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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Pea and ham soup

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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.

Coleslaw


"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

You'll need

1 large head wombok, cored, cut in half, and cut crossways into 3mm-thick slices (about 12 cups) 2 large carrots, peeled and cut into julienne 8 spring onions (white and green parts), thinly sliced   Dressing 2½ tbsp apple cider vinegar Finely grated rind of 1 lemon 1 tbsp lemon juice 1 tbsp Dijon mustard 1 small garlic clove 1 egg yolk 310 ml (1¼ cups) canola oil 80 gm crème fraîche 1 tsp caster sugar

Method

  • 01
  • For dressing, process vinegar, lemon rind and juice, mustard, garlic and egg yolk in a food processor to combine (30 seconds). With the motor running, add oil in a thin steady stream, blending until mixture is emulsified and creamy. Mix in crème fraîche, sugar, 2 tsp sea salt and ½ tsp freshly ground pepper and set aside for flavours to blend (10 minutes). Adjust seasoning and refrigerate in an airtight container for up to a day.
  • 02
  • Toss wombok, carrot and spring onion in a large bowl to combine, drizzle with dressing, toss to coat and serve.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Jan 2016

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