The Australian Women’s Weekly Food2 min. leídosRegional & Ethnic
Editor’s Letter
Wow, what a year it’s been, but what’s kept me going is dreaming of a relaxing summer break and (hopefully!) precious catch-ups with family and friends. Entertaining can be a bit daunting for anyone (including me!) over the holiday season – what to c
The Australian Women’s Weekly Food2 min. leídosRegional & Ethnic
Roast Potatoes
PREP + COOK TIME 1 HOURS 15 MINUTES SERVES 6 Preheat oven to 220°C/200°C fan. Peel and halve 6 pontiac or desiree potatoes. Boil or steam potatoes for 5 minutes; drain. Pat dry with paper towel; cool for 10 minutes. Gently rake rounded side of pot
The Australian Women’s Weekly Food1 min. leídosRegional & Ethnic
Catch Up Our Top Posts And Favourite Reader Pics This Month
We’ve been celebrating the 40th anniversary of our famous cookbook, but @melbourneminor’s cake of our cake book takes the cake! Happy Birthday Rav! We knew this rich, fragrant Middle Eastern Beef with Herbed Couscous would be a crowd-pleaser. Head
The Australian Women’s Weekly Food6 min. leídosCookbooks, Food, & Wine
Festive Finale
PREP + COOK TIME 1 HOUR 5 MINUTES MAKES 6 2 cups (300g) plain flour½ cup (110g) caster sugar150g cold unsalted butter, chopped coarsely2 tablespoons lemon juice2 tablespoons iced water, approximately 3 cups (600g) sweetened chestnut puree (see no
The Australian Women’s Weekly Food2 min. leídosCookbooks, Food, & Wine
Greens To Go
PREP + COOK TIME 20 MINUTES SERVES 6 Trim 2cm from the ends of 480g asparagus. Whisk 1 egg, 1 tablespoon Dijon mustard and 1 tablespoon extra virgin olive oil together in a flat dish. In a second flat dish, combine ½ cup (40g) finely grated parmes
The Australian Women’s Weekly Food1 min. leídos
NEXT ISSUE January
Summertime, and the living is easy. Break out the barbie, shake out the picnic rug and enjoy! Aussie barbecue issue ON SALE DECEMBER 28 ■
The Australian Women’s Weekly Food6 min. leídosCookbooks, Food, & Wine
WHAT’S IN Season CHERRIES
Plump, juicy cherries - how beautiful they are. With their rich colour and subtle lustre, they’ve inspired artists and poets for centuries. Here in Australia, cherries are among the few truly seasonal fruits still left in our markets. While imported
The Australian Women’s Weekly Food5 min. leídosCookbooks, Food, & Wine
Test Kitchen Notes
Buy quality unhomogenised coconut cream without stabilisers. It has a thick layer of coconut cream on top of the coconut milk. Use leftover coconut milk in smoothies, curries, baking or on cereal. Aquafaba is the drained liquid from canned legumes.
The Australian Women’s Weekly Food1 min. leídos
The Australian Womens Weekly Food
Editor Frances Abdallaoui Editorial Director Are Media Books Sophia Young Creative Director Hannah Blackmore Food Editors Sarah Murphy, Lucy Kelly Senior Designer Alexandra Cook Copy Editor Sally Feldman Content Editor Gemma Harland Photograph
The Australian Women’s Weekly Food1 min. leídosCookbooks, Food, & Wine
What’s In Season
Avocados Apricots Berries: blackberries, blueberries, mulberries, raspberries, strawberries Cherries Grapefruit Loquats Mangoes Melons Nectarines Oranges: Valencia Papaya Passionfruit Peaches Pineapples Asian greens Aspa
The Australian Women’s Weekly Food5 min. leídosCookbooks, Food, & Wine
SIMPLE celebration DESSERTS
PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 10 2 x 450g purchased Madeira cakes, cut into 3cm cubes⅔ cup (160ml) whiskey⅓ cup (120g) honey2 tablespoons boiling water5 ripe medium peaches (750g), stones removed, cut into wedges1 cup (300g)
The Australian Women’s Weekly Food2 min. leídosRegional & Ethnic
Let's Celebrate
STARTER Vietnamese Chicken Crunchy Wonton Bites page 30 and Soft-Shell Crabs with Green Onion Aïoli page 86 Honey-Ginger Glazed Ham page 43 and Herb-Brined Turkey Breast in Pancetta page 49 Hasselback Potatoes page 58 and Beautiful Green Salad page 5
The Australian Women’s Weekly Food1 min. leídosCookbooks, Food, & Wine
Test Kitchen Notes
Dulce de leche is a caramel available from delis and some supermarkets. To roast pecans, spread on an oven tray. Roast in an 180°C/160°C fan oven for 5 minutes or until golden (or stir in a heavy-based frying pan over medium heat until fragrant.
The Australian Women’s Weekly Food4 min. leídosCookbooks, Food, & Wine
A Very Merry BREKKIE
PREP TIME 15 MINUTES (+ REFRIGERATION) SERVES 8 125g strawberries, sliced thinly1 medium orange (240g), halved, sliced thinly1 medium lime (90g), sliced thinly700ml bottle Pimm’s No. 11 Lebanese cucumber (130g)1.25 litres (5 cups) chilled dry ginge
The Australian Women’s Weekly Food4 min. leídosCookbooks, Food, & Wine
MADE with LOVE!
