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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Buckwheat spaghetti with tomato, lemon and flat-leaf parsley


You'll need

450 gm buckwheat spaghetti (see note) 400 gm vine-ripened tomatoes, finely chopped ½ Spanish onion, finely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped Finely grated rind and juice of 1½ lemons

Method

  • 01
  • Cook buckwheat spaghetti in boiling salted water until al dente (7-9 minutes), drain (reserve 40ml cooking liquid), then return pasta to saucepan with reserved liquid. Add remaining ingredients, season to taste, toss to combine and serve warm.
Note Buckwheat spaghetti is available from select delicatessens. If unavailable, substitute wholemeal spaghetti.

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

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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