The Australian Women’s Weekly Food1 min letti
Test Kitchen Cooking School
SORTING MUSSELS Check for any mussels that don’t smell fresh or whose shells are damaged; discard these. Mussels that are open should also be discarded, unless they close when you tap them, then they’re fine to use. RINSING AND SOAKING MUSSELS Rins
The Australian Women’s Weekly Food1 min lettiFood & Wine
Test Kitchen Notes
You will need to start this recipe a day ahead. Activated buckwheat groats are available from health food stores. Peppermint extract is available from health food stores. Buy peppermint extract rather than oil or essence, otherwise the flavour of
The Australian Women’s Weekly Food4 min letti
Dinner In A DASH!
PREP + COOK TIME 30 MINUTES SERVES 4 2 teaspoons sesame seeds2 teaspoons sea salt flakes1 clove garlic, bruised4 coriander stems4 (800g) chicken breast fillets1 butter lettuce250g broccoli, cut into small florets150g snow peas1 lebanese cucumber (1
The Australian Women’s Weekly Food2 min lettiFood & Wine
Te a TIME
PREP + COOK TIME 1½ HOURS SERVES 10 4 chamomile tea bags2 cups (440g) caster sugar250g butter, softened5 eggs, separated½ cup (60g) cornflour1½ cups (225g) plain flour2 teaspoons baking powder1 teaspoon sea salt flakes, crushed lightly1 cup (280g)
The Australian Women’s Weekly Food5 min letti
Goodness On A Plate
PREP + COOK TIME 1¼ HOURS SERVES 6 2 tablespoons honey1 cup (100g) walnuts1½ tablespoons dukkah2kg jap pumpkin, cut into 2.5cm thick wedges2 large red capsicum (700g), quartered1 large red onion (300g), cut into wedges2 tablespoons extra virgin oli
The Australian Women’s Weekly Food1 min lettiFood & Wine
Test Kitchen Notes
Baba cakes usually crack due to the confined surface area. When testing if the cake is cooked, don’t insert the skewer through a crack, as it can give an inaccurate result. Insert the skewer as close to the centre as possible. Cake can be made a da
The Australian Women’s Weekly Food6 min lettiFood & Wine
Omega-3 From The Sea
Love your fish and chips? Try a few healthier options available to you to get your weekly seafood quota. Full of the healthy omega-3 fat, packed with protein and flavour, discover the joy of perfectly cooked fish. To reduce the risk of heart disease,
The Australian Women’s Weekly Food1 min lettiFood & Wine
SLOW & EASY Corned Beef
PREP + COOK TIME 6 HOURS 20 MINUTES (+ STANDING) MAKES 8 1 cup (250ml) red wine vinegar¼ cup (55g) brown sugar1 teaspoon sea salt flakesfreshly ground black pepper1kg piece corned silverside¼ medium red cabbage (225g), sliced thinly16 slices seeded
The Australian Women’s Weekly Food5 min lettiFood & Wine
What's For Dinner?
PREP + COOK TIME 30 MINUTES SERVES 4 1 tablespoon extra virgin olive oil10 baby new potatoes (400g), halved2 small red onions (200g), quartered4 cloves garlic, sliced8 sprigs fresh thyme8 chicken thigh cutlets (1.2kg)2 tablespoons lemon juice½ cup
The Australian Women’s Weekly Food3 min lettiFood & Wine
Clever Cooks
This week you’re eating... everyone’s favourite chilli con carne, chicken teriyaki with bok choy and green tea soba noodles, the easiest roasted red pepper and basil frittata with cherry truss tomatoes, and a monster cauliflower and fetta salad. Ex
The Australian Women’s Weekly Food4 min letti
All about KETO
The ketogenic “keto” diet has become one of the most popular diets known for its potential to accelerate weight loss, improve your energy levels and enhance mental focus. Your body uses carbohydrates as it’s main energy source, so when you eat a very
The Australian Women’s Weekly Food1 min letti
Test Kitchen Notes
To test if the frittata is cooked through, insert a skewer into the centre. If the skewer comes out clean, the frittata is ready. If you don’t have two small frying pans, you can cook the frittata in a medium non-stick, ovenproof frying pan for 25
The Australian Women’s Weekly Food1 min lettiFood & Wine
Kick-start Your Weightloss Journey.
