Womens Weekly Food 24 2017

Make Our Cover

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DOUBLE-CHOCOLATE PANCAKE STACK TURN TO PAGE 15

FEEL-GOOD

SUMMER RECIPES

PANCAKES TO IMPRESS DIABETIC-FRIENDLY FAMILY DISHES

Fab food IN A FLASH! PRAWNS, RISONI & PEAS

BAKLAVA TORTE

PORTUGUESE CHICKEN

Marvellous MEXICAN

A Letter From Amanda

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In a blink of an eye, we’re again racing through another year, and though we vow to take life slower, that never works to plan. The juggle of work-life balance, school commitments, weekend sport, caring for a loved one, catching up with friends and even gym sessions can leave us with little time for ourselves. And, if we don’t make that time for ourselves and look after our health, all those things can fall apart. Fittingly, this is our “fast” issue. It’s all about fast food – not the drive-through variety, just balanced, inspirational family meals that won’t have you cooking for hours. Food that will leave you contented and your life on track. Remember that just because it’s quick, doesn’t mean it’s not able to delight those on the receiving end. To start the fast-food revolution, crank up the barbecue for our chicken on the barbie feature, page 32. I’ve prepared (and my husband cooked) the Barbecued Chermoula Chicken with Pea Puree several times, and we’ve all chimed, “That was delicious!”

Keeping the momentum rolling, get busy whisking up that pancake batter, page 12, then indulge your tastebuds in some serious flavour stacks that follow. The Banana & Salted Caramel Pancake Stack has left its mark on my tastebuds (and hips)! Why not practise a few times (wink, wink), just to ensure that, when Pancake Day arrives on February 28, your pancakes are the talk of the town. Because time’s at a premium doesn’t mean we can’t cater for all dietary needs. I know only too well what’s involved when you have special dietary requirements to stick to – and how challenging and routine mealtimes can become. So this month, we include a feature on eating well with diabetes, page 88. We help you with recipe solutions for breakfast, lunch, dinner and, dare I say it … dessert. But, remember, exercise is just as important as diet. After all this running around, light the candles, sprinkle the rose petals and turn on the oven for some loved-up baking. For pretty, flirty and simply adorable food, our pink baking feature, page 50, is divine and sure to capture cupid’s arrow on Valentine’s Day. I love how Australia is so multicultural – and this month highlights that, with Chinese New Year in full swing. Our Asian street food feature, page 20, captures enchanting moments of a land far away, that luckily we can re-create here with in-season produce and fresh flavours. Keep life balanced.

AMANDA LENNON, EDITOR

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24 GOLDEN MOMENTS

THRILL OF THE GRILL

PINK TEMPTATIONS

From being dedecked in figs and honey to drizzled with double chocolate – to celebrate Pancake Day, we offer stacks of possibilities for a family favourite.

Chicken and the barbecue make a winning combo. From skewers to burgers, you’ll be fired up by the mealtime marvels that your barbie can create.

Think pink – show your love for someone you care about with these romantic offerings that seduce the eye as well as the tastebuds. The only hitch? They look too good to eat.

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EDITOR’S LETTER

FOOD BITES

PANCAKE DAY

CHINESE NEW YEAR

BARBIE BOOMERS

MADE FROM SCATCH

BAKING IN THE PINK

EXPRESS SNACKS

FOOD IN A FLASH

ON THE COVER Our verdict on this lush Double Chocolate Pancake Stack and all the other recipes in our special pancake feature? Flipping marvellous! P H OTO G R A P H E R JOHN PAUL UR IZ A R ST YLIST SOPHIA YOUNG P H OTO C H E F ANGEL A DEVLIN

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WE’RE WRAPPED

DAIRY ME!

MAIN EVENT

Welcome in the Year of the Rooster with Asian street fare, such as these fresh and fragrant Salmon & Enoki Mushroom Steamed Rice Paper Parcels.

Whoever thought making your own dairy products could be so easy and so very satisfying? From DIY yoghurt to mascarpone, we show you the whey.

Midweek mains with attitude – just because time’s short doesn’t mean your meals need to be short on flavour and eye appeal. Savour our Steak & Spuds with Salsa Verde.

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CHILD’S PLAY Have all the fun of the fair with these special creations that are both a breeze to make and a treat to eat.

WEEKNIGHT WINNERS

LENTIL AS ANYTHING

Start with the vegies, then add your proteins – that’s the key to delectable dinners that tick all the boxes − just take a look at this delicious Grilled Lamb Salad.

Chickpeas, lentils, quinoa and tofu – with these protein powerhouses, you don’t need meat every day of the week – and, with these recipes, you might even show it the door.

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SPEEDY SALADS

WEEKNIGHT MAINS

CAKE OF THE MONTH

MEAT-FREE MONDAY

LIFESTYLE FOOD

KIDS IN THE GARDEN

CAFE CAKES

RETRO FETE FOOD

MEXICAN MENU

132 KIDS’ PARTY

142 SUBSCRIPTION PAGE

144 RECIPE INDEX

147 CONVERSION CHART

FOOD OF LOVE

HEALTH ON A PLATE

BRILLIANT BAKES

MEXICAN RAVE

This Valentine’s Day, both you and your loved one will be floating on air with these delicately light and lovely Mini Rose Pink Ombre Cakes.

Eating well is a key ingredient in the recipe for healthy living. From quesadillas to lassis, here’s proof that good food can be good for you, too.

No need to go out for cake. We help you create taste sensations like this Lazy Crazy Chocolate Cake to share with friends over a cuppa. Better than bought!

Spice up your life with these classic mouth−watering Mexican dishes. They’ll transport you and your guests to exotic places. The result? Magnifico!

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FOOD BITES COMPILED BY REBECCA BALKIN

THE BIG CHILL

The yoghurt range adds a little culture!

Love those hot days and balmy nights that are such a loved part of an Aussie summer? Bulla’s Unfakeably Summer ice-cream range has arrived to cool things down and bring back a little fun to your freezer. Star of the pack is the Choc Bar Jelly Top, a nod to the classic Aussie flavour combo of raspberry jelly and ice-cream. Other winners are the Creamy Classics Choc Hazelnut Spread ice-cream and the Frozen Greek Style Yoghurt range. For more temptations, go to bulla.com.au

ROUND TRIP Be your own five-star barista and get consistent results every time. With its ease of use and zappy performance – not to forget its sleek, sinuous design – Nescafé’s new Dolce Gusto Eclipse coffee machine serves up cafe-quality coffee in the home. And, with more than 30 pods to choose from, there’s a flavour for every coffee lover. Visit dolce-gusto.com.au

Fancy this beauty on your benchtop?

News To Snack On WHAT A DAZZLER!

DRINKS PARTY

This surface is as tough as.

DIAMONDS ARE FOREVER Grill your way to fantastic food with the Woll Diamond Lite Grill Pan. This cookware is non-stick, oven-safe, dishwasher-safe and comes with a detachable handle, making home cooking a breeze. Oh, and last, but definitely not least, there are diamonds in the coating, giving the pan superior toughness and durability. Visit vgminternational.com.au

Let’s raise our glasses to this smart new arrival. Neue Blvd has revolutionised the homemade cocktail experience with its new Cocktail Must-Haves collection. Comprising chic metallic glassware, elegant swizzle sticks with pineapple detailing – aptly named Sangria and Pina Colada – and luxe gold-dipped Brazilian Agate coasters, the range is sure to lend glamour and sheen to your next cocktail party. For more, go to neueblvd.com.au

HAPPY HERBS HAVE A HEART With flowers and chocolates all rolled into one, Edible Blooms delivers the perfect gift for Valentine’s Day. Hand-crafted daily by qualified florists and with the option of same-day delivery, these posies in chocolate and fruit are more than good enough to eat! For more, visit edibleblooms.com.au

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Don’t want to spend all that money on fresh herbs that are going to wilt in just a few days? Gourmet Garden’s new Lightly Dried Herb range lasts for four weeks, so you don’t have to compromise on the flavours and aromas that come from fresh herbs. For more information, visit gourmetgarden.com

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News To Snack On

THINK PINK The Huon salmon range represents over 30 years of family fish farming in the beautiful waters of Tasmania. Including fresh, wood-roasted and smoked salmon, and even salmon caviar, the range has something for all tastes and all budgets. Visit huonaqua.com.au

TAKE A BAO

Love that yum cha – and who doesn’t – but can’t be bothered going out? Chan’s Yum Cha at Home lets you create that authentic Chinese food experience in the comfort of your own home. With three new varieties, right, and one simple step, such as steaming, baking or frying, a delicious dinner is served! Find out more at chenfoodsgroup.com 8

Prawn & sweetcorn – yummy yum cha!

WHAT’S ON THIS MONTH

CRUNCH TIME Breakfast can be overlooked in the morning rush. But no longer, with Kellogg’s new Baked Muesli Breakfast Biscuits range that can be devoured on the go. With no artificial colours, flavours or preservatives, what’s not to love? For more, visit kelloggs.com.au

ISLE BE THERE!

WIN

A WHIRLPOOL CRISP N’ GRILL CONVECTION MICROWAVE

Do you have a favourite microwave meal? Share the recipe with us and you could win one of two Whirlpool Crisp N’ Grill Convection Microwaves, worth $499 each. Delivering benefits traditionally only seen in a conventional oven, this new addition to the Whirlpool family can roast meat, bake cakes, fry eggs and toast a sandwich, as well as microwave. Whirlpool’s ingenious 6th Sense Technology automatically weighs food and adjusts the cooking time appropriately,

distributing the right amount of power so that food preserves its texture and nutritional value. Find out more at thegoodguys.com.au For your chance win, send the recipe for your favourite microwave meal to Whirlpool Competition, AWW Food magazine, Level 1, 54 Park Street, Sydney, NSW 2000 or email [email protected] with Whirlpool Competition in the subject line. Include name, address and daytime contact number.

Big things come from that little part of Tasmania, Flinders Island. Come along to Feast and Forage to discover the fresh produce and relaxed lifestyle of the island at the week-long event from February 17-26. For more information, visit flindersislandfresh.com. au/feast-and-forage/

SHOW US THE WEIGH Australia’s Healthy Weight Week (AHWW), from February 13-19, aims to kick-start healthy eating habits, the focus being on cooking more meals at home, and eating the right foods in the right portions. Those spreading the word range from accredited practising dietitians to former Masterchef runner-up Callum Hann. For more inspiration, visit healthyweighweek.com.au

TWO UP FOR GRABS!

SAY CHEESE

Is there anything this combi oven can’ do? Terms & Conditions: Competition opens 30/01/2017 at 00.01 (AEDT) and closes 05/03/2017 at 23:59 (AEDT). Open to Australian residents. Entrants under the age of 18 years must have prior parental or legal guardian consent to enter. One entry permitted per person. This is a game of skill; chance plays no part in determining the winner. For full terms and conditions, go to: www.bauermedia.com.au/terms/competition-terms. Please see contents page for location of Bauer Media’s privacy notice. If you do not want your information given to any organisation not associated with this promotion, please indicate this clearly on your entry. The Promoter is Bauer Media Pty Ltd (ABN 18 053 273 546).

The Sydney Royal Cheese & Dairy Produce Show, held in the second week of February, is one of the most prestigious events in the dairy industry calendar. Fronting up for judging are the crème de la crème of local dairy products, including cheese, yoghurt, milk and ice-cream. This year, judging will take place from February 13-16 and the winners will be announced on February 20. For more details, visit sydneyroyal.com.au/dairy

If you have a food event coming up, please email us at [email protected]

Secrets From The Test Kitchen

ONE-BOWL CAKES

These cakes are popular, as they’re a breeze to make, especially when teaching kids how to cook. Follow our useful tips below, then have a go at our one−bowl chocolate cake on page 108.

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Sometimes, my one−bowl cake is heavy and has a coarse texture. Where am I going wrong?

The best results will come from having the ingredients at room temperature. But usually people who use this method are in a hurry and use cold ingredients straight from the fridge. This can cause the cold ingredients to clash with slightly warmer ingredients like the pantry staples, flour and sugar. Often this results in the mixture looking curdled, or worse, lumpy. To get around this problem, warm the beaters and the mixing bowl in a sink of hot water. Soften the butter slightly in the microwave, put the eggs in the water in the sink and take the chill off the milk in the microwave. Be careful not to heat the milk or melt the butter.

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FOUR STEPS FOR ONE-BOWL CAKES 1 For best results, have all the ingredients, especially the butter and eggs, at room temperature. 2 Always beat the ingredients together on a low speed initially to combine them well. 3 Make sure you scrape down the side of the bowl often, to ensure ingredients are well combined. 4 Gradually increase the speed to medium, and beat until the ingredients are smooth and slightly paler in colour.

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For The Love Of Food

MEET OUR EXPERTS The culinary team behind The Weekly’s wonderful recipes and cookbooks has a wealth of experience.

PAMELA CLARK

FRANCES ABDALLAOUI

LOUISE PATNIOTIS

EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS

FOOD DIRECTOR, THE AUSTRALIAN WOMEN’S WEEKLY

FOOD EDITOR, FOOD STUDIO

“I’ve been working on The Weekly’s cookbooks since 1969 and my love for food hasn’t changed. From the concept to testing, tasting, photography, editing and production – it still gives me a thrill to hold a new book in my hand.”

“An avid cook with an ever−evolving fondness for baking, I truly believe that good food is mostly about fresh Australian produce cooked simply with a generosity of care and spirit.”

“My love of good food has set the foundation for a career in food media spanning almost 30 years. What I love most about food and cooking is that it brings people together – it’s an expression of love.”

ALEXANDRA ELLIOTT

SOPHIA YOUNG

DOMENICA REDDIE

FOOD EDITOR, AWW COOKBOOKS

STYLE DIRECTOR, AWW COOKBOOKS

FOOD EDITOR, AWW COOKBOOKS

“Working at The Weekly since 1989, I’ve seen many food fads come and go. Good food, however, is always in fashion. For me, fresh classic food stands the test of time and never fails to impress.”

“As a Style and Food Concept Director, I combine my practical knowledge with my flair for all things creative. I’m passionate about eating for nourishment, and love testing my latest creations on my husband.”

“I come from a large Italian family, where food was a way of life and everything was made from scratch. My fondest memories are picking tomatoes to make passata and eating pasta with the masses.”

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BASIC BUTTERMILK PANCAKES PREP + COOK TIME 40 MINUTES SERVES 4

2 eggs, at room temperature 1½ cups (375ml) buttermilk ¼ cup (55g) caster sugar 2 cups (300g) self−raising flour ½ teaspoon bicarbonate of soda 40g butter, chopped butter, extra, and pure maple syrup, to serve

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1 Whisk eggs, buttermilk, sugar and combined sifted flour and soda in a medium bowl until smooth. 2 Melt an eighth of the butter in a medium frying pan. For each pancake, pour ⅓−cup measures of batter into pan; cook pancakes for 2 minutes or until bubbles appear on the surface. Turn; cook the other side until browned. Remove from pan. Repeat to make a total of 8 pancakes. 3 Serve with butter and maple syrup, or one of the following toppings.

Food In A Flash – Sweets

Pancake DAY You’ll flip over these delicious, fluffy pancakes – and not just on weekends. They’ll fast become a weekday treat. PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SOPHIA YOUNG PHOTOCHEF ANGELA DEVLIN

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Vanilla & red berries pancake stack Stir 1 teaspoon vanilla bean paste into Basic Buttermilk Pancakes batter (recipe opposite) before cooking. Top pancakes with 250g halved strawberries and 200g raspberries. Serve dusted with icing sugar.

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Food In A Flash − Sweets

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Banana & salted caramel pancake stack Stir 100g butter, ½ cup firmly packed brown sugar, ½ cup pouring cream and ¼ teaspoon sea salt in a small saucepan over low heat for 2 minutes or until combined. Serve Basic Buttermilk Pancakes (recipe on page 12) topped with sliced banana and caramel sauce.

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AS SEEN ON THE COVER

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Double-chocolate pancake stack Stir ½ cup dark choc bits into Basic Buttermilk Pancakes batter (recipe on page 12) before cooking. Melt 100g chopped dark chocolate with ½ cup pouring cream in a saucepan over low heat for 2 minutes or until melted and smooth. Serve pancakes topped with scoops of vanilla ice−cream and chocolate sauce.

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Food In A Flash − Sweets

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Honeycomb butter pancake stack Beat 125g softened butter with an electric mixer until pale. Stir in ⅓ cup chopped honeycomb confectionery. Serve Basic Buttermilk Pancakes (recipe on page 12) topped with honeycomb butter and orange rind strips. Sprinkle with nutmeg.

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Mixed seed, fig & honey pancake stack Stir 1 tablespoon pepitas (pumpkin seeds), 1 tablespoon sesame seeds and 1 tablespoon sunflower seeds into Basic Buttermilk Pancakes batter (recipe on page 12) before cooking. Serve pancakes topped with greek−style yoghurt and halved fresh figs. Drizzle with honey.

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Walnut, lemon & sugar pancake stack Serve Basic Buttermilk Pancakes (recipe on page 12) topped with 100g coarsely chopped toasted walnuts, 2 tablespoons caster sugar, micro mint and a squeeze of lemon.

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Food In A Flash – Sweets

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Blueberry & cinnamon sugar pancake stack Stir ½ cup blueberries into Basic Buttermilk Pancakes batter (recipe on page 12) before cooking. Serve pancakes topped with extra blueberries and 2 tablespoons cinnamon sugar. Drizzle with pure maple syrup.

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TOP TIPS Invite your guests to your very own Thai night market – hang Oriental lanterns and fairy lights, and create impromptu seating with wooden crates and little stools.

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Celebrate Chinese New Year

aSIan Street FOod Celebrate the Chinese Year of the Rooster with this Asian street food. From delectable dumplings to fragrant fritters, it will leave your guests crowing with delight. PHOTOGRAPHER BEN DEARNLEY STYLIST SOPHIA YOUNG PHOTOCHEF KIRSTEN JENKINS

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Celebrate Chinese New Year TOP TIPS Always buy natural, dry−packed scallops, not wet−packed, which have been soaked in water and/ or preservatives. Dry−packed are off−white and translucent, while wet−packed scallops are bright white.

SESAME & GINGER SCALLOPS WITH CHINESE SAUSAGE SALAD PREP + COOK TIME 20 MINUTES + COOLING SERVES 6

Lap cheong is a form of dried sausage that doesn’t require refrigeration. It can be found with fried shallots in the Asian section of larger supermarkets. 12 scallops, on the half shell, roe removed 20g piece fresh ginger, peeled 2 teaspoons sesame oil 3 dried chinese sausages (lap cheong) (95g), sliced thinly 2 teaspoons lime juice 1 teaspoon caster sugar 1 lebanese cucumber (130g), sliced thinly 1 shallot (25g), sliced thinly 1 fresh small red chilli, chopped finely ½ cup loosely packed fresh coriander leaves ½ cup loosely packed fresh mint leaves 2 tablespoons asian fried shallots

“Scallops are one of many symbolic foods that portend prosperity on Lunar New Year menus, as the shells resemble old coins.” Sophia Young, Style Director, AWW Cookbooks

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1 Remove scallops from shells; place in a small bowl. Wash and dry shells; reserve. Place a fine sieve over the bowl. Finely grate ginger over sieve; press down on pulp to extract juice. Discard pulp. Add oil, toss gently to coat scallops; season. 2 Heat a large, non−stick frying pan over medium heat; cook sausage, stirring, for 2 minutes or until golden and crisp. Transfer to a plate; cool. 3 Wipe out pan, increase heat to high; cook scallops for 30 seconds each side or until golden but still opaque in the centre. Place scallops on reserved shells. 4 Stir juice and sugar in a bowl until sugar dissolves. Add cucumber, shallot, chilli, coriander, mint and sausage; toss gently to combine. Spoon salad onto scallops; top with fried shallots.

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20 MINUTES SESAME & GINGER SCALLOPS WITH CHINESE SAUSAGE SALAD RECIPE OPPOSITE

Celebrate Chinese New Year TOP TIP Pork can be marinated and threaded onto skewers a day ahead.

