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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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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.

Panela syrup dumplings with espresso-caramel ice-cream


If you like golden syrup dumplings, you'll love the caramel notes the panela sugar brings to this version.

You'll need

225 gm (1½ cups) plain flour 1½ tsp baking powder Finely grated rind of 1 lemon 90 gm butter, coarsely chopped 60 ml (¼ cup) buttermilk 1 egg 1 egg yolk   Espresso-caramel ice-cream 400 ml pouring cream 120 ml milk 60 ml (¼ cup) strong espresso 6 egg yolks 60 gm panela sugar (see note)   Panela syrup 330 gm panela sugar 90 ml maple syrup 50 ml espresso 45 gm butter, coarsely chopped Juice of 1 lemon

Method

  • 01
  • For espresso-caramel ice-cream, bring cream, milk and espresso to the simmer over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until pale caramel-coloured (4-5 minutes), then, whisking continuously, add cream mixture and whisk to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain into a bowl placed over ice, stir occasionally until chilled, freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 02
  • Sift flour and baking powder into a bowl, add rind and a pinch of salt, then add butter and rub in with your fingertips. Whisk buttermilk, egg and yolk in a jug to combine. Make a well in the centre of dry ingredients, add buttermilk mixture and stir to combine.
  • 03
  • For panela syrup, stir sugar, maple syrup, espresso, butter, lemon juice and 330ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer. Add tablespoons of batter, cover and simmer, turning occasionally, until dumplings are puffed and cooked through (5-6 minutes). Serve hot dumplings and syrup with espresso-caramel ice-cream.

Note Panela sugar is produced mainly in Colombia, where it's usually sold in block form; in Australia, it's more often seen as a granulated product.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

At the risk of going into a sugar coma, try this with a glass of Rutherglen topaque (the new name for tokay).

Featured in

Sep 2011

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