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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Caponata


"There are as many ways to make caponata as there are cooks in Sicily," says Rogers. "The basis of caponata is the popular eggplant, and the dish evolves according to whichever other vegetables you wish to include. All caponatas have wine vinegar as part of the seasoning and most include capers, olives and pine nuts."

You'll need

1 large round eggplant (about 12cm in diameter) or 2 medium round eggplants 2 celery hearts with leaves For shallow-frying: olive oil 1 large Spanish onion, thinly sliced 1 garlic clove, thinly sliced 2 dried red chillies, crushed 2 Roma tomatoes, peeled and cored (or 3 drained canned Roma tomatoes), cut into 1cm dice 50 gm (3 tbsp) black Ligurian olives, pitted and kept whole 2 tbsp pine nuts 2 tbsp salted capers, rinsed, then soaked in 2 tbsp red wine vinegar ¼ cup (loosely packed) mint, coarsely chopped 6 slices sourdough bread For drizzling: extra-virgin olive oil

Method

  • 01
  • Cut eggplant into 1.5cm dice, then place in a colander, scatter with sea salt and leave to drain for 30 minutes. Wash off the salt, pat dry and set aside.
  • 02
  • Meanwhile, chop celery into 2cm lengths, place in a saucepan, cover with water, add 1 tsp sea salt and bring to the boil. Cook until tender (3 minutes), then drain and set aside.
  • 03
  • Heat 3-4 tbsp olive oil in a frying pan over medium-high heat. Add eggplant in batches and fry, turning occasionally, until browned on all sides, adding extra oil as needed (5 minutes). Remove eggplant with a slotted spoon and set aside on paper towels to drain.
  • 04
  • Wipe out pan with paper towels and return to medium heat. Add 2 tbsp olive oil and onion and cook, stirring occasionally, until softened and golden (10 minutes). Add garlic and celery and cook until flavours combine (5 minutes). Add chilli, season to taste with freshly ground black pepper, then add tomato and stir until warmed through (1-2 minutes). Add eggplant and cook until flavours combine (5 minutes). Season to taste, stir in olives, pine nuts and capers, including the vinegar they’ve been soaking in. Stir in mint and a drizzle of extra-virgin olive oil.
  • 05
  • Preheat grill to high heat. Grill bread, turning halfway, until toasted (2-4 minutes). Serve caponata warm or at room temperature on grilled bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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