PREP + COOK TIME 2 HOURS (+ COOLING) MAKES 12 500g dried mixed fruit125g butter, chopped coarsely1 cup (200g) firmly packed dark brown sugar¼ teaspoon bicarbonate of soda2 tablespoons brandy2 eggs, beaten lightly½ cup (75g) plain flour½ cup (75g) s
The Australian Women’s Weekly Food5 min. leídosCookbooks, Food, & Wine
Life Of The Party
PREP + COOK TIME 30 MINUTES MAKES 24 2 seeded baguettesolive–oil spray500g haloumi3 medium avocados (750g), mashed coarsely2 tablespoons lemon juice400g cherry truss tomatoes, quartered, sliced40g mixed salad leaves (mesclun)1 tablespoon extra virg
The Australian Women’s Weekly Food1 min. leídosCookbooks, Food, & Wine
Test Kitchen Notes
Spread nuts on an oven tray, roast in a 180°C/ 160°C fan oven, stirring once during cooking, for 5 minutes or until golden. Make panforte up to 2 weeks ahead; store in an airtight container at room temperature. ■
The Australian Women’s Weekly Food2 min. leídosCookbooks, Food, & Wine
Punches With Panache
PREP + COOK TIME 20 MINUTES (+ REFRIGERATION) MAKES 2.25 LITRES (9 CUPS) Stir ⅓ cup (80ml) apple vodka, ¾ cup (165g) caster sugar, 2 cups (500ml) water, 1 cinnamon stick and 3 sprigs fresh lemon thyme in a medium saucepan over medium heat, without
The Australian Women’s Weekly Food1 min. leídos
Test Kitchen Notes
Cakes can be made up to 5 days ahead. Store in an airtight container at room temperature. If the weather is humid, decorate them the day before serving. You need alphabet and snowflake cutters, edible gold paint, available from cake decorator suppl
The Australian Women’s Weekly Food5 min. leídosCookbooks, Food, & Wine
Oceans Of Inspiration
PREP + COOK TIME 25 MINUTES SERVES 6 1 tablespoon baby capers, rinsed2 tablespoons finely chopped fresh mint1 tablespoon lemon juice⅓ cup (80ml) extra virgin olive oil¼ cup (40g) smoked almonds, chopped24 king prawns, heads removed, split lengthway
The Australian Women’s Weekly Food1 min. leídosRegional & Ethnic
Test Kitchen Notes
Store pfeffernusse in an airtight container at room temperature for up to 3 weeks. German for ‘pepper nuts’ these spiced biscuits actually originated in Scandinavia. They take their name from the pinch of pepper included in the recipe. Adding mol
The Australian Women’s Weekly Food6 min. leídosCookbooks, Food, & Wine
LET it SHINE
PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 20 8kg cooked leg of ham1 medium pineapple (1.25kg), halved, sliced thickly ⅔ cup (230g) honey½ cup (110g) coarsely chopped naked ginger½ cup (110g) firmly packed brown sugar¾ teaspoon ground allspice
The Australian Women’s Weekly Food3 min. leídosCookbooks, Food, & Wine
PERFECT Christmas pudding
PREP + COOK TIME 7 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 10 1 cup (160g) sultanas1 cup (160g) dried currants1 cup (160g) coarsely chopped raisins½ cup (75g) finely chopped seeded dates⅓ cup (60g) finely chopped pitted prunes½ cup (100g) fi
The Australian Women’s Weekly Food6 min. leídosCookbooks, Food, & Wine
It’s Time To Talk Turkey
Fresh turkeys should be bought 2 days before cooking. Remove all packaging and pat the turkey dry with paper towel. Place on a large tray, cover with foil and refrigerate in the lower part of the fridge. To thaw a frozen turkey, allow 2-3 days. Remov
The Australian Women’s Weekly Food1 min. leídosCookbooks, Food, & Wine
Test Kitchen Notes
You need a 60cm square of unbleached calico. If the calico has not been used before, soak in cold water overnight. The next day, boil for 20 minutes, then rinse in cold water. After the cooked pudding has been removed from the cloth, soak the cloth i
The Australian Women’s Weekly Food1 min. leídosRegional & Ethnic
Test Kitchen Notes
Brining helps lean meat such as turkey, chicken and pork to retain moisture as it cooks. Omit this step if you prefer and simply season the turkey with salt and pepper. Do-ahead Recipe can be prepared a day ahead to the end of step 5, then refriger
The Australian Women’s Weekly Food3 min. leídosCookbooks, Food, & Wine
Festive TRADITIONS
PREP + COOK TIME 4 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 16 21/3 cups (375g) sultanas2 cups (320g) coarsely chopped raisins1½ cups (210g) coarsely chopped seeded dates1¼ cups (240g) coarsely chopped pitted prunes2 tablespoons raspberry jam
The Australian Women’s Weekly Food4 min. leídosCookbooks, Food, & Wine
Star-turn Roasts
PREP + COOK TIME 1 HOUR SERVES 6 (OR 12 AS PART OF A BUFFET) 1.25kg pork fillets (3 small or 2 large)6 fresh bay leaves1 tablespoon extra virgin olive oil40g butter, chopped1 small red onion (100g), quartered3 medium yellow peaches (450g), halved,
The Australian Women’s Weekly Food3 min. leídosCookbooks, Food, & Wine
LET’S Celebrate
PREP + COOK TIME 35 MINUTES MAKES 32 1 cup (150g) plain flour3 eggs1 tablespoon water2 cups (150g) panko breadcrumbs½ cup (50g) white sesame seeds½ cup (50g) black sesame seeds1kg chicken breast fillets, sliced thickly on the diagonalvegetable oil
The Australian Women’s Weekly Food1 min. leídosRegional & Ethnic
Kitchen Notes
You can brown the lamb on a grill plate over high heat for 5 minutes each side, before transferring to a preheated 200°C/ 180°C fan oven to roast as per the recipe. Chimichurri is an Argentinian herb sauce served with grilled meats. It can be mad
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