The Paris issue

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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.

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.

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.

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.

Hungarian paprika-spiced cauliflower soup


In this soup, called karfiolleves in Hungary, cauliflower is traditionally cooked in a paprika broth; roasting it first, however, gives the soup a greater depth of flavour. Nokedli are Hungarian mini dumplings that are delicious fried in butter and scattered on top.

You'll need

110 gm butter, coarsely chopped 1 kg cauliflower, cut into florets 4 garlic cloves, finely grated 2 tbsp thyme 1 tbsp Hungarian paprika, plus extra, to serve ½ tsp cayenne pepper Finely grated rind of 1 lemon 1 onion, finely chopped 1.5 litres (6 cups) chicken stock To serve: sour cream and lemon wedges ¼ cup each (loosely packed) flat-leaf parsley and dill   Nokedli 150 gm (1 cup) plain flour 2 eggs, lightly beaten For tossing: olive oil

Method

  • 01
  • For nokedli, combine flour in a bowl with 1 tsp fine sea salt. Add eggs and 100ml cold water and stir to make a thick batter (it will not be smooth). Bring a large saucepan of salted water to the boil. Using a spatula, push batter through a colander in batches into the saucepan and cook until nokedli float to the surface (1-2 minutes). Drain well, toss in a little oil, spread on a tray and set aside. These can be made a couple of hours ahead and refrigerated until required.
  • 02
  • Preheat oven to 180C. Melt 50gm butter in a small saucepan, then transfer to a large bowl, add cauliflower, half the garlic, thyme, paprika, cayenne pepper and lemon rind, stir to combine, season to taste, then scatter over oven trays lined with baking paper and roast, stirring occasionally, until cauliflower is golden (40-45 minutes).
  • 03
  • Heat 30gm butter in a saucepan over medium heat. Add onion and sauté (4 minutes), then add remaining garlic and stir until fragrant (2 minutes). Add stock, season to taste and bring to the simmer. Add roasted cauliflower, reserving ½ cup to garnish, then simmer until tender and flavours combine (12-15 minutes). Purée with a hand-held blender until smooth, season to taste and keep warm.
  • 04
  • Heat remaining butter in a large frying pan over medium-high heat, add nokedli in batches and fry until golden (3-4 minutes), transfer to a plate and season to taste.
  • 05
  • Serve soup hot, topped with nokedli, reserved cauliflower, sour cream, herbs, lemon wedges for squeezing and extra paprika.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Bone-dry, minerally white grüner veltliner.

Featured in

Aug 2014

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