Chocolate Fudge Cake - LYNDEY MILAN, FLAVOURS COOKBOOK
Preheat oven to 170°C. Grease and line, or use a non-stick, 20cm (8 inch) round cake tin. Melt the butter gently in a sauce pan then add sugar, chocolate, condensed milk and chocolate sauce. Cook over a low heat until the mixture thickens ... [... more]
Australian Womens Weekly |
Venison with native flavours
Sprinkle venison with native seasonings and rub with olive oil. Remove from heat, cover with foil and rest for at least 10 minutes. COOKS NOTE: Venison, as a very lean meat, is best kept very rare to ensure maximum tenderness Snap ends off ... [... more]
Australian Womens Weekly |
Fish patties with Indonesian flavours
Bone fish and mince finely by pulsing in a food processor, or putting through a mincer. Dip you hands in cold water and leave them wet to shape the fish patties to the size you desire. Mine are 5 cm in diameter and 1 cm thick- they work out about ... [... more]
Australian Womens Weekly |
Risotto with Middle-Eastern Flavours
Bring combined stock and saffron to a boil in medium saucepan. Meanwhile heat oil and butter in large saucepan. Cook onion and garlic, stirring until softened and translucent. Add cumin; cook, stirring 30 seconds or until fragrant. Add rice; ... [... more]
Australian Womens Weekly |
Scallops on Shell with Asian Flavours - PETER HOWARD
Lift each scallop from its shell, remove black membrane and set the flesh to one side. Distribute equal amounts of green onion tops into each shell, and rest the scallop on top. Place preheated scallops, in their shells, flesh side up on the open ... [... more]
Australian Womens Weekly |
Rare roast beef salad with Thai flavours
Place jasmine rice in a small fry pan over medium high heat until browned. Remove from heat and place in a spice grinder, grinding until powder form.(if you don't have a spice grinder the rice is optional). Place lemongrass, chilli, coriander ... [... more]
Australian Womens Weekly |
Cooking pork?
Jun 18 03:37pm Pork is one of the oldest and most important meats worldwide. It appears in most world cuisines, is very adaptable and carries flavours well. Pork should have firm white fat and pale pink flesh. Avoid any pork that looks wet or has ... [... more]
Better Homes & Gardens Australia |
Beer Battered Fish
Geoff Jansz marinated fish fillets before battering and frying, for fish and chips with a delicious twist. In our segment Geoff used a Thai marinade, but we've also included ingredients for those who prefer Mediterranean flavours. Pound the ... [... more]
Burke's Backyard |
Mushroom Farm
Do you dare enter this underground cavern of culinary delights? Shiitake? Shimeji? Enokitaki? If you were an Asian cuisine lover you'd know that these are names of exotic mushrooms. Boasting extraordinary shapes, flavours and textures, exotic ... [... more]
NineMSN OurHouse |
James Halliday wine cellar tips
Help your wine collection age gracefully with some tips from an expert. The scents, colours and flavours of a wine tell its life story. From one glass it is possible to read the wine's age, where it was grown and the type of vine used. It is also ... [... more]
NineMSN OurHouse |
Chicken Biryani
Geoff's quick and easy version of this classic Indian recipe is full of wonderful flavours and will feed the whole family for around ten dollars. To prepare the garnish: heat oil in a large frypan on medium-high heat and gently fry the almonds ... [... more]
Burke's Backyard |
Capsicum Soup
Capsicums are plentiful and inexpensive in autumn and according to Geoff Jansz, you can't beat the red ones for their sweet taste. If you love great flavours, vibrant colours and healthy foods that fill the kitchen with wonderful aromas, why not ... [... more]
Burke's Backyard |
