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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Smoked trout and chive soufflé omelette with lemon beurre noisette


You'll need

  Smoked trout souffle 120 gm (½ cup) crème fraîche 1 lemon rind, finely grated 2 green onions, thinly sliced 2 tbsp finely chopped chives 30 gm plain flour 4 eggs, separated 400 gm smoked trout, bones removed, flaked 20 gm butter To serve: baguette and lemon wedges   Lemon beurre noisette 60 gm cold butter, coarsely chopped 1 lemon, peeled and segmented 2 tbsp finely chopped chives

Method

  • 01
  • Combine crème fraîche, lemon rind, green onion, chives, flour, egg yolks and half the smoked trout in a bowl and mix to combine. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Whisk eggwhites and a pinch of salt until firm peaks form, then fold into trout mixture.
  • 03
  • Heat butter in a 25cm-diameter frying pan over low heat until starting to foam, pour in omelette mixture, gently shaking pan to level. Cook for 1-2 minutes or until base is golden. Scatter remaining trout over half the omelette, place under grill and cook for 1-2 minutes or until light golden. Gently fold omelette in half.
  • 04
  • For noisette, heat butter in a small saucepan over medium-high heat for 5-6 minutes or until brown, remove from heat, add lemon segments and chives and combine. Spoon over omelette and serve with baguette and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied chardonnay.

Featured in

Jul 2007

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