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Pea and ham soup

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"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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Raspberry pie


You'll need

  Pie 600 gm raspberries 125 gm caster sugar 1 egg, separated 55 gm (¼ cup) raw sugar 150 ml pouring cream To serve: vanilla ice-cream or double cream   Shortcrust pastry 420 gm plain flour 300 gm cold butter, coarsely chopped 80 gm caster sugar 2 egg yolks

Method

  • 01
  • For pastry, process flour, butter, sugar and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Add yolks and 2 tbsp iced water and pulse until mixture just comes together. Form pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • 02
  • Roll out two thirds of the pastry on a floured surface to 5mm thick and use to line an 18cm ceramic pie dish. Refrigerate for 30 minutes. Preheat oven to 190C. Place raspberries into pastry-lined dish and scatter with caster sugar. Roll out remaining pastry to a circle large enough to cover pie, top pie, pressing edges to seal. Pierce a 1cm hole in the centre, brush top with eggwhite and scatter with raw sugar.
  • 03
  • Bake pie for 40 minutes or until golden brown. Gently warm pouring cream in a saucepan over low heat, add yolk and whisk to combine. Using a funnel, pour cream into pie until full, then return pie to oven and cook for 10 minutes. Slice and serve warm with vanilla ice-cream or double cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2007

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