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The Australian Women’s Weekly Food Issue 73

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
$6.22
$46.71
10 Issues

in this issue

1 min
ed's letter

We’ve all been there – rushed home from the office, missed the supermarket on the way and have no idea what’s for dinner. The fridge is looking sparse, everyone’s hungry, and inspiration, let alone ingredients, has gone resolutely AWOL. We may have the best intentions to prepare nutritious dinners every night, but the reality of routinely making meals from scratch is challenging. Time pressures from work, family and life in general can conspire to make meal prep seem impossible – or, at the very least, not exactly enjoyable. When fresh ideas and motivation drain away, it’s easy to settle for takeaway or convenience food, which is neither satisfying nor sustainable in the long term. So, if you’re in a meal-planning rut and searching for new ways to get out of…

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1 min
down time

LAMB CURRY PREP AND FORGET 4 HOURS 15 MINUTES SERVES 4 800g boneless lamb shoulder, halved 2 tablespoons olive oil2 medium brown onions, sliced½ cup (100g) curry paste of your choice (we like Madras)2 tablespoons curry powder2 x 400g cans chopped tomatoes2 x 400g cans chickpeas (don’t drain) 2 tablespoons finely grated ginger fresh coriander leaves, Greek yoghurt and naan, to serve 1 Season the lamb with salt and pepper. Using the sear function on a 6-litre (24-cup) capacity slow cooker, heat the olive oil and sear the lamb in batches, turning occasionally, until browned all over. Remove and set aside. 2 Add the onion, curry paste and curry powder. Cook for 3 minutes, stirring, or until the onion is softened. 3 Return the lamb along with the tomatoes, chickpeas (including liquid) and ginger to…

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5 min
stock the freezer

The key to preparing flavoursome stocks is to cook them at a gentle simmer. If you boil the stock, you won’t create a well-developed flavour. TIPS & TRICKS • To make a bouquet garni, tie 3 fresh bay leaves, 2 sprigs fresh rosemary, 6 sprigs fresh thyme and 6 stalks fresh flat-leaf parsley together with kitchen string. • Keep (washed) vegetable peelings from your meal preparations in a bowl in the fridge and add them to your stock. This reduces household waste and adds great flavour. • Prepare your stock a day ahead and leave overnight before you strain it. This will allow the flavours to infuse and create a stronger tasting stock. Freeze any leftover stock in ice cube trays for later use. • Stocks can be made up to 3 days ahead. Store, covered, in…

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1 min
catch

@bakingbybonnie made our luscious Coffee Walnut Loaf cake and we think she nailed it. You can find the recipe online or in our beautiful cookbook, The Best-Ever Collection. womensweeklyfood.com.au This hearty Italian-style Minestrone with Beef Ravioli stole the show on Instagram. It doesn’t just look and taste good, the purchased ravioli make it fuss-free, too. Our Facebook friends gave these our Vegetable & Chickpea Fritters plenty of thumbs up. And why not? They’re packed with healthy ingredients and bold flavours. It’s not hard to see why this Giant Skillet Chocolate & Cinnamon Spiral with Chocolate Sauce was such a hit on Pinterest. It’s a chocoholic’s dream! Visit us on Instagram @womensweeklyfood follow us on Facebook or drop us an email at recipeenquiries@aremedia.com.au and show us what you’re cooking.…

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1 min
food bites

CRUNCH TIME An Asian slaw made with Chinese cabbage, cucumber, fresh herbs and loads of crispy noodles is a taste bomb made in heaven. Chang’s super-crunchy Original Fried Noodles are just the ticket, and are also ideal for adding extra texture to soups, stir-fries and even desserts. Visit changs.com FOOD FOR THOUGHT The Way We Eat at the Art Gallery of NSW explores our relationship with food down the centuries through a predominantly Asian lens. This intriguing collection of artworks and objects runs until 2022, so don’t miss it. Visit artgallery.nsw.gov.au OH MY, UMAMI Ripe Australian tomatoes and earthy caramelised black garlic are the heroes of this highly concentrated spread. Packed with addictive umami flavour, Tumami is delicious stirred through pasta, added to meat and vegie dishes, or simply spread (thinly!) on crusty bread. For…

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13 min
winter’s bounty

FRUIT ApplesAvocadosGrapefruitKiwifruitLemonsMandarinsNashiOranges: navelPears QuinceRhubarbStrawberries VEGETABLES Beetroot Broccoli Brussels sproutsCabbagesCauliflowerCeleriac Celery Fennel Kohlrabi Leeks Parsnips PotatoesPumpkinsSilverbeetTurnips BEETROOT Varieties • Mature varieties are about the size of a cricket ball. When cooked, beetroot stays firm, but is less crisp than when raw. • Baby beetroot are picked when immature, and are usually the size of a golf ball. They do not bleed as much as their mature counterpart, and can be slightly sweeter. Good to use whole. • Golden baby beetroot are slightly milder in flavour and are prepared the same way as red beetroot. The pigment does not stain as deeply as the red. • Baby beetroot leaves look like baby spinach leaves, but with red stems and veins. Often found in mesclun salad mix, they have a peppery, earthy taste. Use them as you would baby spinach leaves. Beetroot tips • Choose firm, unblemished beetroot without any mould. Buy beetroot…

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