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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.

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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.

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."

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Peanut brittle


You'll need

For brushing: vegetable oil 440 gm (2 cups) caster sugar 125 gm butter, coarsely chopped 100 gm rice malt syrup (see note) 450 gm roasted salted peanuts

Method

  • 01
  • Brush an oven tray with oil and set aside. Combine sugar, butter, rice malt syrup and 170ml water in a saucepan over high heat and cook, stirring occasionally to prevent caramel from sticking to the base, until golden and caramelised (20-30 minutes; be careful, hot caramel will spit).Add peanuts, stir to combine and pour onto prepared tray. Set aside in a cool, dark place to cool and set (1 hour). Break into pieces and serve. Peanut brittle will keep stored in an airtight container in a cool, dry, dark place for 2-3 days.
Note Rice malt syrup is available from health-food shops and the health-food section of most supermarkets.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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