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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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Grilled mango and passionfruit frozen yoghurt sundae


With passionfruit frozen yoghurt in the freezer and mangoes to pop on the grill, a fine finale for your barbie is whipped up in a flash.

You'll need

Cheeks of 3 mangoes For brushing: grapeseed oil To serve: freeze-dried passionfruit powder (optional; see note)   Passionfruit frozen yoghurt 175 gm caster sugar 2 tbsp liquid glucose 500 gm Greek-style yoghurt 80 gm sour cream 1 tbsp lime juice Pulp of 3 passionfruit   Passionfruit syrup 110 gm (½ cup) caster sugar 80 ml (1/3 cup) lime juice Pulp of 3 passionfruit

Method

  • 01
  • For passionfruit frozen yoghurt, stir sugar, glucose and 175ml water in a small saucepan over medium heat until sugar dissolves, bring just to the simmer, then set aside to cool. Combine yoghurt, sour cream, lime juice and passionfruit pulp in a bowl and whisk in the sugar syrup until smooth. Churn in an ice-cream machine, then freeze until firm.
  • 02
  • Meanwhile, for passionfruit syrup, stir together ingredients and 60ml water in a small saucepan over medium heat until sugar dissolves, then simmer until syrupy (about 10 minutes) and set aside to cool.
  • 03
  • Heat a grill or barbecue to medium-high heat. Brush mango cheeks lightly with oil and barbecue cut-side down until charred (2-3 minutes). Remove from barbecue and slice each cheek in half. Divide mango among serving glasses, add scoops of passionfruit frozen yoghurt, drizzle with passionfruit syrup, dust with freeze-dried passionfruit powder and serve with extra passionfruit syrup on the side.

Note Freeze-dried passionfruit powder is available from select delicatessens, grocers and online at fresh-as.com


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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