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 |
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 |
Easy Wonton Lasagne Stacks - PAMELA CLARK
Use hands to combine mince, paste, onion and half of the egg in a medium bowl. Roll the mince mixture into eight patties. Combine ricotta, basil and remaining egg in separate medium bowl. Place four wrappers, in a single layer, into a shallow ... [... more]
Australian Womens Weekly |
Mee Goreng - PAMELA CLARK, AWW TEST KITCHEN
Mee goreng simply translates as fried noodles, and is an everyday dish in Indonesia and Malaysia. INGREDIENTS Place noodles in large heatproof bowl, cover with boiling water, separate with fork; drain. Heat a quarter of the oil in wok; cook half ... [... more]
Australian Womens Weekly |
Pecan and chocolate brownies - Pamela Clark, ACP test ...
Pre-heat oven to moderately hot; grease eight holes of 12-hole (1/3 - cup/80ml) muffin pan, line bases with rounds of baking paper. Combine butter, chocolate and sugar in medium heavy-based saucepan; stir over low heat until smooth. Transfer to ... [... 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 |
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 |
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 |
Braised pork with pears and cider - PAMELA CLARK, ACP ...
Heat oil in large flameproof casserole dish; cook pork until browned all over. Remove from dish. Cook ginger and garlic in same dish, stirring, until fragrant. Add fennel; cook, stirring, 1 minute. Add cider and stock; bring to boil. Return pork ... [... 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 |
