The Paris issue

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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

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Cornersmith Annandale opens

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Melbourne's best late-night bars

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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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.

Spinach and quinoa soup with yoghurt and pickled chillies


This soup is a healthy midweek option and any leftovers taste even better the next day as a workday lunch.

You'll need

2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1 tsp ground coriander 1 litre (4 cups) chicken stock 900 gm (about 3 bunches) English spinach, trimmed and washed, plus extra baby leaves (optional) to serve 80 gm white quinoa To serve: natural yoghurt and pickled chillies

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-8 minutes). Add ground coriander and stir until fragrant (1 minute), then add chicken stock and bring to the boil. Add spinach, cover with a lid and simmer until spinach is tender (2-4 minutes). Transfer spinach in batches to a blender with 2 cups of stock and blend until smooth, adding extra stock if necessary.
  • 02
  • Add quinoa to remaining stock, bring to the boil and cook until quinoa is tender (8-10 minutes), then add spinach mixture, stir to combine, and season to taste.
  • 03
  • To serve, ladle soup into bowls, top with yoghurt, pickled chillies and extra baby spinach leaves. Serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2014

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