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The Australian Women’s Weekly Food7 min letti
Thought to have evolved naturally in 17th-century Sicily, the blood orange has few seeds and blood-red-streaked rind and flesh. The pulp is salmon-coloured and juice has slight strawberry or raspberry overtones. Gorgeous! The juice of the blood orang
The Australian Women’s Weekly Food2 min lettiFood & Wine
How To Cook Globe Artichokes
PREP + COOK TIME 1 HOUR 30 MINUTES MAKES 10 CUPS 20 small globe artichokes (1.8kg)1 medium lemon (140g), halved2 litres (8 cups) water3½ cups (875ml) white wine vinegar2 cups (500ml) dry white wine3 cloves garlic2 fresh bay leaves2 teaspoons sea sa
The Australian Women’s Weekly Food1 min letti
Test Kitchen Cooking School
Using a small paring knife, trim any remaining tough ends from the dark green leaves. Cut off tops, leaving a 4cm base. Once artichokes are cooked until tender, use a small teaspoon or melon baller to remove and discard the centre hairy choke. PHO