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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Garlic recipes

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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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Orange buñuelos with saffron honey


Buñuelos are light, puffy fritters made from biscuit dough and served fresh, dunked in honey and sugar.

You'll need

  Orange buñuelos 40 ml (2 tbsp) olive oil 2 pieces orange rind, removed using a peeler 2 eggs 2 oranges, finely grated rind only 150 ml milk 300 gm (2 cups) plain flour 225 gm caster sugar 1 tsp baking powder For deep frying: vegetable oil   Saffron honey 220 gm honey 80 ml (1/3 cup) orange juice ½ tsp saffron threads

Method

  • 01
  • Heat olive oil and peeled orange rind in a small saucepan over medium heat until it just boils, remove from heat and cool slightly. When just warm, remove and discard rind and transfer oil to a heatproof bowl. Add eggs, half the grated orange rind and milk and beat until combined. Sieve over flour, 40 gm sugar and baking powder and, using a wooden spoon, work in gradually.
  • 02
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, adding a little extra flour if sticky, then divide into 30 pieces. Using your hands, form each piece to a thin rope about 10cm long, moisten ends with a little water and join to form a ring and place on lightly floured trays.
  • 03
  • Combine remaining sugar and remaining orange rind in a small bowl and set aside. Heat vegetable oil in a deep-fryer or saucepan to 170C and cook buñuelos in batches for 2-3 minutes turning once or until golden. Remove using a slotted spoon, drain on absorbent paper and toss in orange sugar.
  • 04
  • Meanwhile for saffron honey, combine all ingredients in a saucepan and stir over high heat to infuse. Simmer for 2-3 minutes and remove from heat. Serve warm buñuelos with saffron honey and remaining orange sugar passed separately.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Drink Suggestion

Rich Spanish brandy.

Featured in

Oct 2007

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