Roasted Turkey with Apple and Sage Stuffing
Fry bacon in non-stick frying pan over medium heat, stirring occasionally, until crisp and browned lightly. Add onions; cook, stirring until onion softens. Remove from heat; cool slightly. Using hands, mix cooled onion mixture, apples, ... [... more]
Australian Womens Weekly |
Mandarin Meringue Pie
Press pastry into a 24cm tart tin. Place baking weights on top of pastry (ie. A couple of grains of rice) and bake for 20 minutes without filling. Remove and cool slightly. For the filling: place sugar, cornflour and 11/4 cups water in a small ... [... more]
Australian Womens Weekly |
Chicken Noodle Soup Low Fat
Heat oil in a large saucepan. Add ginger and garlic and cook for a minute. Add star anise and chicken drumsticks. Cook a further minute. Pour in stock. Simmer for 30- 40 Minutes. Remove chicken and cool slightly. Shred and return to the broth ... [... more]
Australian Womens Weekly |
Beef Wellington
Heat olive oil in a small frying pan. Season the steaks. Cook for 4 minutes on each side. Remove and set aside to cool slightly. Spread about 2 tablespoons of the pate in the middle of a piece of the pastry. Place a steak on top. Fold the pastry ... [... 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 |
Asparagus with Parmesan Custards
Place the garlic, parmesan, cream, rosemary and a pinch of white pepper in a saucepan. Slowly bring to the boil, stirring to dissolve the parmesan. Cool slightly. Beat eggs with a wooden spoon in a large jug. Strain the parmesan mixture and pour ... [... more]
Australian Womens Weekly |
Sambucca Panna Cotta With Candied Pineapple
Place the cream, milk, sugar and the vanilla bean into a saucepan. Bring the mixture to the boil. Remove from heat and set aside to cool slightly. Place gelatine in a bowl of cold water. Let soften for about 30 seconds and then squeeze out excess ... [... more]
Australian Womens Weekly |
Hazelnut creme caramel
Preheat oven to 140°C. Place the sugar and water in a small saucepan and cook over a medium heat until a nice caramel colour. Bring milk to the boil in a medium saucepan with the hazelnuts. Set aside to cool slightly. Whisk the eggs, egg yolks ... [... more]
Australian Womens Weekly |
Pork and Apple Compote - SHAUN KEEHAN, CRUISE RESTAURANT
Heat oil in a large heavy based frying pan. Cook loin on all sides until brown. Transfer to an oven tray and bake for 10-12 minutes. Allow to cool slightly and then wrap tightly in glad wrap. Heat butter in a small frying pan. Add the shallots. ... [... more]
Australian Womens Weekly |
Chocolate Fondant Cakes
Lightly grease 4 x 225ml dariole moulds with melted butter. Place in the freezer. Melt chocolate and the chopped butter in the top of a double boiler. Mix to combine. Set aside to cool slightly. Sift together cocoa powder, baking powder and plain ... [... more]
Australian Womens Weekly |
Pumpkin & Ricotta Rotolo
Cut pumpkin into wedges. Place in a roasting pan along with garlic, olive oil and rosemary. Roast for 40 minutes until tender and golden. Cool slightly and place in a bowl. Remove rosemary and squeeze the garlic out of it's skin. Remove the skin ... [... more]
Australian Womens Weekly |
Cook's Tip:
Place custard powder in a heavy based saucepan. Add the remaining milk and marmalade and cook, whisking over medium heat, until thickened. Allow to cool slightly. In four hi-ball or parfait glasses layer jam rollette slices, two fruits and ... [... more]
Australian Womens Weekly |