COOK’S

NOTES GRILLED PORK SKEWERS WITH DIPPING SAUCE Although called pork neck, this marbled cut comes from the shoulder, suits high- temperature cooking like barbecuing and roasting, and tastes better than many leaner cuts. Soak wooden skewers in water for 30 minutes before using.

40 MINUTES GRILLED PORK SKEWERS WITH DIPPING SAUCE RECIPE OPPOSITE

GRILLED PORK SKEWERS WITH DIPPING SAUCE PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 6

500g pork neck (scotch) 1 tablespoon brown sugar 1 tablespoon fish sauce 2 tablespoons white vinegar 2 sprigs fresh thai basil, bruised 12 wooden skewers, soaked 1 tablespoon vegetable oil lime cheeks and thinly sliced fresh red chilli, to serve TOASTED RICE DIPPING SAUCE 1 tablespoon jasmine rice 1 shallot, finely chopped ¼ cup fresh coriander leaves, chopped 1 teaspoon finely grated fresh ginger ⅓ cup (80ml) fish sauce ¼ cup (60ml) lime juice 1½ tablespoons brown sugar 1 teaspoon dried chilli flakes

1 Cut pork lengthways into thin slices. If slices are wide (this will depend on the shape of the meat), cut in half again lengthways to make long strips of meat. 2 Combine pork, sugar, sauce, vinegar and basil in a medium bowl. Cover; refrigerate for 2 hours or overnight. 3 Make toasted rice dipping sauce. 4 Thread pork onto 12 skewers and brush with oil. 5 Cook skewers on a heated, oiled grill plate (or grill or barbecue) over high heat for 4 minutes each side or until cooked through. 6 Serve skewers with dipping sauce, lime cheeks and sliced chilli. TOASTED RICE DIPPING SAUCE Place rice in a small, dry frying pan over medium heat; cook, stirring frequently for 7 minutes or until toasted. Using a mortar and pestle, lightly crush rice. Place crushed rice in a small bowl with remaining ingredients; stir to combine.

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SALMON & ENOKI MUSHROOM STEAMED RICE PAPER PARCELS

SALMON & ENOKI MUSHROOM STEAMED RICE PAPER PARCELS PREP + COOK TIME 35 MINUTES MAKES 12

4 boneless skinless salmon fillets (about 200g each) 1½ teaspoons finely grated ginger 1 clove garlic, crushed 1 green onion, chopped finely 1 teaspoon vegetable oil ½ teaspoon sea salt flakes 24 small (16cm) rice paper rounds 12 sprigs fresh coriander 150g enoki mushrooms, trimmed 2 tablespoons kecap manis 2 tablespoons rice wine vinegar 1 green onion, sliced thinly, extra

1 Cut each salmon fillet lengthways into three long pieces. Trim ends so that each piece is 12cm long.

2 Combine ginger, garlic, green onion, oil and salt in a large bowl with fish; toss gently to coat. 3 Soak 2 rice paper rounds in a bowl of tepid water for 20 seconds or until just pliable. Layer rounds directly on top of each other on a chopping board covered with baking paper. Place a sprig of coriander, some of the mushroom and a piece of fish in the centre. Fold sides in, then roll up to form a parcel. Repeat with remaining rice paper rounds, coriander, mushroom and fish. 4 Line a large steamer with baking paper; place steamer over a saucepan of boiling water. Place parcels in steamer; cook, covered, for 2 minutes or until fish is just cooked through. Carefully remove from steamer. 5 Combine kecap manis and vinegar in a bowl; serve with rice paper parcels, topped with extra green onion.

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Celebrate Chinese New Year CRISPY PORK & RICE BALL SALAD PREP + COOK TIME 40 MINUTES (+REFRIGERATION & STANDING) SERVES 6

250g pork mince 3 cloves garlic, grated finely ½ teaspoon sea salt flakes 1 teaspoon cracked white pepper ⅓ cup (80ml) lime juice ⅓ cup (80ml) fish sauce 3 cups (460g) cooked jasmine rice, chilled (see tips) 1 tablespoon thai red curry paste 2 tablespoons rice flour vegetable oil, for deep−frying 1 tablespoon caster sugar 1 medium red onion (170g), halved, sliced thinly 15g piece fresh ginger, cut into thin matchsticks 1 fresh long red chilli, sliced thinly 2 green onions, sliced thinly 1 cup firmly packed coriander leaves ½ cup firmly packed fresh mint leaves ⅓ cup (45g) roasted peanuts, chopped coarsely

1 Combine mince, garlic, salt, pepper, half the juice and ¼ cup of the fish sauce in a medium bowl. Cover; refrigerate for 1 hour. 2 Add rice, curry paste and rice flour to mince mixture; mix well. Roll level tablespoons of mixture into 24 balls; flatten slightly into patties. 3 Fill a large saucepan one−third full with oil; heat to 180°C (or until a cube of bread browns in 10 seconds). Deep−fry patties, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel. 4 Stir sugar, remaining juice and remaining fish sauce in a bowl until sugar dissolves. Add red onion; stand for 10 minutes or until onion softens. 5 Arrange ginger, chilli, green onion and herbs on a platter. Roughly crumble patties over the top; spoon over red onion mixture. Top with peanuts.

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TOP TIPS You will need 5 limes for this recipe. Cook 1 cup uncooked rice for the 3 cups cooked rice required.

40 MINUTES CRISPY PORK & RICE BALL SALAD RECIPE OPPOSITE

TOP TIPS Dumplings can be assembled then frozen in an airtight container up to 1 week ahead. Steam dumplings for 12 minutes from frozen.

SHIITAKE MUSHROOM & PORK SOUP DUMPLINGS PREP + COOK TIME 50 MINUTES (+REFRIGERATION) MAKES 30

Soup dumplings or xiaolongbao, as they’re called in yum cha restaurants, are a Shanghainese speciality. They are commonly filled with minced pork and a firm, gelatine−rich stock, which turns to a soup when the dumplings are steamed. 4 dried shiitake mushrooms (10g) ½ cup (125ml) boiling water 1 tablespoon powdered gelatine ¼ cup (60ml) cold water ½ cup (125ml) chicken stock 4 green onions, halved 1½ teaspoons finely grated fresh ginger 100g pork mince 75g chicken mince 1 tablespoon soy sauce 1 tablespoon chinese cooking wine (shao hsing) 2 teaspoons caster sugar ½ teaspoon sichuan peppercorns, crushed 2 tablespoons canned water chestnuts, chopped 30 gow gee wonton wrappers chilli sauce and chinese black vinegar, to serve

1 Place mushrooms in a small heatproof bowl with the boiling water; soak for 15 minutes or until softened. Drain; reserve soaking liquid. Squeeze excess liquid from mushrooms. Remove stems and discard; finely chop mushrooms. 2 Sprinkle gelatine over cold water in a small cup and set aside. Combine the mushroom soaking liquid, stock, green onion and half the ginger in a small saucepan. Bring to the boil over

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SHIITAKE MUSHROOM & PORK SOUP DUMPLINGS

high heat. Reduce heat to low; simmer for 10 minutes, for flavours to infuse. Strain into a small bowl. Cool slightly. Stir in gelatine mixture until dissolved. Refrigerate for 2 hours or until set. 3 Combine pork, chicken, remaining ginger, soy sauce, wine, sugar, peppercorns, water chestnuts and chopped mushroom in a small bowl. Using a fork, crush the green onion and gelatine mixture into small pieces. Add to the mince mixture, then mix well to combine.

4 To make the dumplings, place 2 teaspoons of filling in the centre of each wrapper; moisten the edge with water. Pleat edge of the wrapper repeatedly, pinching closed after each pleat until the whole dumpling is sealed. Repeat to make 30 dumplings in total. 5 Line a large bamboo steamer with baking paper; place over a saucepan of boiling water. Place dumplings in steamer; cook for 8 minutes or until cooked through. Serve immediately with chilli sauce and vinegar for dipping.

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Celebrate Chinese New Year COCONUT & PRAWN FRITTERS WITH ASIAN SALAD PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6

200g rice flour 1 teaspoon ground turmeric ¾ cup (180ml) coconut milk ½ cup (125ml) water 650g uncooked medium shelled prawns, chopped roughly vegetable oil, for deep−frying 1 butter lettuce, leaves trimmed 2 medium carrots (345g), cut into matchsticks ½ small daikon radish (200g), cut into matchsticks 1½ cups (100g) bean sprouts 1 cup firmly packed fresh coriander 1 cup firmly packed fresh mint leaves CHILLI DIPPING SAUCE 2 tablespoons lime juice 2 tablespoons water 2 tablespoons fish sauce 1 tablespoon caster sugar 1 fresh long red chilli, chopped finely 1 clove garlic, chopped finely

1 Place rice flour and turmeric in a large bowl. Whisk in coconut milk and the water to form a thick batter. Set aside for 15 minutes. Stir in prawns; season with salt. 2 Meanwhile, make the chilli dipping sauce. 3 Fill a large saucepan or deep−fryer one−third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Cook ¼−cup measures of the fritter mixture, in batches, for 3 minutes or until crisp, golden and cooked through. Drain on paper towel. 4 Fill lettuce leaves with fritters, carrot, daikon and bean sprouts; top with the herbs, roll to enclose and serve with dipping sauce. CHILLI DIPPING SAUCE Combine ingredients in a small bowl.

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COCONUT & PRAWN FRITTERS WITH ASIAN SALAD

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Celebrate Chinese New Year TOP TIP The green onion pancake dough (step 5) and the plum sauce can both be made up to 1 day ahead; refrigerate in separate airtight containers.

CHINESE ROAST DUCK WITH GREEN ONION PANCAKES PREP + COOK TIME 2 HOURS 40 MINUTES (+ STANDING) SERVES 6

2kg whole fresh duck 3 cups (750ml) boiling water 4 cups (600g) plain flour 2 cups (500ml) boiling water, extra 2 tablespoons sesame oil 6 green onions, sliced thinly ⅓ cup (80ml) vegetable oil 2 lebanese cucumbers (260g), cut into batons SPICED PLUM SAUCE 1 cup (300g) plum sauce 1 tablespoon caster sugar ¼ cup (60ml) white vinegar 1 tablespoon soy sauce 4 whole star−anise 1 cinnamon stick 1 orange (240g), rind peeled in long strips 1 cup (250ml) water

1 Preheat oven to 200°C/180°C fan. 2 Pierce duck skin at 5cm intervals with a metal skewer; place duck in a bowl. Pour the boiling water over duck. Drain, then pat dry with paper towel. Place duck on a wire rack over a large roasting pan lined with foil. 3 Make spiced plum sauce. 4 Place reserved rind from plum sauce in duck cavity; secure with a skewer. Brush duck with spiced plum sauce reserved for brushing and roast for 50 minutes, basting regularly. Cover duck loosely with foil; roast for a further 30 minutes or until juices run clear when the thickest part of a thigh is pierced with a skewer. Rest duck, loosely covered with foil, for 20 minutes. 5 While duck is cooking, place flour in the bowl of a food processor. With motor operating, slowly add the extra boiling water, processing until a dough forms. Place dough in a lightly

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greased bowl, cover with plastic wrap; rest for 30 minutes. 6 Divide dough into 16 pieces. Roll out each piece on a lightly floured surface into an 18cm round. Brush round with a little sesame oil, season with salt; roll into a log. Coil the log; flatten and reroll into a 18cm round. (This method will develop the flaky layers of the pancakes.) Brush rounds with a little more sesame oil; top with 1½ tablespoons of green onion. Roll up again into a log, twist into a coil; flatten and roll into a 16cm round. 7 Heat 1 teaspoon of the vegetable oil in a non−stick frying pan over medium heat; cook pancakes, for 2 minutes each side, or until browned.

Transfer to paper towel; cover to keep warm. Repeat with remaining pancakes and oil. 8 Thinly slice the duck; serve with green onion pancakes, cucumber and reserved plum sauce. SPICED PLUM SAUCE Stir the ingredients in a small saucepan over low heat until sugar dissolves. Increase the heat to high and bring to the boil; boil for 10 minutes or until thickened slightly. Remove rind, reserving it for duck cavity. Divide the mixture between two small bowls, reserving one for brushing and the other for serving.

CHICKEN ON

THE BARBIE From skewers to burgers, chicken is the ideal choice when it’s time to fire up the barbecue.

40 MINUTES PORTUGUESESTYLE CHICKEN THIGHS RECIPE ON PAGE 36

AWW FOOD • ISSUE TWENTY FOUR

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35 MINUTES BARBECUED CHERMOULA CHICKEN WITH PEA PUREE RECIPE OPPOSITE

Alfresco Mains

TOP TIP If you use bamboo skewers, soak them in water for 30 minutes before use to prevent them scorching during cooking.

BARBECUED CHERMOULA CHICKEN WITH PEA PUREE PREP + COOK TIME 35 MINUTES SERVES 4

2 cloves garlic 2 shallots 1 fresh small red thai chilli 1 sprig fresh coriander, stem and root attached 2 teaspoons ground cumin 1 teaspoon smoked paprika 1½ tablespoons extra virgin olive oil 8 x 125g chicken thigh fillets 100g snow pea tendrils PEA PUREE 500g frozen baby peas, thawed 25g butter ¾ cup (180g) sour cream

1 Blend garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth. Transfer mixture to a large bowl; add the chicken, rub mixture all over chicken. Season. 2 Cook chicken on a heated, oiled grill plate (or grill or barbecue), for 4 minutes each side or until cooked through. 3 Meanwhile, make pea puree. 4 Serve chicken with pea puree and snow pea tendrils; drizzle with remaining oil, sprinkle with pepper. PEA PUREE Stir peas and butter in a medium saucepan over medium heat for 5 minutes or until peas are tender and butter is melted. Blend or process pea mixture with sour cream until smooth.

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SATAY CHICKEN SKEWERS

SATAY CHICKEN SKEWERS PREP + COOK TIME 20 MINUTES SERVES 4

12 chicken tenderloins (900g) 1 teaspoon mild curry powder ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon ground cumin ¼ teaspoon ground chilli 2 tablespoons peanut oil 12 metal skewers 1 large brown onion (200g), grated 2 teaspoons finely grated fresh ginger 1 cup (250ml) coconut cream ¾ cup (210g) crunchy peanut butter 2 tablespoons sweet chilli sauce 2 tablespoons light soy sauce ¼ cup (35g) crushed roasted peanuts 450g packet microwave white rice 1 telegraph cucumber fresh coriander leaves, finely chopped red chilli and lime wedges, to serve

1 Combine the chicken, spices and half the oil in a large bowl; season to taste. Thread chicken onto skewers. Cook the skewers, on a heated, oiled grill plate (or grill or barbecue) over medium−high heat for 3 minutes each side or until cooked through. 2 Meanwhile, heat remaining oil in a small saucepan; cook onion and ginger, stirring, for 1 minute or until onion softens. Add coconut cream, peanut butter, sauces and peanuts; simmer, stirring, for 1 minute. 3 Microwave rice according to packet directions until heated. 4 Using a vegetable peeler, peel cucumber into long, thin ribbons. 5 Serve skewers with rice, peanut sauce and cucumber. Top with coriander and chilli. Serve with lime wedges.

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Alfresco Mains PORTUGUESE-STYLE CHICKEN THIGHS PREP + COOK TIME 40 MINUTES SERVES 4

2 teaspoons cracked black pepper 2 fresh small red chillies, seeded, chopped finely ½ teaspoon hot paprika 1 clove garlic, crushed 1 teaspoon finely grated orange rind ¼ cup (60ml) freshly squeezed orange juice 2 tablespoons red wine vinegar 2 tablespoons olive oil 6 chicken thigh fillets (660g), halved 1 tablespoon olive oil, extra 2 medium corn cobs (800g), husks and silks removed 3 medium oranges (720g), peeled, sliced 300g baby spinach leaves 1 medium red onion (170g), sliced thinly

1 Combine pepper, chilli, paprika, garlic, rind, juice, vinegar and oil in a medium bowl. Reserve about a quarter of the dressing in a small jug. Add chicken to bowl; rub dressing all over chicken. 2 Rub extra oil all over corn; season. Cook corn on a heated, oiled grill plate (or grill or barbecue) over medium−high heat for 5 minutes

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or until charred. When cool enough to handle, cut kernels from cobs with a sharp knife. 3 Cook chicken, in batches on heated, oiled grill plate over medium−high heat for 4 minutes each side or until cooked through. 4 Place corn in a large bowl with orange, spinach and onion; toss gently to combine. 5 Serve chicken with corn salad, drizzled with the reserved dressing.

PAPRIKA CHICKEN WITH CHILLI SAUCE PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 6

2 x fresh whole 1kg chickens fresh coriander, to serve CHILLI SAUCE 250g fresh long red chillies, seeded, chopped 1 tablespoon caster sugar 2 teaspoons sea salt flakes ½ cup white vinegar ¼ cup water OREGANO & SMOKED PAPRIKA RUB 1 tablespoon smoked paprika 4 cloves garlic, crushed 2 tablespoons chopped fresh oregano leaves 2 tablespoons extra virgin olive oil 3 teaspoons sea salt flakes

1 Make chilli sauce. 2 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C, or follow manufacturer’s instructions. 3 Make the oregano and smoked paprika rub. 4 Cut chickens along both sides of backbone with kitchen scissors; remove and discard backbones. Turn chickens over; press down on breastbone to flatten slightly. Place chickens, skin−side up, in one large ovenproof dish; rub all over with the oregano and smoked paprika rub. 5 Place chickens in dish in the centre of barbecue; turn burners off underneath chickens, leaving other burners on low. Cook with the hood closed for 40 minutes or until the chickens are browned and cooked through. 6 Serve chickens, each cut into six portions, topped with chilli sauce and coriander. CHILLI SAUCE Stir ingredients in a small saucepan over high heat; bring to the boil. Reduce heat; simmer, covered, for 8 minutes or until chilli is tender. Cool for 5 minutes. Blend sauce until smooth; season to taste. Strain sauce into a bowl. (Makes 1¼ cups) OREGANO & SMOKED PAPRIKA RUB Combine ingredients in a small bowl.

AWW FOOD • ISSUE TWENTY FOUR

TOP TIPS To make the chicken easier and faster to barbecue, it’s first flattened by removing the backbone, a cooking technique known as “butterflying”. Small disposable aluminium baking dishes work well for this recipe. Chickens can also be roasted in the oven in shallow oven trays at 220°C/200° fan for 40 minutes.

20 MINUTES PAPRIKA CHICKEN WITH CHILLI SAUCE RECIPE OPPOSITE

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CHICKEN BURGERS WITH AVOCADO & BACON PREP + COOK TIME 40 MINUTES SERVES 4

¾ cup (50g) fresh breadcrumbs 1 tablespoon milk 500g chicken mince 4 green onions, sliced thinly 2 tablespoons finely chopped fresh flat−leaf parsley 2 anchovy fillets, chopped finely ¼ cup (75g) mayonnaise 1 clove garlic, crushed 1 teaspoon wholegrain mustard 1½ teaspoons lemon juice 4 rindless bacon slices (260g), each cut into thirds 4 wholegrain rolls, split 4 baby cos lettuce leaves 1 medium avocado (250g), sliced thickly

1 Place breadcrumbs and milk in a medium bowl. Add mince, onion, parsley and anchovy. Season. Using your hands, mix until well combined. Using slightly damp hands, shape mixture into four 10cm patties. 2 Combine mayonnaise, garlic, mustard and juice in a small bowl. 3 Heat an oiled grill plate (or grill or barbecue) over medium heat. Cook bacon for 2 minutes each side or until browned and crisp. Drain on paper towel. 4 Cook patties on same oiled grill plate for 5 minutes each side or until cooked through. 5 Toast rolls on grill plate, cut−side down, for 30 seconds or until marked. 6 Spread base of rolls with half the mayonnaise mixture; top with lettuce, patties, avocado and bacon. Replace the roll tops. Serve immediately with remaining mayonnaise mixture.

