INGREDIENTS Macaroon Batter
1 cup (100 g) icing sugar
½ cup ground almonds (about 50 g)
3 tablespoons (25 g) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 g) caster sugar
Chocolate Filling
½ cup (125 ml) heavy cream
4 ounces (120 g) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 g) butter, cut into small pieces
METHOD
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the icing sugar with the ground almonds and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the caster sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, stand for 1 hour, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Chocolate filling
Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
Assembly
Spread a bit of batter on the inside of the macaroons then sandwich them together, you may or may not use all the filling.
Let them stand at least one day before serving, to meld the flavors.
Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.
SERVINGS
15
COMMENTS
Big hit, literally gobbled up!
SOURCE
David Lebovitz
INGREDIENTS1/2 fresh red chilli1 clove garlic, pelled15g fresh ginger1 tbsp vegetable oila pinch of paprika1/2 tbsp garam masala1 tsp tomato puree3 sprigs fresh coriander, leaves picked and chopped, stalks reserved400g chicken breast, diced into 2.5cm pieces1 small onion, peeled and sliced1/2 red pepper, deseeded and sliced1/2 green pepper, deseeded and sliced1/2 tsp ground cinnamon1 tsp ground coriander1/2 tsp turmeric400g tin tomatoes100mL plain yoghurt100mL double creamMETHODFor the marinadeBlitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.The next day…In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes. Meanwhile grill chicken on skewers. Add the tin of tomatoes and the yoghurt to the peppers. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the double cream and chopped coriander leaves.Serve with fluffy boiled rice and a mixed leaf salad.COMMENTSI added a bit of ground cumin also.SERVINGS4SOURCEJamie Oliver
INGREDIENTS
2kg cured pork leg, soaked overnight625ml (2½ cups) water625ml (2½ cups) apple cider vinegarbouquet garni1 onion1 teaspoon black peppercornsClovesHoney glaze100g honey2 tablespoons brown sugarJuice and rind of 1 orange1 teaspoon mixed spice1 teaspoon ground cinnamon1 teaspoon Dijon mustardCherry Chutney500g cherries, pitted½ cup currants1/3 cup brown sugar1 tablespoon honey¼ cup white vinegar or white wine vinegar½ teaspoon ground cinnamon1 Granny Smith apple, choppedMETHOD
Drain the cured pork leg, place it in a large saucepan, and cover with water, apple cider, bouquet garni, onion and peppercorns. Bring to the boil and simmer for 1 1/4 hours.Remove the pan from the heat and allow the meat to cool in the stock for 1 hour. Remove the pork leg and reserve some of the stock.Score criss-cross lines in the rind of the pork leg, and press cloves into the grooves.Preheat the oven to 180°C. Honey glaze: Place all ingredients into a saucepan, and cook until amalgamated. Place the pork leg into a roasting pan, and coat evenly with the glaze using a pastry brush. Cook in the preheated oven for 20 minutes, basting with a little stock in regular intervals.Serve hot or cold with cherry chutney.Cherry Chutney (makes 3 cups): Combine all ingredients in a large non-aluminum saucepan. Stir over low heat without boiling until the sugar dissolves.Bring to the boil and simmer, uncovered, stirring occasionally until thickened.Pour into warm sterilized jars; seal when cold. Keeps for 2 weeks in the fridge.SERVINGS8COMMENTS"Best ham ever!"SOURCEAWW website
INGREDIENTS
4 firm bananas
100g chocolate blocks 0r chips (dark or milk)
METHOD
Slice the bananas (skin on) down the inside centre.
Stuff cavity with chocolate.Carefully wrap in aluminum foil so that they are protected from the hot embers (dull side out), cut off banana stems to make this easier.Once the camp fire has died down place bananas on hot embers and allow them to cook until banana flesh turns mushy.
Unwrap bananas and eat cooked banana while still in skin with a spoon.
SERVINGS
4
COMMENTS
Scrumptious!
SOURCE
Guest editor Andrew (NZ Scouts ~1990)
INGREDIENTS350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
100g low-fat feta, crumbledMETHODPreheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.SERVINGS20COMMENTSUse mini muffin trays to make bite-size versionsSOURCETaste.com.au
INGREDIENTS250g currants
750g raisins
500g sultanas
250g dried apricots
250g glace pineapple
250g dates
250g pitted prunes
125g glace cherries
125g mixed peel
½ cup overproof rum or whiskey
½ cup brandy
500g butter
1 cup castor sugar
1 cup brown sugar
10 med eggs
4 cups plain flour
1 level tsp bicarb soda
1 level tsp ground cinnamon
½ level tsp ground nutmeg
½ cup ground almonds
1 tsp parisienne essence
125g blanched almonds chopped
2 to 3 Tbsp CointreauMETHODPut currants, raisins, sultanas, cherries and peel in punch bowl.
