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Pea and ham soup

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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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Raspberry jellies


You will need to make this recipe at least 9 hours before serving.

You'll need

  Jelly 220 gm (1 cup) caster sugar 350 gm raspberries 2 tsp rosewater 4 leaves gelatine (12gm gold strength), softened in cold water To serve: pouring cream

Method

  • 01
  • Combine sugar and 2 cups water in a saucepan and bring to a simmer over medium-high heat. Cook for 2 minutes, then add raspberries and rosewater and simmer for another 5 minutes, then remove from heat and stand for 15 minutes. Process mixture in a food processor or blender, then pour into a fine sieve double-lined with muslin, placed over a jug. Allow mixture to strain, without pressing on it, for 5 hours or until you have 600ml of liquid.
  • 02
  • Place ½ cup of strained raspberry liquid in a saucepan and bring to a simmer over high heat. Squeeze excess water from gelatine, add gelatine to pan and stir to dissolve. Return gelatine mixture to remaining raspberry liquid, stir to combine and pour into six 100ml-capacity moulds and refrigerate for 4 hours or until set.
  • 03
  • Dip moulds into warm water for a few seconds, then invert onto plates, drizzle with cream and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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