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CHICKEN BURGERS WITH AVOCADO & BACON

Alfresco Mains

SPICED CHICKENS WITH GREEN RICE PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & STANDING) SERVES 4

2 x 500g fresh whole chickens 2 tablespoons ras el hanout 1 teaspoon dried chilli flakes 1 teaspoon dried mint flakes 3 cloves garlic, crushed 2 tablespoons extra virgin olive oil 40g butter 8 green onions, chopped 3 cloves garlic, extra, crushed 450g packet microwave long−grain white rice ¼ cup fresh coriander leaves 300g pomegranate seeds (see cook’s note) lemon wedges, to serve YOGHURT SAUCE 1 cup (280g) greek−style natural yoghurt 1 teaspoon ground sumac 2 tablespoons chopped fresh coriander 1 tablespoon lemon juice

1 Place chickens, breast−sides−down, on a board. Using kitchen scissors, cut along either side of backbone. Discard backbones. Turn breast−side up; cut along breast bone to cut in half. Place chickens in a large dish. 2 Combine ras el hanout, chilli, mint, garlic and oil in a small bowl; rub over chicken. Cover; refrigerate for 2 hours. 3 Cook chickens, skin−sides down, on a heated, oiled grill plate (or grill or barbecue) over medium heat, covered loosely with foil, for 8 minutes or until well browned. Turn; cook, covered loosely with foil, for 12 minutes or until cooked through (reduce heat to low if browning too

AWW FOOD • ISSUE TWENTY FOUR

SPICED CHICKENS WITH GREEN RICE

quickly). Transfer chickens to a tray; season to taste. Stand, covered loosely with foil, for 10 minutes. 4 Meanwhile, make yoghurt sauce. 5 Melt butter in a large frying pan over medium−high heat; cook green onion, extra garlic and rice, stirring, for 3 minutes or until heated through. Season to taste. Stir in coriander. 6 Spoon rice mixture onto serving plates; top with chicken and yoghurt sauce. Sprinkle with pomegranate seeds. Serve with lemon wedges. YOGHURT SAUCE Combine ingredients in a small bowl; season to taste.

COOK’S

NOTES SPICED CHICKENS WITH GREEN RICE When pomegranates aren’t in season, you can buy pomegranate seeds in tubs at some greengrocers and major supermarkets in the specialty delicatessen section.

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Made From Scratch

Milky whey THE

PHOTOGRAPHERS BEN DEARNLEY & WILLIAM MEPPEM STYLIST SOPHIA YOUNG PHOTOCHEFS CHARLOTTE BINNS-McDONALD & ALICE STOREY

You will feel a huge sense of joy when you get busy making your own yoghurt and cheeses.

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AWW FOOD • ISSUE TWENTY FOUR

TOP TIPS You can thin the consistency of the mascarpone by gently stirring a little of the drained whey back into it. To use the mascarpone, gently stir it rather than whisking it; otherwise, it may become grainy.

MAKES 1½ CUPS HOMEMADE ITALIAN MASCARPONE RECIPE ON PAGE 42

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Made From Scratch HOMEMADE ITALIAN MASCARPONE

NON-DAIRY COCONUT YOGHURT

START 2 DAYS BEFORE PREP TIME 30 MINUTES

START 3 DAYS BEFORE PREP TIME 10 MINUTES

(+ COOLING, STANDING & REFRIGERATION)

(+ STANDING & REFRIGERATION) MAKES 4¾

MAKES 1½ CUPS KEEPS FOR UP TO 2 WEEKS

CUPS KEEPS UP TO 2 WEEKS

Strictly speaking, mascarpone is classified as a triple−crème cheese. It originated in the Lombardy region of Italy, where it's made by curdling local milk with either citric or acetic acid to produce, what is essentially, a luscious thick cream with a high−fat content. It is very easy to make your own, and costs approximately a third of what you’ll pay in−store.

This is a delicious non−dairy alternative to yoghurt for vegans, those who are lactose intolerant and just general lovers of all good things! It is best enjoyed for breakfast or for dessert with fresh or poached fruit.

EQUIPMENT cooking thermometer 2 x 25cm pieces muslin MASCARPONE 600ml pouring cream 2 cups (500ml) full−fat non−homogenised milk 1 teaspoon tartaric acid 1½ tablespoons water

1 Fill a medium saucepan one−third full with water; bring to the boil. Place cream and milk in a medium heatproof bowl; place the bowl over the pan. Heat cream mixture until it reaches 85°C on a cooking thermometer. Remove thermometer, then the bowl from the pan; cool for 10 minutes. 2 Stir tartaric acid and the water together in a small cup. Gently stir mixture into cream mixture; stand for 20 minutes. (The mixture will form fine loose curds and look curdled.) 3 Line a medium sieve with two layers of muslin; place over a medium bowl. Gently ladle cream mixture into the bowl; cover with plastic wrap. Refrigerate for 8 hours or overnight until mixture has drained and thickened. Transfer mascarpone to a sterilised airtight container; refrigerate.

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EQUIPMENT cooking thermometer COCONUT YOGHRUT ¼ cup (30g) tapioca flour 800ml coconut milk 400ml coconut cream 3 probiotic capsules 1 tablespoon pure maple syrup

1 Whisk tapioca flour and ¼ cup of the coconut milk in a small bowl until smooth and combined. 2 Transfer tapioca mixture to a medium saucepan, add remaining coconut milk and coconut cream; whisk to combine. Stir over low heat for 10 minutes or until mixture boils and thickens. Place a cooking thermometer in the saucepan; stand until mixture cools to 43°C. Once cooled, open the probiotic capsules; add the powder with the maple syrup and stir to combine. 3 Spoon mixture into warm sterilised jars; seal immediately. Stand in a warm place for 12 hours or until cultured (the mixture will taste slightly sour) and thickened slightly. Refrigerate for 24 hours or until coconut yoghurt thickens further. Keep refrigerated.

COOK’S

NOTES NON-DAIRY COCONUT YOGHURT Tapioca flour is gluten-free and available from major supermarkets, health food stores and Asian grocers. Buy coconut cream and coconut milk without additives, preservatives and stabilisers; otherwise, the set of the yoghurt might be affected. Probiotic capsules are available from pharmacies and health food stores.

AWW FOOD • ISSUE TWENTY FOUR

MAKES 4¾ CUPS NON-DAIRY COCONUT YOGHURT RECIPE OPPOSITE

Made From Scratch

MAKES 2 CUPS RICH & CREAMY CRÈME FRAÎCHE RECIPE ON PAGE 47

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TOP TIPS While low−fat milk can be used, the yoghurt will be slightly thinner. To make yoghurt thicker, add 2 tablespoons full−fat milk powder when heating the milk. Yoghurt needs to be kept at a consistently warm temperature for 8 hours for it to thicken. If you don’t have a thermos, place jars so that they are immersed in bath−warm water in a covered Esky.

MAKES 1 LITRE HOMEMADE PLAIN YOGHURT RECIPE ON PAGE 47

AWW FOOD • ISSUE TWENTY FOUR

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MAKES 1 CUP LABNE (THICK YOGHURT) RECIPE OPPOSITE

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AWW FOOD • ISSUE TWENTY FOUR

Made From Scratch RICH & CREAMY CRÈME FRAÎCHE

HOMEMADE PLAIN YOGHURT

START 2 DAYS BEFORE PREP TIME 5 MINUTES

START 1 DAY BEFORE PREP + COOK TIME

(+ STANDING) MAKES 2 CUPS KEEPS FOR UP

15 MINUTES (+ STANDING) MAKES 1 LITRE

TO 3 WEEKS

KEEPS FOR UP TO 2 WEEKS

Crème fraîche is similar to sour cream and can be used similarly. Sour cream is 35% butterfat and made by adding a bacterial culture to pouring cream. Traditional French crème fraîche is made from richer cream. It also has a culture added, but the resulting tang is more mellow. Crème fraîche is heat stable and doesn’t curdle in hot mixtures.

Think of your first batch of yoghurt as an investment. For this reason, the yoghurt you use as the starter should be the purest and best quality, preferably organic and with live cultures. The milk you use is less important, as the yoghurt will work with both homogenised and non−homogenised milk.

EQUIPMENT 3−cup (750ml) sterilised jar CRÈME FRAÎCHE 2 cups (500ml) pouring cream ¼ cup (60ml) buttermilk

1 Combine cream and buttermilk in a 3−cup (750ml) covered sterilised jar or container. Stand at room temperature for 48 hours or until thickened. Do not shake or stir the mixture while it’s standing. Refrigerate.

COOK’S

NOTES YOGHURT STARTER The starter yoghurt must contain live cultures or the result will be a thin, milky mixture with no lactic taste. Look for cow, sheep or goat’s milk yoghurt that lists live (and therefore active) cultures (lactobacillus bulgaricus and streptococcus thermophilus) on the label. Many greek-style yoghurts don’t contain live cultures, so read labels carefully.

EQUIPMENT cooking thermometer 1.5 litre (6−cup) Thermos flask YOGHURT 1 litre (4 cups) full−cream milk ¼ cup (70g) plain or greek−style yoghurt (see cook’s notes)

1 Heat milk in a large saucepan over medium heat until it reaches 80°C on a cooking thermometer. (At this temperature the milk will form a skin, but it should not be allowed to simmer or boil.) 2 Half−fill a sink or large bowl with iced water. Place the saucepan in the water; stir until the milk cools to 35°C. 3 Meanwhile, fill a Thermos with boiling water and seal. 4 Remove saucepan from the water, add yoghurt; whisk to combine. Drain the thermos and pour in the yoghurt mixture. Seal; set aside for 8 hours or until the yoghurt has thickened. Pour into a sterilised container, stir until smooth; label and date. Refrigerate.

LABNE (THICK YOGHURT) START 1 DAY BEFORE PREP TIME 5 MINUTES (+ REFRIGERATION) MAKES 1 CUP KEEPS FOR UP TO 1 WEEK

Labne is yoghurt that has been drained of some of the whey. As a general rule, you will lose about half of the yoghurt as whey (the drained watery mixture). EQUIPMENT 25cm piece muslin LABNE 2 cups (560g) homemade plain yoghurt (recipe left) or greek−style yoghurt

1 Place a sieve over a small bowl. Line with muslin; spoon yoghurt into muslin, gather into a ball, secure with string or an elastic band. Refrigerate for 24 hours or until thickened. 2 Transfer labne to a small airtight container; label and date. SAVOURY FLAVOUR BOOSTER SMOKY HARISSA Stir ½ teaspoon sea salt, ¼ teaspoon smoked paprika and 1½ tablespoons mild harissa into ½ cup labne. SWEET FLAVOUR BOOSTERS LEMON & MINT Stir 1 teaspoon grated lemon rind, pinch of salt, 2 teaspoons chopped fresh mint and ½ teaspoon honey into ½ cup labne. STRAWBERRY ROSE Mash 125g ripe strawberries with ½ teaspoon rosewater, 1 teaspoon lemon juice and 2 teaspoons caster sugar. Fold through ½ cup labne. PASSIONFRUIT & ORANGE Sieve juice from 2 passionfruit; reserve 1 teaspoon of seeds. Stir juice and reserved seeds into ½ cup labne with 1 teaspoon grated orange rind and 1 tablespoon honey.

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Made From Scratch THICK CULTURED BUTTERMILK START 2 DAYS BEFORE PREP TIME 5 MINUTES (+ STANDING) MAKES 1 LITRE (4 CUPS) KEEPS FOR UP TO 3 WEEKS

True buttermilk is the remnant liquid from making butter and some cheeses. It is thin and watery, very different from thick commercial buttermilk, which is both opaque and white. Both have their uses. Our recipe is for the thick style. It may seem odd to buy buttermilk to make buttermilk; however, the process is similar to making yoghurt, in that once you’ve made it, you can save a little for future batches. EQUIPMENT 1.25 litre (5−cup) sterilised jar CULTURED BUTTERMILK 1 litre (4 cups) full−cream milk ¼ cup (60ml) store−bought buttermilk

1 Combine milk and buttermilk in a 1.25 litre (5−cup) sterilised jar or covered container. Set aside at room temperature for 48 hours or until thickened to buttermilk consistency. Refrigerate; whisk before using.

COOK’S

NOTES HOW TO USE BUTTERMILK Blend in smoothies with blueberries, a little ripe banana and a dash of pure maple syrup. Blitz with cucumber, avocado and dill for a chilled soup. Make light, fluffy scones or pancakes. Pour over muesli instead of milk and/or yoghurt. Replace yoghurt in cakes.

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TOP TIPS Strain buttermilk through a muslin−lined sieve for a smoother texture.

MAKES 1 LITRE

TOP TIPS

Baking From The Heart

When deciding on how intense you want the cake’s colour, bear in mind some intensity will be lost during baking. The colour also changes on the base and top of the cooked cake, giving it an almost marbled appearance when the cake is cut. If you have a sugar thermometer, you can use it for this recipe.

1¾ HOURS RASPBERRY & ROSEWATER PINK VELVET MARSHMALLOW CAKE RECIPE ON PAGE 52

AWW FOOD • ISSUE TWENTY FOUR

Pink passion Colour code your baking this month with the message of love, and create these treats that are almost too gorgeous to eat.

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Baking From The Heart RASPBERRY & ROSEWATER PINK VELVET MARSHMALLOW CAKE PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 8

250g butter, chopped, softened 6 egg whites 2 teaspoons vanilla extract 2 cups (440g) caster sugar 2½ cups (375g) plain flour 1 cup (250ml) buttermilk 2 teaspoons bicarbonate of soda 2 teaspoons white vinegar 3 teaspoons rose pink food colouring 185g raspberries RASPBERRY ROSEWATER CREAM 185g raspberries 1 tablespoon rosewater 300ml thickened cream ¼ cup (40g) icing sugar ROSEWATER MARSHMALLOW ¾ cup (165g) caster sugar 1 tablespoon glucose syrup 2 tablespoons water 3 teaspoons rosewater 3 egg whites

1 Preheat oven to 180°C/160°C fan. Grease two 20cm round cake pans; line bases and sides with three layers of baking paper.

2 Beat butter in a large bowl with an electric mixer until smooth. Add the egg whites, extract, sugar, sifted flour and buttermilk. 3 Stir soda and vinegar in a small bowl until foamy; stir in colouring. Add to butter mixture; beat on low speed until ingredients are combined. Beat on medium speed for 2 minutes or until mixture turns a paler colour (mixture may look slightly curdled at this stage). Divide cake mixture between pans. 4 Bake cakes for 45 minutes or until a skewer inserted into each centre comes out clean. Stand cakes in pans for 5 minutes before turning, top−side down, onto wire racks covered with greased baking paper to cool. Split cooled cakes in half. 5 Meanwhile, make raspberry rosewater cream. 6 Place one cake layer on a plate, spread with a third of the rosewater cream, leaving a 1cm border around the edge. Repeat layering with remaining cakes and rosewater cream, finishing with cake. 7 Make rosewater marshmallow. Working quickly, use a metal spatula to spread marshmallow over the top and side of cake, making peaks and swirls. Serve cake with raspberries.

RASPBERRY ROSEWATER CREAM Crush raspberries lightly with rosewater in a small bowl. Beat cream and sifted icing sugar in a small bowl with an electric mixer until firm peaks form. Fold raspberry mixture through cream mixture. ROSEWATER MARSHMALLOW Stir ⅔ cup (150g) of sugar and all the glucose, the water and rosewater in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil for 3 minutes, without stirring, or until syrup reaches 116°C on a sugar thermometer (or when a small amount of syrup dropped into a cup of cold water can be rolled into a soft ball). Remove pan from heat to allow the bubbles to subside. Meanwhile, beat egg whites in a small bowl of an electric mixer until soft peaks form; beat in remaining sugar until dissolved. With motor operating, add hot syrup in a thin stream, beating on high speed for 5 minutes or until mixture is thick and cooled. Use immediately.

TOP TIPS Place the unused vanilla pod in a jar of caster sugar to make your own vanilla sugar. The biscuits will keep in an airtight container for up to 1 week.

1½ HOURS STRAWBERRY & CREAM COOKIES RECIPE ON PAGE 54

AWW FOOD • ISSUE TWENTY FOUR

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Baking From The Heart

STRAWBERRY & CREAM COOKIES PREP + COOK TIME 1 HOUR 30 MINUTES (+FREEZING, STANDING & COOLING) MAKES 40

1 vanilla bean 250g butter, chopped, softened 1 cup (220g) caster sugar 1 egg 2½ cups (375g) plain flour 2 teaspoons strawberry essence pink food colouring 125g white chocolate, chopped coarsely

1 Split the vanilla bean in half lengthways; scrape out the seeds. Discard pod or save for another use. 2 Beat butter, sugar and vanilla seeds in a medium bowl with an electric mixer until light and fluffy. Beat in egg. Stir in 2⅓ cups of the sifted flour. 3 Knead dough on a floured surface until smooth. Divide dough in half. Return half the dough to the bowl; stir in essence and remaining sifted flour. Tint pink with colouring. 4 Divide each piece of dough in half. On a floured surface, shape each portion of dough into 30cm logs (you will have two vanilla and two strawberry logs). Twist one vanilla and one strawberry log together to create a marbled effect; smooth into a neat log again. Repeat with remaining logs (you will have two marbled logs). Wrap logs in baking paper; freeze for 2 hours or until firm. 5 Remove logs from freezer; set aside for 15 minutes to soften slightly. 6 Meanwhile, preheat oven to 180°C/160°C fan. Line two oven trays with baking paper. 7 Cut logs into 1cm slices; place about 3cm apart on trays. 8 Bake cookies for 13 minutes or until a cookie can be pushed gently without breaking. Stand cookies on

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trays for 5 minutes before transferring to a wire rack over another oven tray. Cool completely. 9 Stir chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Spoon chocolate into a plastic resealable bag; snip off one corner and pipe chocolate into spiral or zigzag patterns on biscuits. Stand at room temperature until chocolate is set.

MOIST COCONUT CAKES WITH COCONUT ICE FROSTING

3 Bake cakes for 25 minutes or until a skewer inserted into the centre of one cake comes out clean. Stand cakes in pan for 10 minutes before turning, top−side up, onto a wire rack to cool. 4 Meanwhile, make the coconut ice frosting. 5 Spread half the cakes with pink frosting and the remaining cakes with white frosting. COCONUT ICE FROSTING Stir sifted icing sugar, coconut, egg whites and the water in a medium bowl until well combined. Divide frosting in half; tint one half with pink colouring.

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) MAKES 8

125g butter, softened ½ teaspoon coconut extract 1 cup (220g) caster sugar 2 eggs, at room temperature 1½ cups (225g) self−raising flour ½ cup (40g) desiccated coconut 250g extra−light sour cream ⅓ cup (80ml) milk

COCONUT ICE FROSTING 2 cups (320g) icing sugar 1⅓ cups (110g) desiccated coconut 2 egg whites, beaten lightly 1 tablespoon water pink food colouring

1 Preheat oven to 180°C/160°C fan. Grease an 8−hole (½−cup/125ml) petite loaf pan; line each base with baking paper. 2 Beat butter, coconut extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, coconut, sour cream and milk, in two batches, until smooth. Spread mixture into pan holes.

COOK’S

NOTES MOIST COCONUT CAKES WITH COCONUT ICE FROSTING Store cakes in an airtight container for up to 3 days, or freeze, wrapped individually, for up to 3 months. You can make this recipe in a deep 22cm round cake pan. Grease, then line the base of the pan with baking paper. Follow the recipe as directed, then bake for 50 minutes.

1¼ HOURS MOIST COCONUT CAKES WITH COCONUT ICE FROSTING RECIPE OPPOSITE

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2 1

4ways with

BRUSCHETTA PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF KIRSTEN JENKINS

Whether you need a quick light meal or a tasty starter, bruschetta is the ideal choice. From humble Italian beginnings, this dish now boasts some sophisticated flavours.

