Fruit Snacks - GEORGE ANGELOS, NUTRITION AUSTRALIA
Place fruit and ground almonds into a bowl and work together to make a very firm mouldable mixture. Roll mixture into a log about 2-3cm in diameter and cut with a sharp knife into 20 rounds. Sprinkle sesame seeds onto paper towel and press each ... [... more]
Australian Womens Weekly |
Roasted duck with an orange glaze
Preheat oven to 220°C. Remove the duck from any plastic and pat dry inside and out with paper towel. Using a sharp knife prick the bird all over and then massage the duck with plenty of salt. Crack over some black pepper and rub the bird all over ... [... more]
Australian Womens Weekly |
Baked Snapper with Rice Stuffing
Lightly score each side of the fish with a sharp knife. Brush the fish with a little olive oil and season to salt. Combine the rice, sorrel, parsley, olive cheeks, lemon juice and remaining olive oil and spread the rice mixture evenly inside the ... [... more]
Australian Womens Weekly |
Brining Olives
With a sharp knife cut 2 to 3 slits in each olive. Place in a bowl and cover with cold water. Change water once or twice daily. Do this for 3-5 days. Dissolve salt in water (there should be enough salt to let an egg float, so that a 20cm sized ... [... more]
Australian Womens Weekly |
Anzac Cheesecake
Pour into base and bake cheesecake in preheated 160 degrees C oven for 45 minutes, or until just set. With a sharp knife, cut toffee, allowing it to break into different sized shards. Stick shards of nut praline into top of cake. : Combine base ... [... more]
Australian Womens Weekly |
Poached trout with hollandaise sauce
Using the tip of a sharp knife gently cut around the gill and along the back bone. Place peppercorns, bay leaves, lemon, wine and enough cold water to just cover fish in large frypan or fish kettle. Bring to a boil. Add fish, cover; return to a ... [... more]
Australian Womens Weekly |
Char-Grilled Bugs with Olive Oil and Herb Pasta - ANNA ...
Clean and prepare Balmain bugs by placing top side down onto a board and removing the head from the body with a sharp knife. Then cut through the middle of the under shell which is softer and split the tail open whilst still leaving the two ... [... more]
Australian Womens Weekly |
Napoletana Sauce
Take the core from the top of the tomatoes and make a small cross with a sharp knife at their base. Plunge tomatoes into boiling water and drain and run under cold water. Peel the tomatoes and then cut in half. Squeeze out the seeds and roughly ... [... more]
Australian Womens Weekly |
Teriyaki salmon- Jill Dupleix
To make the Teriyaki sauce, combine the sugar, sake, mirin and soy sauce in a bowl and set aside. Wash and dry the snow peas, trim if necessary, then finely slice lengthwise into matchsticks, using the tip of a sharp knife. Mix the rice wine ... [... more]
Australian Womens Weekly |
Caramel Oranges or Tangelos
Using a sharp knife cut skin and pith away from oranges or tangelos. Slice thinly horizontally. Place in large shallow bowl. Place sugar and water in medium saucepan over medium heat; stir until sugar dissolves, brushing down edges of pan with a ... [... more]
Australian Womens Weekly |
Tortilla
Slice potato very thinly (2mm) using a mandolin or very sharp knife. Heat 1/4 cup olive oil in a 22cm non-stick frying pan. Cook potato and onion gently over medium heat until softened but not browned. Using a slotted spoon, remove potato mixture ... [... more]
Australian Womens Weekly |
Baked Whiting with Fennel and Celeriac Salad
Lightly score each side of the fish with a sharp knife. Stuff the cavity of the fish with parsley, chervil and a 1/3 of the orange zest. Pound together salt and fennel seeds in a mortar and pestle, rub over fish and drizzle with a little olive ... [... more]
Australian Womens Weekly |
