The Australian Women’s Weekly New Zealand Edition — May 2017

118 MAY 2017

Almond bread
HELEN CARP ● MAKES 50

1½ cups (250g) raw almonds
6 egg whites, at room temperature
1 cup (230g) caster sugar
2 cups (300g) plain flour

1 Preheat oven to 165°C (145°C fan-forced).
To toast the almonds, place them on a
baking tray and cook for 20 minutes.
Allow to cool slightly.
2 Lightly grease a small loaf tin.
3 In an electric mixer, whisk the egg
whites until soft peaks form, then
gradually add the sugar, whisking
until thick and glossy. Mix in the flour,
beating slowly. Using a spatula, gently
fold in the almonds.
4 Pour the mixture into the prepared tin
and bake for 1 hour or until a skewer
inserted in the middle comes out clean.
Remove from the tin and allow to cool.
If not slicing immediately, wrap in plastic
wrap and refrigerate for up to 2 days or
freeze until ready to slice and bake.
5 Line 2 large baking trays. Remove the
loaf and slice with a sharp serrated knife

into 3mm slices, then place the slices

flat on the prepared trays.

6 Bake for 25 minutes or until light

golden brown. Place on a wire rack to

cool completely. Store in an airtight

container for up to 2 weeks.

Israeli rice pilaf

GLORIA JACOBSON PINK ● SERVES 8 AS

A SIDE DISH

75g dried vermicelli noodles

¼ cup (60ml) olive oil

2 cups (440g) basmati or long grain rice

GLORIA JACOBSON PINK

“In Saint John, Canada, where I grew up,

there was no kosher butcher, baker or

caterer, so everybody cooked, baked and

entertained from scratch. When it came

time for a wedding or Bar Mitzvah, all the

women gathered and prepared everything.

It was the best of times with communal

friends. My husband and I moved to Nova

Scotia after marrying and I became one

of the women who cooked, baked and

entertained ... the tradition goes on.”

1 litre (4 cups) chicken stock

1 teaspoon sea salt

1 onion, roughly chopped

¼ cup (40g) pine nuts

¼ cup (40g) currants or sultanas

1 Break up the vermicelli noodles

into short pieces, about 4cm long.

2 In a large, preferably non-stick,

saucepan, heat half of the oil over

medium heat and cook the vermicelli,

watching carefully, for a minute or two or

until they turn brown; take care, as they

burn easily. Add the rice and sauté for a

few minutes until it becomes opaque.

3 Add the stock and salt, bring to the boil,

cover and reduce the heat to low. Simmer,

undisturbed, for 20 minutes.

4 While the rice is cooking, heat the

remaining oil in a small frying pan and

sauté the onion for about 15 minutes or

until golden. Add the pine nuts and

currants (or sultanas), tossing to toast

them lightly. Remove from the heat.

5 Turn the cooked rice onto a serving

platter and fluff with a fork. Top with

the onion, pine nuts and currants

(or sultanas).

Almond bread

It’s Always About The Food

by the Monday Morning

Cooking Club, published by

HarperCollins, is out now. FOOD PREPARATION BY ANGELA DEVLIN.