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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Lemon dream


"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

You'll need

250 gm butter, softened 250 gm caster sugar 2 tbsp vanilla bean paste 4 eggs, lightly beaten 225 gm self-raising flour 25 gm cornflour 1 tsp baking powder 50 ml milk 300 ml double cream, whisked to soft peaks To serve: icing sugar   Lemon curd 3 eggs 1 egg yolk 160 gm caster sugar 150 ml lemon juice (from about 4 juicy lemons) Finely grated rind of 2 lemons 160 gm softened butter   Meringue 180 gm eggwhites (from about 4 eggs) 300 gm caster sugar

Method

  • 01
  • For lemon curd, whisk eggs, yolk and sugar in a heatproof bowl to just combine, then whisk in juice and rind. Place bowl over a saucepan of simmering water (do not allow the water to boil) and lightly whisk mixture to stop curd cooking too quickly around the edge of the bowl until it reaches 85C on a sugar thermometer or thickens to the consistency of whipped cream (25-30 minutes). Cool until just tepid (40 minutes), then add butter a little at a time, whisking well between additions. Cover with plastic wrap and refrigerate to chill and set (at least 4 hours or overnight).
  • 02
  • Preheat oven to 160C. Line two 22cm-diameter springform cake tins with baking paper. Beat butter, sugar and vanilla in an electric mixer until pale and fluffy (4-5 minutes). Gradually add egg, beating between additions and scraping down sides of bowl, until all incorporated.
  • 03
  • Sieve dry ingredients into a bowl, then add to egg mixture in 2 batches, folding between additions. Add milk and fold to combine, then divide evenly among prepared tins and set aside.
  • 04
  • For meringue, whisk eggwhites and a pinch of salt in an electric mixer on medium speed until mixture forms a soft ribbon (3-4 minutes), then gradually add sugar, whisking until meringue is glossy (3-4 minutes). Dot half evenly over each cake, and swirl the meringue on one for decorative effect for the top layer, then bake both, turning halfway, until the meringue is slightly golden (30 minutes; it’s impossible to test if the sponge is cooked because of the meringue). Cool completely in tins (3 hours).
  • 05
  • Remove cakes from tins and carefully peel baking paper off. Spread lemon curd evenly over bottom cake (serve any remaining with the cake), top with whipped cream, then place second cake on top. Dust with icing sugar and serve.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 10 people

Featured in

Apr 2015

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