Great Cooking Classics by Australian Women's Weekly

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  • Guacamole

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Entertaining & parties; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; avocados; limes; coriander leaves
    show

  • Hummus

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Side dish; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Middle Eastern; Vegan; Vegetarian
    • Ingredients: chickpeas; tahini; lemons; ground cayenne pepper; parsley
    show

  • Spanakopita

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Entertaining & parties; Greek; Vegetarian
    • Ingredients: silverbeet; nutmeg; feta cheese; lemons; mint; parsley; dill fronds; green onions; fillo pastry; butter; sesame seeds
    show

  • Empanadas

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Entertaining & parties; Mexican
    • Ingredients: canned tomatoes; ground cinnamon; ground cloves; beef mince; raisins; apple cider vinegar; slivered almonds; pastry of your choice; vegetable oil
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  • Marinated eggplants

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: baby eggplants; white vinegar; dried mint; dried thyme; red chillies; olive oil
    show

  • Marinated mushrooms

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: white vinegar; button mushrooms; dried parsley; dried thyme; olive oil
    show

  • Marinated capsicums

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: red capsicums; yellow capsicums; white vinegar; dried thyme; bay leaves; olive oil
    show

  • Felafel

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Canapés / hors d'oeuvre; Small plates - tapas, meze; Entertaining & parties; Middle Eastern; Vegan; Vegetarian
    • Ingredients: chickpeas; parsley; ground coriander; ground cumin; vegetable oil
    show

  • Baba ghanoush

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Side dish; Entertaining & parties; Middle Eastern; Vegan; Vegetarian
    • Ingredients: eggplants; tahini; lemons; parsley
    show

  • Crab and prawn wontons

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Fried doughs; Sauces, general; Dips, spreads & salsas; Canapés / hors d'oeuvre; Entertaining & parties; Chinese
    • Ingredients: prawns; crabmeat; ginger root; green onions; soy sauce; wonton wrappers; vegetable oil; sweet chilli sauce; dry sherry
    show

  • Fresh rice paper rolls with prawns

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Sauces, general; Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; Vietnamese
    • Ingredients: cooked prawns; Chinese cabbage; carrots; mint; coriander leaves; rice paper wrappers; fish sauce; Thai red chillies
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  • Samosas with coriander yogurt

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Sauces, general; Canapés / hors d'oeuvre; Cooking ahead; Entertaining & parties; Indian; Vegetarian
    • Ingredients: plain flour; ghee; potatoes; kūmara; ginger root; ground cumin; ground coriander; black mustard seeds; frozen peas; vegetable oil; cumin seeds; yogurt; mint; coriander leaves; ground cayenne pepper
    show

  • Dolmades

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Canapés / hors d'oeuvre; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Greek; Vegan; Vegetarian
    • Ingredients: preserved vine leaves; pine nuts; short-grain rice; dried currants; parsley
    show

  • Taramasalata

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Greek
    • Ingredients: potatoes; tarama; store-cupboard ingredients
    show

  • Tzatziki

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Entertaining & parties; Greek; Vegetarian
    • Ingredients: Greek yogurt; Lebanese cucumbers; mint
    show

  • Tuna sashimi

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Appetizers / starters; Entertaining & parties; Japanese
    • Ingredients: daikon radishes; sashimi grade tuna; wasabi; pickled ginger; Japanese soy sauce
    show

  • Chicken liver and Port pâté

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Entertaining & parties; French
    • Ingredients: chicken livers; Port wine; cream; ground thyme; gelatine; thyme sprigs
    show

  • Scotch broth

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; Scottish
    • Ingredients: lamb neck chops; pearl barley; carrots; leeks; turnips; Savoy cabbage; frozen peas; parsley
    show

  • Gazpacho

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: tomato juice; red onions; Lebanese cucumbers; sherry vinegar; red capsicums; dill fronds; tomatoes
    show

  • Tom ka gai

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; Thai
    • Ingredients: peanut oil; lemon grass; galangal; ginger root; Thai red chillies; kaffir lime leaves; turmeric; coconut milk; fish sauce; chicken thigh fillets; green onions; limes; coriander leaves; chicken stock
    show

  • Hot and sour soup

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; Chinese
    • Ingredients: chicken bones; celery; carrots; Sichuan peppercorns; bay leaves; chicken breast fillets; dried shiitake mushrooms; canned bamboo shoots; ginger root; sesame oil; apple cider vinegar; sweet chilli sauce; soy sauce; rice stick noodles; green onions
    show

  • Pho

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; Vietnamese
    • Ingredients: chicken stock; ginger root; fish sauce; whole star anise; chicken breast fillets; rice stick noodles; green onions; bean sprouts; Vietnamese mint; sambal oelek; lemons; whole plant coriander
    show

  • Vichyssoise

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; French
    • Ingredients: leeks; potatoes; celery; chicken stock; cream; chervil
    show

  • Tom yum goong

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; Thai
    • Ingredients: fish stock; whole plant coriander; lemon grass; kaffir lime leaves; ginger root; Thai red chillies; fish sauce; prawns; green onions; limes; chilli paste; Thai basil
    show

  • Pea and ham soup

    from Great Cooking Classics Great Cooking Classics by Australian Women's Weekly

    • Categories: Soups; English
    • Ingredients: dried peas; celery; bay leaves; ham bones
    show

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  • ISBN 10 1863963111
  • ISBN 13 9781863963114
  • Published Jan 01 2004
  • Format Paperback
  • Page Count 248
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

Features recipes from the great cuisines of the world, including French, Italian, Indian, Chinese, North American and Japanese. These recipes are easily made in the Western kitchen. Each recipe features a photograph and simple instructions.

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