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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Crumpets with whipped maple butter


You'll need

  Crumpets 600 gm (4 cups) plain flour 1¼ tsp dried yeast 2 tbsp baking powder 1½ tsp sugar 1 tsp bicarbonate of soda To grease: butter   Whipped maple butter 250 gm unsalted butter, softened 80 ml (1/3 cup) maple syrup 1 tsp ground cinnamon

Method

  • 01
  • Sift flour, yeast, baking powder, sugar, bicarbonate of soda and 1½ tsp salt into a large bowl. Make a well in the centre and add 800ml lukewarm water and whisk until smooth.
  • 02
  • Heat a heavy flat griddle or heavy-based frying pan over medium-high heat, grease with butter and place 8 greased 8.5cm metals rings on griddle to heat, then fill each ring with 2 tablespoonsful of batter and cook for 10 minutes or until holes have appeared and top has set, then cover with a lid and cook for another minute. Remove crumpets from rings and repeat with remaining batter. Crumpets may be refrigerated in an airtight container for up to 3 days.
  • 03
  • For whipped maple butter, using an electric beater, beat butter and 1 tsp sea salt until pale. Add maple syrup and cinnamon and beat until combined. Refrigerate until required.
  • 04
  • Toast crumpets and serve immediately spread with whipped maple butter.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Sep 2007

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