Healthy Eating

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Pea and ham soup

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.

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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.

Zeppole


You'll need

125 ml (½ cup) pouring cream 60 ml (¼ cup) milk 225 gm (1½ cups) plain flour 1 tbsp dried yeast 2 tsp caster sugar 1 orange, finely grated rind only For deep-frying: vegetable oil   Fennel sugar 55 gm (¼ cup) raw sugar 1 tbsp fennel seeds, lightly roasted 1 tsp orange rind 55 gm (¼ cup) caster sugar

Method

  • 01
  • For fennel sugar, combine raw sugar, fennel seeds and rind in a mortar, then using a pestle, grind to a fine powder, pass through a coarse sieve, discarding solids, add caster sugar and set aside.
  • 02
  • Combine cream and milk in a small saucepan over low heat and warm gently to blood temperature.
  • 03
  • Meanwhile, combine flour, yeast, sugar, rind and ½ tsp salt in a bowl, make a well in centre, then add cream mixture and stir to incorporate. Knead dough gently on a lightly floured surface until smooth. Place in a bowl, cover with plastic wrap and stand in a warm place until doubled in size (35-40 minutes).
  • 04
  • Roll dough into walnut-sized pieces and place on a baking paper-lined tray, cover with a tea towel, stand in a warm place and prove for another 20 minutes.
  • 05
  • Heat oil in deep-fryer or deep saucepan to 180C. Fry doughnuts in batches until golden and crisp (3-4 minutes). Drain on absorbent paper. Toss in fennel sugar and serve immediately.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

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