Food We Love: Favourite Recipes from Our Test Kitchen by Susan Tomnay and Pamela Clark and Australian Women's Weekly

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  • Salmon herbed pikelets

    Salmon herbed pikelets (page 10)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Pancakes, waffles & crêpes; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd; Australian
    • Ingredients: self-rising flour; buttermilk; eggs; parsley; chives; cream cheese; canned red salmon
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  • Creamy smoked salmon tartlets (page 11)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd; Australian
    • Ingredients: puff pastry; smoked salmon; pickled gherkins; green onions; sour cream; eggs; dill; hot paprika
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  • Thai coconut prawns (page 12)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Quick / easy; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd; Thai
    • Ingredients: prawns; eggs; shredded coconut; sweet chilli sauce; coriander sprigs; bamboo skewers
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  • Vietnamese rice-paper rolls (page 15)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Canapés / hors d'oeuvre; Entertaining & parties; Cooking ahead; Cooking for a crowd; Vietnamese
    • Ingredients: bean thread noodles; peanut oil; chicken breast fillets; sesame oil; mirin; lemon grass; fish sauce; kecap manis; fresh ginger; mint; red onions; roasted unsalted cashew nuts; bean sprouts; limes; Thai red chillies; rice papers
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  • Figs with prosciutto (page 16)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Summer; Cooking for a crowd
    • Ingredients: black figs; prosciutto; balsamic vinegar
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  • Gorgonzola fritters (page 17)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd; Vegetarian
    • Ingredients: ricotta cheese; Gorgonzola cheese; eggs; vegetable oil; Parmesan cheese
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  • Zucchini, leek and fetta frittata (page 18)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Egg dishes; Canapés / hors d'oeuvre; Picnics & outdoors; Entertaining & parties; Cooking ahead; Cooking for a crowd; Italian; Vegetarian
    • Ingredients: zucchini; leeks; eggs; cream; fetta cheese; Parmesan cheese; mint; polenta
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  • Mini beef and Guinness pies (page 21)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd
    • Ingredients: beef skirt steaks; brown onions; Guiness; beef stock; shortcrust pastry; eggs
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  • Cheese and olive loaf (page 22)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Bread & rolls, savory; Entertaining & parties; Cooking ahead
    • Ingredients: self-rising flour; Parmesan cheese; mint; black olives; mortadella; eggs
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  • Sausage rolls (page 23)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd
    • Ingredients: puff pastry; eggs; sausage mince; white onions; breadcrumbs; mixed dried herbs
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  • Speedy minestrone

    Speedy minestrone (page 26)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Quick / easy; Soups; Cooking ahead; Italian
    • Ingredients: brown onions; bacon rashers; celery; carrots; canned chopped tomatoes; canned kidney beans; chicken stock; spiral pasta; Parmesan cheese; parsley
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  • Wintry lamb and vegetable soup (page 27)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Soups; Cooking ahead; Winter
    • Ingredients: lamb shanks; carrots; white onions; potatoes; celery; canned chopped tomatoes; beef stock; tomato paste; zucchini
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  • Pho bo (page 28)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Soups; Vietnamese
    • Ingredients: beef bones; brown onions; carrots; celery; cinnamon sticks; whole star anise; cardamom pods; black peppercorns; fish sauce; whole cloves; fresh ginger; garlic; gravy beef; soy sauce; bean thread vermicelli; Vietnamese mint; Thai red chillies; coriander leaves; bean sprouts
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  • Bouillabaisse (page 31)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Soups; French
    • Ingredients: blue swimmer crabs; garlic; white onions; tomato paste; dry white wine; canned chopped tomatoes; turmeric; bay leaves; firm white fish fillets; prawns; scallops; calamari rings
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  • Salt and pepper prawns (page 32)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Grills & BBQ; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: prawns; sea salt; five-spice powder; black peppercorns; wooden skewers
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  • Mustard-seed chilli prawns (page 34)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Quick / easy; Appetizers / starters; Asian
    • Ingredients: prawns; turmeric; Thai red chillies; black mustard seeds; coriander sprigs
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  • Vodka-cured gravlax (page 35)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Sauces for fish; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; Cooking for a crowd; Scandinavian
    • Ingredients: vodka; salmon fillets; Melba toasts; sour cream; baby capers; cornichons; red onions
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  • Potato terrine