Chop other fruit and add.
Pour over rum and brandy, mix through and leave for a few hours or overnight.
Prepare cake tins by lining with two layers of brown paper, then a layer of baking paper.Cream butter and sugars in large mixing bowl.
Add 8 eggs one at a time.
Sift flour, soda and spices together, add almond meal.
Stir in parisienne essence and fruit.
Add 2 remaining eggs.
Mix thoroughly, may need to use two bowls for final mixing.
Bake in a slow oven at 150 C for 4 to 4 ½ hours for large cake, 3 to 3 ½ hours for smaller tins, but only 3 hours for smallest cake.
Test with skewer ½ hour before time is up.
Pour liqueur over cake when done and still in tin.
Remove when cold, taking off paper and wrapping in 2 layers of gladwrap and 1 of foil.
Leave for two weeks before cutting.
Best after 4-5 weeks.SERVINGSServes 50 to 60 for anniversaries, birthdays, Christmas or weddings
Makes 1 X 25 -28cm cake or 2 X 20 -22cm cake or a 1 X 23cm cake plus a small 15cm cake for a two-tiered wedding cakeSOURCEMum
INGREDIENTS
1 kg diced lamb1 cup yoghurt1 tbs malt vinegar4 cloves garlic, crushed1 tbs grated fresh ginger2 tbs ghee4 cardamom pods, bruised3 cloves1 cinnamon stick2 medium onions, finely chopped3 tsp ground cumin1 tbs ground coriander1 tsp ground fennel1 ½ tsp sweet paprika¾ tsp chilli powder½ cup chicken stock1 tsp garam masala2 tbs chopped fresh coriander leaves1 tbs chopped fresh mint leaves
METHOD
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl. Cover, refrigerate 3 hours or overnight.Heat ghee in large pan, add whole spices, cook, stirring, until fragrant.Add onions and remaining garlic and ginger, cook, stirring, until onions are browned lightly.Add ground spices, cook, stirring, until fragrant.Add lamb mixture, stir to coat in spice mixture.Add stock, simmer, covered, for 1 ½ hours.Remove cover, simmer about 30 minutes or until lamb is tender.Just before serving, stir in garam masala and fresh herbs, heat through.
SERVINGS
6 to 8
SOURCE
AWW Cooking Class: Indian
INGREDIENTS
1 cup grated fresh coconut (or dessicated coconut)400g can tomatoes2 tbs grated fresh ginger2 tsp black mustard seeds1 tbs tamarind concentrate2 tbs vegetable oil2 large onions, sliced6 cloves garlic, crushed1 tbs ground cumin1 tsp ground turmeric2 tsp ground coriander2 tsp hot chilli powder2 tsp sweet paprika10 curry leaves1 kg diced beef chuck steak½ cup water
METHOD
Blend or process coconut, undrained tomatoes, ginger, seeds and tamarind until pureed.Heat oil in large pan, cook onions and garlic, stirring, until browned lightly.Add spices, cook, stirring, until fragrant.Add leaves, beef, water and coconut mixture.Simmer, covered, for about 1 ½ hours, stirring occasionally, or until beef is tender.
SERVINGS
6
SOURCE
AWW Cooking Class: Indian
INGREDIENTS
6 (1kg) single breast fillets
2 tsp garam masala
2 tsp ground coriander
¾ tsp chilli powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
2tbs white vinegar
¼ cup tomato paste
½ cup yoghurt
80g butter
1 large (200g) onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1 tsp salt
3 tsp sweet paprika
425g can tomato puree
¾ cup chicken stock
1 cup cream
METHOD
Cut chicken fillets into 3 pieces each.
Combine ground spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl.
Add chicken, coat with marinade.
Cover, refrigerate overnight.
Heat butter in a large pan.
Add onion, cinnamon and cardamom, and cook, stirring, until onion is browned lightly.
Add chicken mixture and cook, stirring, about 5 minutes.
Add salt, paprika, puree and stock.
Simmer, uncovered, 10 minutes, stirring occasionally.
Add cream, simmer 10 minutes or until chicken is tender.
