Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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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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.

Salt cod brandade with radish and citrus dressing


Brandade is a wonderfully more-ish dish that makes for a great starter. For a more informal affair, serve it in a large bowl in the middle of the table or smear it on crostini for finger food. It keeps well so can be made well ahead of time. You'll need to begin this recipe a day ahead to soak the fish.

You'll need

760 gm salt cod, cut into 5cm pieces and soaked in 3 changes of cold water overnight 600 gm Desiree potatoes, scrubbed 20 gm unsalted butter 150 ml milk To serve: thinly sliced radish, finely chopped chives and toasted bread   Citrus dressing Juice and finely grated rind of 2 oranges 1 tbsp lemon juice ½ tsp potato flour Pinch of caster sugar

Method

  • 01
  • Combine salt cod in a saucepan with enough fresh cold water to cover generously and bring to the boil over high heat. Reduce heat to medium and simmer until cod flakes easily (40-45 minutes). Drain, cool, then coarsely flake cod (discard skin and bones) and set aside.
  • 02
  • Place potatoes in a large saucepan, cover generously with cold water and bring to the boil over high heat. Reduce heat to medium and simmer until tender when pierced with a skewer (15-20 minutes). Drain, cool slightly, then peel and mash until smooth.
  • 03
  • Transfer potato to an electric mixer, beat on low speed until smooth (2-3 minutes), add cod and beat to combine, then season to taste and refrigerate until required.
  • 04
  • For citrus dressing, combine all ingredients in a small saucepan, then stir continuously over low heat until lightly thickened (1-2 minutes). Season to taste and refrigerate until required.
  • 05
  • Serve brandade spread on toasts with citrus dressing and radish.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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