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Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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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Cinnamon pancakes with whipped maple butter and candied walnuts


If you love a sweet-meets-savoury combo, these pancakes are great with crisp fried bacon.

You'll need

120 gm unsalted butter, slightly softened and coarsely chopped 450 ml milk 50 gm raw caster sugar 3 eggs, separated Large pinch of cinnamon 380 gm self-raising flour Pinch of cream of tartar For dusting: icing sugar, sieved   Candied walnuts 100 gm walnuts 220 gm (1 cup) caster sugar   Whipped maple butter 200 gm softened butter 175 gm (½ cup) maple syrup, plus extra to serve Large pinch of cinnamon

Method

  • 01
  • For candied walnuts, preheat oven to 180C. Roast walnuts on an oven tray until golden (3-5 minutes). Meanwhile, bring sugar and 80ml water to the simmer in a small saucepan over medium heat, stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until caramel (5-10 minutes). Add walnuts, stir to coat, transfer to an oiled tray and set aside to cool (10-15 minutes).
  • 02
  • For whipped maple butter, beat butter in an electric mixer until light and fluffy, gradually add maple syrup, beating well after each addition, then stir through cinnamon. Place spoonfuls onto a tray lined with baking paper and refrigerate until semi-firm (15-25 minutes).
  • 03
  • Melt half the unsalted butter in a small saucepan over high heat, then cook until just golden (2-3 minutes). Cool slightly.
  • 04
  • Meanwhile, reduce oven to 160C. Whisk milk, sugar, yolks, cinnamon and a large pinch of salt in a large bowl to combine. Whisk in melted butter, then sieve over flour and fold in until just combined.
  • 05
  • Whisk eggwhites with cream of tartar in a separate large bowl until firm peaks form, then fold into flour mixture.
  • 06
  • Melt 1 tsp butter in a 12cm-diameter non-stick frying pan over low heat, add a ladleful of batter and cook until bubbles appear and pancake begins to puff (2-3 minutes). Turn and cook until pancake is cooked through and light golden (2-3 minutes), transfer to an oven tray lined with baking paper and keep warm in oven. Wipe pan clean and repeat process until butter and batter are used. Serve warm topped with maple butter, candied walnuts and a dusting of icing sugar, with extra maple syrup.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Mar 2011

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