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"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Chicken stir-fried with holy basil and chilli

Patsara


"My sons called this dish 'spinach quiche' when they were little. It's a traditional dish that uses polenta as a base."

You'll need

1 large bunch or 2 small bunches English spinach 1 onion, diced 60 ml (¼ cup) sunflower oil 150 gm feta 150 gm firm ricotta 3 eggs, lightly beaten 2 tbsp plain flour 250 ml (1 cup) milk   Base 400 gm coarse polenta 275 gm self-raising flour 60 ml (¼ cup) sunflower oil 1 tsp baking powder For greasing: butter

Method

  • 01
  • Prepare your spinach by washing it and finely shredding it. Sprinkle salt over it and crush it with your hands, continuing to do so until the spinach has wilted. Squeeze out any excess liquid and place the spinach in a bowl.
  • 02
  • Sauté the onion in 1 tbsp oil on a medium-high heat until it is translucent (4-5 minutes). Spoon the onion into the spinach while it is hot. This will wilt the spinach further. Grind pepper into the spinach, stir to combine and allow to cool.
  • 03
  • While the spinach is cooling, make your base. In a big bowl, pour in the polenta, 2 cups boiling water and 1 tsp salt. Stir vigorously, making sure there are no lumps. Add the flour, oil and baking powder, and mix to combine. Set aside to cool.
  • 04
  • Butter a 40cm round small-sided cake tin. Press polenta mixture into base and up sides of tin. Ensure that a lip is formed up the sides of the tin, giving it the appearance of a pastry.
  • 05
  • Crumble the feta and ricotta into the spinach. Mix well. Taste to see if more salt is needed and add salt accordingly. Add the eggs and remaining oil and mix again. Pour the spinach and cheese mixture into the base and flatten with your hands.
  • 06
  • Sprinkle the flour on top, then sprinkle with half the milk to moisten the flour. This will form the crust.
  • 07
  • Bake at 180C, using the remaining milk to moisten the crust as it bakes, until the polenta is golden and crusty (45 minutes). Serve hot.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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