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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Chewy caramels


You'll need

500 gm white sugar 500 ml (2 cups) pouring cream 120 gm golden syrup 50 gm butter, coarsely chopped Scraped seeds of 1 vanilla bean

Method

  • 01
  • Stir sugar, cream, golden syrup, butter and vanilla seeds in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush to dissolve sugar crystals, until mixture reaches 122C on a sugar thermometer (10-12 minutes). If you don’t have a sugar thermometer, drop a little mixture into a glass of iced water. It should form a firm ball. Remove from heat, dip pan in cold water to stop cooking, stir in 1 tsp sea salt flakes and pour into a 20cm square tin lined with buttered baking paper. Stand until firm (3-4 hours), then cut into fingers with a hot knife. Wrap in cellophane or baking paper and twist ends to seal. Chewy caramels will keep in an airtight container in a cool place for 5 days. In hot weather, they’re best kept refrigerated.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 40 people
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At A Glance

  • Serves 40 people

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