The Paris issue

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Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

White bean and olive crostini with salami and Pecorino Sardo


You'll need to begin this recipe a day ahead.

You'll need

24 slices baguette (about ½ baguette) For brushing: olive oil 1 garlic clove, halved, for rubbing 100 gm Pecorino Sardo, shaved (see note) 20 slices Italian salami   White bean purée 125 gm dried cannellini beans, soaked overnight in cold water, drained 1 large garlic clove, finely chopped Juice of ½ lemon 125 ml (½ cup) extra-virgin olive oil   Tapanata 240 gm large black olives, pitted 1 small garlic clove, finely chopped 1 tsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil Finely grated rind of ½ lemon

Method

  • 01
  • For white bean purée, place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat, then cook until tender (40-50 minutes). Drain, cool slightly, then process in a food processor with remaining ingredients and season to taste. Keep warm. Makes about 1¾ cups.
  • 02
  • For tapanata, process ingredients in a food processor until a coarse paste forms, season to taste with freshly ground black pepper and set aside. Makes about ¾ cup.
  • 03
  • Heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill in batches until charred and golden (1-2 minutes each side). Rub each slice with cut-side of garlic, then spoon over a little white bean purée, top with a little tapanata, and serve warm with Pecorino Sardo and salami.

Note Pecorino Sardo, or Sardinian pecorino, is available from select Italian grocers. You can substitute another pecorino.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Fresh, sparkling prosecco.

Featured in

May 2010

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