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 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

1. 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.
2. 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.
3. Meanwhile, preheat oven to moderately hot (200°C/180°C fan-forced).
4. 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.
5. Meanwhile, whisk ingredients for lemon filling in medium bowl; stand 5 minutes.
6. Reduce oven temperature to moderate (180°C/160°C fan-forced).
7. Pour lemon filling into pastry case; bake about 30 minutes or until filling has set slightly, cool.
8. 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

1. Preheat oven to moderately hot (200°C/180°C fan-forced). Grease oven trays.
2. Beat eggs, sugar and extract in small bowl with electric mixer about 1 minute or until mixture becomes lighter in colour.
3. Stir in sifted dry ingredients then remaining ingredients (the mixture will be soft). Cover bowl; refrigerate 1 hour.
4. Roll heaped tablespoons of the mixture into balls; place onto trays about 6cm apart, flatten into 6cm rounds.
5. 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!