Healthy Eating

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Pea and ham soup

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.

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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Baked apples with burnt cream


"This is like the best apple crumble and cream you've ever had, only deconstructed," says Lindsay. "It's a comforting autumn dessert. Begin this recipe a day ahead to set the cream; you'll also need a blowtorch.

You'll need

4 large Granny Smith apples, halved, cored For greasing: butter 90 gm caster sugar To serve: fried rosemary   Burnt cream 500 ml (2 cups) pouring cream Thinly peeled rind of 1 lemon 1 cinnamon quill 3 egg yolks 60 gm caster sugar, plus extra for serving   Olive-oil crumb 150 gm (1 cup) plain flour 50 gm butter, coarsely chopped 50 ml olive oil 100 gm caster sugar

Method

  • 01
  • For burnt cream, bring cream, lemon rind and cinnamon to the boil in a saucepan over medium-high heat, then set aside to infuse and cool to room temperature (1 hour). Whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), strain in cream mixture and whisk to combine. Return to pan over medium heat and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes). Pour into a 1-litre container and refrigerate overnight to set. When ready to serve, sprinkle an even layer of sugar on top and caramelise with a blowtorch.
  • 02
  • For olive-oil crumb, preheat oven to 160C. Place ingredients in a bowl, rub together with your fingertips to a coarse crumb, and season to taste with sea salt and white pepper. Spread on a baking tray lined with baking paper and bake, stirring occasionally, until golden (10-12 minutes). Cool, break into large pieces and store in an airtight container in the pantry for up to 5 days.
  • 03
  • Preheat oven to 180C. Place apple halves cut-side down in a buttered baking dish large enough to fit them in a single layer. Stir sugar and 180ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, then pour syrup over apples. Bake uncovered, basting occasionally with syrup, until apples are tender and syrup starts to caramelise (20-25 minutes). Remove from oven and cool.
  • 04
  • Serve baked apples with a generous scoop of burnt cream, and scattered with olive-oil crumb and fried rosemary.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2009 Pichot Vouvray “Le Marigny” Moelleux, Loire, France.

Featured in

Apr 2014

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