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Recipes for the long weekend

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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."

Chicken stir-fried with holy basil and chilli

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.

Insalata Russa


You'll need

1 large pontiac potato (500gm), cut into 1cm dice 1 carrot, cut into 1cm dice 100 gm green beans, thinly sliced 100 gm podded peas (200gm unpodded) 75 gm (¼ cup) mayonnaise 1 dill-pickled cucumber, diced 2 golden shallots, diced ¼ cup coarsely chopped flat-leaf parsley 1 tbsp coarsely chopped dill Juice of ½ lemon ½ tsp Dijon mustard Thinly sliced mortadella, or boiled egg, to serve (optional)

Method

  • 01
  • Cook potato and carrot in a saucepan of boiling salted water until tender (10 minutes), then add beans and peas and cook until tender (2-4 minutes). Drain well, then set aside to cool slightly.
  • 02
  • Combine mayonnaise, pickled cucumber, shallot, parsley, dill, lemon juice and mustard in a large bowl. Add vegetables, season to taste, mix to combine, then serve with mortadella, or other cold cuts, or boiled egg.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Russian salad is popular in places well beyond Russia’s borders – Italy in particular. It can be adapted to any time of year, using whatever vegetables are in season. The common thread is potato and the mayonnaise dressing, making it an excellent potato salad to serve with cold cuts or boiled eggs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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