Summer with the Australian Women's Weekly

Wednesday, November 21, 2012

With summer just around the corner, The Australian Women's Weekly and Channel 9 are joining forces to make your holiday season the best ever.

Hosted by the beautiful Natalie Gruzlewski and starring a range of celebrity guests, the first of our two TV specials Summer with the Australian Women's Weekly will air on Sunday, November 25 at 6.30pm.

Julie Goodwin and House Husbands star Gyton Grantley combine to make their favourite delicious summer salads, while Jamie Durie shows you how to make the perfect DIY outdoor setting.

Jesinta Campbell runs through summer's hottest fashions, Jackie French makes a fun and functional scarecrow for your backyard and Brad and Lara from The Block 2012 take on a new challenge — and this time they're competing against each other.

The Today show's Karl Stefanovic, Richard Wilkins, Georgie Gardner and Cameron Williams join in an alfresco feast that will tempt the tastebuds, and viewers will be treated to an acoustic performance on the beach by Timomatic.

The second part in the amazing series, Christmas with the Australian Women's Weekly, will air on Sunday, December 9, at 6.30pm, and stars Maggie Beer, Julia Morris, Jaynie Seal, Luke Mangan, Giaan Rooney, Jamie Durie and Jessica Mauboy.

Summer with the Australian Women's Weekly will air on Sunday, November 25 at 6.30pm on Channel 9.

Christmas with the Australian Women's Weekly will air on Sunday, December 9 at 6.30pm on Channel 9.

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Tip: Try "lamb & potato" or "Low GI"
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    Potato and leek soup2 medium potatoes (400g), chopped coarsely 2 medium carrots (240g), chopped coarsely 1 large brown onion (200g), chopped coarsely 1 medium tomato (150g), chopped coarsely 1 stalk celery (150g), trimmed, chopped coarsely 1.5 litres (6 cups) water 1 tablespoon olive oil 50g butter 4 medium potatoes (800g), chopped coarsely, extra 1 large leek (500g), sliced thickly 300ml cream 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh dill Hearty bacon, lentil and vegetable soup1 tablespoon olive oil 1 medium (150g) brown onion, chopped finely 4 (280g) bacon rashers, chopped finely 2 sticks (300g) celery, trimmed, chopped coarsely 2 medium (240g) carrots, chopped coarsely 2 cloves garlic, crushed 1 cup (200g) red lentils 1 litre (4 cups) salt-reduced chicken stock 1/4 cup finely chopped fresh chives Chicken and sweet corn soup3 cups (750ml) salt-reduced chicken stock 1 cup (250ml) water 2 tablespoons Chinese cooking wine or sherry 3cm piece (15g) fresh ginger, grated 1 clove garlic, sliced thinly 2 teaspoons salt-reduced soy sauce 2 (400g) chicken breast fillets 1 egg 420g can creamed corn 310g can corn kernels, rinsed, drained 3 green onions (green shallots), sliced thinly Pea and ham soup1 medium (150g) brown onion, chopped coarsely 2 trimmed (200g) celery stalks, chopped coarsely 2 bay leaves 1.5kg ham hocks 2.5 litres (10 cups) water 1 teaspoon cracked black pepper 2 cups (375g) split green peas Chunky beef and vegetable soup2 tablespoons olive oil 600g gravy beef, trimmed, cut into 2cm pieces 1 medium brown onion (150g), chopped coarsely 1 clove garlic, crushed 1.5 litres (6 cups) water 1 cup (250ml) beef stock 400g can diced tomatoes 2 trimmed celery stalks (200g), cut into 1cm pieces 1 medium carrot (120g), cut into 1cm pieces 2 small potatoes (240g), cut into 1cm pieces 310g can corn kernels, rinsed, drained ½ cup (60g) frozen peas

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