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AWW FOOD • ISSUE TWENTY FOUR

1 FETTA & ROAST CHERRY TOMATO BRUSCHETTA PREP + COOK TIME 30 MINUTES SERVES 4

Preheat oven to 200°C/180°C fan. Place 200g sliced greek fetta in a shallow dish with 2 tablespoons olive oil, ¼ cup pitted finely chopped kalamata olives and 1 tablespoon chopped oregano leaves. Place 250g cherry tomatoes on an oven tray; drizzle with 1 tablespoon olive oil. Season. Bake for 10 minutes or until skins start to split. Rub a halved garlic clove over 4 slices char−grilled sourdough bread. Using the back of a fork, squash 1 roasted tomato on each slice of bread. Divide 8 baby cos lettuce leaves between slices. Drain fetta; reserve marinade. Place fetta and remaining tomatoes on bread. Stir 1 tablespoon white wine vinegar into reserved marinade; drizzle over bruschetta. Garnish with oregano leaves.

Express Snacks

4

3

2 SALAMI, ASPARUGUS & 3 BEETROOT, PROSCIUTTO 4 MUSHROOM & FRESH MINTED PEA BRUSCHETTA & LABNE BRUSCHETTA MOZZARELLA BRUSCHETTA PREP + COOK TIME 25 MINUTES SERVES 4

PREP TIME 20 MINUTES SERVES 4

PREP + COOK TIME 15 MINUTES SERVES 4

Drizzle 170g asparagus with 2 teaspoons olive oil. Season. Cook asparagus, on a heated, oiled grill plate (or grill or barbecue) over medium heat for 6 minutes, turning often, until lightly charred. Cut asparagus in half lengthways; set aside. Blanch 1 cup frozen peas in boiling water; drain. Rinse under cold water. Lightly crush two−thirds of the peas with the back of a fork. Stir in 2 tablespoons olive oil and ½ cup coarsely chopped mint. Season. Spread 4 slices char−grilled sourdough bread with lightly crushed pea mixture. Top with 100g thinly sliced mild salami and asparagus. Serve topped with extra mint leaves, remaining peas and 20g snow pea tendrils or snow pea shoots.

Spread 4 slices char−grilled sourdough bread with 180g labne. Using a mandoline or V−slicer, thinly slice 2 baby golden beetroot and 2 medium red radishes; divide between bread slices. Top with 8 slices prosciutto and ½ cup flat−leaf parsley leaves. Combine 1 tablespoon sherry vinegar and 1 tablespoon olive oil; drizzle over the bruschetta. Season with salt and pepper.

Heat 20g butter and 1 tablespoon olive oil in a large frying pan over medium heat; cook 1 tablespoon thyme leaves, 1 sliced clove garlic and 400g sliced swiss brown mushrooms, stirring, for 4 minutes or until mushrooms start to colour. Add 100g enoki mushrooms; cook for 1 minute or until just wilted. Season with salt and pepper. Divide mushroom mixture between 4 slices char−grilled sourdough bread; top with 2 buffalo mozzarella torn into pieces. Serve the bruschetta drizzled with a little olive oil.

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Food In A Flash 30 MINUTES STEAK & SPUDS WITH SALSA VERDE RECIPE ON PAGE 62

AWW FOOD • ISSUE TWENTY FOUR

QUICK

DISHES Cook up a delicious dinner in record time with these inspiring midweek meals. PHOTOGRAPER BEN DEARNLEY STYLIST VIVIEN WALSH PHOTOCHEFS CHARLOTTE BINNS-McDONALD & ALICE STOREY

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TOP TIP Serve with mashed potato or bread, if you like.

30 MINUTES BALSAMIC TOMATO & MUSHROOM CHICKEN RECIPE ON PAGE 62

60

Food In A Flash SALT & PEPPER TOFU WITH SOBA NOODLES PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

2 x 300g packets firm tofu 2 tablespoons sesame oil 2 tablespoons rice flour 2 tablespoons sesame seeds 1 teaspoon ground white pepper 1 teaspoon freshly ground black pepper 1 teaspoon sea salt flakes 180g dried soba noodles 170g asparagus, trimmed, halved crosswise on the diagonal vegetable oil, for shallow−frying ⅓ cup (80ml) teriyaki sauce 1 medium lebanese cucumber (170g), halved lengthwise and crosswise, seeds removed, thinly sliced 1 green onion, sliced thinly 1 teaspoon sesame oil, extra

AWW FOOD • ISSUE TWENTY FOUR

1 Line a plate with paper towel. Place tofu on plate; top tofu with another piece of paper towel and a plate. Stand for 10 minutes to drain. 2 Meanwhile, place sesame oil on a small plate. Combine rice flour, sesame seeds, peppers and salt in a small shallow bowl. 3 Bring a medium saucepan of water to the boil; cook noodles for 1 minute. Add asparagus to noodles, then cook for a further 3 minutes or until tender. Drain. 4 Cut each block of drained tofu into 6 cubes; lightly coat each cube in sesame oil, then coat in the rice flour mixture.

5 Heat 1.5cm−deep oil in a large frying pan over medium heat. Shallow−fry tofu, in four batches, for 2 minutes each side or until golden. 6 Warm teriyaki sauce in same medium pan over medium heat. Add noodles and asparagus mixture, and cucumber to pan, then stir until warmed through. 7 Divide noodle mixture between bowls. Top with tofu and onion; drizzle with extra sesame oil to serve.

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Food In A Flash STEAK & SPUDS WITH SALSA VERDE

BALSAMIC TOMATO & MUSHROOM CHICKEN

PRAWNS WITH RISONI & PEAS

PREP + COOK TIME 30 MINUTES SERVES 4

PREP + COOK TIME 30 MINUTES SERVES 4

PREP + COOK TIME 20 MINUTES SERVES 4

500g small kipfler potatoes, halved lengthways 1½ tablespoons olive oil 8 x 100g beef fillet medallions 1 bunch watercress (350g) trimmed

2 tablespoons olive oil 8 x 125g chicken thighs with skin 2 cloves garlic, sliced 8 sprigs fresh thyme 4 flat mushrooms (320g), sliced 250g cherry tomatoes 1 tablespoon balsamic vinegar 80g fetta, crumbled ¼ cup coarsely chopped fresh flat−leaf parsley leaves

40g butter, chopped 2 cloves garlic, crushed 1 cup (250ml) chicken stock 1 cup (250ml) water 2½ cups (300g) frozen peas 2 cups (440g) risoni pasta ⅓ cup (80ml) extra virgin olive oil 24 medium shelled uncooked prawns (1kg), tails intact ½ cup coarsely chopped fresh flat−leaf parsley leaves 1 fresh long red chilli, seeded, chopped finely 2 teaspoons extra virgin olive oil, extra lemon wedges, to serve

SALSA VERDE 1 clove garlic, crushed 1 teaspoon dijon mustard 2 teaspoons baby capers 2 anchovy fillets 3 teaspoons red wine vinegar 3 cornichons ¼ cup loosely packed fresh mint leaves ¼ cup loosely packed fresh basil leaves 2 tablespoons coarsely chopped fresh flat−leaf parsley leaves ¼ cup (60ml) extra virgin olive oil

1 Preheat oven to 220°C/200C°fan. 2 Line an oven tray with baking paper. Toss potato with half the oil in the tray; season. Roast the potato for 20 minutes or until golden and tender. 3 Make salsa verde. 4 Heat the remaining oil over medium−high heat in a large frying pan; cook beef, for 2½ minutes each side for medium, or until cooked as desired. 5 Serve steak with potato, watercress and salsa verde. SALSA VERDE Process ingredients until finely chopped; season to taste.

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1 Heat oil in a large, heavy−based frying pan over high heat. Season chicken; cook, in two batches, for 2 minutes each side or until browned. Remove from pan. 2 Reduce heat to medium. Cook garlic, thyme and mushroom, stirring occasionally, for 5 minutes or until browned. Add tomatoes; cook, stirring, for 1 minute. Return chicken to pan; cook, covered, for 10 minutes or until cooked through. 3 Drizzle chicken with vinegar; sprinkle with fetta and parsley.

COOK’S

NOTES PRAWNS WITH RISONI & PEAS You could make the recipe using vongole (clams) instead of prawns and moghrabieh (pearl couscous) instead of the risoni. Accompany with crusty bread.

1 Heat butter in a small saucepan over low heat. Once foaming, add half the garlic; cook, stirring, for 30 seconds or until fragrant. Add stock and the water, bring to the boil; reduce heat slightly. Add peas; cook, covered, for 3 minutes or until tender. Remove and reserve ½ cup of peas. 2 Cook the pasta in a saucepan of boiling water for 10 minutes or until tender; drain. 3 Meanwhile, heat oil in a large frying pan over high heat. Cook the prawns for 1 minute, add the remaining garlic, turn prawns over; cook for a further minute or until just cooked through. 4 Using a stick blender (or small food processor), coarsely puree pea and stock mixture; stir in reserved whole peas. Season to taste. Add puree mixture and pasta to pan with prawns; stir to combine. Cook for a further minute or until heated through. Stir in parsley and chilli. 5 To serve, divide mixture between bowls, drizzle with extra oil; accompany with lemon wedges.

AWW FOOD • ISSUE TWENTY FOUR

20 MINUTES PRAWNS WITH RISONI & PEAS RECIPE OPPOSITE

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Food In A Flash

TOP TIPS Sicilian green olives have a mild buttery taste. They are sold in jars in the deli section of supermarkets. If only unpitted olives are available, slice the flesh away from the pits. Use a mandoline or V−slicer to thinly slice the fennel.

15 MINUTES LAMB, FENNEL & ORANGE SALAD RECIPE ON PAGE 67

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AWW FOOD • ISSUE TWENTY FOUR

25 MINUTES RIGATONI WITH ARRABBIATA & CHORIZO SAUCE RECIPE ON PAGE 67

TOP TIPS You can assemble the meatloaves up to 2 hours ahead; refrigerate until ready to cook. We used a “classic” salad dressing available from supermarkets.

35 MINUTES FETTA & OLIVE GREEK MEATLOAVES RECIPE OPPOSITE

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Food In A Flash FETTA & OLIVE GREEK MEATLOAVES

LAMB, FENNEL & ORANGE SALAD

PREP + COOK TIME 35 MINUTES SERVES 4

PREP + COOK TIME 15 MINUTES (+ STANDING) SERVES 4

500g lamb mince 1 small red onion (100g), chopped finely 2 tablespoons finely chopped fresh oregano leaves 1 tablespoon finely grated lemon rind 2 cloves garlic, crushed ½ cup (50g) dried breadcrumbs 1 egg 1 medium tomato (150g) 80g greek fetta, crumbled ¼ cup (40g) pitted kalamata olives, halved 2 tablespoons olive oil 500g baby new potatoes, quartered 4 cups mesclun salad leaves 1 tablespoon french salad dressing

1 Preheat oven to 220°C/200°C fan. Lightly grease 4 holes of a 6−hole (¾−cup/180ml) texas muffin pan. 2 Combine mince, onion, oregano, lemon, garlic, breadcrumbs and egg in a large bowl; season. Press half the mixture into the greased pan holes. 3 Cut the tomato into 12 slices. Choose six large tomato slices; place on top of the mince with half the fetta and half the olives. Top with the remaining mince mixture; press mixture down. Top with remaining slices of tomato, fetta and olives. Drizzle with 2 teaspoons of the oil. 4 Toss potato and remaining oil in a roasting pan; season. 5 Transfer potato and meatloaves to oven; bake, at the same time, for 20 minutes or until meatloaves are cooked through. Remove meatloaves from oven. Cook potatoes for a further 5 minutes or until golden. 6 Run a small knife around the edge of each meatloaf; transfer to plates. Drizzle salad leaves with dressing; serve with meatloaves and potato.

If you don’t have fennel seeds on hand, use the same quantity of coriander seeds, crushing them first with a pestle in a mortar or the base of a clean saucepan. 2 teaspoons cumin seeds 1 teaspoon fennel seeds 1 teaspoon sea salt flakes ¼ teaspoon freshly ground black pepper ¼ cup (60ml) extra virgin olive oil 4 lamb backstraps (800g) 2 baby fennel bulbs, sliced thinly 100g baby rocket leaves ½ cup (60g) pitted sicilian green olives 1 medium orange (240g), halved, sliced thinly 2 teaspoons white wine vinegar ½ cup (40g) shaved parmesan

1 Combine cumin and fennel seeds, salt, pepper and 2 teaspoons of the oil in a medium bowl. Add lamb; turn to coat in mixture. 2 Heat a grill pan or frying pan over medium−high heat. Add lamb; cook for 2 minutes each side for medium or until cooked as desired. Remove pan from heat, cover lamb loosely with foil; rest for 5 minutes. 3 Meanwhile, combine remaining oil with remaining ingredients in a medium bowl; season to taste. 4 Cut lamb into slices; serve with salad.

RIGATONI WITH ARRABBIATA & CHORIZO SAUCE PREP + COOK TIME 25 MINUTES SERVES 4

It’s not necessary to add oil to the frying pan when cooking the chorizo, as sufficient fat will be released from the sausages during cooking. 500g rigatoni pasta 3 cured chorizo sausages (300g), sliced thinly 2 tablespoons extra virgin olive oil 1 large onion (200g), chopped finely 1 teaspoon dried chilli flakes 3 cloves garlic, crushed 700ml bottle passata (sieved pureed tomato) 1 cup (250ml) water ½ teaspoon brown sugar ½ cup coarsely chopped fresh flat−leaf parsley leaves ⅓ cup (50g) finely grated parmesan

1 Cook pasta in a large saucepan of boiling water until almost tender; drain and return to pan. 2 Meanwhile, cook chorizo in a large frying pan over medium−high heat, turning occasionally, for 2 minutes or until chorizo is browned; remove from pan, drain on paper towel. 3 Heat oil in same frying pan; cook the onion, chilli and garlic, stirring, for 3 minutes or until onion is soft. Add passata, the water and brown sugar. Bring to the boil, reduce heat to low; simmer, stirring occasionally, for 7 minutes or until the sauce has thickened slightly. Season to taste with salt. 4 Add sauce to pasta in pan with parsley; stir over medium heat until heated through. Stir in parmesan.

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1

2

SALADS With the help of the grater and slicer attachments on your food processor, these delicious salads will be ready to serve in no time. PHOTOGRAPHER BEN DEARNLEY STYLIST VIVIEN WALSH PHOTOCHEFS CHARLOTTE BINNS-McDONALD & ALICE STOREY

1 BEETROOT & GOAT’S CHEESE SALAD

2 VIETNAMESE CHICKEN SALAD

PREP TIME 30 MINUTES SERVES 4

PREP TIME 30 MINUTES SERVES 4

Using the slicer attachment on a food processor, slice 1 medium red onion and ½ medium red cabbage. Whisk ⅔ cup white wine vinegar and ¼ cup caster sugar in a large bowl until sugar dissolves. Add cabbage mixture; stand for 20 minutes. Drain vegetables and discard liquid; season vegetable mixture to taste. Cut 250g pre−cooked beetroot into wedges. Cut 2 small radicchio into thin wedges; arrange on a platter with beetroot and cabbage mixture. Crumble over 150g soft goat’s cheese; top with ¼ cup each coarsely chopped dry−roasted almonds and chives. Drizzle with 1 tablespoon extra virgin olive oil.

Using the shredder attachment on a food processor, grate 200g white cabbage; transfer to a small bowl. Grate 1 large carrot; place in a large bowl, add 1 thinly sliced medium red onion, ½ cup rice wine vinegar, 2 teaspoons salt and 2 tablespoons caster sugar; stand for 5 minutes. Add 1½ cups bean sprouts; stand for 3 minutes; Drain the pickled vegetables; return to the bowl. Add cabbage, 500g shredded barbecue chicken, ⅓ cup each mint and coriander leaves. Place ¼ cup water, 1 clove crushed garlic, 2 tablespoons each fish sauce, caster sugar and lime juice in a screw−top jar; shake well. Pour dressing over salad; toss to combine. Sprinkle salad with 2 tablespoons each chopped roasted cashews and fried shallots.

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AWW FOOD • ISSUE TWENTY FOUR

Summer Express

3

4

3 CRUNCHY SUMMER GREENS SALAD

4 MOROCCAN VEGETABLE SALAD

PREP TIME 20 MINUTES SERVES 4

PREP TIME 20 MINUTES SERVES 4

Stir 1 tablespoon olive oil and 2 tablespoons each sunflower seeds, sesame seeds and pepitas in a small frying pan over medium heat for 3 minutes or until golden. Add 2 teaspoons black chia seeds and 1 tablespoon tamari; stir to combine. Using the shredder attachment on a food processor, grate 2 medium kohlrabi and 400g brussels sprouts. Place vegetables in a large bowl. Tear 4 leaves of purple kale; add to the bowl with ¾ cup loosely packed flat−leaf parsley leaves. Process ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 clove crushed garlic and 2 teaspoons dijon mustard; season. Toss vegetables with dressing; top with seed mixture.

Using the shredder attachment on a food processor, grate 2 raw peeled medium beetroot, 1 bunch red radish, 2 medium zucchini and 1 large carrot; tip vegetables onto a platter. Wipe food processor bowl clean. Process ⅓ cup extra virgin olive oil, 2 tablespoons pomegranate molasses, 2 tablespoons lemon juice, ½ teaspoon each sumac, ground cumin and salt until combined. Drizzle half the dressing over the vegetables. Drain and rinse a 400g can of chickpeas; combine with remaining dressing and 250g halved cherry tomatoes in a medium bowl. Top salad with chickpea mixture; scatter with ½ cup lightly packed mint leaves. Serve salad with pitta crisps.

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Weeknight

WONDERS PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF KIRSTEN JENKINS

As the year starts to pick up pace, it’s time to get weeknight dinners organised!

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What’s For Dinner?

MONDAY

CHILLI CHICKEN & PRAWN SALAD RECIPE ON PAGE 73 AWW FOOD • ISSUE TWENTY FOUR

TOP TIP To save time, you can use canned brown lentils instead of the french−style green lentils; they don’t need cooking. Drain and rinse, then add to the salad in step 3.

TUESDAY

LENTIL, GORGONZOLA & WITLOF SALAD RECIPE OOPPOSITE

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AWW FOOD • ISSUE TWENTY FOUR

What’s For Dinner? LENTIL, GORGONZOLA & WITLOF SALAD PREP + COOK TIME 30 MINUTES SERVES 4

½ cup (100g) french−style green lentils ¾ cup (75g) walnuts ½ cup (125ml) extra virgin olive oil ½ cup (125ml) sherry or red wine vinegar 1 small radicchio (150g), leaves separated 2 large witlof (250g), leaves separated 180g grape tomatoes, halved if large 1 cup loosely packed fresh flat−leaf parsley leaves 120g soft blue cheese

1 Cook lentils in a medium saucepan of boiling water for 25 minutes or until lentils are tender; drain. Rinse under cold water; drain well. 2 Meanwhile, stir walnuts in a small frying pan over medium heat until toasted lightly. Transfer to a chopping board, cool slightly; chop coarsely. 3 Whisk oil and vinegar in a large serving bowl; season to taste. Add radicchio, witlof, tomatoes, parsley and lentils; toss gently to combine. 4 Serve salad topped with toasted walnuts and cheese.

COOK’S

NOTES CHILLI CHICKEN & PRAWN SALAD Coconut oil is a solidified oil sold in jars. It’s available from major supermarkets and health food stores. Melt coconut oil as you would butter, in a small saucepan over low heat or in the microwave. You can use olive oil instead.

