Cool change
The Australian Women's Weekly Food|Issue 72 2021
Winter brings new ingredients and fresh layers of flavour and texture to salads.
Cool change

LENTIL, BEETROOT & LABNE SALAD

PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 6

1kg Greek yoghurt

500g baby red beetroot, trimmed, small leaves reserved

500g golden baby beetroot, trimmed, small leaves reserved

100ml extra virgin olive oil

1 cup (200g) French−style green lentils

120g baby spinach leaves

2 tablespoons fresh lemon juice

150g baby green beans, trimmed, halved lengthways

½ cup loosely packed fresh baby basil leaves

½ cup loosely packed fresh flat−leaf parsley leaves

½ cup loosely packed fresh chervil leaves

½ cup chopped fresh chives

DRESSING

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon sugar

1 To make labne, line a large sieve with two layers of muslin or cheesecloth; place sieve over a deep bowl or jug large enough to hold sieve. Spoon yoghurt into a lined sieve, gather cloth and tie into a ball with kitchen string. Hang above the bowl. Refrigerate for 24 hours or until thick, gently squeezing occasionally to help the liquid to drain. Discard liquid. Transfer labne to a large bowl.

2 Preheat oven to 180°C/160°C fan.

この蚘事は The Australian Women's Weekly Food の Issue 72 2021 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 72 2021 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

THE AUSTRALIAN WOMEN'S WEEKLY FOODのその他の蚘事すべお衚瀺
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

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!

time-read
3 分  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

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.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 分  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

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.

time-read
4 分  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

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.

time-read
3 分  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 分  |
Issue 93