The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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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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Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

Lemon sour-cream cake with roast rhubarb


Delightfully tangy rhubarb takes this layered lemon sponge cake to new heights. What could possibly sit better on a table set for tea?

You'll need

250 gm butter, softened 400 gm caster sugar Finely grated rind of 3 lemons, juice of 1½ 5 eggs 400 gm (2 cups) plain flour 5 tsp baking powder 150 ml milk 450 gm sour cream 60 gm pure icing sugar   Whipped lemon curd 5 egg yolks 150 ml lemon juice 110 gm (½ cup) caster sugar titanium-strength gelatine leaves, softened in cold water for 5 minutes 150 gm butter, softened   Roast rhubarb 500 gm rhubarb (about 1½ bunches), trimmed, cut into 5cm lengths 300 gm caster sugar 120 ml dessert wine Juice of 1 orange and 1 lemon Scraped seeds of 1 vanilla bean

Method

  • 01
  • For whipped lemon curd, whisk yolks, lemon juice and sugar in a heatproof bowl over a saucepan of simmering water until pale and very fluffy (4-5 minutes). Squeeze excess water from gelatine and whisk into yolk mixture. Remove from heat and whisk in butter, a little at a time, until combined. Refrigerate in a sterile container until chilled (3-4 hours).
  • 02
  • For roast rhubarb, preheat oven to 200C. Toss rhubarb, sugar, dessert wine, citrus juices and vanilla seeds in a bowl to coat well, place in a roasting pan large enough to fit rhubarb in a single layer and roast until rhubarb is just tender (8-10 minutes). Set aside to cool completely.
  • 03
  • Reduce oven to 170C. Beat butter, sugar and lemon rind in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time and beat well after each addition. Beat in half the flour and half the baking powder to just combine. Whisk milk, lemon juice and 150gm sour cream in a separate bowl until smooth, then beat into batter. Beat in remaining flour and baking powder to just combine. Divide between two 22cm-diameter cake tins that have been buttered and bases lined with baking paper, and smooth tops with a palette knife. Bake, swapping placement of tins halfway through cooking, until golden and the centres spring back when lightly pressed (45-50 minutes). Cool slightly in tins, turn onto wire racks and cool completely, then trim tops flat with a knife.
  • 04
  • Whisk lemon curd in a bowl until smooth, spread over the top of one cake, then sandwich with second cake. Whisk icing sugar and remaining sour cream until thick, spoon on top of cake, top with a little roast rhubarb and serve with remaining rhubarb.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Aug 2013

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