AWW FOOD • ISSUE TWENTY FOUR

“Get organised for busy weeknights by stocking up on fresh vegies, then toss a main course salad together by adding seafood, chicken or lentils.” Pamela Clark, Editorial & Food Director, AWW Books

CHILLI CHICKEN & PRAWN SALAD PREP + COOK TIME 50 MINUTES SERVES 6

1 tablespoon jasmine rice 1 tablespoon coconut oil (see cook’s notes) 2 long fresh red chillies, sliced 500g chicken mince 500g uncooked king prawns, shelled, deveined, chopped coarsely 4 green onions, sliced thinly 2 baby cos lettuces, shredded 1 red oak leaf lettuce, torn 1 cup (80g) bean shoots 6 baby cucumbers (Qukes) (180g), quartered lengthways ¼ cup loosely packed fresh coriander leaves ¼ cup loosely packed fresh mint leaves 2 tablespoons fried asian shallots CHILLI DRESSING 4 small coriander roots, cleaned, chopped 2 cloves garlic, chopped ½ teaspoon salt 2 large fresh red chillies, seeded, chopped 2 tablespoons caster sugar 2 tablespoons grated palm sugar ½ cup (125ml) lime juice 2 tablespoons fish sauce (or to taste)

1 Stir rice in a dry medium frying pan over medium heat for 5 minutes or until browned lightly. Transfer to a heatproof plate; cool. Pound cooled rice with a pestle in a mortar until finely ground. Transfer to a small bowl. 2 Make chilli dressing. 3 Heat half the coconut oil in the same pan over high heat; cook chilli, stirring, for 1 minute or until softened. Remove from pan. 4 Heat remaining coconut oil in same pan; cook mince, stirring to break up lumps, for 10 minutes or until browned lightly. Transfer to a large heatproof bowl. Add the prawns to pan; cook, stirring, for 2 minutes or until changed in colour and just cooked through. Transfer to bowl with mince; stir in green onion and ½ cup (125ml) of the dressing. 5 Arrange shredded and torn lettuce on a serving platter. Top with bean shoots, cucumber and mince mixture; sprinkle with ground rice, herbs, fried shallots and fried chilli. Drizzle with remaining dressing. CHILLI DRESSING Pound coriander roots with a pestle in a mortar. Add garlic and salt; pound to form a paste. Add chilli, pound until crushed. Stir in sugars, juice and fish sauce.

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TOP TIP Chimichurri is a traditional Argentinian herb sauce served with grilled meats. It can be made up to 1 day ahead. Store in the fridge covered with plastic wrap.

WEDNESDAY

GRILLED WHITING WITH CHIMICHURRI RECIPE ON PAGE 77

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AWW FOOD • ISSUE TWENTY FOUR

What’s For Dinner?

TOP TIP Fresh pomegranate seeds are available in tubs from good greengrocers and the specialty deli section at major supermarkets.

THURSDAY

GRILLED LAMB SALAD RECIPE ON PAGE 77

AWW FOOD • ISSUE TWENTY FOUR

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TOP TIPS For a milder chilli flavour, remove the seeds from the chillies. Serve pasta with chopped toasted pine nuts or pistachios.

FRIDAY

CHICKEN & CHILLI PASTA WITH DUKKAH CRUMBS RECIPE OPPOSITE

76

What’s For Dinner? CHICKEN & CHILLI PASTA WITH DUKKAH CRUMBS PREP + COOK TIME 35 MINUTES SERVES 4

1 litre (4 cups) water 300g chicken breast fillets 375g dried spaghetti 2½ cups (175g) coarsely torn sourdough bread ½ cup (125ml) olive oil 1 medium brown onion (150g), chopped finely 3 cloves garlic, crushed 2 long fresh red chillies, chopped finely 8 drained anchovy fillets (45g), chopped finely 120g baby rocket leaves 2 tablespoons pistachio dukkah spice mix

1 Bring the water to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, partially covered, for 10 minutes or until chicken is just cooked through. Remove the chicken from water; cool for 10 minutes, then shred coarsely. 2 Meanwhile, cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid. Return pasta to pan. 3 Blend or process the bread until finely chopped. 4 Heat 2 tablespoons of the oil in a medium frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, chilli and anchovies; cook, stirring, for 1 minute or until fragrant. Add chilli mixture to pasta with chicken, rocket and reserved cooking liquid; toss to combine. 5 Heat 2 tablespoons of the remaining oil in same frying pan over medium heat. Add breadcrumbs; cook, stirring, for 5 minutes or until golden. Stir in dukkah. Sprinkle pasta with dukkah crumbs. Drizzle with remaining oil.

GRILLED LAMB SALAD PREP + COOK TIME 25 MINUTES (+ STANDING) SERVES 4

⅓ cup (100g) quince paste 1 tablespoon water 1 medium red onion (170g), sliced thinly 1 teaspoon caster sugar 2 tablespoons white wine vinegar 600g lamb backstrap 2 lebanese cucumbers (260g) 250g haloumi, torn 1 cup fresh coriander leaves, torn 100g mesclun or other salad mix ½ cup (75g) pomegranate seeds LEMON DRESSING ⅓ cup (80ml) extra virgin olive oil ¼ cup (60ml) lemon juice

1 Stir quince paste and the water in a small saucepan over medium heat until smooth and heated through. 2 Combine onion, sugar and vinegar in a large bowl. 3 Brush lamb with quince paste mixture. Cook lamb on a heated, oiled grill plate (or grill or barbecue) over medium−high heat for 3 minutes each side for medium−rare or until cooked to your liking. Remove from heat; rest, covered, for 10 minutes, then slice thinly diagonally. 4 Meanwhile, make lemon dressing. 5 Drain most of the vinegar from onion mixture. Using a vegetable peeler, peel cucumbers into long, thin ribbons. Add cucumber to onion mixture with haloumi, coriander, mesclun, pomegranate seeds and half the dressing; toss gently to combine. Layer salad and lamb on a large platter; drizzle with remaining dressing. LEMON DRESSING Whisk ingredients in a small jug; season to taste.

GRILLED WHITING WITH CHIMICHURRI PREP + COOK TIME 30 MINUTES SERVES 4

8 whole small whiting (1.2kg) 1 tablespoon extra virgin olive oil 2 medium lemons (280g), halved 275g baby roma truss tomatoes 2 stems fresh bay leaves CHIMICHURRI 2 tablespoons red wine vinegar ½ cup (125ml) extra virgin olive oil 2 cloves garlic, chopped finely 1 teaspoon dried chilli flakes 1 teaspoon sea salt flakes 1 cup coarsely chopped fresh flat−leaf parsley 2 tablespoons coarsely chopped fresh oregano

1 Make chimichurri. 2 Wash fish inside and out; pat dry with paper towel. Score fish twice through the thickest part on both sides. Place fish on a tray; rub ⅓ cup (80ml) of the chimichurri over fish and into cuts. Brush with oil; season. Cook fish, on a heated, oiled grill plate (or grill or barbecue) over medium−high heat for 4 minutes each side or until just cooked through. Transfer fish to a serving platter; cover with foil. 3 Cook lemon halves, tomatoes and bay leaves on heated grill plate until lemons are charred and tomatoes are just softening. Season tomatoes. Serve fish with tomatoes, lemon halves, bay leaves and remaining chimichurri. CHIMICHURRI Combine ingredients in a medium bowl; season to taste. Cover surface directly with plastic wrap.

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78

Cakes Of The Month

PRETTY AS A

picture

This Valentine’s Day, bake from your heart and capture the essence of love. PHOTOGRAPHER JAMES MOFFATT STYLIST OLIVIA BLACKMORE PHOTOCHEF NADIA FRENCH

MINI ROSE PINK OMBRE CAKES PREP + COOK TIME 1 HOUR 30 MINUTES MAKES 6

EQUIPMENT 4 x 20cm x 30cm rectangular cake pans 8cm round cutter ALMOND SOUR CREAM CAKE 500g butter, chopped, softened 4 cups (880g) caster sugar 12 eggs, at room temperature 2 cups (300g) plain flour 1 cup (150g) self−raising flour 2 cups (240g) ground almonds 1⅓ cups (320g) sour cream rose pink food colouring BUTTER CREAM 250g butter, softened 3 cups (480g) icing sugar ⅓ cup milk 2 teaspoons rosewater DECORATIONS assorted fresh flowers (see cook’s notes) florists’ tape cake toppers

1 Preheat oven to 160°C/140°C fan. Grease cake pans; line bases and long sides with baking paper.

2 To make cakes, beat butter and sugar in a large bowl with an electric mixer until mixture is light and fluffy. Add eggs, one at a time, beating until just combined between additions (the mixture will look curdled at this stage). Stir in sifted flours, ground almonds and sour cream, in two batches, until well combined. 3 Divide mixture into four bowls. Tint each mixture a different shade of pink, so each is darker than the last (leave one plain, if you like). Divide cake mixture evenly between prepared pans. Bake for 45 minutes or until a skewer inserted into centres comes out clean. Stand for 10 minutes; turn, top−side up, onto wire racks to cool. 4 Using cutter, cut six rounds from each cake. Trim each round to 1cm in height. 5 Make butter cream. 6 Secure the lightest−colour cake rounds on serving plates with a little of the butter cream. Spread a third of the butter cream over the cake rounds; top with a slightly darker shade of cake. Repeat with the butter cream and remaining cakes, finishing with the darkest shade of cake. 7 Trim stems so the flowers lie neatly on top of the cakes. Wrap stems in florists’ tape; position cake toppers and the flowers on top of cakes.

BUTTER CREAM Beat the butter in a large bowl with an electric mixer until the butter is as white as possible. (This will result in a whiter butter cream, which will give you better results when colouring it.) Gradually beat in half the sifted icing sugar, then the milk, then the remaining sifted icing sugar. Beat until the butter cream is smooth and spreadable, scraping down the side of the bowl occasionally. Add the rosewater and beat until combined.

COOK’S

NOTES Ensure the flowers you buy are pesticide free – ask your florist. Cakes can be made up to 2 days ahead; store in an airtight container in the fridge. When baking, cover tops of cakes with a round of baking paper to prevent over-browning. When tinting the cake mixture, bear in mind that some of the intensity will be lost during baking.

15 MINUTES CARROT & CHICKPEA SALAD WITH HARISSA GOAT’S CURD RECIPE ON PAGE 84

80

Weeknight Vegetarian

Meat-free

MONDAY PHOTOGRAPHER WILLIAM MEPPEM STYLIST VIVIEN WALSH PHOTOCHEF DOMINIC SMITH

Have a break from meat with these protein−rich dinners the family will devour.

AWW FOOD • ISSUE TWENTY FOUR

81

45 MINUTES LENTIL SAUSAGE ROLLS WITH TOMATO SUMAC SALAD RECIPE ON PAGE 87

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AWW FOOD • ISSUE TWENTY FOUR

Weeknight Vegetarian 45 MINUTES SRI LANKAN POTATO & PEA CURRY RECIPE ON PAGE 84

AWW FOOD • ISSUE TWENTY FOUR

83

Weeknight Vegetarian CARROT & CHICKPEA SALAD WITH HARISSA GOAT’S CURD

SRI LANKAN POTATO & PEA CURRY

GREEN QUINOA WITH SESAME EGGS

PREP + COOK TIME 45 MINUTES SERVES 4

PREP + COOK TIME 25 MINUTES SERVES 2

PREP + COOK TIME 15 MINUTES SERVES 4

4 medium potatoes (800g), chopped coarsely ¼ cup (60g) ghee 1 medium brown onion (150g), sliced thinly 4 cloves garlic, chopped finely 2½ tablespoons finely chopped fresh ginger 2 sprigs fresh curry leaves 1 tablespoon mild curry powder 1½ teaspoons brown mustard seeds ½ teaspoon ground turmeric 2 fresh long green chillies, sliced thinly 400g can chickpeas, drained, rinsed 1 cup (120g) frozen peas ½ cup (125ml) water ½ teaspoon finely grated lime rind, plus lime halves, to serve 1 tablespoon lime juice 4 free−range eggs 2 green onions, sliced thinly 1 cup fresh coriander leaves

1 cup (250g) vegetable stock ½ cup (100g) white quinoa, rinsed 4 eggs, at room temperature 2 teaspoons coconut oil 1 small clove garlic, crushed 1 fresh small red chilli, sliced thinly 2 cups (80g) thinly sliced kale (see tips, right) 2 cups (90g) firmly packed, thinly sliced silverbeet (see tips) 1 tablespoon lemon juice ¼ cup finely chopped fresh flat−leaf parsley 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1 teaspoon sea salt flakes

2 tablespoons garlic oil 2 tablespoons lemon juice 2 teaspoons honey 400g carrots, shredded (see cook’s notes, below) 2 x 425g cans chickpeas, drained, rinsed 1 small red onion (100g), sliced thinly ½ cup (80g) sultanas ½ cup (70g) flaked almonds, roasted 1 cup fresh mint leaves 200g goat’s curd 3 teaspoons harissa paste 2 wholemeal lebanese breads, warmed 1 medium lemon (140g), cut into wedges

1 Whisk oil, juice and honey in a large bowl. Add carrot, chickpeas, red onion, sultanas, almonds and mint; toss to combine. Season to taste. 2 Combine curd and harissa in a small bowl. 3 Top salad with curd mixture. Serve with bread and lemon wedges.

COOK’S

NOTES CARROT & CHICKPEA SALAD WITH HARISSA GOAT’S CURD We used a julienne peeler to easily shred the carrot into long, thin strips. They’re available from kitchenware shops and most major supermarkets. Harissa is a hot paste; there are many different brands available on the market, and the strengths vary enormously.

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1 Place potato in a large saucepan with enough water to just cover; bring to the boil. Boil over medium heat for 15 minutes or until tender; drain. 2 Heat 2 tablespoons of the ghee in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, curry leaves, curry powder, seeds, turmeric and half the chilli; cook, stirring, for 1 minute or until fragrant. 3 Add potato, chickpeas, peas and the water; bring to the boil. Reduce heat; simmer for 3 minutes or until peas are tender. Stir in rind and juice; season to taste. 4 Heat remaining ghee in a large frying pan over medium−high heat; cook eggs for 2 minutes or until the whites are set. 5 Serve potato curry topped with fried egg, green onion, coriander and remaining chilli.

1 Place stock and quinoa in a medium saucepan; bring to the boil. Reduce heat to low−medium; simmer gently for 15 minutes or until most of the stock is absorbed. Remove from heat; cover, stand for 5 minutes. 2 Meanwhile, cook eggs in a small saucepan of boiling water for 5 minutes. Remove immediately from boiling water; cool under running cold water for 30 seconds. 3 Heat coconut oil in a medium saucepan over medium heat. Add garlic and chilli; cook stirring, for 2 minutes or until fragrant. Add kale and silverbeet; stir until wilted. Add the cooked quinoa and juice; season to taste. 4 Combine parsley, both sesame seeds and salt in a small bowl. Peel eggs; roll in parsley mixture. 5 Serve quinoa topped with eggs.

AWW FOOD • ISSUE TWENTY FOUR

TOP TIPS You will need to buy 1 bunch of kale and 1 bunch of silverbeet. Leftover greens can be wilted in a little olive oil or chopped and added to soups.

25 MINUTES GREEN QUINOA WITH SESAME EGGS RECIPE OPPOSITE

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TOP TIPS

Weeknight Vegetarian

Smoked tofu can be found at health food stores; you can also use regular hard tofu instead for this recipe. Vietnamese mint is available at Asian supermarkets.

45 MINUTES SMOKED TOFU SALAD WITH PEANUT DRESSING RECIPE OPPOSITE

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SMOKED TOFU SALAD WITH PEANUT DRESSING PREP + COOK TIME 45 MINUTES SERVES 4

4 free−range eggs ¼ cup (60ml) water 1 tablespoon fried asian shallots 1 teaspoon tamari 1 tablespoon sesame oil 350g smoked tofu, cut into 1cm pieces (see tips) 1 medium avocado (250g), sliced thinly 250g cherry tomatoes, halved 1½ cups (120g) bean sprouts ½ cup fresh coriander leaves ½ cup fresh vietnamese mint leaves 75g baby salad leaves 2 tablespoons black sesame seeds PEANUT DRESSING ⅓ cup (45g) roasted peanuts, chopped coarsely 1 green onion, sliced thinly 1 fresh long red chilli, sliced thinly 1 teaspoon finely grated fresh ginger 1 clove garlic, crushed 1½ tablespoons grated palm sugar 2 tablespoons sesame oil 2 tablespoons tamari ¼ cup (60ml) rice vinegar 1½ tablespoons lime juice

1 Make peanut dressing. 2 Whisk eggs, the water, shallots and tamari in a large bowl; season. 3 Heat oil in a wok over medium heat. Pour half the egg mixture into wok; cook, tilting wok, until almost set. Remove omelette. Repeat with remaining egg mixture to make 2 omelettes. Roll omelettes tightly, then slice thinly; reserve. 4 Place tofu in a large bowl with remaining ingredients and peanut dressing; toss to combine. 5 Serve tofu salad topped with reserved omelette. PEANUT DRESSING Whisk ingredients in a medium bowl until combined.

LENTIL SAUSAGE ROLLS WITH TOMATO SUMAC SALAD

LENTIL SAUSAGE ROLLS WITH TOMATO SUMAC SALAD PREP + COOK TIME 45 MINUTES SERVES 4

2 x 400g cans lentils, drained, rinsed 1 small brown onion (80g), grated finely 2 cloves garlic, crushed ⅓ cup (45g) coarsely chopped, roasted pistachios 1 teaspoon sweet paprika 1 teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon dried chilli flakes 1 free−range egg, beaten lightly 10 sheets filo pastry cooking oil spray ½ teaspoon sumac ⅔ cup (190g) greek−style natural yoghurt TOMATO SUMAC SALAD 200g mixed baby tomatoes, chopped ½ small red onion (50g), sliced thinly 1 tablespoon thinly sliced preserved lemon rind 100g mesclun ½ cup fresh flat−leaf parsley leaves 1½ tablespoons olive oil 1½ tablespoons lemon juice ½ teaspoon sumac

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper. 2 Place lentils in a large bowl; mash lightly. Add onion, garlic, pistachios, paprika, cumin, cinnamon, chilli and egg; stir to combine. Season. 3 Layer five sheets of filo, spraying each sheet with oil (cover remaining filo sheets with a clean, damp tea towel). Place half the lentil mixture along one long side of filo; roll to enclose filling. Cut into four even lengths. Place on tray; spray with oil. Repeat with remaining filo, oil spray and lentil mixture to make eight rolls in total. 4 Sprinkle rolls with sumac; bake for 30 minutes or until golden and crisp. 5 Meanwhile, make the tomato sumac salad. 6 Serve lentil rolls with tomato sumac salad and yoghurt. TOMATO SUMAC SALAD Place ingredients in a large bowl; toss to combine.

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Lifestyle Food

Eat well

stay

PHOTOG

T

An increasing number of people are being diagnosed with diabetes, especially Type 2. Really worrying is the age at which this type of diabetes, once known as “mature−onset”, is being diagnosed: more young people, even children, are being identified as having symptoms of the condition. Type 2 diabetes is sometimes known as a “lifestyle” disease, as it can be triggered by poor dietary habits, inactivity and smoking. This is especially the case if there is a family history of the disease. It’s important to consult your doctor and be tested. Regular exercise and giving up smoking are ways of staving off the disease. Eating well is also vital – and with these delicious recipes, we show you how easy it is to make fabulous, flavoursome meals that are also good for you.

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Lifestyle Food

20 MINUTES QUESADILLAS RECIPE OPPOSITE

Breakfast

QUESADILLAS PREP + COOK TIME 20 MINUTES SERVES 2

125g canned salt−reduced kidney beans, rinsed, drained, mashed ½ cup (85g) cooked brown rice 2 x 20cm wholemeal tortillas ⅓ cup (40g) grated extra−light tasty cheese 1 tablespoon extra virgin olive oil 2 small eggs (100g)

10 MINUTES ORANGE & BERRY SMOOTHIE

TOMATO SALSA 160g cherry tomatoes, quartered 2 tablespoons coriander leaves 2 tablespoons mint leaves 1 eschalot (25g), chopped finely 2 teaspoons lemon juice ¼ teaspoon dried chilli flakes

1 Make tomato salsa. 2 Combine beans and rice in a medium bowl. Spoon the bean mixture over half of each tortilla and sprinkle with cheese. Fold over to enclose. 3 Heat half the oil in a large non−stick frying pan over medium heat; cook quesadillas for 2 minutes each side or until browned and crisp. Set aside; cover to keep warm. 4 Heat remaining oil in same pan over low heat; cook eggs for 3 minutes or until cooked how you like them. Top quesadillas with eggs and salsa. TOMATO SALSA Combine tomato, coriander, mint, eschalot, lemon juice and chilli in a medium bowl. Per serve: 17.7g total fat (4.9g saturated fat); 1506kJ (359 cal); 29.6g carbohydrate; 18.3g protein; 6.4g fibre; 355mg sodium; medium GI

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ORANGE & BERRY SMOOTHIE

Blend or process orange, pear, berries, yoghurt and pomegranate juice until smooth.

