Test Kitchen tips
Bocconcini, which translates from Italian as “little mouthfuls”, are creamy balls of fresh mozzarella. Bocconcini has a short shelf life, so it must be kept under refrigeration in brine. To cut bocconcini into even slices, use a wire egg slicer – it’s much easier than using a knife.
Spaghettini with prawns
PREP + COOK TIME 35 MINUTES SERVES 4-6
750g uncooked king prawns, peeled, deveined
500g spaghettini
½ cup (125ml) extra virgin olive oil
3 cloves garlic, chopped finely
2 small red chillies, seeds and membranes
removed, chopped finely
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
finely chopped flat-leaf parsley, to serve
1 Shell and devein prawns, leaving tails intact. Butterfly prawns by cutting down the back of the prawn.
2 Bring a large saucepan of well-salted water to a rapid boil. Add pasta; cook until al dente. Drain, reserving ½ cup (125ml) of the cooking water.
3 Meanwhile, heat 1 tablespoon of the oil in a large frypan. Add the prawns and cook for 1 minute, then turn and cook for a further 20 seconds or until just cooked through (you may need to do this in batches). Remove from pan and set aside.
4 Reduce heat to medium; heat remaining oil in pan. Add the garlic and chilli; cook, stirring, for 1 minute or until fragrant. Return the prawns to the pan with drained pasta, lemon rind, juice and parsley; toss to combine. Season with freshly ground black pepper and salt. Serve immediately.
この記事は The Australian Women's Weekly Food の Issue 79, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 79, 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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.