Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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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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.

Flourless chocolate, hazelnut and buttermilk cake


A great flourless chocolate cake is essential to any baking repertoire. This one is super-moist yet holds well for a long time. It's important to cool it completely before it's served, or it may crumble as it's sliced.

You'll need

170 gm hazelnuts 280 gm dark chocolate (66-70% cocoa solids), coarsely chopped 100 gm butter, coarsely chopped 100 ml well-shaken buttermilk at room temperature 2 tbsp Dutch-process cocoa, sieved, plus extra for dusting 6 eggs, separated 150 gm caster sugar

Method

  • 01
  • Preheat oven to 190C, and butter a 22cm diameter cake tin and line with baking paper.
  • 02
  • Roast hazelnuts on an oven tray until golden (5-8 minutes). While warm, tip into a tea towel and rub to remove skins, then finely chop.
  • 03
  • Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat, and stir in buttermilk, cocoa and egg yolks.
  • 04
  • Meanwhile, whisk eggwhites until frothy in an electric mixer, then, while whisking, gradually add the sugar and whisk until glossy soft peaks form. Fold in chocolate mixture in batches along with hazelnuts, pour into prepared tin and bake until cake rises and cracks at the top (25-30 minutes). Cool in tin, gently pressing on top as it cools so it falls back evenly, then remove from tin, dust with cocoa and serve. Cake will keep for 2-3 days stored at room temperature in an airtight container.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2016

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