Avgolemono soup (egg & lemon soup)
Bring stock to the boil in a large saucepan. Add rice and simmer for 10 minutes or until rice is just cooked. Season to taste with salt and pepper and add the parsley. Meanwhile in a medium bowl whisk whole eggs until frothy. Gradually add half ... [... more]
Australian Womens Weekly |
Garlic prawns
Heat a large flat pan, add oil and sauté prawns in batches. Reserve. Wipe pan clean with paper towel, add butter and heat until butter begins to foam. Return prawns to pan and heat through. Season with salt and pepper Sprinkle with lemon juice ... [... more]
Australian Womens Weekly |
Seared tenderloin of wagyu with fried capers
Season wagyu with salt and pepper. Heat heavy based frying pan to very hot. Cook wagyu for 30 seconds. Arrange on a serving plate. Pat capers dry on absorbent paper; fry in half of the olive oil until crisp, drain. Scatter fried capers over the ... [... more]
Australian Womens Weekly |
Smoked salmon pate
Beat butter with a wooden spoon until pale and fluffy. Stir in smoked salmon, lemon juice, and salt and pepper to taste. Stir in cream and check seasoning. Serve with fresh brown bread and extra lemon wedges. 150g smoked salmon, finely ... [... 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 |
Basic tomato sauce
Heat oil in a medium saucepan; add onion and chilli and sauté lightly or until onions have just softened. Season with salt and pepper. Add tomato and boil for 30 minutes with lid on. Remove lid and simmer until desired consistency; stir in ... [... more]
Australian Womens Weekly |
Prawns with Sauce Mary Rose
Shred lettuce, and divide between coup glasses. Top with 4-5 peeled prawns and drizzle over sauce Mary Rose. Serve chilled. Combine all ingredients in a bowl and mix well. Adjust seasoning with salt and pepper. Serve drizzled over prawns. 400g ... [... more]
Australian Womens Weekly |
Arni grilled lamb with spanish potatoes with tzatziki ...
Heat a char grill pan or BBQ to hot. Season chops lightly with salt and pepper. In a small bowl combine oregano, lemon and olive oil. Brush marinade over chops and grill for 2 - 3 minutes on each side. Cover and keep warm. Heat the vegetable oil ... [... more]
Australian Womens Weekly |
Shepherd's Pie
Boil the potatoes in salted water until the potatoes are soft. Blend them in a mixer with the soy milk, oil, salt and pepper. Set aside. Add the TVP and tamari to boiling water, then cover, remove from heat and set aside. Saute vegetables (except ... [... more]
International Vegetarian Union |
Whole whiting roasted with herbs
Preheat oven to 200°C. Arrange fish on a large sheet of baking paper. Season the fish and cavity with salt and pepper to taste, then divide the tomatoes, lemon slices, and a little of the garlic, rosemary, thyme, and mint between them, stuffing ... [... more]
Australian Womens Weekly |
Roasted lamb rump with coriander seeds
Preheat the oven to 220°c. In a small bowl combine the coriander seeds, walnut oil, salt and pepper and garlic. Rub evenly over the lamb. Heat a medium oven proof dish over a high heat and seal the lamb on both sides. Place lamb in a baking dish ... [... more]
Australian Womens Weekly |
Herb Stuffed Mushroom Caps
Remove and save stems. Put caps in a shallow baking dish. Heat margarine and oil in a medium pan. Finely chop stems and saute with onion until soft. Add parsley, garlic, salt, and pepper. Stir in stuffing and hot water to make a stiff ... [... more]
International Vegetarian Union |
