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  • The Australian Women’s Weekly Food

    Lazy Sundays

    May 03, 2021 4 minutes

    ORANGE & MAPLE-GLAZED BABY CARROTS WITH HAZELNUTS

    PREP + COOK TIME 25 MINUTES SERVES 6

    30g butter
    1kg baby carrots, trimmed, peeled
    2 teaspoons finely grated orange rind
    ¼ cup (60ml) fresh orange juice
    2 tablespoons dry white wine
    2 tablespoons maple syrup
    ½ cup (70g) coarsely chopped roasted hazelnuts

    1 Melt butter in large frying pan; cook carrots, turning occasionally, until almost tender.

    2 Add rind, juice, wine and syrup; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated and carrots are tender and caramelised.

    3 Serve carrots sprinkled with nuts.

    CORN BLINI WITH AVOCADO CREAM & CRAB

    PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 12

    40g butter, chopped
    ⅔ cup (160ml) milk
    1 cup (150g) plain flour

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