PREP TIME 10 MINUTES SERVES 2

1 medium orange (240g), peeled, chopped 1 medium pear (230g), peeled, cored, chopped 1 cup (150g) frozen mixed berries 150g low−fat, low−sugar vanilla yoghurt ¼ cup (60ml) pomegranate juice

Per serve: 0.4g total fat (0.1g saturated fat); 862kJ (206 cal); 38.9g carbohydrate; 6.4g protein; 9.4g fibre; 62mg sodium; low GI

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Lunch

AVOCADO & TROUT SANDWICH WITH FENNEL TZATZIKI PREP TIME 10 MINUTES SERVES 2

1 lebanese cucumber (130g) 2 tablespoons low−fat greek−style natural yoghurt 1 teaspoon ground fennel 4 slices soy and linseed sourdough, toasted ½ small avocado (100g), sliced 60g smoked trout slices

1 Cut a cucumber in half crossways; cut one half into ribbons using a vegetable peeler, reserve. Coarsely grate remaining cucumber and squeeze out any excess moisture; combine in a bowl with yoghurt and fennel. 2 Top sourdough evenly with avocado, reserved cucumber ribbons and smoked trout. Drizzle with fennel tzatziki. Sprinkle with black pepper.

10 MINUTES

Per serve: 11.9g total fat (2.4g saturated fat); 1391kJ (332 cal); 36.2g carbohydrate; 17.1g protein; 5.3g fibre; 436mg sodium; low GI

ASIAN-STYLE BEEF ROLLS

COOK’S

ASIAN-STYLE BEEF ROLLS

NOTES

PREP TIME 10 MINUTES SERVES 2

1 tablespoon smooth salt−reduced peanut butter 1 teaspoon salt−reduced soy sauce 1 tablespoon boiling water 2 long wholegrain bread rolls (100g), split 4 butter lettuce leaves 60g thinly sliced salt−reduced rare roast beef 1 small carrot (70g), sliced thinly 4 sprigs coriander 1 green onion, halved crossways ½ fresh long red chilli, sliced thinly

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1 Whisk peanut butter, soy sauce and the water in a small bowl. Spread over the inside of bread rolls. 2 Sandwich lettuce, beef, carrot, coriander, green onion and chilli between rolls. Serve with a squeeze of lime, if you like. Per serve: 9.8g total fat (1.9g saturated fat); 1166kJ (279 cal); 27.6g carbohydrate; 16.8g protein; 5.7g fibre; 403mg sodium; medium GI

ASIAN-STYLE BEEF ROLLS You could use leftover roast beef or char-grill a rump steak.

AVOCADO & TROUT SANDWICH WITH FENNEL TZATZIKI Grind fennel seeds in a mortar and pestle or a mini food processor, if ground fennel is unavailable.

Lifestyle Food

“A healthy lunch in 10 minutes – what’s not to love? Avocado and smoked trout contain ‘good’ fats that are an essential part of a balanced diet.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly

10 MINUTES AVOCADO & TROUT SANDWICH WITH FENNEL TZATZIKI RECIPE OPPOSITE

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paste forms. Transfer to a small bowl; stir in oil to combine. Per serve: 23.3g total fat (6.3g saturated fat); 1496kJ (357 cal); 32.2g carbohydrate; 31.7g protein; 5.4g fibre; 148mg sodium; medium GI

TURKISH CHICKEN KEBABS PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) SERVES 2

1 cup (280g) low−fat greek−style natural yoghurt 1 clove garlic, crushed 1 teaspoon ground cumin 300g chicken thigh fillets, trimmed, cut into 3cm cubes 2 tablespoons flat−leaf parsley leaves

40 MINUTES GRILLED STEAK WITH SALSA VERDE

GRILLED STEAK WITH SALSA VERDE PREP + COOK TIME 40 MINUTES SERVES 2

2⅓ cups (580ml) water ½ cup (85g) polenta 1 tablespoon finely grated parmesan 2 x 120g lean beef eye−fillet steaks SALSA VERDE ¼ cup firmly packed flat−leaf parsley leaves 2 tablespoons mint leaves ¼ cup firmly packed basil leaves 2 teaspoons rinsed, drained capers 1 clove garlic, crushed 2 teaspoons finely grated lemon zest 1½ tablespoons olive oil

1 Make salsa verde. 2 Boil the water in a medium saucepan. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, for 10 minutes or until the polenta thickens. Add cheese, stir until cheese melts. Fold through half the salsa verde; cover to keep warm. 3 Meanwhile, cook beef on a heated oiled grill plate (or grill or barbecue) for 4 minutes each side or until browned and cooked as desired. Cover; rest for 5 minutes, then slice beef thickly on an angle. 4 Serve the beef with the polenta; accompany with remaining salsa verde. SALSA VERDE

Blend or process parsley, mint, basil, capers, garlic and zest until a coarse

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TOMATO WHEAT PILAF 2 teaspoons extra virgin olive oil 1 small brown onion (80g), chopped finely ¾ cup (120g) cracked wheat 1½ cups (325ml) water 1 tablespoon salt−reduced tomato paste CUCUMBER SALAD ½ lebanese cucumber (65g), sliced thinly 1 medium tomato (150g), cut into wedges ¼ small red onion (25g), sliced thinly

1 Combine yoghurt and garlic in a shallow bowl; reserve half the mixture. Stir cumin into remaining yoghurt mixture; add chicken, rub all over to coat in mixture. Cover, refrigerate for 30 minutes. 2 Meanwhile, make tomato wheat pilaf and cucumber salad. 3 Thread chicken onto 4 skewers. Cook chicken on a heated, oiled grill plate (or grill or barbecue) for 8 minutes, turning occasionally, or until cooked.

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Lifestyle Food 4 Serve chicken skewers with cucumber salad, reserved garlic yoghurt, tomato wheat pilaf and parsley leaves.

Dinner

TOMATO WHEAT PILAF

Heat oil in a medium saucepan over medium−high heat; cook onion, stirring, for 3 minutes or until softened. Stir in wheat, the water and tomato paste. Bring to the boil, then reduce heat; simmer, covered, for 15 minutes or until liquid is absorbed. Remove from heat; stand, covered, for 10 minutes. CUCUMBER SALAD

Combine cucumber, tomato and onion in a small bowl. Per serve: 13.7g total fat (3.2g saturated fat); 2095kJ (500 cal); 47g carbohydrate; 40.5g protein; 10.3g fibre; 184mg sodium; low GI

COOK’S

NOTES TURKISH CHICKEN KEBABS This easy tomato wheat pilaf is a great side for any barbecued meat or fish. If reheating leftover pilaf, add a little boiling water, as it tends to thicken on standing. You can marinate the chicken a day ahead; store, covered, in the fridge. You could add some ground coriander and a pinch of ground chilli to the marinade.

30 MINUTES TURKISH CHICKEN KEBABS RECIPE OPPOSITE

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Dessert FROZEN PEACH LASSI PREP + COOK TIME 10 MINUTES (+ FREEZING) SERVES 4

2 cups (365g) drained canned peach slices in natural juice 2 tablespoons honey ½ cup (125ml) buttermilk 1 cup (280g) low−fat plain yoghurt 2 teaspoons finely grated lime zest 2 teaspoons lime juice 1 cup (180g) canned peach slices in natural juice, extra strips of lime rind, to serve

SERVES 6

COFFEE GRANITA

COFFEE GRANITA PREP + COOK TIME 10 MINUTES (+ COOLING & FREEZING) SERVES 6

⅓ cup (75g) low−GI cane sugar 3 cups (750ml) water ¼ cup (60ml) strong espresso coffee ¼ cup (60ml) thickened light cream

1 Combine sugar and the water in a small saucepan over low heat, stirring, for 2 minutes or until sugar dissolves. Remove from heat, stir in coffee, then cool to room temperature.

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2 Pour coffee mixture into a shallow metal tray; cover, freeze for 6 hours, scraping with a fork every hour. 3 To serve, scrape granita with a fork, then spoon into glasses. Drizzle each with 2 teaspoons of cream; serve immediately. Per serve: 1.8g total fat (1.2g saturated fat); 279kJ (67 cal); 12.9g carbohydrate; 0.3g protein; 2.9g fibre; 3mg sodium; low GI

1 Process or blend peaches until smooth. 2 Whisk peach puree with the honey, buttermilk, yoghurt, lime zest and lime juice in a large bowl. 3 Pour mixture into a 1−litre (4−cup) container. Cover tightly with foil; freeze for 3 hours or overnight. 4 Beat lassi in a large bowl with an electric mixer until smooth. Return to container, cover; freeze for a further 3 hours or until firm. Alternatively, churn peach lassi in an ice−cream machine following the manufacturer’s instructions. 5 Serve lassi with extra peach slices and lime rind. Per serve: 0.8g total fat (0.5g saturated fat); 679kJ (162 cal); 30.2g carbohydrate; 6.8g protein; 2.1g fibre; 78mg sodium; low GI

TOP TIPS

Lifestyle Food

You will need a 1kg tin of peach slices in natural juice for this recipe. You could also try this with other canned fruits such as plum or mango.

SERVES 4

FROZEN PEACH LASSI RECIPE OPPOSITE

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kids in the

garden Nurture the garden and your children at the same time – encourage them to grow fresh produce and harvest it in season. PHOTOGRAPHER MAREE HOMER STYLISTS LOUISE BICKLE & OLIVIA BLACKMORE PHOTOCHEF JORDANNA LEVIN

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Kids In The Garden

TOP TIPS Get the youngsters involved by making gardening exciting for them. Give them their own garden tools and choose fast−growing plants in bright, contrasting colours.

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A child doesn’t need a large number of tools, just a basic set – take your pick from the exhaustive selection at left.

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A basic tool kit will consist of both long−handled tools and hand tools. The long−handled tools, such as a spadee, fork and hoe for chipping out weeds, are for tackling the big jobs. A good sharp spade with a wooden handle is probably the most important.

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Hand tools, such as a small trowel, hand cultivator and hand fork, are for when your kids are kneeling down doing more delicate tasks. An old blunt kitchen knife is also a good tool to keep in their kit. It is excellent for weeding around small seedlings without damaging them. 25

Your child’s tools should be the right size for their height and age. And they will last for years if you encourage your child to look after them properly – but they will probably outgrow them first. Suggest they wash the dirt off their garden tools every time they have finished working, then wipe the blades dry with an old cloth. Store the tools in a dry place and they will be ready for the little ones the next time they head for the garden.

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A GROWING GARDENER’S GRAB BAG 23

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1 Wooden stakes 2 Plant ID tags 3 Gardening scissors 4 Rope 5 Plant ID tags 6 Rake 7 Spade 8 Garden string 9 Spray bottle 10 Watering can 11 Disintegrating pots 12 Terracotta pots 13 Plant ID tags 14 Sun hat

15 Square shovel 16 Trowel 17 Hand fork 18 Hand cultivator 19 Seed packets 20 Plastic rake 21 Hoe 22 Gumboots 23 Plant ID tags 24 Plastic pots 25 Secateurs 26 Gardening gloves 27 Bucket

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tomatoes Tomatoes can be one of the most satisfying crops for kids to grow, due to their rich colours and because the flavour of freshly picked tomatoes is so much more delicious than those bought from the supermarket – how juicy and succulent is the fruit when freshly picked! Of course, your children will need a helping hand to get the best results. Tomatoes take several months to grow, depending on the variety. Because cherry tomatoes grow more quickly, they are a great option for impatient young gardeners. So get them to plant seedlings in early spring – then they can enjoy harvesting juicy, red tomatoes by mid−summer. Another plus – cherry tomatoes are ideal for containers, while larger varieties need to be supported by stakes.

GROWING TOMATOES Tomatoes must have lots of sun and warmth to produce fruit, so give

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TOMATO SAUCE PREP + COOK TIME 2 HOURS 45 MINUTES

your budding gardener a position that has at least six hours of sun a day. The soil should be well drained and needs plenty of organic matter, because tomato plants do require a lot of nutrients. The plants can get fungal problems, so encourage your children to water the plant at ground level and avoid spraying the leaves with water. In hot, dry weather, they should water the tomato plants every day. As the plants begin to flower, you should apply specially formulated tomato fertiliser to help them get a large crop.

USING TOMATOES Tomatoes can be used fresh in salads or cooked in sauces, casseroles or grilled as a wonderful side dish. Tomatoes have the best flavour when eaten warm, just after being picked. If you have a bumper crop, why not make tomato sauce for the family’s fave pasta dish?

MAKES ABOUT 7 CUPS

4kg ripe tomatoes ⅓ cup (80ml) olive oil 4 small brown onions (320g), chopped finely 8 cloves garlic, crushed ⅔ cup finely chopped fresh basil

1 Use a small knife to cut a small cross (not too deep) in the base of each tomato. Bring a large saucepan of water to the boil. Use tongs to carefully lower a few of the tomatoes into the boiling water. Leave them for about 10 seconds or until the skins just start to come away from the tomatoes. Take the tomatoes from the pan and put them in a large bowl filled with iced water. When they are cool enough to touch, peel off the skins. Keep doing this until all the tomatoes are peeled. 2 Cut the tomatoes in half; use a teaspoon to scoop out the seeds, then throw them away. Chop the tomato flesh into chunks. 3 Heat the oil in a large saucepan, then add the onion. Cover the pan with a lid and cook, over low heat, for 20 minutes, stirring the onion every now and then. 4 Add the garlic to the pan; cook, stirring, for 5 minutes. Add the tomato flesh; cook, stirring, until tomato softens. Bring to the boil. Turn down the heat to low; simmer, uncovered, stirring every now and then, for about 1½ hours or until mixture is the consistency of pasta sauce. Add the basil; cook, stirring, for 10 minutes. Season to taste. 5 Pour the sauce into plastic freezer containers, leaving a 1−2cm space above the sauce for expansion. Cover, cool in the fridge, then freeze for up to 6 months, or store in the fridge for up to 5 days.

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TOP TIP

Kids In The Garden

Keep an eye out for seedlings at your local nursery all year round.

MAKES 7 CUPS TOMATO SAUCE RECIPE OPPOSITE

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Kids In The Garden K

carrots Nothing is more crunchy and delicious than a home−grown carrot freshly pulled up from the vegie garden and rinsed under a tap, and then eaten on−the−spot. So little wonder kids love them – and are intrigued by them, because all you see above ground are the bright green leafy tops, while underneath the ground are the bright orange roots.

ABOUT CARROTS Carrots are annual plants, so the seeds should be sown in spring and the carrots harvested in autumn – if left in the ground, they will continue to grow through the winter and then flower the following spring.

GROWING CARROTS Carrots are fiddly to grow, because the seeds are so tiny and you can end up with many plants close together. Get your kids to prepare the ground well, digging quite deeply, so that the carrots can send their orange roots down into the ground. Then the littlies can sprinkle the tiny seeds in straight rows and cover with a fine layer of soil. The plants should be watered with a fine spray every day until the green tops appear. When these are about 6cm high, the family will need to thin them by pulling up some of the plants, so that the ones remaining have enough space to grow properly. Keep watering a few times a week until autumn, when your carrots should be ready for picking.

USING CARROTS Let your kids see how versatile carrots can be in the kitchen. Rich in vitamins, they are delicious eaten raw in salads. And they add sweetness and colour to soups and casseroles.

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DID YOU KNOW? We always think of carrots as being orange, but there are also purple, white, red and yellow varieties. Carrots are often grown as companion plants in rows next to tomatoes, because they mysteriously improve the tomato crop.

TOP TIPS This recipe will also make 24 mini muffins, ideal for the kiddies. Use two greased 12−hole (1−tablespoon/20ml) mini muffin pans and cook for about 15 minutes.

SPICY CARROT & PINEAPPLE MUFFINS PREP + COOK TIME 40 MINUTES MAKES 6

⅓ cup (50g) plain flour ½ cup (75g) self−raising flour ½ teaspoon bicarbonate of soda ¼ cup (55g) caster sugar ½ teaspoon ground cinnamon 225g can crushed pineapple, drained well ⅔ cup (160g) firmly packed finely grated carrot ⅓ cup (80ml) vegetable oil 1 egg, beaten lightly

1 Preheat oven to 180°C/160°C fan. Grease a 6−hole (⅓−cup/80ml) standard muffin pan. 2 Sift flours, soda, sugar and cinnamon into a medium bowl. Add pineapple, carrot, oil and egg to bowl; stir until ingredients come together (don’t over−mix). Spoon the mixture equally into muffin pan holes; smooth surfaces. 3 Put the pan in the oven and bake for 20 minutes or until a skewer inserted in one centre comes out clean. Take the pan out of the oven and leave the cakes in pan for 5 minutes before turning them onto a wire rack to cool.

SPICY CARROT & PINEAPPLE MUFFINS

CARROT DIP PREP + COOK TIME 40 MINUTES + COOLING SERVES 6

5 medium carrots (600g), chopped coarsely 1 tablespoon olive oil 1 clove garlic, crushed ½ teaspoon ground cumin 2 teaspoons lemon juice ⅓ cup (95g) greek−style natural yoghurt

1 Boil, steam or microwave the carrot until tender; drain.

2 Heat oil in a large frying pan over moderate heat; cook the garlic and cumin, stirring with a wooden spoon, for 1 minute or until you can smell the spices. Stir in the carrot and juice. Turn off the heat; leave carrot mixture to cool for 10 minutes. 3 Put the carrot mixture and yoghurt in a blender or food processor; blend or process until the dip is smooth. Season to taste. Serve dip with grissini (breadsticks), if you like.

CARROT DIP

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Eat Out At Home

DELECTABLE

Caf

There’s no need to go out to enjoy a slice of cake with your favourite cuppa. We show you how to create your own taste sensations at home.

1¼ HOURS BAKLAVA TORTE RECIPE ON PAGE 108

PHOTOGRAPHER CATH MUSCAT STYLISTS SOPHIA YOUNG, OLIVIA BLACKMORE PHOTOCHEF KIRSTEN JENKINS

TOP TIP You can make the lemon curd for this cake yourself, but store−bought curd will also rise to the occasion. Use it and no−one will ever know!

1 HOUR

ZESTY LEMON SOUR CREAM CAKE RECIPE ON PAGE 111

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Eat Out At Home AVA TORTE OK TIME 1 HOUR 15 MINUTES NG) SERVES 12

tter, softened oon almond extract 220g) caster sugar 4 eggs ⅓ cup (80ml) milk 1½ cups (225g) self−raising flour ½ cup (60g) ground almonds 1 cup (70g) slivered almonds 1 cup (140g) coarsely chopped unsalted pistachios 1 cup (110g) coarsely chopped walnuts 250g mascarpone ½ cup (125ml) thickened cream ½ teaspoon ground cinnamon candied lemon rind, to serve HONEY LEMON SYRUP ¾ cup (165g) caster sugar ¾ cup (180ml) water ⅓ cup (115g) honey 5cm strip lemon rind ¼ cup (60ml) lemon juice

1 Preheat oven to 180°C/160°C fan. Grease two deep 22cm round cake pans; line bases with baking paper. 2 Beat butter, almond extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in milk, sifted flour and ground almonds, in two batches. 3 Divide mixture evenly between pans; smooth surfaces. Top with combined slivered almonds, pistachios and walnuts, pressing down lightly. 4 Bake cake for 35 minutes or until a skewer inserted into the centre comes out clean. 5 Meanwhile, make the honey lemon syrup. 6 Using a skewer, pierce hot cakes a few times, then drizzle ¼ cup of hot

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syrup over each hot cake. Cool cakes in pans. Cool remaining syrup. 7 Combine mascarpone, cream and cinnamon in a small bowl. 8 Place one cake on a cake stand or plate; spread with mascarpone cream, then top with remaining cake. Serve cake topped with remaining syrup and lemon rind.

