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  • The Australian Women’s Weekly Food2 min read
    Cracking Snacks
    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo
    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food1 min read
    Express Comfort
    Use the best fish stock you can get for this recipe as the flavour relies on a good stock. You can use any kind of canned beans for this recipe. This is a mild chilli. If you want a bit of a chilli kick, feel free to add more. You can use fresh, f
    The Australian Women’s Weekly Food2 min read
    In Season: Bananas
    All the information you need to pick the right banana for your recipe. Most common variety available in Australia. A medium-sized fruit with creamy and smooth texture and thin peel. Bananas dipped in food-grade red wax to indicate that it is organi
    The Australian Women’s Weekly Food1 min read
    Cake Of The Month
    We used Pedro Ximenez sherry, a dark syrupy style of sherry with a complex taste, however any sweet style is suitable.
    The Australian Women’s Weekly Food3 min read
    What’s New In The Kitchen
    Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Celeriac Celery Chestnut Eggplant Fennel Ginger Kale Leek Mushroom Okra Parsnip Silverbeet Spinach Sweet potato Swiss chard Turnip Apple Avocado Banana Custard apple Date Grape Kiwifruit Lemon Ma
    The Australian Women’s Weekly Food1 min read
    Pie In The Sky
    Cooked pastizzi can be frozen for up to 2 months. Thaw in the fridge overnight. Reheat in the pie maker for 8 minutes. If you are using frozen fillo pastry, thaw the pastry in the fridge the night before. You can make these pies with dried figs or
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,
    The Australian Women’s Weekly Food1 min read
    Cheers to Mum
    Rosewater varies in strength between brands. Add just a small amount at a time, and adjust to suit your taste. Use scissors dipped in icing sugar to cut Turkish delight into small pieces. Store cake in an airtight container for up to 2 days. Cake is
    The Australian Women’s Weekly Food1 min read
    Comfort Cuisine
    While meaty stews are often the comfort food of choice when the weather gets chilly, a big bowl of lentil soup is a great vegetarian substitute. Lentils have the second-highest ratio of protein per kilojoules of any legume, after soybeans, and are ri
    The Australian Women’s Weekly Food1 min read
    Cook The Cover
    Serve spaghetti topped with grated parmesan, if you like.
    The Australian Women’s Weekly Food2 min read
    Masthead
    EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR
    The Australian Women’s Weekly Food2 min read
    Welcome
    Welcome to the comfort issue! It seems an obvious but apt theme for May when delicious, warming food provides both physical and emotional security as the temperature drops – like a big warm hug. Within these pages you’ll find our favourite things to
    The Australian Women’s Weekly Food1 min read
    Chicken Nights
    You could also use baby potatoes or carrots instead of the parsnips. Western-style roast chicken and potatoes gets a Middle Eastern makeover here with lots of lemon thyme and garlicky wilted endive to serve. Endive is a slightly bitter leaf. There
    The Australian Women’s Weekly Food1 min read
    Slow & steady
    SERVE WITH mashed potato or toasted sourdough bread. If you wouldn’t drink it, don’t cook with it. Cheap, inferior quality wines will impart a less pleasant flavour than a great drinking wine. DO AHEAD You can make the lamb ragù a day ahead. SERVE
    The Australian Women’s Weekly Food1 min read
    Cooking Class
    Mace is the internal bright red lacy layer that surrounds nutmeg. It is usually available ground or as ‘blades’ from spice shops. Cooked corned beef can be served with boiled potatoes and a quick sauce made using crème fraîche, mustard and chopped f
    The Australian Women’s Weekly Food2 min read
    4 Ways With Roast Veg
    PREP + COOK TIME 40 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (460g) pears. Cut parsnips and pears lengthways into wedges. Line an oven tray with baking paper. Place parsnips and pears
    The Australian Women’s Weekly Food1 min read
    Road trip Essentials
    You will need about 1 bunch parsley for this recipe. If you have leftover roast chicken, use this instead of barbecued chicken. The filling can be prepared to the end of step 1 up to 2 days in advance and refrigerated in an airtight container. Make s
    The Australian Women’s Weekly Food1 min read
    Next Issue
    ON SALE APRIL 22 Recipes to help you farewell autumn and prepare to embrace winter’s cooler weather. Plus, a Mother’s Day high tea, fast dinners and comfort foods galore. ■
    The Australian Women’s Weekly Food2 min read
    Weekend Wonders
    Cedro, also known as citron, is a thick-skinned citrus fruit with little pulp. In Italy (cedro) and France (citron) the fruit is candied. You will find it in specialty food stores and continental delis. Ensure you chop candied fruit into 5mm dice. T
    The Australian Women’s Weekly Food4 min readDiet & Nutrition
    In season: Apples
    Apples are an often ubiquitous fruit staple in many Aussie households, but do you know the best way to buy, store and cook them? Here are our top tips. Although the harvest starts as summer turns to autumn and ends around mid-winter, today we find g
    The Australian Women’s Weekly Food1 min read
    Cooking Class
    Best enjoyed immediately. Serve plain, with a sprinkle of caster sugar, drizzle of condensed milk or with your favourite curry sauce. These images will help boost your roti-making confidence. Combine sifted flour, salt, sugar and ghee in a large bo
    The Australian Women’s Weekly Food3 min read
    In The Kitchen
    Beetroot Broccoli Brussels sprouts Cabbage Capsicum Fennel Leek Mushroom Okra Peas Potato Pumpkin Silverbeet Spinach Apple Banana Custard apple Kiwifruit Lime Passionfruit Pear (Nashi) Persimmon Pomegranate Quince Rambutan Ro
    The Australian Women’s Weekly Food1 min read
    Fruit, Spice & Everything Nice
    Use any combination of mixed dried fruit you prefer such as raisins, golden raisins, sultanas, currants, mixed peel or cranberries. If using mixed peel, omit the orange rind. Ginger beer can be replaced with cider, beer, stout or apple juice. Baked
    The Australian Women’s Weekly Food1 min read
    All That Fritters Is Gold
    Fritters are a great way to get more vegetables into your diet. Grate whatever hard vegetables you have in the fridge instead of the zucchini or carrot. You could also swap the dill and parsley with other soft herbs, such as coriander, oregano or min
    The Australian Women’s Weekly Food1 min read
    Slow Cooker Of The Month
    SERVE WITH steamed rice, Asian greens, snow peas and sugar snap peas.
    The Australian Women’s Weekly Food1 min read
    4 ways with Jacket Sweet Potatoes
    Drain and rinse a 400g can chickpeas; pat dry with paper towel. Heat 2 tablespoons oil in a frying pan over medium heat; cook chickpeas with ½teaspoon salt, stirring, for 5 minutes. Add ½ teaspoon each ground cumin and smoked paprika; stir for 30 sec
    The Australian Women’s Weekly Food1 min read
    Simple Good Brunch
    Serve with slices of fresh apple and labne or coconut yoghurt, if you like. The banana bread will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month. You will need to start this recipe a day ahead. You can subs
    The Australian Women’s Weekly Food1 min read
    Bake Of The Month
    This banana bread is best eaten on the day it is made. Store leftovers in the fridge, bring to room temperature before serving. Make this gluten-friendly by using gluten-free self-raising flour.

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