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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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Iced white tea with rose and mint


You'll need

6 organic white tea bags 2 bunches of mint 250 gm caster sugar 2 tbsp rosewater, or to taste To serve: raspberry ice cubes (see note)

Method

  • 01
  • Bring 1.5 litres water to just below the boil in a saucepan. Add tea bags and half the mint, remove from heat and set aside to infuse (20 minutes). Remove tea bags (discard) and refrigerate until chilled (1-1½ hours), then remove mint (discard).
  • 02
  • Meanwhile, combine sugar and 150ml water in a small saucepan over low heat, stirring to dissolve sugar, simmer for 5 minutes, then remove from heat, stir through rosewater and refrigerate until cool.
  • 03
  • Fill tumblers with raspberry ice cubes, divide syrup and remaining mint to taste among glasses, top with chilled tea and serve.

Note Makes about 1.5 litres. To make raspberry ice cubes, place one raspberry in each ice cube mould, fill with water and freeze until solid.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2010

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