Healthy Eating

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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.

Pea and ham soup

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Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

Ricotta casadetti with red wine-baked peaches


Ricotta goes really well with peaches. The trick is to use a well-drained full-fat ricotta. If it's too moist it can make the pastries soggy, so drain it in a muslin-lined sieve for a few hours. These little fried pastries are light and delicious, but if you prefer, serve the peaches simply with a wedge of fresh ricotta to the side.

You'll need

200 gm (1 1/3 cups) plain flour 1 egg 15 gm softened butter 60 ml Marsala 2½ tbsp caster sugar 370 gm ricotta 1 lemon, finely grated rind only For deep-frying: vegetable oil For dusting: pure icing sugar, sieved   Red wine-baked peaches 8 ripe yellow peaches 125 ml red wine 110 gm (½ cup) caster sugar 3 fresh bay leaves Rind of 1 lemon, removed with a peeler

Method

  • 01
  • For red wine-baked peaches, preheat oven to 220C. Score tops of peaches and fit snugly in a ceramic baking dish. Combine wine, sugar, bay leaves and rind in a saucepan, bring to the boil over high heat, stirring to dissolve sugar, then pour over peaches and bake, basting occasionally, until glazed and warmed through (15 minutes).
  • 02
  • Meanwhile, preheat oil in a deep-fryer or deep-sided saucepan to 180C. Beat flour, egg, butter, Marsala, 1½ tbsp caster sugar, a pinch of salt and 40ml water (or enough to form a soft dough) in an electric mixer fitted with a paddle until combined and smooth (2-3 minutes), then divide into eight pieces. Roll each piece on a lightly floured surface to a 5mm-thick round, dusting with flour if dough is sticky, and set aside until required.
  • 03
  • Meanwhile, combine ricotta, lemon rind and remaining caster sugar in a bowl. Place a tablespoon of ricotta mixture in centre of pastry rounds, spreading slightly. Fold pastry over to form a semicircle, pinch edges to seal. Trim excess pastry and deep-fry in batches until golden (2-3 minutes), drain on absorbent paper, dust with icing sugar and serve warm with warm red wine-baked peaches.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Feb 2010

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