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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Cassata


The sweet flavours of Sicily are all here in one cake. Pistachio paste for the sponge can be difficult to find in small enough quantities for the home kitchen; a 200gm jar made from the famed Bronte pistachios from Sicily can be found online, however, at lario.com.au. Start this recipe a day ahead to drain the ricotta.

You'll need

110 gm pure icing sugar, sieved 110 gm almond meal 90 gm eggs (about 2) 60 gm egg yolks (about 4) 2 tbsp pistachio paste 200 gm eggwhites (about 6) 70 gm caster sugar 90 gm plain flour For brushing: almond liqueur, such as amaretto For dusting: Dutch-process cocoa   Ricotta filling 450 gm firm ricotta 120 gm caster sugar 1 tsp vanilla extract 2 tsp almond liqueur, such as amaretto 150 gm candied fruit, such as orange, cedro and pear, diced 50 gm dark chocolate (70% cocoa solids), coarsely chopped

Method

  • 01
  • For ricotta filling, place ricotta in a muslin-lined sieve over a bowl and refrigerate overnight to drain. Process ricotta in a food processor until smooth, then add sugar, vanilla and liqueur, and process to combine. Stir in candied fruit and chocolate, and refrigerate until required.
  • 02
  • Preheat oven to 180C, and butter and flour a 23cm-diameter cake tin. Beat icing sugar, almond meal, egg, egg yolk and pistachio paste in an electric mixer until pale and frothy (8-10 minutes), then transfer to a large bowl.
  • 03
  • Whisk eggwhites in an electric mixer to soft peaks (3-4 minutes), then add sugar a little at a time, whisking well between additions, until glossy. Add to pistachio mixture, sieve flour over and gently fold to combine. Spoon into prepared tin, smooth top and bake until golden brown, and centre springs back when gently pressed (25-30 minutes). Turn out onto a wire rack to cool.
  • 04
  • Halve sponge horizontally with a serrated knife and brush cut sides with liqueur. Spread ricotta mixture evenly over sponge base and sandwich with top. Refrigerate until required. Dust with cocoa just before serving.

At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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At A Glance

  • Serves 12 people

Featured in

Nov 2015

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