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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.

Cheese and mint kalitsounia


You'll need

500 gm firm ricotta 250 gm Greek feta, coarsely crumbled ¼ cup coarsely chopped mint 1 egg   Kalitsounia pastry 525 gm (3½ cups) plain flour, plus extra for dusting 60 ml (¼ cup) olive oil

Method

  • 01
  • For kalitsounia pastry, combine flour, olive oil, lemon juice and 250ml lukewarm water in a bowl and mix with your hands to form a soft pliable dough. Turn onto a lightly floured surface and knead for 5 minutes, then place in a plastic bag and put in freezer to rest (1 hour).
  • 02
  • Combine cheeses, mint and egg in a bowl, season to taste and mix until smooth.
  • 03
  • Lightly flour dough and roll through a pasta machine on the widest setting, then flour again and roll through pasta machine several times on the fourth setting to form a long strip 3mm thick and 15cm wide. Place pastry on a lightly floured surface with a long side facing you. Place a heaped tablespoon of cheese mixture in centre of pastry 4cm in from a short end, then repeat along pastry at 8cm intervals. Spread each portion of filling to form a rough 4cm x 2cm rectangle with long sides of filling parallel to short ends of pastry. Fold the bottom third of pastry up to cover filling, brush edge lightly with water, fold top third of pastry down to enclose filling, then press gently to seal. Press around filling with your fingers to seal again, then cut between filling to form 8cm x 4cm pillows. Place in a single layer on a tray lined with a tea towel.
  • 04
  • Heat oil in a deep saucepan to 180C. Deep-fry kalitsounia in batches, turning occasionally, until crisp and golden (3-4 minutes; be careful as hot oil will spit), drain on absorbent paper, season to taste and serve hot.

"These kalitsounia are made all over Crete and every region has its distinct way of doing them," says John Rerakis. "The cheese and mint kalitsounia, which are rectangular and small, are also used as a dessert or for breakfast, drizzled with honey or dusted with sugar. The people from the region of Hania also make flat cheese kalitsounia, which have myzithra cheese in the centre and are fried in a pan like pancakes," says John Rerakis.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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