Pork and Chicken Larb
Place the rice in a small frying pan. Cook over high heat until lightly toasted. Remove and cool slightly before grinding in a spice grinder or mortar and pestle. Set aside. Heat oil in a wok. Add lemongrass and chilli and stir-fry for 1 minute. ... [... more]
Australian Womens Weekly |
Roast Loin of Pork with Pickled Beetroot and Braised Lentils
Preheat oven to 200°C. Score the pork rind and remove. Rub some salt and fennel seeds over the pork and truss. Bring a medium sized pot of water to the boil. Add pork rind and simmer for 5 minutes. Drain and cool slightly before rubbing in some salt. [... more]
Australian Womens Weekly |
Caramel Mud Cake
Place butter, chocolate, brown sugar and golden syrup in a medium sized saucepan. Cook over low heat until chocolate is melted and the sugar has dissolved. Remove from heat and allow to cool slightly. Stir the mixture as it cools to ensure the ... [... more]
Australian Womens Weekly |
Raspberry And Macadamia Nut Blondies
Preheat oven to 180°C. Lightly grease a 20cm x 30cm baking dish. Line dish with baking paper. Place butter and brown sugar in a large saucepan and cook over low heat until butter is melted. Remove and set aside to cool slightly. Add eggs, one at ... [... more]
Australian Womens Weekly |
Sticky Date Pudding
Cook the dates in water and bi-carb until soft - bring to the boil and simmer very slowly, covered, for about 10 minutes (the mixture should form a jam consistency). Cool slightly and puree until smooth. Cream the butter, vanilla and sugar until ... [... more]
Australian Womens Weekly |
Spanakopita (Greek Spinach Pie)
Preheat oven to 180°C. Lightly grease a 20 x 30cm baking dish. Place spinach in a bowl. Sprinkle lightly with water and cover with plastic. Cook in the microwave for 10 minutes or until wilted*. Cool slightly before squeezing out excess water and ... [... more]
Australian Womens Weekly |
Pumpkin Gnocchi With Sage
Preheat the oven to 180°C. Place pumpkin onto a baking tray in the oven for 1 hr until soft. Set aside to cool slightly. Push through a sieve. Combine pumpkin with the eggs, zest, parmesan, salt and pepper and nutmeg in a large bowl. Add the ... [... more]
Australian Womens Weekly |
Potato Gnocchi With Zucchini And Tomatoes
Place potatoes in a steamer over simmering water. Cover and cook for 15 minutes or until just tender. Cool slightly and push through a sieve or a ricer. Alternatively you can peel and mash. Gradually add the flour and mix to a dough consistency. ... [... more]
Australian Womens Weekly |
Pumpkin And Spinach Lasagne
Heat olive oil in a large high sided frying pan. Add onion and cook until soft. Add garlic and cook a further 30 seconds. Add pumpkin and stock. Let simmer, covered, for 20 minutes or until soft. Allow to cool, slightly. Mash until smooth. Stir ... [... more]
Australian Womens Weekly |
Roasted Chilli Jam
Preheat oven to 180°C. Place onions, chilli and capsicum in a baking tray. Drizzle with the peanut oil. Roast for 40 minutes or until onions are golden. Cool slightly and place in a food processor. Process until smooth. Place in a small saucepan ... [... more]
Australian Womens Weekly |
Homemade Mint Sauce
Place vinegar, sugar and water in a small saucepan. Cook, stirring over low heat until sugar dissolves. Cool slightly before stirring through the mint. 1 small bunch mint, finely chopped 1/2 cup white wine vinegar [... more]
Australian Womens Weekly |
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