Hot chocolate drinks
Heat milk in small saucepan, whisk until frothy, pour over combined chocolate and malt in mug and stir. Add marshmallows and serve. Heat milk in small saucepan. Add a little of the warm milk to the combined cocoa, sugar and Frangelico to dissolve ... [... more]
Australian Womens Weekly |
Chopping board tips
You need a chopping board that both services the knife and is as hygienic as possible The Department of Health requires all food service industry places to use colour coded chopping boards to prevent cross contamination It has been scientifically ... [... more]
Australian Womens Weekly |
Spring/summer must-haves
What are the fashion must-haves for the spring-summer season this year? With summer just around the corner, here is a list of this season's must-have pieces: Nautical-inspired striped t-shirts Broderie anglaise lace sun dress Metallic strappy sandals [... more]
Australian Womens Weekly |
Teriyaki salmon in nori
Meantime, to prepare the batter; using a fork or small whisk, combine the water, ice and egg in a small jug. Make a well in the flour and add water and egg mixture. Mix with a spoon or chopsticks until it's the consistency of light pancake ... [... more]
Australian Womens Weekly |
Swordfish with samke harra sauce
Clean swordfish by removing skin and any centre blood lines. Sauté eschalots in butter in medium frying pan; add cumin, bay leaf, and cinnamon and cook for 2 mins. Add freekeh and fish stock and simmer, covered for 40 mins. Remove from heat and ... [... more]
Australian Womens Weekly |
Cauliflower cheese
Cut cauliflower into separate florets. Bring a large saucepan of salted water to the boil. Add cauliflower, cook 4 minutes or until just tender; drain. Butter a gratin dish large enough to fit cauliflower in tightly. Melt butter in a medium ... [... more]
Australian Womens Weekly |
Seven steps to the perfect steak
First, find a fabulous piece of meat - wagyu, organic, grass or grain fed. As for cuts, I like sirloin with plenty of marbling and rump as my second pick. I also like a steak cut a bit over 2cm thick, so the outside caramelizes while the inside ... [... more]
Australian Womens Weekly |
Seared duck breast with caramelised figs
Serve with Pinot Noir In a small saucepan; combine balsamic and olive oil. Bring to the boil and reduce by 1/4, reduction should be a little syrupy. Add hazelnuts and parsley, set aside to cool. Meanwhile, heat a large non-stick frying pan to ... [... more]
Australian Womens Weekly |
How not to overcook your Christmas cake
It's that time of year and I'm busy in the kitchen preparing Christmas treats galore, however, I'm having trouble achieving the perfect Christmas fruit cake. After it's cooked, I find that the bottom of the cake is burnt and the top of the cake ... [... more]
Australian Womens Weekly |
Garlic and lemon thyme steamed chicken
Remove thick centre rib from the lettuce leaves. Overlap two lettuce leaves, place one piece of chicken on leaves. Repeat with remaining lettuce and chicken. Sprinkle chicken with garlic, thyme, salt and pepper. Roll up chicken in lettuce. Bring ... [... more]
Australian Womens Weekly |
Summer party dresses
With all the lovely summer dresses out there, why can't I find one with sleeves to cover the top of my arms? People with flabby upper arms find this so frustrating. With the Christmas party season in full swing, there is nothing more appropriate ... [... more]
Australian Womens Weekly |
Crisp lime and ginger prawns
Combine the juice, garlic, chilli, ginger, turmeric and prawns in a large bowl. Cover, refrigerate for 30 minutes. Heat the oil in a wok or medium frying pan. Dust the prawns in the cornflour in batches; shake away excess. Cook the prawns in hot ... [... more]
Australian Womens Weekly |
