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Food We Love
The Australian Women’s Weekly, Food We Love cookbook, RRP $29.95, available where all good books are sold.
Everyone has a favourite recipe or two, and I know from personal experience, I tend to fall back on these recipes again and again for the simple reason that they're tried and trusted. They taste great, and I know they will turn out each time. This is exactly what Food We Love is all about - home economists from The Australian Women's Weekly sharing their wonderful recipes.
At Kambrook, we couldn't go past the following two recipes and wanted to share them with you:
- Lemon Tart
- Chewy Choc-Chunk Cookies
The food processor quickly makes the pastry for the lemon tart and comes in very handy for chopping up the nuts and chocolate for the cookies. Here are the recipes for you to try at home.
Lemon Tart
Photographer: Andre Martin
preparation time 30 minutes (plus refrigeration time)
cooking time 55 minutes
Serves 8
INGREDIENTS
- 1¼ cups (185g) plain flour
- ¹⁄³ cup (55g) icing sugar
- ¼ cup (30g) almond meal
- 125g cold butter, chopped
- 1 egg yolk
Lemon Filling
- 1 tablespoon finely grated lemon rind
- ½ cup (125ml) lemon juice
- 5 eggs
- ¾ cup (165g) caster sugar
- 1 cup (250ml) thickened cream
DIRECTIONS
- Blend or process flour, icing sugar, almond meal and butter until combined. Add egg yolk, process until ingredients just come together. Knead dough on floured surface until smooth. Wrap in plastic wrap, refrigerate 30 minutes.
- Roll pastry between sheets of baking paper until large enough to line 24cm-round loose-based flan tin. Lift pastry into tin; press into side, trim edge. Cover; refrigerate 30 minutes.
- Meanwhile, preheat oven to moderately hot (200°C/180°C fan-forced).
- Place flan tin on oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake, uncovered, 15 minutes. Remove paper and beans; bake about 10 minutes or until browned lightly.
- Meanwhile, whisk ingredients for lemon filling in medium bowl; stand 5 minutes.
- Reduce oven temperature to moderate (180°C/160°C fan-forced).
- Pour lemon filling into pastry case; bake about 30 minutes or until filling has set slightly, cool.
- Refrigerate until cold. Serve dusted with sifted icing sugar, if desired.
Tips: You need about three lemons for this tart.
Best made a day ahead; keep, covered, in refrigerator.
Nutritional Count Per Serving: 30.7g total fat (17.4g saturated fat); 2040kJ (488 cal); 45.9g carbohydrate; 8.6g protein; 1.3g fibre
Test Kitchen comment: “A wedge of this smooth citrus filling with crisp pastry makes a great ending to any meal.”
Maria Sampsonis
was a home economist in the Test Kitchen, working on more than 20 of the WW cookbooks, before joining Woman’s Day. She is now
the mother of a daughter.
Chewy Choc-Chunk Cookies
Photographer: Brett Stevens
preparation time 25 minutes (plus refrigeration time)
cooking time 10 minutes per tray (plus cooling time)
Makes 20
INGREDIENTS
- 2 eggs
- 1¹⁄³ cups (295g) firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup (150g) plain flour
- ¾ cup (110g) self-raising flour
- ½ teaspoon bicarbonate of soda
- ½ cup (125ml) vegetable oil
- 1 cup (120g) coarsely chopped toasted pecans
- ¾ cup (120g) coarsely chopped raisins
- 1 cup (150g) dark chocolate Melts, halved
- ½ cup (95g) white Choc Bits
DIRECTIONS
- Preheat oven to moderately hot (200°C/180°C fan-forced). Grease oven trays.
- Beat eggs, sugar and extract in small bowl with electric mixer about 1 minute or until mixture becomes lighter in colour.
- Stir in sifted dry ingredients then remaining ingredients (the mixture will be soft). Cover bowl; refrigerate 1 hour.
