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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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Eggs piperade


Eggs piperade is a classic French Basque dish and a highly versatile one at that - it's equally at home on the breakfast table as it is dinner or lunch.

You'll need

50 ml olive oil 1 onion, thinly sliced 1 red capsicum, thinly sliced 1 yellow capsicum, thinly sliced 2 garlic cloves, finely chopped 2 tomatoes, diced 6 eggs, lightly beaten To serve: thyme sprigs and coarsely chopped flat-leaf parsley To serve: crusty baguette and butter

Method

  • 01
  • Heat oil in a large frying pan over medium-high heat. Add onion, capsicum and garlic, cover and cook, stirring occasionally, until very tender (8-10 minutes). Add tomato, season to taste and simmer uncovered until beginning to break down (4-5 minutes). Gently stir in egg and cook, stirring occasionally, until scrambled (3-4 minutes). Scatter with thyme and parsley and serve hot with a crusty baguette and butter.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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