Cooking with the Australian Womens Weekly

Welcome to the comfort issue! It seems an obvious but apt theme for May when delicious, warming food provides both physical and emotional security as the temperature drops – like a big warm hug. Within these pages you’ll find our favourite things to cook in autumn, including classics and new faves. I find myself longing for warming stews, spicy curries and hearty roasts. My slow cooker pretty much lives on the benchtop until spring. It’s the set-and-forget cooking that busy households love, and on page 12 you’ll find plenty of slow cooking inspiration. But if you need dinner on the table quickly instead, flip to our express comfort collection on page 48. May is also when we celebrate motherhood and the nurturers in our life. Instead of gifting flowers, why…

IN SEASON May Vegetables Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Celeriac Celery Chestnut Eggplant Fennel Ginger Kale Leek Mushroom Okra Parsnip Silverbeet Spinach Sweet potato Swiss chard Turnip Fruit Apple Avocado Banana Custard apple Date Grape Kiwifruit Lemon Mandarin (Imperial) Nashi Orange (Navel) Pear Persimmon Pomegranate Quince Rhubarb GO GREEN LIMELIGHT ON MAKRUT The leaves of this citrus tree are used to flavour many Thai dishes, from curries to stir-fries. Makrut lime leaves are the aromatic leaves of a citrus tree. They look like two glossy dark green leaves joined end to end, forming a rounded hourglass shape. A strip of fresh lime peel may be substituted for each makrut lime leaf. SLICE IT UP Separate the double leaves, then cut out the centre vein, using a small knife;…

One-pot spaghetti & meatballs PREP + COOK TIME 4 HOURS 10 MINUTES SERVES 4 Our slow-cooker recipe makes preparing this comfort classic a breeze. All the flavour you love with minimal fuss. Buon appetito! You will need a slow cooker for this recipe. 1 medium onion (150g) 500g flavoured thick beef sausages 1 tablespoon extra virgin olive oil 800g bottled tomato passata 5 sprigs lemon thyme 300g spaghetti 1 Thinly slice onion. Remove casings from sausages; break each sausage into three pieces. 2 Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a bowl. Cook onion for 5 minutes or until golden. Return meatballs to slow cooker; add passata, thyme and 2¾ cups (680ml) water. Adjust…

Let time be the secret ingredient with these melt-in-your-mouth recipes. SERVE WITH mashed potato or toasted sourdough bread. from the Test Kitchen If you wouldn’t drink it, don’t cook with it. Cheap, inferior quality wines will impart a less pleasant flavour than a great drinking wine. DO AHEAD You can make the lamb ragù a day ahead. SERVE WITH braised greens; use kale, cavolo nero, cabbage or spinach leaves. Ribollita PREP + COOK TIME 8 HOURS 45 MINUTES SERVES 6 1 ham hock (1kg) 1 medium onion (150g), chopped finely 2 stalks celery (300g), trimmed, sliced thinly 1 large carrot (180g), chopped finely 1 small fennel bulb (200g), sliced thinly 3 cloves garlic, crushed 400g can diced tomatoes 2 sprigs rosemary ½ teaspoon chilli flakes 375g cavolo nero, shredded coarsely…

No.1 Parsnip, pear & prosciutto PREP + COOK TIME 40 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (460g) pears. Cut parsnips and pears lengthways into wedges. Line an oven tray with baking paper. Place parsnips and pears on tray; drizzle with 2 tablespoons each honey and extra virgin olive oil, then add 6 small sprigs fresh rosemary. Season with salt and freshly ground black pepper; toss to coat. Roast for 30 minutes or until parsnips and pears are browned and tender. Add 2 slices torn prosciutto; roast a further 5 minutes or until crisp. Serve with roast chicken or turkey. No. 2 Beetroot & walnut crumble PREP + COOK TIME 1 HOUR SERVES 4 Preheat oven to 220°C/200°C…

Hearty Italian lentil & vegetable soup PREP + COOK TIME 50 MINUTES SERVES 4 1 tablespoon extra virgin olive oil 1 medium onion (150g), chopped finely 3 cloves garlic, crushed 2 teaspoons finely grated ginger 1 teaspoon cumin seeds, crushed lightly 1 long red chilli, chopped finely 1 medium carrot (120g), chopped finely 2 trimmed celery stalks (200g), chopped finely 2 bay leaves 3 thyme sprigs, plus extra to serve 1¼ cups (185g) dried French-style green lentils, rinsed ¼ cup (70g) tomato paste 1.5 litres (6 cups) vegetable or chicken stock 1½ tablespoons lemon juice ⅓ cup (25g) finely grated parmesan 1 long red chilli, extra, sliced thinly 1 Heat oil in a large saucepan over medium-high heat; cook onion, garlic, ginger, cumin, chilli, carrot and celery, stirring, for 10…