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Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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."

Chicken stir-fried with holy basil and chilli

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.

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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