Compli-mince!
The Australian Women's Weekly Food|Issue 58 2020
Glam up your mince. Use these quick and tasty recipes to give the budget-friendly protein an inspired makeover.
Compli-mince!

SPAGHETTI WITH LEBANESE-SPICED LAMB & PINE NUTS

PREP + COOK TIME 50 MINUTES SERVES 6

2 tablespoons extra virgin olive oil

1 medium onion (150g), chopped finely

800g minced lamb

2 cloves garlic, crushed

1 teaspoon ground sumac

1 tablespoon ground allspice

1 teaspoon mixed spice

¼ cup (70g) tomato paste

400g canned cherry tomatoes

500g wholemeal spaghetti

4 medium ripe tomatoes (640g), chopped finely

1 teaspoon finely grated lemon rind

½ cup (140g) Greek-style yoghurt

1/3cup (50g) pine nuts, toasted Parsley leaves, for serving

1 Heat oil in a large heavy-based saucepan over high heat. Cook onion, stirring, for 5 minutes or until softened and browned lightly. Add lamb, stirring with a wooden spoon or fork to break up any clumps. Cook mixture, stirring occasionally, for 8 minutes or until lamb is browned lightly. Discard excess liquid; continue to cook for a further 5 minutes until lamb is browned and moisture evaporates.

2 Stir in garlic, spices and tomato paste; cook for a further 3 minutes or until fragrant. Add canned tomatoes, bring to a simmer. Reduce heat to low; cook, covered, for 15 minutes or until sauce is thickened and lamb is tender.

3 Meanwhile, cook spaghetti in a large saucepan of boiling salted water following packet directions until tender. Drain, reserving 1/4cup (60ml) cooking liquid.

Denne historien er fra Issue 58 2020-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra Issue 58 2020-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
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 mins  |
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 mins  |
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 mins  |
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 mins  |
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 mins  |
Issue 93