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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.

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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.

Farfalle with asparagus, crème fraîche and tarragon


You'll need

30 gm butter, coarsely chopped 4 golden shallots, finely chopped 2 garlic cloves, finely chopped 2 bunches green asparagus, trimmed, cut diagonally into 6cm lengths 1 bunch white asparagus, peeled, thinly sliced diagonally 100 ml dry white wine ¼ cup each coarsely chopped tarragon, flat-leaf parsley and fennel fronds 250 gm crème fraîche, brought to room temperature 400 gm dried farfalle 2 tbsp finely grated parmesan, or to taste

Method

  • 01
  • Melt butter in a large frying pan over medium-high heat, add shallot and garlic and sauté until tender (5 minutes). Add asparagus and wine and cook, stirring occasionally, until wine is reduced (2-4 minutes). Season to taste, remove from heat and stir through herbs and crème fraîche.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tbsp cooking liquid.
  • 03
  • Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2010

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