Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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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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.

Garlic soup


You'll need

60 gm fat, such as chicken fat, duck fat, lard, tallow or coconut oil 90 gm (about 32) garlic cloves, coarsely chopped 1 onion, coarsely chopped 1 leek (white part only), coarsely chopped 1.5 litres (6 cups) chicken stock 1 parsnip (220gm), peeled and coarsely chopped 2 pinches of ground nutmeg, or to taste 4 egg yolks 60 ml (¼ cup) olive oil 100 gm toasted natural almonds, coarsely chopped 2 tbsp coarsely chopped flat-leaf parsley   Turmeric oil 1½ tbsp macadamia oil ¼ tsp ground turmeric

Method

  • 01
  • For turmeric oil, heat macadamia oil in a saucepan over very low heat. Add ground turmeric and simmer gently until well flavoured (10 minutes; be careful not to boil). Cool completely before serving. Turmeric oil will keep in an airtight container for 2 weeks.
  • 02
  • Heat fat or oil in a large saucepan over medium heat. Add garlic, onion and leek, and sauté, stirring occasionally, until softened and fragrant (5-7 minutes). Add stock and parsnip, reduce heat to low and simmer uncovered until vegetables are tender (30-35 minutes). Purée soup in a blender or with a hand-held blender, then season to taste with nutmeg and sea salt.
  • 03
  • Whisk egg yolks and olive oil in a bowl until smooth. Add a ladle of hot soup and whisk to combine, then pour egg mixture into the soup and stir gently over low heat until heated through (1-2 minutes; don’t let the soup boil or the yolks will curdle). Makes 1.75 litres.
  • 04
  • To serve, ladle soup into serving bowls, sprinkle with almonds and parsley, and drizzle with turmeric oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2015

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