SERVINGS
4 to 6
SOURCE
AWW Cooking Class: Indian
INGREDIENTS
1 kg pumpkin2 tbs ghee2 medium (300g) onions, sliced 2 cloves garlic, crushed1 tsp grated fresh ginger2 small fresh green chillies, thinly sliced1 tsp ground coriander1 tsp ground cumin1 tsp black mustard seeds½ tsp ground turmeric300 mL cream½ bunch English spinach, roughly chopped3 curry leaves, torn2 tbs chopped fresh coriander leaves1 tbs flaked almonds, toasted
METHOD
Peel pumpkin, cut into 3cm pieces.Heat ghee in a large pan, cook onions, tirring, until browned lightly.Add garlic, ginger, chillies and spices, cook, stirring, until fragrant. Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender.Add the spinach and both leaves, simmer until spinach is just wilted.Just before serving, sprinkle with nuts.
SERVINGS
4
SOURCE
AWW Cooking Class: Indian
INGREDIENTS
1 ½ cups dried chickpeas2 tbs vegetable oil1 medium onion, finely chopped1 tsp grated fresh ginger3 cloves garlic, crushed2 tsp garam masala2 tsp ground cumin2 tsp ground coriander2 tsp sweet paprika½ tsp chilli powder¼ tsp ground turmeric1 tsp yellow mustard seeds400g can tomatoes 2 tbs coconut cream2 tsp salt
METHOD
Place chickpeas in medium bowl, cover with water, soak overnight, then drain.Boil or microwave chickpeas, in water, until tender, then drain.Heat oil in large pan, cook onion, stirring, until browned lightly. Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.
SERVINGS
4 to 6
SOURCE
AWW Cooking Class: Indian
INGREDIENTS
1.5 kg potatoes, chopped1 tbs ghee1 tbs panch phora3 cloves garlic, crushed1 tbs grated fresh ginger1 small fresh red chilli, chopped1 tbs ground cumin3 tbs ghee, extra1 tsp salt1 tsp cracked black pepper¼ cup lemon juice¼ cup chopped fresh coriander leaves
METHOD
Boil, steam or microwave potatoes until almost tender, drain.Heat ghee in small pan, cook panch phora stirring, until fragrant.Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat.
Heat half the extra ghee in large pan.Add half the potatoes, stir gently about 5 minutes or until browned and crisp.Remove from pan, repeat with remaining ghee and potatoes.Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through.Just before serving, sprinkle with fresh coriander leaves.
SERVINGS
6
SOURCE
AWW Cooking Class: Indian
INGREDIENTS1 tbs ghee2 small (160g) onions, finely sliced3 cloves garlic, crushed3 tsp cumin seeds2 tsp black mustard seeds4 cardamom pods, bruised2 bay leaves½ cup shelled pistachio nuts1 ½ cups basmati rice, washed, drained2 ¾ cups chicken stockMETHODHeat ghee in medium heavy-based saucepan.Cook onions, garlic, spices and nuts, stirring, about 5 minutes or until onions are browned lightly and mixture is fragrant.Stir in rice and warm stock.Simmer, covered, 15 minutes.Remove from heat, fluff with fork then stand, covered, for 10 minutes.SERVINGS4 as main mealSOURCEAWW Cooking Class Indian
INGREDIENTS
1 medium lebanese cucumber1 tsp ghee¼ tsp cumin seeds¼ tsp black mustard seeds¼ tsp ground cumin 1 cup yoghurt1 tbs lemon juice1 clove garlic, crushed¼ tsp cayenne pepper1 tbs chopped fresh mint leaves
METHOD
Peel cucumber, halve lengthways, discard seeds and chop cucumber coarsely.Heat ghee in small pan, cook seeds and cumin, sitrring, until seeds pop, then cool.Combine spice mixture with cucumber, yoghurt, juice, garlic and pepper in small bowl.Cover, refrigerate at least 2 hours.Just before serving, gently stir in mint.
SERVINGS
makes 1 ¼ cups
SOURCE
AWW Cooking Class: Indian
INGREDIENTS
700g fresh ricotta cheese
5 eggs
1 1/2 cups finely grated parmesan cheese
250g frozen spinach, thawed and drained
1/2 cup chopped basil leaves
sea salt and cracked black pepper
450g butternut pumpkin, peeled and thinly sliced
12 slices pancetta
METHOD
Preheat oven to 160°C.
Place ricotta, eggs and parmesan in a bowl and mix well to combine.
Add the spinach, basil, salt and pepper and stir to combine.
Layer the base of a lightly greased 8-cup capacity baking dish with half of the pumpkin.
Top with half the pancetta and half the ricotta mixture and repeat with the remaining ingredients.
Bake for 50 minutes or until golden and the egg is set.
SERVINGS
4
COMMENTSYou could use more pumpkin, and also a touch of garlic.SOURCE
Donna Hay Mag
INGREDIENTS 
