Classics by Australian Women's Weekly

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  • Creamy scrambled eggs

    from Classics Classics by Australian Women's Weekly

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; cream; chives
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  • Herb omelette with sautéed mushrooms

    from Classics Classics by Australian Women's Weekly

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: parsley; chervil; chives; tarragon; Swiss brown mushrooms; eggs
    show

  • Salmon kedgeree

    from Classics Classics by Australian Women's Weekly

    • Categories: Rice dishes; Breakfast / brunch; British
    • Ingredients: long grain rice; canned red salmon; parsley; hard-boiled eggs
    show

  • Corn fritters

    from Classics Classics by Australian Women's Weekly

    • Categories: Fried doughs; Breakfast / brunch; Vegetarian
    • Ingredients: ground cumin; corn; green onions; cilantro; self-rising flour
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  • Blueberry pancakes with bacon

    from Classics Classics by Australian Women's Weekly

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: self-rising flour; caster sugar; buttermilk; blueberries; bacon; maple syrup
    show

  • French toast

    from Classics Classics by Australian Women's Weekly

    • Categories: Breakfast / brunch
    • Ingredients: cream; ground cinnamon; caster sugar; white bread; maple syrup; eggs
    show

  • Cooked English breakfast

    from Classics Classics by Australian Women's Weekly

    • Categories: Breakfast / brunch; English
    • Ingredients: button mushrooms; chipolata sausages; bacon; tomatoes; eggs
    show
  • Eggs Benedict

    Eggs Benedict

    from Classics Classics by Australian Women's Weekly

    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; French; American
    • Ingredients: eggs; English muffins; shaved ham; chives; black peppercorns; butter
    show

  • Bircher muesli

    from Classics Classics by Australian Women's Weekly

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; apple juice; yogurt; apples; slivered almonds; currants; toasted shredded coconut; ground cinnamon
    show

  • Overnight bran muffins

    from Classics Classics by Australian Women's Weekly

    • Categories: Cakes, small; Breakfast / brunch
    • Ingredients: plain flour; ground cinnamon; unprocessed wheat bran; dates; buttermilk
    show

  • Prawn cocktail

    from Classics Classics by Australian Women's Weekly

    • Categories: Appetizers / starters
    • Ingredients: prawns; mayonnaise; cream; tomato sauce; Worcestershire sauce; Tabasco sauce; iceberg lettuce
    show

  • Chicken liver pâté

    from Classics Classics by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: chicken livers; ghee; bacon; brown onions; brandy; cream; thyme; nutmeg
    show

  • Coquilles Saint Jacques

    from Classics Classics by Australian Women's Weekly

    • Categories: Appetizers / starters; French
    • Ingredients: chicken stock; dry white wine; shallots; scallops; button mushrooms; cream; breadcrumbs; Swiss cheese; chives; egg yolks
    show

  • Terrine de campagne

    from Classics Classics by Australian Women's Weekly

    • Categories: Appetizers / starters; French
    • Ingredients: chicken thigh fillets; pork belly; calves livers; bacon; thyme; juniper berries; Port wine; dry white wine
    show

  • Artichoke hearts vinaigrette

    from Classics Classics by Australian Women's Weekly

    • Categories: Salads; Dressings & marinades; Appetizers / starters
    • Ingredients: globe artichokes; dry white wine; thyme; garlic; lemons
    show

  • Asparagus Hollandaise

    from Classics Classics by Australian Women's Weekly

    • Categories: Sauces, general; Appetizers / starters; French
    • Ingredients: asparagus; butter; egg yolks
    show

  • Garlic prawns

    from Classics Classics by Australian Women's Weekly

    • Categories: Appetizers / starters
    • Ingredients: olive oil; dry white wine; garlic; long red chillies; green prawns; parsley
    show

  • Melon in prosciutto

    from Classics Classics by Australian Women's Weekly

    • Categories: Appetizers / starters
    • Ingredients: rockmelons; prosciutto; parsley
    show

  • Vichyssoise

    from Classics Classics by Australian Women's Weekly

    • Categories: Soups; French
    • Ingredients: brown onions; leeks; potatoes; chicken stock; cream; chives
    show

  • Cream of chicken soup

    from Classics Classics by Australian Women's Weekly

    • Categories: Soups
    • Ingredients: chicken stock; whole chicken; carrots; celery; brown onions; cream; parsley
    show
  • Scotch broth

    Scotch broth

    from Classics Classics by Australian Women's Weekly

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

  • Minestrone

    from Classics Classics by Australian Women's Weekly

    • Categories: Soups; Italian
    • Ingredients: ham hocks; brown onions; celery; black peppercorns; bay leaves; carrots; tomato paste; tomatoes; leeks; pasta shells; tinned white beans; parsley; basil; Parmesan cheese
    show

  • Fish chowder

    from Classics Classics by Australian Women's Weekly

    • Categories: Soups; American
    • Ingredients: brown onions; bacon; potatoes; milk; vegetable stock; firm white fish fillets; chives
    show

  • Borscht

    from Classics Classics by Australian Women's Weekly

    • Categories: Soups; East European
    • Ingredients: brown onions; beetroots; potatoes; tomatoes; carrots; gravy beef; bay leaves; Savoy cabbage; sour cream; parsley
    show

  • French onion soup with Gruyère croûtons

    from Classics Classics by Australian Women's Weekly

    • Categories: Soups; French
    • Ingredients: brown onions; dry white wine; beef stock; bay leaves; thyme; French bread; Gruyère cheese
    show

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  • ISBN 10 1863968652
  • ISBN 13 9781863968652
  • Published Mar 01 2009
  • Format Paperback
  • Page Count 120
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

With fashions in food changing so much it's often hard to find a recipe for a classic dish. How do you make French, toast for example? Or Bircher muesli? What about chicken liver pate or vichyssoise? Many of us have eaten a classic club sandwich in a hotel, but don't know how to make it at home. This book is full of those recipes and many more, including classic main courses and desserts.

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