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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.

Ravioles


Ravioles is a Greek-Cypriot version of ravioli, often served drizzled with butter. We've added a garlic-infused oil and crisp vine leaves to our version.

You'll need

200 gm haloumi, coarsely grated 100 gm Greek feta, finely crumbled 100 gm firm ricotta 1 egg 2 tsp dried mint, plus extra to serve ½ tsp dried chilli flakes 60 ml (¼ cup) olive oil 3 garlic cloves, thinly sliced 3 vine leaves in brine, drained Juice of 1 lemon, or to taste   Ravioles dough 400 gm (31/3 cups) “00” flour 2 eggs, lightly beaten 2 tbsp milk

Method

  • 01
  • For ravioles dough, process flour and 1 tsp sea salt in a food processor to combine. Add egg, milk and 40ml cold water and process until dough comes together. Turn onto a lightly floured surface, knead until smooth and elastic (8-10 minutes), wrap in plastic wrap and rest at room temperature for 1 hour.
  • 02
  • Meanwhile, combine cheeses, egg, mint and chilli flakes in a bowl, season with freshly ground pepper and refrigerate until required.
  • 03
  • Halve dough, then, working with one piece at a time, roll out on a lightly floured surface to 3mm thick (see note). Cut out 8.5cm-diameter rounds, then place a heaped teaspoon of cheese mixture on one side of each round. Brush edges lightly with water, fold over pasta to enclose and press edges to seal, ensuring there are no air bubbles. Place in a single layer on a lightly floured tray, cover and set aside.
  • 04
  • Meanwhile, combine oil and garlic in a saucepan and cook over low heat until oil is infused and garlic is crisp (3-4 minutes), remove garlic with a slotted spoon and set aside. Pat vine leaves dry with absorbent paper, add to oil and fry until crisp (1 minute; be careful as hot oil will spit), then drain on absorbent paper. Remove oil from heat, add lemon juice, season to taste and set aside.
  • 05
  • Cook ravioles in batches in a large saucepan of boiling salted water until al dente (2-3 minutes), remove with a slotted spoon, drain well. Spoon over oil and lemon mixture, scatter with fried garlic and extra mint, crumble over vine leaves and serve hot.

Note In Greece, it's traditional to use a long thin rolling pin to roll out the pasta dough, but be warned: it takes serious elbow grease. Feel free to use a pasta machine instead.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2011

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