Brining olives
Bruise olives with the side of a heavy bladed knife. Place in large sterilised pickling jars to 2/3 full. Cover the olives with fresh cold water. Fill small plastic bags with water and place on top of the olives to keep them submerged; seal jars. ... [... more]
Australian Womens Weekly |
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 |
Brining & marinading olives
Makes 3 bottles. This recipe takes 6 days to prepare. INGREDIENTS Bruise olives with the side of a heavy bladed knife. Place in large sterilised pickling jars to 2/3 full. Cover the olives with fresh cold water. Fill small plastic bags with water ... [... more]
Australian Womens Weekly |
Fragrant Tomato Broth with Seasonal Vegetables and Cous Cous
Bring the tomato broth to the simmer, bruise lemongrass stalk and place in broth to infuse for 2-3 minutes and remove. Place vegetables into broth, and cook until heated through, approximately 1-2 minutes. Scatter with coriander sprigs, spoon ... [... more]
Australian Womens Weekly |
Caesar Salad
Preheat the oven to 150 degree C. Wash the lettuce leaves under cold water, pat dry with a tea towel, being careful not to bruise the leaves to much. Place in a bowl and refrigerate until required. Place garlic and salt into a mortar and pestle ... [... more]
Australian Womens Weekly |
Green Papaya & Prawn Salad - NATHAN PHILLIPS, 'UNDER THE ...
Peel papaya. Cut into quarters; scraping away seeds. Using peeler; peel into long skinny strips. Bruise garlic and chilli with palm sugar in pestle and mortar to allow flavours to release. Add papaya and fish sauce to pestle and pound lightly to ... [... more]
Australian Womens Weekly |