- Roll heaped tablespoons of the mixture into balls; place onto trays about 6cm apart, flatten into 6cm rounds.
- Bake about 10 minutes or until browned lightly. Stand cookies on trays 5 minutes; transfer to wire rack to cool.
Tips: Cookies can be made up to one week ahead; keep in an airtight container.
Walnuts can be substituted for pecans, if desired.
Nutritional Count Per Cookie 14.5g total fat (3.5g saturated fat); 1170kJ (280 cal); 35.4g carbohydrate; 3.5g protein; 1.4g fibre
Test Kitchen comment: “I make these cookies to have when friends drop in – I’m forever being asked for the recipe.”
Kimberley Coverdale
started in the Test Kitchen in 1997 as a junior home economist, became Test Kitchen manager in 2001 then joined Woman’s Day in 2003 as the deputy food editor, leaving in 2005 to work in the same capacity
for another magazine.
NOW FOR THE WINNING PART
** This Competition has now finished, thank you to all who participated! **
The two lucky winners for this competition are: Marie Gardner and Tracey Kellock
The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Food We Love cookbooks. All you have to do is answer this simple question in the comments section of this blog post in 25 words or less: What is your favourite home-baked treat?
Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, Food We Love, RRP $29.95, available where all good books are sold and online at www.awwcookbooks.com.au
Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.
Please note:
- Only one entry per person
- Open to Australian residents only
- Two (2)winners will be selected by Kambrook
- The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site https://aperfectpantry.com.au
- This competition will run from 9am 14th October 2013 to 12pm 20th October 2013
Click here for full Terms & Conditions.
IF YOUR ENTRY EXCEEDS 25 WORDS YOU WILL BE DISQUALIFIED FROM WINNING!
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16 October 2013
Chocolate chip cookies now! Whatg a great recipe!!
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16 October 2013
I love myself a 'nana, but when they're almost dead,
You can make them twice as good in warm banana bread! -
16 October 2013
Caramel oat slice
so good, you'll try it twice,
Its a family treat
and oh so sweet. -
17 October 2013
Just love a good Apple/Pear Tea Cake - perfect with coffee and some good mates Also a good way to get rid of old fruit.
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17 October 2013
my favourite home baked treat would have to be shortbread and cheese straws at xmas time
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17 October 2013
Love making fruit mince pies for Christmas...pastry is to die for..mmmmm
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17 October 2013
We devour peanut butter choc chip cookies which are irresistible fresh from the oven!
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17 October 2013
Black Forest Cake inhaled along with an espresso or two.
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17 October 2013
Something about choc chip cookies that gets the family excited....been like thatfor generations, cooking biscuits keeps the family together
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17 October 2013
Apple, cinnamon and rasberry crumble freshly baked from the oven complimented with vanilla ice cream. The perfect pairing. Mmmm!
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18 October 2013
i love to bake
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18 October 2013
Pavlova. It pleases everyone, is super easy and tastes like heaven.
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18 October 2013
Chocolate cake, chocolate brownies, chocolate chip biscuits - in fact anything with the word chocolate in the title.
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18 October 2013
Anzac biscuits. A lunchbox staple in our home. So easy to make and budget friendly. Chewy or crunchy, they're PERFECT in the PANTRY.
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18 October 2013
I grew up in Canada so I just can't go past pumpkin pie. It's sweet pie perfection served up with a slice of nostalgia.
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19 October 2013
I love making my own lemon tarts, they don't last long in my house
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19 October 2013
My favourite is home made apple crumble, still warm with home made custard. YUM!
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19 October 2013
My mums steamed Ginger pudding with loads of lovely thick custard.
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19 October 2013
Baked Oreo Cheesecake,
So simple to make.
A real rich treat,
That everyone will eat.
- Site by RGC Digital Marketing
LEMON MERINGUE PIE
Grandma baked it,
so did mum,
I love it, so I bake it too
Now it’s my family’s favourite