The Paris issue

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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.

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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.

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Melbourne's best late-night bars

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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.

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."

Tarte a l’oignon


You'll find this simple onion tart everywhere in Alsace, especially at bakeries and épiceries where they're a favourite counter snack. They're best eaten warm, but are equally good cold at a picnic.

You'll need

  Tarte 250 gm plain flour 125 gm butter, diced 1 egg 1 tbsp chervil leaves, to garnish To serve: goat’s cheese, thinly sliced   Onion filling 60 gm butter 600 gm (about 2 large) onions, thinly sliced 3 eggs, beaten 200 ml crème fraîche ½ tsp freshly grated nutmeg

Method

  • 01
  • Process flour, butter and 1 tsp salt in a food processor until mixture resembles breadcrumbs. Add egg, then while pulsing gradually add 2-3 tbsp iced water until pastry forms into a ball. Transfer to a floured surface, knead for 30 seconds, wrap in plastic wrap and refrigerate for 30 minutes.
  • 02
  • Preheat oven to 200C. Roll out pastry to 5mm thick on a floured surface, cut out four 16cm-diameter rounds and use to line four 12cm-diameter tart tins, trimming excess pastry with a knife. Place tins in freezer for 10 minutes, then bake for 12 minutes or until golden. Set aside until ready to use.
  • 03
  • For onion filling, melt butter in a large saucepan over low heat, add onions and cook, stirring occasionally, for about 30 minutes or until softened but not brown. Transfer to a bowl and cool. Whisk eggs, crème fraîche and nutmeg together and season with sea salt and freshly ground black pepper. Add to onions and combine well. Divide filling among tart tins and bake for 15 minutes or until golden. Serve warm, scattered with chervil and goat’s cheese to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light Alsatian sylvaner.

Featured in

Jul 2007

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