Autumn

Chorizo and chickpea soup

Australian Womens Weekly — Diabetic, Egg free, Lactose free, Low Carb, Low cholesterol, Low fat Heat oil in a large pan over a medium heat; add chorizo and cook for 2-3 minutes. Add onions, garlic, carrot, celery and spices and cook for 5 minutes. Add the stock, bay leaf, ...More…

Seafood tapas platter

Australian Womens Weekly — Combine olives with remaining ingredients in a large frying pan and place over a low heat to warm through; transfer to a serving bowl and set aside. Combine oil and butter in a frying pan over a medium high heat. Add prawns, garlic, chilli and ...More…

Chilli BBQ prawns

Australian Womens Weekly — Heat a char-grill plate over medium high heat and grease lightly with oil. Using a small knife, cut chillies in half leaving stem intact, do not cut all the way. Remove top from chillies and scrape seeds out to form a pocket. Place peeled prawn ...More…

Roasted winter fruit salad with cinnamon ice-cream

Australian Womens Weekly — To make ice-cream, whisk yolks and sugar together in a large heat-proof bowl. Place milk, half of the cream and cinnamon in a large saucepan, bring to boil. Whisk one quarter hot milk mixture into yolk mixture, return to saucepan. Cook over a ...More…

Roast Pumpkin With Bacon And Fetta

Australian Womens Weekly — Remove seeds from pumpkin then chop unpeeled pumpkin coarsely or cut into wedges. Combine pumpkin in a large shallow baking paper-lined baking dish with oil, garlic, chilli, coriander and freshly ground black pepper. Roast for 30 minutes, turning ...More…

Chestnut & spinach soup

Australian Womens Weekly — Heat butter in a large pan over medium heat and cook leeks, stirring frequently until collapsed but not coloured. Add parsnips and chestnuts and continue cooking for a further 5 minutes or until parsnips have softened. Stir in spinach and stock ...More…

Salmon and mushroom tart

Australian Womens Weekly — Preheat oven 200°C / 180°C (fan forced) and grease a 20cm loose bottom flan tin. Place thawed pastry into dish and trim away excess pastry. Prick pastry base with a fork and set aside. Heat oil in a frying pan over medium heat; add onion and ...More…

Watermelon and papaya carpaccio

Australian Womens Weekly — Remove peel and thinly slice very cold watermelon and arrange on 4 large serving plates. Peel and slice papaya very thinly and arrange over the watermelon; refrigerate until ready to serve. Combine ginger, lemongrass, lime, palm sugar and fish ...More…

Brown beef stock

Australian Womens Weekly — Bouquet garni - 4 parsley stalks, 3 sprigs thyme, 1 bay leaf Cut the bones up (or have your butcher do it for you) and remove any excess fat. Preheat oven 200°C /180°C (fan forced) and place bones in a large baking tray. Roast 30 minutes, turning ...More…

Kids' porcupine meatballs

Australian Womens Weekly — Combine onion, garlic, mince, uncooked rice and tomato sauce in a large bowl. Mix well. Season with salt and pepper. Roll level tablespoons of mince mixture into balls. Heat oil in a large frying pan. Add meatballs. Cook, turning until browned ...More…

Seared scallops with chorizo, Jerusalem artichoke and ...

Australian Womens Weekly — To garnish; roasted diced artichokes, baby herbs, extra olive oil For the puree; Melt butter in a pan over medium heat and add artichoke. Cook gently for 10 minutes, covered until artichokes are soft. Stir in cream and increase heat to medium ...More…

Monday night pasta

Australian Womens Weekly — Cook pasta in a large pan of boiling water according to packet instructions. Drain and set aside. Gently stir through flaked salmon with a fork and season with freshly ground black pepper Toss pasta and salmon sauce together until evenly coated ...More…