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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Greek pastry puffs with lemon curd


These pastries are called tiganites, which means "fried" in Greek. They are light and airy, very similar to the French choux pastry. We've added lemon curd and Greek yoghurt for dipping, but you could just roll them in cinnamon sugar while they're still hot from frying, or dip them in a scented syrup.

You'll need

For deep-frying: vegetable oil 120 gm butter, coarsely chopped 180 gm self-raising flour, sieved 3 eggs 1 tsp vanilla extract ½ orange, finely grated rind only For dusting: caster sugar To serve: Greek-style yoghurt   Lemon curd 125 ml (½ cup) lemon juice 110 gm unsalted butter, coarsely chopped 5 egg yolks 100 gm caster sugar

Method

  • 01
  • For lemon curd, combine lemon juice and butter in a large heatproof bowl over a saucepan of simmering water and stir occasionally until butter melts (4-5 minutes). Meanwhile, whisk yolks and sugar in a separate heatproof bowl to combine, then add hot lemon mixture, whisking continuously to combine. Place over simmering water and stir continuously until mixture coats the back of a wooden spoon thickly (7-8 minutes), then cool over ice, transfer to a sterilised jar and refrigerate until required. Lemon curd will keep refrigerated for 1 month. Makes about 350ml.
  • 02
  • Preheat oil in a deep-fryer or deep-sided saucepan to 170C. Combine butter and 250ml water in a saucepan and bring to the boil over medium heat. Add flour, beat until combined and smooth (1-2 minutes), then transfer mixture to an electric mixer and, beating continuously, add eggs one at a time, beating well between each addition, until smooth. Add vanilla and orange rind, beat to combine. Spoon tablespoons of mixture in batches into hot oil and turn occasionally until golden and puffed (5-6 minutes; be careful as hot oil may spit). Drain on absorbent paper, then lightly roll in sugar and serve warm with lemon curd and yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2010

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