Strawberry Syrup
Bring sugar, water and vanilla beans to a boil, simmer for 1 min. Whip the egg whites until soft peaks and slowly pour the vanilla syrup onto the whites. Keep whisking until cold. Whip the cream until soft peaks and fold into the egg whites. Pour ... [... more]
Australian Womens Weekly |
Tofu with 3 Spices
Mix together the cornstarch, sugar, water, soy sauce and sesame oil. Add the mixture to the skqillet and stir well, then cook about another 30 seconds. Ginger root is wonderful, but may not keep well in the refrigerator. Keep it wrapped in ... [... more]
International Vegetarian Union |
Poached Pears With Chocolate Sauce
Place sugar, water and cinnamon stick in a saucepan. Stir over low heat until sugar dissolves. Add pears and slowly bring to the boil*. Remove from heat and set aside to cool. Place chocolate, cream and butter in a heatproof bowl over simmering ... [... more]
Australian Womens Weekly |
Sparkling Granita with Strawberry and Peach and Cinnamon ...
Combine sugar, water, bay leaves and vanilla bean in a saucepan. Cook over a moderate heat until sugar has dissolved. (This can be done in the microwave). Strain and set aside. Pour into freezer proof dish. Place in freezer and stir mixture at 40 ... [... more]
Australian Womens Weekly |
Dried apples
To make sugar syrup, heat sugar, water and juice in medium saucepan; stirring to dissolve the sugar. Brush edges of saucepan with a pastry brush dipped in water to dissolve sugar crystals; bring to the boil. Remove from heat. Meanwhile, thinly ... [... more]
Australian Womens Weekly |
Golden Toffee Baskets - CHELSEA GIBB
Put sugar, water and vinegar on the stove and watch till it turns golden, don't touch or stir. Leave five minutes to cool. Place fork in pot of toffee and hold high till it drips thin. Once baskets have hardened and plastic is removed, secure ... [... more]
Australian Womens Weekly |
Stewed rhubarb
Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover. Simmer gently, stirring occasionally for 10 - 12 minutes or until rhubarb is tender. Remove from the heat and set aside in a medium bowl, ... [... more]
Australian Womens Weekly |
Mustard Fruits
Peel the rind thinly from one of the limes, avoiding the white pith and cut into thin strips (or use a zester). Squeeze both the limes - you will need 1/4 cup (60ml) lime juice. In a large saucepan, combine the sugar, water, vinegar and lime ... [... more]
Australian Womens Weekly |
Bloody popcorn balls
Combine sugar, water, salt, corn syrup and vinegar in a saucepan. Bring to the boil, reduce heat and cook to hard boil stage (250°C). Add vanilla and colouring, then pour slowly over popcorn. Mix well to coat. Halloween Treats INGREDIENTS Pop the ... [... more]
Australian Womens Weekly |
Thai Dipping Sauce
Place vinegar, sugar, water and salt in a small saucepan. Slowly bring to a simmer, stirring to dissolve the sugar. Simmer, uncovered, for 5 minutes. Allow to cool before stirring through the cucumber, shallots, chillies and coriander leaves. 1/2 ... [... more]
Australian Womens Weekly |
Raspberry Mascarpone Trifle
Place caster sugar, water and lemon zest in a saucepan. Slowly bring to the boil, stirring to ensure the sugar dissolves. Simmer for 10 minutes. Stir through amaretto and set aside to cool slightly. Mix together mascarpone, sugar and egg yolks. ... [... more]
Australian Womens Weekly |
Warm Fruit Salad
Combine sugar, water and star anise in a saucepan and bring to a simmer. Reduce heat to low, add the pears, cover with a lid and poach pears for approximately 15 minutes. Once pears are tender and cooked, remove and set aside until cooled. Cut ... [... more]
Australian Womens Weekly |
