Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Espresso granita


You'll need

220 gm (1 cup) caster sugar 185 ml (¾ cup) espresso 60 ml (¼ cup) Tia Maria   Vanilla cream 150 ml pouring cream 100 ml milk 1 vanilla bean, split and seeds scraped 3 egg yolks 55 gm (¼ cup) caster sugar 50 ml Tia Maria

Method

  • 01
  • Combine sugar and 1 cup water in a small saucepan and stir over medium-high heat until sugar dissolves. Remove from heat, add coffee, Tia Maria and 2/3 cup cold water, then pour into a shallow metal cake pan and freeze until ice crystals start to form (2-3 hours). Using a fork, break up ice crystals and return to freezer, repeating every hour until completely frozen (5-6 hours in total). Makes about 1 litre.
  • 02
  • Meanwhile, for vanilla cream combine cream, milk, vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Meanwhile, whisk egg yolks and sugar until thick and pale, then pour over cream mixture, whisking continuously to combine. Return to pan and cook, stirring continuously, until mixture thickly coats the back of a wooden spoon (5-7 minutes). Strain into a bowl placed over ice and cool. Stir in Tia Maria and refrigerate until required.
  • 03
  • To serve, spoon espresso granita into chilled glasses or coupes, drizzle with vanilla cream and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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