Cooking with the Australian Womens Weekly

Vibrant feel-good food is our theme this month, so we’ve curated a bunch of recipes that are perfect for sharing. In this issue you’ll find dishes for those impromptu times when family and friends drop by and you need ideas for simple but fancy recipes that are easy to make – be it for brunch, lunch or dinner. We kick off with a seasonal feature that gives a lot of love to eggplant (page 10). Some may see this as the ‘Ottolenghi effect’, coined after the wonderful Israeli-born chef, Yotam Ottolenghi, who has made the world fall in love with vegetables that boast a Middle Eastern flair. If you’re hosting an Easter celebration, why not try our Greek-inspired grazing board on page 20? It’s both beautiful and bountiful. And don’t forget dessert…

IN SEASON April Vegetable BeetrootBroccoliBrusselssproutsCabbageCapsicumFennelLeekMushroomOkraPeasPotatoPumpkinSilverbeetSpinach Fruit AppleBananaCustard appleKiwifruitLimesNashi pearPassionfruitPersimmonPomegranateQuinceRambutanRockmelonTamarillo FLAVOUR PUNCH Dressed to the nines Take your salad from bland to grand with Chang’s Crispy Noodle Salad Dressing – just add your preferred oil. Packed with authentic Asian flavour and free from gluten, this dressing will help you say goodbye to drab salads forever. To make this texture-sensation (right), simply combine cooked quinoa, shredded purple and green cabbage, carrot, slivered almonds, spring onion and Chang’s Crunchy Fried Noodle (also available in gluten-free). Toss generously with dressing and add barbecue pork or chicken. Available at your local supermarket. For this and other delicious recipes, head to changs.com.au hardtofind. Find of the month Just a Glass Australia brings you a fun and interactive way to explore premium Australian wines at home and at your own pace. Each self-guided curated wine box includes its…

A mandolin is used to slice fruits and vegetables quickly and evenly. Most units often come with a variety of interchangeable blades to achieve different cuts and slices. Be sure to use the safety guard as the blades are very sharp. A julienne peeler has serrated teeth that slice in thin strips or ribbons. Perfect for carrots, zucchinis and other hard vegetables. A microplane is a metal, rasp-like grater with small sharp teeth that allows you to finely grate garlic, ginger, citrus rinds and hard cheeses like parmesan and pecorino. Available in a variety of blades including zester, fine and coarse. A spiraliser is used to create long, curly or spiral-shaped strands of vegetables or fruits. It consists of a cylindrical container with a blade or series of blades at one end and…

from the Test Kitchen Soaking the eggplant first in milk reduces the amount of oil it soaks up when frying, keeping it fresh and tender. It also ensures the semolina sticks to the eggplant. You can use nut-based milk and yoghurt here instead, if you prefer. Eggplant with nam prik sauce PREP + COOK TIME 25 MINUTES SERVES 4 2½ tablespoons light soy sauce2 tablespoons lime juice1 tablespoon tamarind puree1 tablespoon brown sugar1 small clove garlic, crushed2 teaspoons finely grated fresh ginger½ teaspoon dried chilli flakes2 medium vine-ripened tomatoes (300g), chopped coarsely⅓ cup (80ml) extra virgin olive oil8 Japanese eggplants (1kg), halved lengthways1 cup fresh Thai basil leaves2 green onions, sliced into thin strips½ cup (40g) fried shallots 1 To make nam prik sauce, process soy sauce, lime juice, tamarind, sugar, garlic, ginger, chilli flakes,…

GREEK EASTER SPREAD SERVES 8 Greek hospitality is legendry and everyone is invited. While this spread might at first sound wintery with the lamb as its centrepiece, it can be enjoyed all year round. In winter, gather indoors at the table. In spring or summer, find comfort from the midday heat under the shade of a tree and serve the feast at room temperature with plenty of cooling drinks. Round out this grazing board with fresh fruit. MAKE • Roast Garlic Skordalia• Eggplant Dip• Haloumi with Grilled Peaches & Honey• Slow-roasted Lamb with Potatoes• Greek Salad• Spinach & Fetta Pie BUY • Taramasalata (salt-cured cod roe dip)• Dolmades (rice-stuffed vine leaves)• Mixed olives• Greek pitta bread• Fresh or dried figs• Eggs, to make Greek dyed eggs (see right) DRINK SUGGESTION • Ouzo• Red wine SERVING • 1 large wooden board•…

Rhubarb & chocolate hot cross bun pudding cake PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8 Make an extra batch of rhubarb mixture to serve the cake as a dessert, if you like. 400g rhubarb, trimmed and chopped¼ cup (55g) caster sugar1 orange, rind finely grated and juiced8 traditional hot cross buns, halved3 eggs300ml thickened cream¼ cup (55g) caster sugar, extra150g dark (45% cocoa solids) chocolate, chopped coarsely¼ cup (35g) toasted hazelnuts, chopped1 tablespoon demerara sugar 1 Place the rhubarb, sugar, orange rind and juice in a medium frying pan over a medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 6 minutes, stirring occasionally or until the rhubarb is just tender. Set aside to cool slightly. 2 Preheat oven to 180°C/160°C fan. Grease and line the base…