Balsamic and rosemary lamb - PAMELA CLARK, ACP TEST KITCHEN
Combine oil, vinegar and rosemary in medium bowl, add lamb; toss lamb to coat in marinade, stand 10 minutes. Drain lamb; discard marinade. Cook lamb on heated oil grill plate, uncovered, until cooked as desired. TIP: The lamb can be marinated ... [... more]
Australian Womens Weekly |
Smoked Salmon Cones- PAMELA CLARK, ACP TEST KITCHEN DIRECTOR
Cheese mixture can be made up to a day ahead. Cover; refrigerate until required. Add cream and cheese; process until smooth. Transfer mixture to medium bowl; stir in nuts and chives. Refrigerate until firm. Halve remaining salmon slices ... [... more]
Australian Womens Weekly |
Mini Carrot Cakes - PAMELA CLARK, AWW TEST KITCHEN
Preheat oven to 180°C or 160°C for fan-forced. Grease 6-hole texas (3/4 cup/180ml) muffin pan. Mix oil, eggs, flour, sugar and cinnamon in large bowl with a wooden spoon until combined. Stir in carrot and pineapple. Pour mixture into prepared pan [... more]
Australian Womens Weekly |
Singapore Noodles - PAMELA CLARK (AWW TEST KITCHEN)
From The Australian Women's Weekly Best Food Mains Cookbook, p. 104. Click here to buy the book. Cook noodles in a large saucepan of boiling water, uncovered. When the noodles are just tender; drain. Meanwhile, heat 2 teaspoons of the oil in wok ... [... more]
Australian Womens Weekly |
Family Chocolate Cake - PAMELA CLARK, AWW TEST KITCHEN ...
Preheat oven to moderate. Grease deep 26.5cm x 33cm (14 cup/3.5 litres) baking dish: line base with baking paper. Combine the water, sugar, butter and combined sifted cocoa powder and soda in medium saucepan; stir over heat, without boiling, ... [... more]
Australian Womens Weekly |
Little cakes of horror - PAMELA CLARK, TEST KITCHEN DIRECTOR
Cut 1.5cm deep hollow from centre of one patty cake. Tint one bowl of the butter cream with green colouring; spread some of the butter cream over hollowed cake. Position ends of Brite Crawlers in hollow. Using black decorating gel, dot eyes on ... [... more]
Australian Womens Weekly |
Lentil Cottage Pie - PAMELA CLARK 'ACP TEST KITCHEN'
Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter. Melt the remaining butter in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, ... [... more]
Australian Womens Weekly |
Black Forest Cake - PAMELA CLARK, AWW TEST KITCHEN
From The Australian Women's Weekly Great Cooking Classics cookbook. INGREDIENTS Preheat oven to slow. Grease a deep 23cm-round cake pan. Line the base and side with baking paper; greasing the paper well. Melt butter in a medium saucepan, stir in ... [... more]
Australian Womens Weekly |
Party Piñata Cake - PAMELA CLARK, ACP TEST KITCHEN DIRECTOR
Preheat oven to moderate; grease and line deep 15 cm-round cake pan. Make cake according to directions on packet, pour into pan until three-quarters full; bake in moderate oven about 45 minutes. Stand cake in pan 5 minutes; turn onto wire rack to ... [... more]
Australian Womens Weekly |
Vietnamese chicken salad - PAMELA CLARK, ACP TEST KITCHEN
Place chicken in medium saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until cooked through. Cool chicken in poaching liquid 10 minutes; discard liquid (or reserve for another use). Shred chicken ... [... more]
Australian Womens Weekly |
Detox drinks — Pamela Clark, ACP test kitchen
Push ingredients through juice extractor into glass; stir to combine. Reduce heat; simmer, uncovered, 5 minutes. Cool 5 minutes; strain. Blend or process ingredient until smooth, pour into glass. Combine ingredients in small saucepan; bring to a ... [... more]
Australian Womens Weekly |
Pear tart tatin - Pamela Clark, ACP test kitchen
Melt butter with brown sugar in large frying pan. Add cream, stirring, until sugar dissolves; bring to a boil. Add pear; reduce heat, simmer, turning occasionally, about 45 minutes or until tender. Pre-heat oven to hot (220°C/200°C fan-forced). .. [... more]
Australian Womens Weekly |
