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Pea and ham soup

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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Bali's new wave of restaurants, hotels and bars

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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.

Roast peach and goat’s milk gelato


Super-fragrant, perfectly ripe peaches are the key to this delicately flavoured gelato. Roast a double batch to offer extra on the side, or simply serve it with fresh peach wedges.

You'll need

1 litre (4 cups) goat’s milk 6 egg yolks 200 gm raw caster sugar Too serve: crumbled store-bought meringue (optional)   Roast peaches 220 gm (1 cup) raw caster sugar 6 ripe peaches, halved 60 ml dessert wine Juice of 1 orange and 1 lemon

Method

  • 01
  • For roast peaches, preheat oven to 220C. Spread sugar evenly over the base of a roasting pan that will fit peaches snugly. Press cut sides of peaches into sugar to coat thickly, then arrange cut-side up and drizzle wine and juices around them. Roast, turning occasionally, until caramelised and tender (20-25 minutes). Set aside to cool.
  • 02
  • Bring milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour milk mixture over and whisk to combine. Return to pan and heat, and stir continuously until mixture thinly coats the back of a spoon (4-5 minutes). Strain into a bowl and refrigerate until chilled (2-3 hours).
  • 03
  • Purée roast peaches in a blender until smooth, whisk into gelato, then churn in an ice-cream machine. Freeze in an airtight container until firm (1 hour) and serve with extra roast peaches.

Note This recipe makes about 2 litres.


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At A Glance

Featured in

Mar 2014

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