The Paris issue

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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.

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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.

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."

Leek and thyme crêpe soufflé


You can make the soufflé mixture a couple of hours ahead of time and finish with the eggwhites just before assembling and baking.

You'll need

60 gm butter, coarsely chopped, plus extra, melted, for brushing and to serve 2 leeks, thinly sliced 1 garlic clove, finely chopped 2 tsp thyme, plus extra, to serve 20 gm fresh fine white breadcrumbs 60 gm finely grated parmesan 65 gm plain flour 380 ml milk 80 gm Gruyère, coarsely grated 4 eggs, separated ½ cup each finely chopped chives and flat-leaf parsley, plus extra to serve   Wholemeal crêpes 160 ml (1/3 cup) milk 100 gm (1/3 cup) wholemeal flour 30 gm melted butter, plus extra, for brushing 2 eggs

Method

  • 01
  • For wholemeal crêpes, process ingredients and 1 tsp salt in a food processor to combine, then set aside for 1 hour to rest. Heat a 21cm-diameter crêpe pan over medium-high heat, brush lightly with butter, add 80ml crêpe batter and swirl pan quickly to coat evenly. Cook until bubbles appear on the surface (1 minute), turn and cook until base is golden (30 seconds), then set aside on a plate. Repeat with remaining batter until you have 5 crêpes. Store interleaved with baking paper and wrapped in plastic wrap until required. Crêpes will keep refrigerated for 3 days.
  • 02
  • Melt 20gm butter in a saucepan over medium-high heat, add leek and garlic, sauté until tender (4-5 minutes), add thyme, stir then set aside.
  • 03
  • Preheat oven to 200C. Line the base of a buttered 20cm springform cake tin with a round of buttered baking paper, butter-side up. Cut a piece of baking paper long enough to line the sides of the cake tin with a 5cm collar extending above the sides. Butter the collar and line sides of cake tin, with the butter side facing out. Combine breadcrumbs and 20gm parmesan in a bowl, season to taste and tip into cake tin. Shake tin to coat base and sides evenly with parmesan mixture and tip out any excess.
  • 04
  • Heat remaining butter in a saucepan over medium-high heat until foaming, add flour and stir until smooth and combined. Gradually add milk, whisking continuously until thick, smooth and glossy (6-8 minutes). Season to taste and remove from heat. Add Gruyère and remaining parmesan, beat to combine, then add egg yolks one at a time, beating well between each addition. Add herbs and leeks, then set aside.
  • 05
  • Whisk eggwhites and a pinch of salt in an electric mixer until firm peaks form. Fold a third of the eggwhite into the cheese mixture, then repeat with remaining eggwhite.
  • 06
  • Place a crêpe in the base of the prepared cake tin, spread a quarter of the soufflé mixture over, top with another crêpe and repeat until all crêpes and soufflé mix are used, finishing with a crêpe. Brush a little melted butter over top crêpe and bake until golden and puffed (30-35 minutes). Serve immediately, drizzled with a little extra butter and scattered with extra herbs.

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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