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Best feta recipes

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

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.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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.

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.

Cinnamon and sour-cherry scroll cake with crunchy coffee glaze


This buttery cake is so good accompanied with a coffee, we've included coffee in a crunchy icing.

You'll need

200 gm firm ricotta 90 ml buttermilk 80 gm raw caster sugar 70 gm butter, melted 1 egg yolk 300 gm (2 cups) self-raising flour 2 tsp baking powder ½ tsp bicarbonate of soda Finely grated rind of 1 orange 1 tsp vanilla extract To serve: roasted hazelnuts, coarsely crushed   Cinnamon and sour-cherry filling 165 gm (¾ cup) brown sugar 50 gm dried sour cherries (see note) 20 gm candied orange, diced 2 tsp ground cinnamon 70 gm firm ricotta, coarsely crumbled   Crunchy coffee glaze 220 gm icing sugar, sieved 55 gm raw caster sugar 1 tbsp espresso-strength coffee

Method

  • 01
  • Preheat oven to 180C. Blend ricotta, buttermilk, sugar, 50gm butter and egg yolk in a food processor until smooth. Add flour, baking powder, bicarbonate of soda, rind and vanilla, and pulse until dough just comes together. Turn onto a lightly floured surface, knead until just smooth, then roll out to a 30cm x 45cm rectangle and brush with remaining butter.
  • 02
  • For cinnamon-cherry filling, combine ingredients, except ricotta, in a bowl, then scatter evenly over dough with the longest edge nearest you, leaving a 3cm border at the edge furthest from you. Scatter ricotta over, then roll away from you to form a tight cylinder. Trim uneven ends, then cut into 13 even pieces and place 6 pieces flat-side down in the base of a buttered 2.25-litre, 22cm-diameter fluted ring tin. Arrange remaining slices on top, offsetting slightly as you go, then bake until risen and golden (30-40 minutes).
  • 03
  • For crunchy espresso glaze, whisk ingredients and 1 tbsp warm water in a bowl, drizzle thickly over cake and scatter hazelnuts on top. Allow icing to set (10-15 minutes), then slice and serve.

Note Dried sour cherries are available from select delicatessens and online at pariya.com.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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