Blood orange negroni
PREP TIME 5 MINUTES
SERVES 2
1 Half fill two chilled tumblers with ice cubes.
2 Add Campari, vermouth, gin and juice to a jug; stir to combine.
3 Pour into glasses and garnish with orange slices.
Asparagus, pea & pecorino salad with lemon dressing
PREP+ COOK TIME 40 MINUTES
SERVES 6
1 To make the pea pesto, cook peas in a medium saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain well. Process peas with the mint, pecorino, garlic and oil until smooth; season.
2 Make the whole lemon dressing, squeeze one lemon half; finely chop remaining lemon half, discarding any seeds. Place lemon juice, chopped lemon, eschalot and oil in a small jug; stir to combine, season.
3 Cook broad beans and sugar snap peas in a large saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain. Peel beige skins from broad beans; discard skins. Halve sugar snap peas lengthways.
4 Cut three-quarters of the asparagus in half lengthways. Using a mandoline or V-slicer, cut remaining asparagus into long thin ribbons. Transfer ribbons to a bowl of iced water. Set aside.
5 Heat a grill plate (or grill or barbecue) over high heat. Drizzle the halved asparagus with oil; season. Cook for 2 minutes each side or until charred and tender.
6 Place broad beans, sugar snap peas, chives and half the lemon dressing in a medium bowl; toss gently to combine. Season.
هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 92 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
