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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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20 October 2013
My go to treats are Anzac Biscuits. They are the one treat I always have all the ingredients for!
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20 October 2013
a chunky choc chip cookies fresh and warm from the oven, served with a glass of milk, will mend ay broken heart or hungry tummy
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20 October 2013
You can't beat Christmas baking! Dark and moist gingerbread with a glass of champers starts things off for me.
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20 October 2013
Colourful Marble Cake;
Was the first thing I learnt to bake.
Made from scratch, with love and care;
Kids love to like the bowl bare. -
20 October 2013
I make a pretty mean traditional cornish pastie - Gran's recipe - easy to make and real comfort food on a miserable rainy day!
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20 October 2013
I bake golden syrup dumplings we love those on chilly night with cream
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20 October 2013
golden syrup dumplings with cream great on a chilly night and my guests say just like mum made our family.
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20 October 2013
Vanilla butterfly cakes,
With fresh cream & jam,
My favourite treat to make,
Taught to me by my Nan! -
20 October 2013
I mention "meringue" - the family race 'round
Their feet don't even hit the ground
Together feasting .... having fun
Perfect treat - no wonder they run! -
20 October 2013
It has to be the WWeekly Choc Velvet cake. So moist and silky and chocolatey. Best cake ever.
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20 October 2013
My mums apple crumble is to die for. It takes me back to my childhood as soon as I take my first bite.
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20 October 2013
Lemon Butter Crumble Slice. It's easy to make, can be frozen for later use, plus filling can be substituted with whatever jam is available.
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20 October 2013
Chocolate Brownies a favourite treat
that failsafe recepie everyone LOVES to eat
gotta be quick - delicious and hot
my family has gobbled the lot -
20 October 2013
Baked Ricotta Cheescake with fresh blueberries a special treat or everyday it's so divine and so easy to make it almost makes itself.
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20 October 2013
Home made white chocolate and raspberry friands! They are great to take with you anywhere, so nice to have with an afternoon coffee.
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20 October 2013
Steamed chocolate pudding. The recipe comes from my grandmother, and I use her steamer to make it.
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20 October 2013
Apple pie made using my nanna's recipe & served with vanilla ice cream. It brings back wonderful memories!
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20 October 2013
Poo's in pastry. Chocolate melts rolled up in puff pastry. Super easy to make and super tasty to eat.
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20 October 2013
Chocolate brownies are always very irresistible for me, I can't stop at one. They're versatile to eat as a dessert or a snack.
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There's nothing quite like a home baked lemon meringue pie! I love to make them for my nearest and dearest.