The Australian Women’s Weekly Food

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The Australian Women’s Weekly Food5 min lettiCookbooks, 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 lettiRegional & 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 Food3 min lettiCookbooks, Food, & Wine
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