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Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Grissini


You'll need

20 gm fresh yeast (see note) 500 gm (3 1/3 cups) plain flour 30 ml olive oil, plus extra for brushing 2-3 tbsp sea salt flakes, for sprinkling

Method

  • 01
  • Combine yeast and 300ml lukewarm water in a bowl and stand until softened and foamy (10 minutes).
  • 02
  • Combine flour and 2 tsp fine sea salt in a separate bowl, mix in yeast mixture with a wooden spoon, add olive oil, and when a dough forms, transfer to a lightly floured surface. Knead, stretching and folding, until smooth and elastic (10 minutes), dusting with a little extra flour if dough is too sticky. Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (2 hours).
  • 03
  • Knock back dough on a work surface and flatten with your hands, then cut into 1.5cm- thick x 6cm-long pieces. Working with one piece at a time, use your hands to roll dough backwards and forwards into a 20cm-long cylinder, then repeat with remaining dough.Place on two large lightly oiled oven trays lined with baking paper, leaving space between for dough to prove. Stand in a warm place until almost doubled in size (30 minutes).
  • 04
  • Meanwhile, preheat oven to 170C. Brush grissini with olive oil, sprinkle with sea salt and bake until golden and dry with no bready softness (25 minutes). Grissini will keep stored in an airtight container for 3-4 days.
Note This recipe makes about 50 grissini. Fresh yeast is available from select health-food shops and bakeries. If unavailable, substitute 10gm dried yeast.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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