Keto is one of the biggest diets of modern times. It’s a low carb, high-fat diet which encourages your body to burn fat for energy. On a Keto diet, you’ll be saying goodbye to carb-loaded bread and pasta, plus many fruits, grains and starchy vegetabl
The Australian Women’s Weekly Food4 min lettiFood & Wine
Party Time
The Australian Women’s Weekly’s Children’s Birthday Cake Book sprung to life in the late 70’s from a collection of the Test Kitchen staff’s favourites cakes, made for families and friends. Each of the books’ 100 remarkable cakes were photographed as
The Australian Women’s Weekly Food4 min lettiNutrition
Liquid Assets
Have you decided to kick start a healthier lifestyle, and want to get more fruit and veg into your everyday diet? Making your own juices and smoothies is an easy way to get the benefits of fresh produce. These machines pulverise ingredients against
The Australian Women’s Weekly Food4 min letti
PARTY TIME Redone
PREP + COOK TIME 2½ HOURS SERVES 20-25 1¼ cups rice malt syrup300g butter9 organic eggs¾ cup milk3 tablespoons vanilla extract3 cups almond meal1½ cups buckwheat flour1½ cups brown rice flour1 tablespoon baking powder1 teaspoon sea salt125g raspb
The Australian Women’s Weekly Food4 min letti
Super Starts
PREP + COOK TIME 50 MINUTES SERVE 4 cooking-oil spray4 eggs4 rindless gluten-free bacon slices (260g)1 tablespoon dairy-free spread150g button mushrooms, sliced thinly60g baby spinach leaves2 tablespoons gluten-free barbecue sauce 2 eggs1 cup (1
The Australian Women’s Weekly Food1 min lettiFood & Wine
Test Kitchen Notes
Make coconut cheesecake truffle balls the day before; store in fridge. They’ll keep their shape better this way, too. If using on a warm day, add 2 teaspoons gelatin powder to the mixture before shaping. This recipe makes about 70 balls. Store in
The Australian Women’s Weekly Food2 min lettiFood & Wine
My Favourites This Month
Food is part of the fabric of life and, for most of us, a shared table not only gives sustenance and nourishment but also joy and hospitality. This month our recipe lens has focused sharply on pared back dishes to showcase ingredients and highlight t
The Australian Women’s Weekly Food3 min lettiFood & Wine
Snack Attack
PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING) MAKES 8 1 cup (220g) risoni500g zucchini, grated (see notes)½ teaspoon finely grated lemon rind250g haloumi, grated coarsely4 green onions, chopped finely1 clove garlic, crushed⅓ cup (25g) finely grat
The Australian Women’s Weekly Food1 min letti
The Australian Women’s Weekly Food
Editor FRANCES ABDALLAOUI Editorial Director Bauer Books SOPHIA YOUNG Creative Director HANNAH BLACKMORE Food Editors SARAH MURPHY, LUCY KELLY Senior Designer ALEXANDRA COOK Copy Editor AMANDA LEES Content Editor GEMMA HARLAND Photographer Jam
The Australian Women’s Weekly Food2 min letti
Supercharged BURGERS
PREP + COOK TIME 35 MINUTES SERVES 4 ¼ cup (60ml) extra virgin olive oil2 medium onions (300g), sliced4 cloves garlic, crushed600g beef mince1 medium onion (150g), extra, chopped finely1 tablespoon dijon mustard1 cup fresh flat–leaf parsley leaves,
The Australian Women’s Weekly Food4 min lettiFood & Wine
On A Roll!
MAKES 12 Pick 12 flat-leaf parsley leaves. Shred 200g cooked chicken, slice 1 mango and place 300g packet ready-made coleslaw in a bowl. Place 1 x 22cm softened rice paper sheet on a clean work surface. Top with one parsley leaf, some shredded cooke
The Australian Women’s Weekly Food4 min letti
Go with THE GRAIN
Grains are among the oldest of all human foods; it’s believed that grains were the first plants mankind learned to cultivate, around 10,000 years ago in the Neolithic period. Wheat and barley, both types of grass that still grow wild profusely in the
The Australian Women’s Weekly Food1 min lettiFood & Wine
How To Prepare Rice Paper
Fill a wide, shallow dish with warm water. Soak1 rice paper sheet in water for 15 seconds or until just soft and pliable; place on a clean work surface. Place desired filling on the bottom third of the wrapper, leaving approximately 3cm each side to
The Australian Women’s Weekly Food1 min lettiFood & Wine
Our Food Team’s Favourite Grains
Burghul for speed because it doesn't require cooking, just soaking for10 minutes with boiling water and a squeeze dry before throwing into salads. However I am a huge fan of the longer cooking freekeh (green wheat) and farro (an ancient wheat grain)
The Australian Women’s Weekly Food4 min letti
Gluten-free Pizza Night
PREP TIME 30 MINUTES (+ STANDING) MAKES 3 BASES 3 cups (405g) gluten-free plain flour1 cup (135g) gluten-free self-raising flour½ cup (75g) potato flour½ cup (80g) brown rice flour½ cup (90g) white rice flour2 teaspoons (7g) dried yeast2 teaspoons
The Australian Women’s Weekly Food1 min lettiFood & Wine
Catch Up
@thebalancedcook took us on a vintage journey with her take on our Orange Coconut Biscuits from one of our oldest cookbooks, ‘The Big Book of Beautiful Biscuits’ – and beautiful they are! Luscious and full of flavour, cinnamon syrup adds a further
The Australian Women’s Weekly Food1 min lettiFood & Wine
Test Kitchen Notes
Divide the dough into › equal portions to make mini pizzas. To freeze pizza bases, par-bake pizza dough for 15 minutes or until browned lightly, then cool. Wrap individually in plastic wrap, then foil. Freeze for up to 3 months. You can use a sto
The Australian Women’s Weekly Food1 min lettiFood & Wine
Food Bites
One of Sydney's newest distillerys, Kings Cross Distillery has launched their new signature gin, KXG Australian Classic Dry Gin with notes of juniper, preserved lemon, grapefruit, bakers’ spices and exotic woods, visit kingscrossdistillery.com.au to
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