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The Australian Women’s Weekly Food

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.

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1 мин.
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…

1 мин.
shopping list

PANTRY Extra virgin olive oil Smoked paprika 500g microwave basmati rice250g packet microwave black rice400g can lentils400ml can light coconut milk283g jar korma curry paste70g wholegrain mustard100g walnuts65g dried cranberries80ml maple syrup2½ tbsp sesame oil2 tbsp white wine vinegar2 tbsp soy sauce or tamari1 tbsp rice malt syrup1 tbsp cornflourPappadums (for serving)Toasted coconut flakes (for serving)Sesame seeds (for serving) FRIDGE & FREEZER 8 (1.36kg) chicken thigh fillets750g boneless side of salmon200g Danish fetta250g vacuum-packed baby beetroot220g kimchiEggs (for serving) FRESH 400g baby potatoes400g cherry truss tomatoes2 bunches broccolini2 medium carrots1 lime3 medium brown onions4 spring onions10cm piece ginger1 bulb garlicCoriander (for serving)Basil (for serving)Green chilli (for serving)…

1 мин.
dinner’s done

NOW ON SALE, $29.99 Popular TV host, radio presenter, bestselling author and entrepreneur Sally Obermeder, and sister Maha Corbett, also a best-selling author and entrepreneur, and a certified health and nutrition coach, co-founded their online community, SWIISH, to help countless families to “manage dinner to help get back those precious last few hours of the day, to spend more time living and less time in the kitchen.” Their new book is packed with great ideas to do just that! Available where all good books are sold and at aremediabooks.com.au and swiish.com…

7 мин.
do-ahead dinners from the freezer

MUSHROOM & KALE LASAGNE PREP & COOK TIME 1 HOUR 20 MINUTES MAKES 6 PORTIONS KALE BÉCHAMEL SAUCE 60g butter1/3 cup (50g) plain flour1 litre (4 cups) milk, warmed½ bunch kale (250g), stems removed, leaves shredded½ tsp ground nutmeg1 cup (80g) grated parmesan MUSHROOM & KALE LASAGNE 2 tablespoons extra virgin olive oil800g Swiss brown mushrooms, sliced1 medium onion (150g), chopped finely2 cloves garlic, chopped finely1 tablespoon thyme leaves250g fresh lasagne sheets225g bocconcini, sliced thinly½ cup (40g) grated parmesan ASSEMBLY INGREDIENT 60g salad leaves KALE BÉCHAMEL SAUCE Heat butter in a heavy-based saucepan over medium heat until melted and starting to bubble. Add flour; cook, stirring continuously, for 4 minutes until a pale straw colour. Remove pan from heat. Add half the milk, whisking until smooth. Add remaining milk, whisking until smooth. Return to heat, stirring, for 5 minutes…

4 мин.
softly softly...

TIPS & TRICKS • Choose secondary cuts from the shoulder, neck and belly, which have the most flavour and will benefit from long, slow cooking to produce super-tender meat. These cuts tend to be cheaper, and are an economical way to feed a crowd. • Freeze the meat in the sauce it’s been cooked in to keep it moist and tender. • Make sure you set aside plenty of time to cook the meat. • If you’re short of time, try buying shredded barbecue chicken, which is available from the deli section of the supermarket (this is simply unsold barbecue chicken that’s been cooked the day before). Combine it with your favourite barbecue sauce before reheating. You can freeze it at this stage. • Buy ready-made pulled pork, available from the chilled section of the…

7 мин.

SPINACH & RICOTTA PASTA BAKE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4 32 large pasta shells (280g)500g spinach, stems removed600g ricotta2 tablespoons finely chopped fresh flat–leaf parsley1 tablespoon finely chopped fresh mint2⅔ cups (700g) bottled tomato pasta sauce½ cup (125ml) vegetable stock2 tablespoons finely grated parmesan¼ cup small fresh basil leaves radicchio salad (optional), to serve 1 Cook pasta shells in a large saucepan of boiling water for 3 minutes; drain. Cool for 10 minutes. Transfer to a tray. 2 Preheat oven to 180°C/160°C fan. Oil a shallow 2-litre (8-cup) ovenproof dish. 3 Boil, steam or microwave spinach until wilted; drain. Rinse under cold running water; drain. Squeeze excess liquid from spinach; chop finely. 4 Place spinach in a large bowl with ricotta and herbs; stir to combine. Spoon mixture into pasta shells. 5…