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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.

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).

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.

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.

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

Six sweet biscuit recipes

From soft meringue alfajores to chocolate hob nobs and Swedish spiced ginger cookies, these treats will be swept up in a snap.

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.

Meyer lemon and olive oil cakes


You'll need

300 gm caster sugar 3 eggs 250 ml (1 cup) milk 250 ml (1 cup) extra-virgin olive oil Juice and finely grated rind of 3 Meyer lemons (see note) 300 gm (2 cups) plain flour, sieved 1 tbsp baking powder To serve: thick cream

Method

  • 01
  • Preheat oven to 180C. Whisk sugar, eggs and a pinch of salt in an electric mixer until thick and pale (3-4 minutes).
  • 02
  • Combine milk, oil, lemon juice and rind in a large jug and whisk to combine. Gradually add to egg mixture, whisking until just combined. Fold through flour and baking powder, divide among buttered and floured tins, and bake until golden and cooked through (10-12 minutes). Cool in tins (5 minutes), then turn out, dust with icing sugar and serve warm or at room temperature with thick cream. These cakes are best eaten on day of making.
Note For this recipe you’ll need 12 individual mini-loaf tins measuring 8cm x 5cm each, or 2 trays of 8 such holes each (you won’t use all the holes), available from select kitchenware shops. Meyer lemons are sweeter than other lemons. If unavailable, substitute any other type of lemon.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

“Would you please publish the recipe for Jay Patey’s wonderful lemon and olive oil cakes from Hobart’s Pigeon Hole café?”
Lily Stevens, Hobart, Tas

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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