3 Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. 4 Meanwhile, make chocolate icing. 5 Place cake on a platter; spread icing on top. Decorate with white chocolate shavings, if you like.

HONEY LEMON SYRUP Stir sugar, the water, honey and rind in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove from heat; stir in juice.

CHOCOLATE ICING Bring cream to the boil in a small saucepan. Remove pan from heat; add milk and dark chocolate. Stand for 5 minutes. Stir mixture until smooth and melted. If necessary, refrigerate for 5 minutes until thickened slightly.

LAZY CRAZY CHOCOLATE CAKE

DO AHEAD The chocolate cake can be made a day ahead; store in an airtight container at room temperature. Decorate on the day of serving.

PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 8

2 cups (300g) self−raising flour 1 cup (220g) caster sugar ⅓ cup (35g) cocoa powder 1 cup (250ml) water ⅔ cup (160ml) whole−egg mayonnaise 1½ teaspoons vanilla extract CHOCOLATE ICING ½ cup (125ml) pouring cream 100g milk chocolate, chopped coarsely 50g dark chocolate, chopped coarsely

1 Preheat oven to 160°C/140°C fan. Grease a deep 20cm round cake pan; line base with baking paper. 2 Beat all of the ingredients in a medium bowl with an electric mixer on low speed until combined. Increase the speed to medium; beat until the mixture is smooth and paler in colour. Pour the mixture into pan; smooth surface.

COOK’S

NOTES LAZY CRAZY CHOCOLATE CAKE Cocoa rather than chocolate makes this afternoon tea cake not too rich or heavy. For a more chocolatey-tasting cake, use dutch-processed cocoa instead of regular cocoa powder. It’s important you use whole-egg mayonnaise here and not a low-fat variety. Adding mayonnaise to a cake is not quite as crazy as it might sound when you consider that the two main ingredients are oil and eggs.

“The addition of mayonnaise gives this cake a beautiful light, moist texture and helps to bring out the chocolate flavour.” Louise Patniotis, Food Editor, Food Studio

1½ HOURS LAZY CRAZY CHOCOLATE CAKE RECIPE OPPOSITE

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2 HOURS ORANGE & FENNEL SEED POUND CAKE RECIPE OPPOSITE

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Eat Out At Home

COOK’S

NOTES ORANGE & FENNEL SEED POUND CAKE Sugar-coated fennel seeds are available from Indian grocers and specialist spice shops. They’re one of the ingredients in a mix called mukhwas, traditionally served as a breath freshener after an Indian meal. Cake can be made a day ahead; store in an airtight container at room temperature. Assemble on the day of serving.

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ORANGE & FENNEL SEED POUND CAKE

ZESTY CREAM CAKE

PREP + COOK TIME 2 HOURS

PREP + COOK TIME 1 HOUR

(+ STANDING & COOLING) SERVES 6

(+ STANDING & COOLING) SERVES 10

225g unsalted butter, softened 1 cup (220g) caster sugar 2 teaspoons vanilla bean paste 1 tablespoon finely grated orange rind 4 eggs ⅓ cup (80ml) orange juice 1½ cups (225g) plain flour 2½ teaspoons baking powder 1½ teaspoons fennel seeds, toasted 300g fresh ricotta ½ cup (80g) icing sugar ⅔ cup (160ml) thick cream 2 tablespoons sugar−coated fennel seeds (see Cook’s Notes)

125g butter, softened 1 tablespoon finely grated le 1 cup (220g) caster sugar 2 eggs 1½ cups (225g) self−raising flour ½ cup (125ml) sour cream 1 tablespoon icing sugar

1 Preheat oven to 170°C/150°C fan. Grease a 10.5cm x 25cm loaf pan (top measurement); line base and sides with baking paper. 2 Beat butter, caster sugar, vanilla bean paste and rind in a medium bowl with an electric mixer for 5 minutes or until pale and fluffy. Beat in eggs, one at a time, frequently scraping down the side of the bowl. Add juice and combined sifted flour and baking powder, and fennel seeds; beat on low speed until just combined. Spread mixture into pan; smooth surface. 3 Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top−side up, onto a wire rack to cool. 4 Process ricotta and icing sugar until smooth. Transfer to a medium bowl; fold in cream. 5 Using a serrated knife, split cake in half. Place base layer on a platter; spread with half the ricotta cream. Top with the remaining cake layer; spread top of the cake with the remaining ricotta cream. Sprinkle with sugar−coated fennel seeds.

LEMON CURD MASCARPONE 250g mascarpone ½ cup (125ml) pouring cream 350g bottled lemon curd

1 Preheat oven to 180°C/160°C fan. Grease a 22cm ring pan. 2 Beat butter, rind, caster sugar, eggs, flour and sour cream in a medium bowl with an electric mixer on low speed until just combined. Increase speed to medium; beat until mixture is smooth and changed in colour. Spoon mixture into pan; smooth surface. 3 Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning out onto a wire rack to cool. 4 Meanwhile, make the lemon curd mascarpone. 5 Dust cooled cake with sifted icing sugar; serve with spoonfuls of lemon curd mascarpone. LEMON CURD MASCARPONE Stir mascarpone and cream in a small bowl until smooth and combined. Using a large metal spoon, gently fold lemon curd through mascarpone mixture until just swirled through. MAKE AHEAD Cake can be made a day ahead. Store in an airtight container.

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ORANGE & RHUBARB SEMOLINA CAKE PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 10

185g butter, softened 1 tablespoon finely grated orange rind ⅔ cup (150g) caster sugar 3 eggs 1 cup (150g) self−raising flour ½ cup (80g) fine semolina ¼ cup (60ml) buttermilk 200g trimmed rhubarb stalks, cut diagonally into 3cm lengths 1 tablespoon demerara sugar 2 teaspoons icing sugar whipped cream, to serve ORANGE RHUBARB SYRUP 1 cup (110g) coarsely chopped rhubarb ½ cup (110g) caster sugar 1 cup (250ml) orange juice ½ cup (125ml) water

1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm round cake pan; line base and side with baking paper. 2 Beat butter, orange rind and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in flour,

112

Eat Out At Home semolina and buttermilk. Spread mixture into pan; smooth surface. Top with rhubarb and sprinkle with demerara sugar. 3 Bake cake for 1 hour. Leave cake in pan for 5 minutes before turning, top−side up, onto a wire rack to cool. 4 Meanwhile, make the orange rhubarb syrup. 5 Before serving, place cake on a plate; dust with sifted icing sugar. Serve cake with orange rhubarb syrup and whipped cream. ORANGE RHUBARB SYRUP Stir ingredients in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer for 10 minutes or until syrup has thickened slightly. DO AHEAD The cake and the syrup can be made a day ahead. Store the cake in an airtight container at room temperature, and the syrup in the fridge.

COOK’S

NOTES ORANGE & RHUBARB SEMOLINA CAKE You will need a bunch of rhubarb with about 8 thin stalks. Use the red parts of the stalks for the best flavour. You need 2 large oranges for this recipe. This cake is ideal for weekend entertaining, as you can prepare the cake and the syrup the day before. Add the finishing touches just before serving.

AWW FOOD • ISSUE TWENTY FOUR

1½ HOURS ORANGE & RHUBARB SEMOLINA CAKE RECIPE OPPOSITE

113

Retro Fete Food

FUN AT THE FETE

These homemade treats will evoke fond memories of cake stalls and schoolyard fun.

COOK’S

NOTES TOFFEE APPLES

40 MINUTES TOFFEE APPLES RECIPE ON PAGE 117

AWW FOOD • ISSUE TWENTY FOUR

Toffee apples can be made up to 2 days ahead. Store in an airtight container in a cool, dry place; do not refrigerate. Cellophane bags are available from fabric and craft stores.

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TOP TIP

Retro Fete Food

Marshmallow treats can be made up to 1 week ahead. Store in an airtight container in the fridge.

30 MINUTES MARSHMALLOW TREATS RECIPE OPPOSITE

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AWW FOOD • ISSUE TWENTY FOUR

TOFFEE APPLES PREP + COOK TIME 40 MINUTES (+ STANDING) MAKES 12

If you have a sugar thermometer, you can use it in this recipe.

“Last time I made toffees on a stick for a kids’ party, they were devoured by the adults before the kids got a look in. Such is the power of retro.”

12 small red or green apples (1.5kg) 12 x 20cm−long wooden sticks, available from craft shops 4 cups (880g) caster sugar 1 cup (250ml) water ⅓ cup (80ml) glucose syrup red or green food colouring (depending on colour of apple used)

1 Line two baking trays with baking paper. 2 Wash apples under cold water; stand on a wire rack until completely dry (don’t rub apples with a cloth). Push a wooden stick three−quarters of the way through each apple from the stem end. 3 Combine sugar, the water, glucose and colouring in a large saucepan; stir over low heat for 2 minutes or until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 10 minutes or until mixture reaches 154°C on a sugar thermometer (or until a small amount of mixture “cracks” when dropped into a cup of cold water). 4 Remove from heat; allow bubbles to subside. Tilt pan slightly to one side and carefully dip an apple in toffee; twist slowly to coat apple completely. Remove apple slowly (air bubbles will form if the apples are dipped too quickly). 5 Twirl apple around a few times over pan to drain excess toffee, then place, top−side down, on prepared tray. Repeat with remaining apples and toffee. Stand toffee apples at room temperature until set. 6 Place toffee apples in paper cases and wrap in Cellophane or place in Cellophane bags.

AWW FOOD • ISSUE TWENTY FOUR

Pamela Clark, Editorial & Food Director, AWW Cookbooks

MARSHMALLOW TREATS PREP + COOK TIME 30 MINUTES (+ REFRIGERATION) MAKES 55

200g butter 395g can sweetened condensed milk 1 cup (200g) firmly packed brown sugar ¼ cup (25g) cocoa powder 2 teaspoons vanilla extract 3¾ cups (375g) plain sweet biscuit crumbs 300g pink and white marshmallows 1½ cups (135g) desiccated coconut

1 Combine butter, condensed milk, brown sugar, sifted cocoa powder and extract in a medium saucepan; stir over low heat for 5 minutes or until smooth. Remove from heat; stir in biscuit crumbs. 2 Using damp hands, roll tablespoon measures of mixture around each marshmallow, pressing firmly to enclose marshmallows. Place coconut in a small, shallow bowl; roll balls in coconut, place on trays. Refrigerate until firm.

DID YOU KNOW? Toffee apples are an age−old favourite – well, they might not be that old. One story goes that they were invented by chance in 1908 by a Newark, US, candy maker called William Kolb. When concocting a sugary cinnamon potion for Christmas, he dipped apples in the red liquid and then placed them in his window for promotional purposes. He then sold them for five cents each – they quickly caught on.

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TAG YOUR TREATS

Labelling your treats with homemade tags is a great way to display your items to others and shows that you have made that extra bit of effort. List the ingredients on the back of the tag, so that people know exactly what you’ve put into your creation. Or, if it’s a gift for a friend, write a little poem or personalised note to tell them what they mean to you. That way, even once they’ve gobbled up your tasty gift, they have the tag as a forever memento.

TOFFEES ON STICKS PREP + COOK TIME 30 MINUTES (+ STANDING) MAKES 12

6 wooden ice−block sticks 1½ cups (330g) caster sugar ½ cup (125ml) water 1 tablespoon malt vinegar Hundreds & Thousands

1 Grease a 12−hole (1−tablespoon/ 20ml) mini muffin pan. Using kitchen scissors, cut the ice−block sticks in half crossways. 2 Combine sugar, the water and vinegar in a medium saucepan; stir over low heat for 2 minutes or until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 10 minutes or until mixture reaches 154°C on a sugar thermometer (or until a small amount of mixture “cracks” when dropped into a cup of cold water). 3 Remove from heat; allow bubbles to subside. Pour toffee mixture into pan holes; sprinkle with Hundreds & Thousands. 4 Stand toffees for 10 minutes; place ice−block sticks, cut−side down, into centre of toffees. Stand toffees at room temperature until set.

To

HAVE A PLAN

From

CUT OUT LABELS Photocopy and cut out these labels and tags above to attach to your homemade treats to give them the personal touch.

118

You can be prepared and make sweets up to 2 days ahead. Store in a cool place out of the sunlight in airtight containers.

AWW FOOD • ISSUE TWENTY FOUR

Retro Fete Food

TOP TIPS For easy pouring, use a saucepan with a pouring lip, or transfer toffee to a heatproof jug. Toffee can be made up to 2 days ahead; store in a single layer in an airtight container at room temperature.

30 MINUTES TOFFEES ON STICKS RECIPE OPPOSITE

AWW FOOD • ISSUE TWENTY FOUR

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TOP TIPS The slice can be stored in an airtight container for up to 3 days. Freckles are small chocolate discs coated in Hundreds & Thousands. Find them at most supermarkets.

45 MINUTES CHOCOLATE FRECKLE SLICE RECIPE OPPOSITE

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AWW FOOD • ISSUE TWENTY FOUR

Retro Fete Food CHOCOLATE FRECKLE SLICE

WHITE CHOCOLATE CRACKLES

PREP + COOK TIME 45 MINUTES

PREP + COOK TIME 10 MINUTES

(+ COOLING) MAKES 35

(+ REFRIGERATION) MAKES 24

185g butter, softened 220g chocolate hazelnut spread ⅓ cup (75g) firmly packed brown sugar 1¾ cups (250g) plain flour 200g Freckles

1 cup (35g) Rice Bubbles 1 cup (35g) Coco Pops 2 x 35g tubes mini M&Ms 200g white chocolate Melts, melted

1 Preheat oven to 160°C/140°fan. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending paper 5cm over sides. 2 Beat butter, hazelnut spread and brown sugar in a small bowl with an electric mixer until combined. Stir in sifted flour, in two batches. 3 Press dough into pan; smooth surface with a spatula. Bake for 25 minutes. Remove pan from oven; working quickly, press Freckles firmly onto slice in rows about 2cm apart. Cool slice in pan before cutting.

1 Place 24 paper cases into two 12−hole (1 tablespoon/20ml) mini muffin pans. 2 Combine all the ingredients in a medium bowl. 3 Spoon the mixture into the paper cases. Cover the pans with plastic wrap; refrigerate for 10 minutes or until the chocolate crackles are set.

COOK’S

NOTES WHITE CHOCOLATE CRACKLES You can use dark (semi-sweet) or milk chocolate Melts instead of white.

10 MINUTES WHITE CHOCOLATE CRACKLES

121

Entertaining Mexican

Family fiesta Olé! Serve up colour, spice and a little magic with our easy Mexican menu.

PHOTOGRAPHER STEVE BROWN STYLIST TRISH HEAGERTY PHOTOCHEF JERRIE LLOYD

122

AWW FOOD • ISSUE TWENTY FOUR

3¾ HOURS CHILLI CON CARNE RECIPE ON PAGE 125

AWW FOOD • ISSUE TWENTY FOUR

123

20 MINUTES BEAN NACHOS RECIPE OPPOSITE

“A fiesta of Mexican dishes will keep everyone happy, even the kids! Mix and match your favourites for relaxed summer dining.” Alexandra Elliott, Food Editor, AWW Cookbooks

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AWW FOOD • ISSUE TWENTY FOUR

Entertaining Mexican

BEAN NACHOS

CHILLI CON CARNE

PREP + COOK TIME 20 MINUTES SERVES 4

PREP + COOK TIME 3 HOURS 45 MINUTES (+ STANDING) SERVES 4

2 x 400g cans kidney beans, drained, rinsed ⅓ cup (85g) chunky tomato salsa ⅓ cup finely chopped coriander 175g packet corn chips 1½ cups (180g) coarsely grated cheddar cheese 2 cups (120g) finely shredded iceberg lettuce 1 small tomato (90g), chopped coarsely ½ small avocado (100g), chopped coarsely 2 tablespoons lime juice

1 Preheat oven to 220°C/200°C fan. 2 Combine half the beans with the salsa in a bowl; mash until almost smooth. Stir in the remaining beans and coriander. 3 Spread half the corn chips in a medium shallow baking dish; top with half the cheese and half the bean mixture. Top with remaining corn chips, remaining cheese, then remaining bean mixture. Bake for 10 minutes or until cheese melts. 4 Place lettuce, tomato and avocado in a medium bowl with juice; toss gently to combine. Season to taste. 5 Serve nachos topped with salad.

AWW FOOD • ISSUE TWENTY FOUR

½ cup (100g) dried kidney beans 750g beef chuck steak 1 litre (4 cups) water 1 tablespoon olive oil 1 medium brown onion (150g), chopped coarsely 1 clove garlic, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon sweet paprika ½ teaspoon cayenne pepper 400g can crushed tomatoes 1 tablespoon tomato paste 2 green onions, chopped coarsely 2 tablespoons coarsely chopped coriander 2 tablespoons finely chopped pickled jalapeño chillies

1 Place beans in medium bowl, cover with water; stand overnight. Drain. 2 Combine beef and the water in large saucepan over high heat; bring to the boil. Reduce heat; simmer, covered, for 1½ hours. 3 Drain beef in a large muslin−lined strainer over a large heatproof bowl; reserve 3½ cups (875ml) of the cooking liquid. Using two forks, shred beef. 4 Heat oil in same pan over medium heat; cook brown onion and garlic,

stirring, for 2 minutes or until onion softens. Add ground coriander, cumin, paprika and cayenne pepper; cook, stirring, for 1 minute or until fragrant. Add beans, undrained tomatoes, tomato paste and 2 cups of the reserved cooking liquid; bring to the boil. Reduce heat; simmer, covered, for 1 hour. 5 Add beef and remaining reserved cooking liquid to pan; simmer, covered, for 30 minutes or until beans are tender. Remove from heat; stir in green onion, chopped coriander and chilli. Season to taste.

COOK’S

NOTES CHILLI CON CARNE Serve with steamed rice; top with thinly sliced white onion and coriander leaves.

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Entertaining Mexican

BEEF BURRITOS PREP + COOK TIME 55 MINUTES SERVES 4

CHILE CON QUESO

CHILE CON QUESO

GUACAMOLE

PREP + COOK TIME 20 MINUTES MAKES 2 CUPS

PREP TIME 10 MINUTES MAKES 2½ CUPS

2 teaspoons olive oil ½ small green capsicum (75g), chopped finely ½ small brown onion (40g), chopped finely 1 tablespoon pickled sliced jalapeño chillies, drained, chopped finely 1 clove garlic, crushed ½ x 400g can chopped tomatoes 250g cream cheese, softened Corn chips, to serve

2 medium avocados (500g) ½ small red onion (50g), chopped finely 1 medium egg tomato (75g), seeded, chopped finely 1 tablespoon lime juice ¼ cup coarsely chopped coriander

1 Heat oil in medium saucepan over medium heat; cook capsicum, onion, chilli and garlic, stirring, for 2 minutes or until onion softens. Add undrained tomatoes; cook, stirring, for 2 minutes or until heated. 2 Add cream cheese; whisk for 2 minutes or until cheese melts and dip is smooth. Season to taste. 3 Serve hot dip with corn chips.

SERVING SUGGESTION Serve as a dip with corn chips. Guacamole also goes well with nachos, burritos and fajitas.

126

Mash avocado flesh in a medium bowl; stir in onion, tomato, juice and coriander. Season to taste.

