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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Chickpea soup


"Chickpea soup has an earthy flavour and nourishes the soul," says Kathy Tsaples. "It's definitely a favourite with family. Crusty bread is a must with this soup, and feta and olives are good too." You'll need to begin this recipe a day ahead to soak the chickpeas.

You'll need

150 ml extra-virgin olive oil, plus extra to serve 1 large onion, chopped 500 gm dried chickpeas, soaked in cold water overnight 1-2 celery sticks, thinly sliced 1 fresh bay leaf Juice of 1 lemon, or to taste 2 tbsp finely chopped flat-leaf parsley Sprinkling of dried oregano

Method

  • 01
  • Heat the olive oil in a saucepan, add the onion and sauté until it starts to colour (8-10 minutes).
  • 02
  • Meanwhile, drain the chickpeas, rinse them and drain them again. Shake the colander to dry the chickpeas as much as possible, then add them to the pan. Turn them with a spatula for a few minutes to coat them well with the oil.
  • 03
  • Add the celery and bay leaf, then pour in enough hot water to submerge the contents of the pot by about 4cm. Bring to the boil. Skim off any white froth that rises to the surface using a slotted spoon. Lower the heat, add freshly ground black pepper to taste, cover and cook until the chickpeas are tender (1¼-1½ hours).
  • 04
  • When the chickpeas are perfectly soft, add the lemon juice. Mix well, then season to taste. Cover the pan and cook gently for 5-10 minutes more, stirring occasionally.
  • 05
  • To thicken the soup slightly, take out about two cupfuls of the chickpeas and put them in a food processor. Make sure the chickpeas are broken up but remain slightly rough. Stir this into the soup in the pan and mix well.
  • 06
  • Add the parsley and oregano, then taste the soup. If it seems a little bland, add more lemon juice, salt and pepper. Serve in heated bowls and offer extra olive oil at the table for drizzling on top of the soup.

Note I often cook this soup in a pressure cooker, which is particularly useful if I've forgotten to soak the chickpeas. If you have one, use it. 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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