, onion, thyme, cheddar and mozzarella in a large bowl. Season. Place ½ cup of the broccoli mixture in centre of a pastry round and fold over to enclose filling, crimping the edge to seal. Repeat with remaining broccoli mixture and pastry rounds. 4 Place…

8 min
pasta masters

HOW TO COOK PASTA TO PERFECTION 1 Pasta should be cooked al dente – slightly resistant to the bite. In the Test Kitchen, we recommend cooking your pasta for 2-3 minutes less than the package instructions. Remember, it will continue to cook out of the pot. 2 Pasta should be added to rapidly boiling water so the heat can reach the centre of the pasta as quickly as possible, which allows the pasta to cook evenly. Don’t add oil to the water. 3 Salt plays an important role and should be added to the water before the pasta, to allow it to penetrate the pasta during cooking. This way, it will absorb the right amount of salt and cook evenly. Add a heaped tablespoon of coarse cooking salt to a large saucepan of…

6 min
warm welcome

SIMPLE HONEY-ROASTED CHICKEN & VEGETABLES PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 4 1.8kg whole chicken4 sprigs fresh rosemary1 lemon, quartered1 medium (150g) onion, quartered60g butter, softened400g pumpkin, cut into 2cm chunks250g cherry tomatoes4 (160g) pickling onions, peeled, halved2 medium (250g) parsnips, peeled, cut into 2cm chunks500g potatoes, peeled, cut into 2cm chunks¼ cup (90g) honey 1 Preheat oven to 200°C/180°C fan. Line a small baking dish with baking paper. 2 Rinse chicken and pat dry with paper towel. Place three rosemary sprigs into prepared dish. Generously rub chicken skin with salt and sit it on top of the rosemary, breast-side up. Place lemon, onion and remaining rosemary sprig into chicken cavity, then rub softened butter over the breast. Roast for 1 hour. 3 Place all the vegetables on an oven tray lined…

2 min
4 ways with sides

PAPRIKA POTATO WEDGES PREP + COOK TIME 45 MINUTES SERVES 4 Place two baking trays in the oven; preheat oven to 240°C/220°C fan. Cut 1kg floury potatoes into wedges. Place wedges in a large bowl with2 tablespoons extra virgin olive oil, 40g melted butter, 2 tablespoons rosemary leaves and 2 teaspoons smoked paprika. Season with salt and toss to coat. Place wedges, in a single layer, on hot trays. Roast, turning once, for 35 minutes or until golden and crisp. Season. Serve topped with ½ cup (40g) finely grated parmesan, if desired. GARLICKY BEANS WITH PINE NUTS PREP + COOK TIME 20 MINUTES SERVES 4 Boil, steam or microwave 200g each trimmed baby green and yellow beans until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Heat ¼ cup olive…

3 min
layers of love

STACKED MOCHA BLACKOUT CAKE PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING) SERVES 10 SOUR CREAM CHOCOLATE ICING ½ cup (125ml) boiling water1½ tablespoons instant coffee granules1¼ cups (275g) caster sugar1¼ cups (275g) firmly packed brown sugar2 cups (300g) plain flour1 cup (100g) dutch–processed cocoa powder1 teaspoon bicarbonate of soda2 teaspoons baking powder⅔ cup (160ml) vegetable oil3 eggs, beaten lightly1 cup (250ml) buttermilkFresh flowers, to decorate2 cups (320g) icing sugar¾ cup (75g) dutch–processed cocoa powder200g unsalted butter, chopped, softened200g dark (semi–sweet) chocolate, melted, cooled250g sour cream 1 Preheat oven to 160°C/140°C fan. Grease two deep 20cm round cake pans. Line the bases and sides with baking paper. 2 Place the boiling water and coffee in a small bowl and stir until dissolved. Combine sugars in a large bowl. Add sifted flour, cocoa, soda…