Cooking Class Cookbook by Australian Women's Weekly

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Crumpets
- Ganga108 on June 04, 2022
  
  Making crumpets is such a fine balance between batter thickness and heat levels if you want those beautiful holes on the top for Australian style crumpets. My batter was a bit thin today, I suspect, so not as many holes on the top - they develop but then fill over. But the crumpets were beautiful inside and very delicious.
Damper
- carol_kxk5p8 on May 10, 2026
  
  Add 1 teaspoon bi carb soda to flour mix
Make your own mixed peel
- valbe on November 26, 2020
  
  20/11/26 Easy to do and so much better than grocery store candied peel, I made this to make Panettone! Now to find a good recipe.
Italian polenta
- Ganga108 on October 04, 2022
  
  Such a retro recipe - this is the recipe I used the first time I cooked polenta, almost a million years ago now. I made it so often then. On this wintery windy and wet night I decided to make a large pot of thick polenta and turned to this recipe again. Half of the polenta was used as a base for a lentil ragu and parmesan cheese. The remainder was set, cut and fried. Both delicious! NOTE the book recipe in my edition only has the fried method, but the online recipe allows for either way - as a base or as fried rectangles.

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