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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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Fennel seed grissini with grilled zucchini


Grissini will keep in an airtight container for 5-7 days. If they lose their crispness, refresh them quickly in a hot oven.

You'll need

7 gm (about 1 sachet) dry yeast 250 gm “00” flour 1 tbsp dry-roasted fennel seeds 1 tbsp extra-virgin olive oil For scattering: sea salt flakes   Marinated zucchini 3 zucchini, thinly sliced lengthways into ribbons 60 ml (¼ cup) extra-virgin olive oil ¼ cup (loosely packed) oregano leaves 1 garlic clove, finely chopped 1 lemon, finely grated rind only

Method

  • 01
  • Preheat oven to 180C. Combine yeast, a pinch of flour and 125ml lukewarm water in a bowl, stir to dissolve yeast and set aside until foamy(5-7 minutes). Combine remaining flour, fennel seeds and 1 tsp sea salt flakes in a large bowl. Make a well in the centre, pour in yeast mixture and olive oil, mix to form a dough, turn onto a lightly floured surface and knead until smooth (5-7 minutes). Place in a large lightly oiled bowl, cover and set aside until doubled in size (50 minutes-1 hour). Divide dough into walnut-sized pieces, then stretch and roll each piece on a lightly floured work surface to form a thin cylinder about 25cm long. Place on baking paper-lined oven trays, scatter with sea salt and cook in batches until golden and crisp (10-12 minutes), then cool completely. Makes about 35.
  • 02
  • For marinated zucchini, heat a chargrill on high heat, brush zucchini with a little extra-virgin olive oil, and grill in batches, turning once, until cooked through (2-3 minutes). Combine oregano, garlic, lemon rind and remaining oil in a bowl and pour over zucchini. Season to taste and serve with grissini.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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