The Australian Women’s Weekly Food Magazine - 2018-07-02

• RHUBARB PUDDING
• MOROCCAN CIGARS
• SPLIT PEA CURRY
• MEET OUR EXPERTS
• COOK THE COVER
• EDITOR’S LETTER
• COUNTRY-STYLE BEEF & POTATO CASSEROLE
• RAGU ALLA BOLOGNESE
• RED PORK & LYCHEE CURRY
• BLACK & BLUE BERRY PIE
• CHOCOLATE & CARAMEL SELF-SAUCING PUDDINGS
• VANILLA CUSTARD PIE
• CARAMEL GINGER STEAMED PUDDING WITH CALVADOS CUSTARD
• MINESTRONE
• TOMATO SOUP WITH BASIL DUMPLINGS
• SPICY CORN CHOWDER WITH AVOCADO CRÈME
• CHEESY SEED DAMPER
• CHICKEN POUTINE WITH POTATO WEDGES
• STEAMED FISH WITH TAHINI YOGHURT
• LAMB & CAULIFLOWE­R CURRY
• GREEK SPINACH & FETTA PIE
• INDIAN-SPICED PUMPKIN, SPLIT PEA AND COCONUT SOUP WITH NAAN
• EGGPLANT MA PO TOFU
• RICOTTA ‘MEATBALL’ & MACARONI SOUP
• SMOKY HAM & BROCCOLINI PIZZA
• PROSCIUTTO & ROCKET SOCCA PIZZA
• BLACKBERRY, RICOTTA & ROCKET PIZZA
• SPICY LAMB & SILVERBEET ZUCCHINI PIZZAS
• RHUBARB-BERRY CRUMBLES WITH RICOTTA CREAM
• RHUBARB-GLAZED CHICKENS WITH RADICCHIO SLAW
• CHICKEN TRAY BAKE WITH RHUBARB, CAPSICUM & CHILLI
• PISTACHIO & APRICOT BAKLAVA CAKE
• CHOCOLATE HAZELNUT CAKE
• RICH CHOCOLATE CAKE
• PASSIONFRU­IT CRÈME CARAMELS
• PULLED CHICKEN TORTILLAS
• JAFFA SELF-SAUCING PUDDING
• RECIPE INDEX

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