Spaghetti alla checca
Take the garlic clove and bruise it; rub it all around the inside of the bowl, and discard the remains. In this bowl combine; tomatoes, oregano, mozzarella, extra virgin olive oil, salt and pepper. Cook the spaghetti in abundant boiling salted ... [... more]
Australian Womens Weekly |
Sesame Chicken Rice Paper Rolls
Heat wok or frying pan until hot, add both oils and stir fry chicken until cooked through. Once cooked, cut into thin strips and combine with the kecap manis and sesame seeds. Set aside. Blanch the bok choy leaves in boiling salted water; refresh ... [... more]
Australian Womens Weekly |
Scallops with potatoes, leek, sea urchin and yarra caviar
Meat from 4 sea urchins, pounded briefly in a pestle and mortar Cook potatoes in medium saucepan of boiling salted water until tender, add the leeks for the last 3 minutes cooking time; drain and cut potatoes into thick slices. Cover to keep ... [... more]
Australian Womens Weekly |
Semi-dried Tomato Pasta
Add pasta to a large pan of boiling salted water, boil uncovered until just tender; drain and keep warm. Saute tomatoes in a little olive oil for 1-2 minutes or until tomatoes have collapsed, add capers and cook until heated through. Fold pasta ... [... more]
Australian Womens Weekly |
Pickled Vegetables
Blanch vegetables in boiling salted water for approximately 30-60 seconds, (longer for harder vegetables like carrots). Remove vegetables, and refresh in cold water until completely cool. Pack assorted vegetables into two 2 litre sterilized jars. ... [... more]
Australian Womens Weekly |
Vegetables
Place carrots, sugar and olive oil in a small saucepan. Pour in enough water to just cover. Season and simmer for 10 minutes or until cooked. Cook beans in plenty of boiling salted water, until cooked (but not squeaky, Jason hates squeaky beans!) ... [... more]
Australian Womens Weekly |
Warm Asparagus and Egg Salad with French Dressing
Wash and cut the asparagus to desired length, peel the lower parts of the stalks if necessary. Blanch asparagus in boiling salted water, refresh in cold water and set aside. Cook on a preheated griddle plate or pan for approximately 5 minutes. ... [... more]
Australian Womens Weekly |
Crisp-fried pork ribs with spicy salt
Blanch ribs in boiling salted water for approximately 10 minutes. Remove and drain. Separate ribs and cut to desired lengths. Marinate in garlic, soy, wine, vinegar, five spice powder, salt and sugar for 1-3 hours. Deep fry ribs until crisp and ... [... more]
Australian Womens Weekly |
Cabanossi pasta
Cook pasta in large saucepan of boiling salted water until al dente. Meanwhile, heat olive oil in large heavy-based frying pan. Cook onions and cabanossi until browned and crisp. Add chilli, sugo, salt and pepper; bring to a boil. Stir in basil, ... [... more]
Australian Womens Weekly |
Spiced Broccoli and Tomatoes
Here's a great Indian vegetable dish and a rice dish. They complement each other nicely when served together... Separate the broccoli heads into small florets. Peel and slice the stems. Blanch the florets and stems in boiling salted water 3-4 ... [... more]
International Vegetarian Union |
Gippsland Lamb Loin Infused With Moroccan Spices with ...
Place the couscous in a small bowl and pour over a little boiling salted water, stir with a fork. Add a knob of butter and cover with cling film to allow the couscous to steam and absorb the water. Cut the garlic bulb in half cross-wise and ... [... more]
Australian Womens Weekly |
Spaghetti Puttanesca - 'THE RAT PACK'
Cook spaghetti in large saucepan of boiling salted water until just al dente; drain. Meanwhile, heat oil in large open frying pan. Add anchovies and garlic; cook, stirring until anchovies melt and garlic begins to smell fragrant - do not burn garlic. [... more]
Australian Womens Weekly |
