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Pea and ham soup

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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Cauliflower mac and cheese


This is a rich dish perfect for wintry nights. For a fresh element, add a simply dressed bitter-leaf salad.

You'll need

300 gm dried macaroni 400 gm cauliflower (about 1/3 cauliflower), cut into small florets 250 ml (1 cup) pouring cream 140 gm firm ricotta 100 gm coarsely grated cheddar, plus extra for scattering 100 gm finely grated parmesan 2 tbsp each coarsely chopped thyme and flat-leaf parsley   Crunchy rye crumbs 30 gm butter, coarsely chopped 1 tbsp olive oil 150 gm coarse fresh rye breadcrumbs ½ garlic clove, finely chopped 2 tsp thyme Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 180C. Cook pasta in a large saucepan of boiling salted water until al dente, adding cauliflower in the last 3 minutes of cooking (6-8 minutes). Drain and return both to pan. Add cream, then cheeses and herbs, season generously to taste and mix well. Spread in a 3-litre baking dish, scatter with extra cheddar and bake until golden and bubbling (10-15 minutes).
  • 02
  • For crunchy rye crumbs, melt butter and oil in a frying pan over medium-high heat until foaming, add crumbs and stir occasionally until crisp and golden brown (4-5 minutes). Add garlic, thyme and lemon rind and stir until fragrant (1 minute). Remove from heat and season to taste. Scatter over hot macaroni and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2015

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