    Potato terrine (page 37)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dressings & marinades; Appetizers / starters; Cooking ahead; French
    • Ingredients: potatoes; red capsicums; eggplants; leeks; garlic; thyme; prosciutto; mozzarella cheese; basil; saffron
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  • Tuna tartare with avocado salsa and Parmesan crisps (page 38)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties
    • Ingredients: Parmesan cheese; long red chillies; sashimi grade tuna; avocados; tomatoes; red onions; coriander leaves; limes; coriander roots; coriander stems
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  • Laila's lamb kofta with spiced yogurt (page 41)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties; Cooking ahead; Middle Eastern
    • Ingredients: burghul; lamb mince; eggs; brown onions; pine nuts; mint; parsley; Thai red chillies; coriander sprigs; ground cumin; yogurt
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  • Sticky pork with kaffir lime leaves (page 42)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Appetizers / starters; Entertaining & parties; Thai
    • Ingredients: peanut oil; pork mince; palm sugar; fish sauce; kaffir lime leaves; fried shallots; fried garlic; roasted unsalted peanuts; coriander leaves; long red chillies; spinach; limes; coriander roots; garlic; white peppercorns
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  • Lamb cutlets with plum marinade

    Lamb cutlets with plum marinade (page 46)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dressings & marinades; Main course
    • Ingredients: lamb cutlets; nutmeg; white vinegar; plum jam; tomato sauce; soy sauce; hot chilli sauce
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  • Cantonese-style fillet steak (page 47)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: beef fillet steaks; soy sauce; oyster sauce; dry sherry; brown onions; peanut oil; bean sprouts
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  • Garlic and rosemary smoked lamb (page 48)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Dressings & marinades; Grills & BBQ; Main course
    • Ingredients: lamb loin; garlic; rosemary sprigs; dried chilli flakes; smoking wood chips
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  • Slow-roasted lamb shanks with caramelised onion and bean puree (page 51)

    from Food We Love: Favourite Recipes from Our Test Kitchen Food We Love by Susan Tomnay and Pamela Clark and Australian Women's Weekly

    • Categories: Stews & one-pot meals; Main course; Entertaining & parties; Winter
    • Ingredients: French-trimmed lamb shanks; dry red wine; beef stock; garlic; brown onions; celery; tomato paste; rosemary; canned cannellini beans; chicken stock; red onions; raspberry vinegar
    show

Notes about this book

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Notes about Recipes in this book

  • Mixed dhal

    • aargle on June 30, 2020

      This is a fabulous dhal recipe and possibly my favourite. It is very straightforward but I do like to soak the split peas longer than 30 minutes - highly recommend.

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  • ISBN 10 1863964770
  • ISBN 13 9781863964777
  • Linked ISBNs
  • Published Mar 03 2006
  • Format Paperback
  • Page Count 248
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

The Australian Woman's Weekly is synonymous with successful cooking - more than 60 million of its cookbooks have been sold around the world. Many of Australia's best chefs started out cooking recipes from The Australian Women's Weekly cookbooks. And a number of the staff of The Australian Women's Weekly Test Kitchen have gone on to create brilliant cooking careers. Now the staff (past and present) of the renowned Test Kitchen have put together a collection of their favourite recipes - the recipes they developed and which they cook time and time again for their family and friends. There are timeless classics here, as well as contemporary dishes, which take into consideration today's healthy lifestyles. From soups and starters and mains, desserts and baking, you're sure to find many favourites to add to your collection. Since 1976, The Australian Women's Weekly has published cookbooks that readers continuously look to for good food and nutritious meals. The Australian Women's Weekly magazine is read by one in four Australian women. This, together with the daily cooking show on the Nine Network's Fresh - Cooking with The Australian Women's Weekly, the frequently visited website, the renown test kitchen, the aplliances and bakeware line, all combine to ensure that The Australian Women's Weekly is the strongest food media brand in the country.

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