1 tablespoon olive oil 500g beef mince 1 medium brown onion (150g), chopped finely 1 clove garlic, crushed 1 teaspoon ground cumin ¼ teaspoon chilli powder 400g can crushed tomatoes ½ cup (125ml) water 410g can kidney beans, drained, rinsed 4 x 20cm flour tortillas 1 cup (120g) coarsely grated cheddar cheese 1 teaspoon hot paprika ¾ cup (180g) sour cream ¼ cup coriander leaves Guacamole, to serve (recipe, left)

1 Heat oil in medium frying pan over medium heat; cook mince, stirring, for 3 minutes or until browned. Add onion, garlic, cumin and chilli powder; cook, stirring, for 2 minutes or until onion softens. Stir in undrained tomatoes, the water and beans; simmer, uncovered, for 15 minutes or until mixture thickens. Remove from heat; season to taste. 2 Preheat oven to 200°C/180°C fan. 3 Divide warm beef filling between tortillas, roll to enclose filling; secure with toothpicks. 4 Place filled tortillas on a lightly greased oven tray; sprinkle with cheese and paprika. 5 Bake burritos for 10 minutes or until heated through. Remove toothpicks; serve topped with sour cream, coriander and guacamole.

AWW FOOD • ISSUE TWENTY FOUR

GUACAMOLE

55 MINUTES BEEF BURRITOS RECIPE OPPOSITE

127

Entertaining Mexican

50 MINUTES PORK & CHEESE QUESADILLAS RECIPE OPPOSITE

128

AWW FOOD • ISSUE TWENTY FOUR

BLACKENED STEAK SALAD PREP + COOK TIME 30 MINUTES + COOLING SERVES 4

4 x 15cm flour tortillas 2 teaspoons hot paprika 1 teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ teaspoon dried oregano ¼ teaspoon dried thyme 500g beef fillet 3 medium tomatoes (450g), chopped finely 1 large green capsicum (350g), chopped finely 1 lebanese cucumber (130g), seeded, chopped finely ½ cup coarsely chopped mint 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 clove garlic, crushed 1 lime, cut into wedges

BLACKENED STEAK SALAD

PORK & CHEESE QUESADILLAS PREP + COOK TIME 50 MINUTES SERVES 4

1 tablespoon olive oil 500g pork mince 1 medium green capsicum (200g), chopped finely 1 fresh long red chilli, chopped finely 1 clove garlic, crushed ½ cup coarsely chopped coriander 8 x 20cm flour tortillas 2 tablespoons olive oil, extra 2 cups (240g) coarsely grated cheddar cheese Guacamole, to serve (recipe, page 126)

AWW FOOD • ISSUE TWENTY FOUR

1 Heat oil in large frying pan over medium heat; cook mince, stirring, for 3 minutes or until browned. Add capsicum, chilli and garlic; cook, stirring, for 1 minute or until fragrant. Remove from heat; stir in coriander, season to taste. 2 Brush one side of each tortilla with extra oil. With oiled−side down, spread mince mixture evenly over half the tortillas; sprinkle with cheese. Top with remaining tortillas, oiled−side up. 3 Cook quesadillas, in batches, in a heated sandwich press for 2 minutes or until browned lightly and heated through. Cut quesadillas into quarters; serve with guacamole.

1 Cook tortillas on a heated oiled grill plate (or grill or barbecue) for 1 minute each side or until browned lightly. Cool. Break into pieces. 2 Combine hot paprika, black pepper, cayenne pepper, oregano and thyme in a bowl. Rub beef all over with spice mixture, season; cook on heated oiled grill plate (or grill or barbecue), turning, for 3 minutes each side or until browned and cooked as desired. Transfer beef to a heatproof plate. Cover with foil; rest for 5 minutes, then slice thinly. 3 Place beef and tortilla pieces in a bowl. Add the tomato, capsicum, cucumber and mint. Whisk oil, vinegar and garlic in a bowl. Add dressing to beef salad; toss to combine. Season to taste. Serve with lime wedges.

129

Entertaining Mexican CHURROS PREP + COOK TIME 30 MINUTES MAKES 35

1 cup (250ml) water 1 tablespoon caster sugar 90g butter, chopped coarsely 1 cup (150g) plain flour 2 eggs vegetable oil, for deep−frying ANISEED SUGAR 5 whole star−anise ½ cup (110g) caster sugar

130

1 Make aniseed sugar. 2 Bring the water, sugar and butter to the boil in medium saucepan. Add sifted flour; beat with a wooden spoon over high heat until mixture comes away from base and side of pan to form a smooth ball. Transfer mixture to small bowl. Using an electric mixer, beat in eggs, one at a time, until mixture becomes glossy. 3 Spoon mixture into a piping bag fitted with a 1cm fluted tube.

4 Heat oil in large saucepan over high heat; pipe 6cm lengths of batter into oil (cut off lengths with a knife). Deep−fry churros, in batches, for 6 minutes or until browned lightly and crisp. Drain on paper towel. 5 Roll churros in aniseed sugar. Serve warm. ANISEED SUGAR Blend or process ingredients until ground finely.

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DRESS-UPS Ask the guests to come to the party dressed in pink, white or red. On arrival, give each guest a pink and white flower headpiece; you can make these by sewing flowers (available from craft shops) onto long pieces of ribbon – so simple! If you like, the flowers can also be glued on using a hot glue gun.

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AWW FOOD • ISSUE TWENTY FOUR

Sugar & Kids’ Party

spice

... and everything nice, such as meringues, cupcakes and party punch. Tempting to the eye and young tummies, too, this pretty pink, red and white fare is fit for a princess – and all her besties. PHOTOGRAPHER JOHN PAUL URIZAR STYLIST SARAH DENARDI PHOTOCHEF ANGELA MUSCAT

AWW FOOD • ISSUE TWENTY FOUR

133

Kids’ Party PARTY CAKE This sweetheart cake, made from 25 cupcakes, will win over the guests and party girl, alike ... and, even better, the cakes can be cooked and frozen a month ahead. Thaw on the day, then ice and decorate with her fave sweets.

SWEETHEART CAKE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 12

2 x 340g packets buttercake mix 50cm x 60cm prepared board BUTTER CREAM 250g butter, softened 3 cups (480g) icing sugar ⅓ cup milk pink and red food colourings DECORATIONS pink and white mallow bakes, halved raspberry lollies small red jubes, cut in half red fruit rings red jelly beans pink and white marshmallows pink jelly beans musk sticks

1 Preheat oven to 180°C/160°C fan. Line four 12−hole (⅓−cup/80ml) muffin pans with red paper patty cases. 2 Combine cake mixes; make cakes according to packet directions. Divide mixture between muffin pans. Bake for 20 minutes or until a skewer inserted into one centre comes out clean. Stand cakes in pans for 5 minutes before transferring to wire racks to cool. 3 Make butter cream. 4 Spread a third of the cakes with pink butter cream, another third with red butter cream and remaining cakes with plain butter cream.

134

5 Using picture as a guide, decorate cakes with lollies, as desired. 6 Arrange cupcakes, side by side, on prepared board, in the shape of a heart, using musk sticks to outline the heart shape.

COOK’S

BUTTER CREAM Beat butter in a bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, the milk, then the remaining icing sugar. Divide into three bowls. Tint a third of the butter cream pink, tint another third red and leave the remaining third plain.

If using frozen cupcakes, thaw at room temperature for about three hours. Or cupcakes can be made a day ahead and stored in an airtight container in the fridge. To decorate, you can use any type of pink, red and white lollies you want – and add any leftovers to take-home treats.

NOTES

COLOUR CODE Coloured butter cream can become lighter or darker on standing. Plain butter cream is cream in colour; when red or pink colours are added, it may turn apricot or salmon – if you have time, test it first by letting a small amount of butter cream stand for a few hours.

1 HOUR

SWEETHEART CAKE RECIPE OPPOSITE

135

PARTY FOOD We’ve gone pretty and pink for this party. Strawberries, cream and meringues star, as well as heart−shaped ham sandwiches. Then we’ve picked up the theme in the decor.

55 MINUTES STRAWBERRY & CREAM MERINGUES RECIPE OPPOSITE

136

AWW FOOD • ISSUE TWENTY FOUR

Kids’ Party

“Something sweet, something savoury – these treats made from the heart will make every children’s party extra-special.”

STRAWBERRY & CREAM MERINGUES PREP + COOK TIME 55 MINUTES (+ COOLING) MAKES 12

2 egg whites, at room temperature ½ cup (110g) caster sugar 1 teaspoon white vinegar 2 teaspoons icing sugar pink food colouring ½ cup (125ml) thickened cream, whipped 3 large strawberries, sliced thinly

Domenica Reddie, Food Editor, AWW Cookbooks HEART-SHAPED HAMWICHES

1 Preheat oven to 120°C/100°C fan. Grease two oven trays; dust with cornflour, shake off excess. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating until dissolved between additions. Fold in vinegar, sifted icing sugar and a few drops of colouring. 3 Drop rounded tablespoons of meringue mixture, 3cm apart, on oven trays. Using the back of a teaspoon, make a small hollow in each. 4 Bake meringues for 30 minutes or until crisp. Cool meringues in the oven with door ajar. 5 To serve, fill meringues with cream and top with a strawberry slice.

COOK’S

NOTES STRAWBERRY & CREAM MERINGUES Meringues can be made a day ahead; store in an airtight container at room temperature.

HEART-SHAPED HAMWICHES Use a loaf of larger bread (slices 12cm across). The cut-out hearts can be used to make fairy bread or sandwiched with a cut-out heart of sliced cheese, held with a toothpick.

HEART-SHAPED HAMWICHES PREP TIME 30 MINUTES MAKES 18

18 slices white bread ⅓ cup (80g) spreadable cream cheese 100g shaved ham

1 Using a 7.5cm heart−shaped cutter, cut two hearts from each

slice of bread. Discard crusts. Using a 4cm heart−shaped cutter, cut out a smaller heart from the centre of half the large hearts. 2 Spread one side of the large uncut hearts with some of the cream cheese; top with ham. Spread the remaining cream cheese on one side of the remaining hearts; place on top of ham to make 18 hamwiches in total.

137

Kids’ Party

TAKE IT HOME When the party’s over, give a memento, a sweets bag filled with pink, red and white lollies. For the bags, tie a square of tulle with pink ribbon. And don’t forget to give everyone a balloon.

STRAWBERRY ICE PUNCH PREP TIME 15 MINUTES (+ FREEZING) SERVES 12

250g strawberries, sliced ½ cup (110g) caster sugar pink food colouring 1 egg white, beaten lightly 1 litre (4 cups) chilled apple and strawberry juice 1 litre (4 cups) chilled mineral water 1 litre (4 cups) chilled lemonade

1 Place one strawberry slice into each hole of a 12−hole ice−cube tray. Fill with water; freeze.

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2 Combine sugar and a few drops of colouring in a small plastic bag; rub together until sugar is coloured pink. Place pink sugar on a saucer; place egg white on another saucer. Dip rim of each glass into beaten egg white, then into sugar. 3 Just before serving, combine juice, mineral water and lemonade in large serving bowl; tint pink with a few drops of colouring. Add remaining strawberries and strawberry ice cubes. Pour into the prepared glasses.

get into the

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CELEBRATING CAKES Exclusive to Spotlight, this gorgeous new cookbook features cakes for all occasions, with step−by−step instructions. In true Australian Women’s Weekly style, it not only shows you how to make each cake, but how to decorate it, too! And everything you need, from piping bags to party candles, is available in store. 140

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What’s on the menu this month

RECIPE INDEX Beetroot, Prosciutto & Labne Bruschetta

MAINS Balsamic Tomato & Mushroom Chicken

62

Barbecued Chermoula Chicken 35 with Pea Puree Beef Burritos Chicken & Chilli Pasta with Dukkah Crumbs

126 77

Chicken Burgers with Avocado 38 & Bacon Chilli Con Carne

125

57

Carrot Dip

105

Chile Con Queso

126 29

Fetta & Roast Cherry Tomato Bruschetta

56 25

Grilled Steak with Salsa Verde 94 Guacamole

126

Heart−shaped Hamwiches

137

Chinese Roast Duck with Green Onion Pancakes

30

Fetta & Olive Greek Meatloaves

Mushroom & Fresh Mozzarella Bruschetta 57

67

Orange & Berry Smoothie

91

Pea Puree

35

Green Quinoa with Sesame Eggs

84

Grilled Steak with Salsa Verde 94 Grilled Whiting with Chimichurri Lentil Sausage Rolls with Tomato Sumac Salad

77 87

Spiced Chickens with Green Rice

35

121

Carrot & Chickpea Salad with Harissa Goat’s Curd

84

Chilli Chicken & Prawn Salad

73

Crispy Pork & Rice Ball Salad

26

Crunchy Summer Greens Salad 69

73

Baklava Torte

108

Lamb, Fennel & Orange Salad

67

Chocolate Freckle Slice

121

Moroccan Vegetable Salad

69

Lazy Crazy Chocolate Cake

108

Lemon Curd Mascarpone

111

Almond Sour Cream Cake

Vietnamese Chicken Salad

68

57

Salmon & Enoki Mushroom Steamed Rice Paper Parcels

25

SWEET THINGS Aniseed Sugar

130

28

Banana & Salted Caramel Pancake Stack

14

94

Basic Buttermilk Pancakes

12

Blueberry & Cinnamon Sugar Pancake Stack

19

Butter Cream

79, 134

Chocolate Freckle Slice

121

Chocolate Icing

108 130

73

Churros Coconut Ice Frosting

54

Steak & Spuds with Salsa Verde 62

Chilli Sauce

36

Coffee Granita

96

Turkish Chicken Kebabs

Chimichurri

77

Double−chocolate Pancake Stack 15

Lemon Dressing

77

Frozen Peach Lassi

96

Honeycomb Butter Pancake Stack

16

Avocado & Trout Sandwich with Fennel Tzatziki Bean Nachos

144

79

Moist Coconut Cakes with Coconut Ice Frosting

54

Orange & Fennel Seed Pound Cake

111

Orange & Rhubarb Semolina Cake

112

Raspberry & Rosewater Pink Velvet Marshmallow Cake Spicy Carrot & Pineapple Muffins

52 105 54

Strawberry & Cream Meringues 137 Sweetheart Cake

134

Zesty Lemon Sour Cream Cake 111

CURDS & WHEY Homemade Italian Mascarpone 42 Homemade Plain Yoghurt

47

Labne (Thick Yoghurt)

47

36

Peanut Dressing

87

Honey Lemon Syrup

108

Lemon Curd Mascarpone

62, 94

Marshmallow Treats

117

Non−dairy Coconut Yoghurt

Lemon & Mint Labne

47 111 42

Passionfruit & Orange Yoghurt 47

Spiced Plum Sauce

30

Toasted Rice Dipping Sauce

25

Mixed Seed, Fig & Honey Pancake Stack

17

92

Tomato Salsa

91

Orange Rhubarb Syrup

112

125

Tomato Sauce

102

Yoghurt Sauce

39

92

Mini Rose Pink Ombre Cakes

Oregano & Smoked Paprika Rub Salsa Verde

79

Strawberry & Cream Cookies

29

Asian−style Beef Rolls

BAKING

Lentil, Gorgonzola & Witlof Salad

Chilli Dipping Sauce

LIGHT MEALS & SIDES

18

77

Chilli Dressing

94

Walnut, Lemon & Sugar Pancake Stack

Grilled Lamb Salad

Sri Lankan Potato & Pea Curry 84

39

13

94

Salami, Asparagus & Minted Pea Bruschetta

DRESSINGS, SAUCES & RUBS

Vanilla & Red Berries Pancake Stack

Cucumber Salad

87

Tomato Wheat Pilaf

Satay Chicken Skewers

White Chocolate Crackles

129

Tomato Sumac Salad

Shiitake Mushroom & Pork Soup Dumplings

61

118

91

36

Salt & Pepper Tofu with Soba Noodles

Toffees On Sticks

Quesadillas

Portuguese−style Chicken Thighs

67

Beetroot & Goat’s Cheese Salad 68

87

Sesame & Ginger Scallops with Chinese Sausage Salad 22

62

117

129

Pork & Cheese Quesadillas

36

Rigatoni with Arrabbiata & Chorizo Sauce

138

Toffee Apples

Smoked Tofu Salad with Peanut Dressing

Paprika Chicken with Chilli Sauce

Prawns with Risoni & Peas

Strawberry Ice Punch

Blackened Steak Salad

Coconut & Prawn Fritters with Asian Salad

Grilled Pork Skewers with Dipping Sauce

SALADS

Rich & Creamy Crème Fraiche 47 Smoky Harissa Labne

47

Raspberry Rosewater Cream

52

Strawberry Rose Labne

47

Rosewater Marshmallow

52

Thick Cultured Buttermilk

48

AWW FOOD • ISSUE TWENTY FOUR

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COOKING CLASS Our March issue delivers what the iconic Australian Women’s Weekly has been doing for decades – teaching people how to cook. The March issue serves up recipes for all skill levels, beginners and seasoned cooks alike. • Rise and shine to perfectly cooked eggs with our handy step-by-step egg guide.

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PORTIONS OF THIS PUBLICATION HAVE APPEARED PREVIOUSLY IN AWW COOKBOOKS • THANK YOU • SEE YOU AGAIN NEXT MONTH •

26 25 23 22

9

24

10

Conversion Chart 30ML

1 FLUID OZ

30G

1 OZ

60ML

2 FLUID OZ

60G

2 OZ

100ML

3 FLUID OZ

90G

3 OZ

125ML

4 FLUID OZ

125G

4 OZ (¼ LB)

150ML

5 FLUID OZ

155G

5 OZ

190ML

6 FLUID OZ

185G

6 OZ

250ML

8 FLUID OZ

220G

7 OZ

300ML

10 FLUID OZ

250G

8 OZ (½ LB)

500ML

16 FLUID OZ

280G

9 OZ

600ML

20 FLUID OZ

315G

10 OZ

345G

11 OZ

375G

12 OZ (¾ LB)

410G

13 OZ

440G

14 OZ

470G

15 OZ

500G

16 OZ (1 LB)

750G

24 OZ (1½ LB)

OVEN TEMPERATURES

6MM

¼ IN

1CM

½ IN

2CM

¾ IN

2.5CM

1 IN

5CM

2 IN

6CM

2½ IN

8CM

3 IN

10CM

4 IN

21 17 16 14

6

12

5

11

⅛ IN

5 IN

VERY SLOW

120

250

15CM

6 IN

SLOW

150

300

18CM

7 IN

MODERATELY SLOW

160

325

20CM

8 IN

MODERATE

180

350

22CM

9 IN

MODERATELY HOT

200

400

25CM

10 IN

HOT

220

425

28CM

11 IN

VERY HOT

240

475

30CM

12 IN (1 FT)

5

13CM

4

°F (FAHRENHEIT)

0 cm 1

0

inch

2

1

3

°C (CELSIUS)

2

6

The oven temperatures in this book are for conventional ovens; if you have a fan-forced oven, decrease the temperature by 10-20 degrees.

3MM

9

32 OZ (2 LB)

IMPERIAL

8

1KG

METRIC

7

We use large eggs with an average weight of 60g.

LENGTH MEASURES

4

The imperial measurements used in these recipes are approximate only. Measurements for cake pans are approximate only. Using sameshaped cake pans of a similar size should not affect the outcome of your baking. We measure the inside top of the cake pan to determine sizes.

1000ML (1 LITRE) 1¾ PINTS

3

All cup and spoon measurements are level. The most accurate way of measuring dry ingredients is to weigh them. When measuring liquids, use a clear glass or plastic jug with the metric markings.

20

½ OZ

19

15G

18

IMPERIAL

15

METRIC

7

The difference between one country’s measuring cups and another’s is within a two- or three-teaspoon variance, and will not affect your cooking results. North America, New Zealand and the United Kingdom use a 15ml tablespoon.

IMPERIAL

13

METRIC

One Australian metric measuring cup holds approximately 250ml; one Australian metric tablespoon holds 20ml; one Australian metric teaspoon holds 5ml.

LIQUID MEASURES

10

DRY MEASURES

8

MEASURES