Healthy Eating

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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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When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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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.

Merveilleux


These feather-light mouthfuls of meringue and whipped cream are a revelation - who knew something so simple could be so good? They're very versatile, too, lending themselves to any number of flavour variations. We've opted for a choc-orange combination with a hidden ganache centre. They're best eaten as soon as they're assembled while the meringue is still crisp.

You'll need

300 ml thickened cream 100 gm double cream 1 tbsp Cointreau To serve: finely grated bitter chocolate (80%-85% cocoa solids) and thinly sliced candied orange   Candied orange ganache 60 ml pouring cream 20 ml Cointreau 75 gm dark chocolate (53%-60% cocoa solids), finely chopped 25 gm milk chocolate, finely chopped 40 gm candied orange, diced   Orange meringues 120 gm eggwhite (about 3) 120 gm caster sugar 120 gm pure icing sugar, sieved Finely grated rind of 1 orange

Method

  • 01
  • For candied orange ganache, bring cream and liqueur to a simmer in a saucepan over medium-high heat, add chocolate, remove from heat and stand for 5 minutes, then stir until smooth. Stir in candied orange and refrigerate until just firm (1-2 hours), then transfer to a piping bag with no nozzle attached and set aside at room temperature.
  • 02
  • For orange meringues, preheat oven to 120C (with no fan). Whisk eggwhite, sugar and a pinch of salt in an electric mixer until firm peaks form (6-8 minutes), fold in icing sugar and rind, spoon into a piping bag fitted with a 1cm fluted nozzle and pipe into 12 paper patty cases. Bake until crisp but not coloured (1-1¼ hours), turn off heat and cool completely in oven (2 hours). Store in an airtight container for up to 2 days.
  • 03
  • Whisk creams and liqueur in an electric mixer to soft peaks, then transfer to a piping bag fitted with a 1cm fluted nozzle.
  • 04
  • To serve, pipe a small dollop of ganache in the centre of each meringue, then pipe cream over the top in concentric circles to form a high peak. Scatter with grated chocolate and candied orange, and serve immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Oct 2015

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