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After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Ice-cream beignet sandwiches with chocolate sauce


Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like? It's easier and faster to serve these if you roll the ice-cream scoops beforehand and place them on a tray in the freezer ready to go when you need them.

You'll need

Vegetable oil, for deep-frying Vanilla bean ice-cream, to serve Pure icing sugar, for dusting   Beignet dough 55 gm (¼ cup) caster sugar 5 gm dry yeast 350 gm plain flour 90 ml pouring cream 1 egg Scraped seeds of ½ vanilla bean   Chocolate sauce 100 gm caster sugar 200 gm dark chocolate (55%-60% cocoa solids), finely chopped 90 gm butter, diced and softened

Method

  • 01
  • For beignet dough, combine sugar and 110ml lukewarm water in an electric mixer fitted with a dough hook, sprinkle yeast over and stand until foamy (5-10 minutes). Add flour, cream, egg, vanilla seeds and a pinch salt, and mix in an electric mixer until a wet sticky dough forms that which comes away from the sides of the bowl (2-3 minutes). Stand until dough starts to prove and increase in volume (20 minutes), then refrigerate until doubled in size (2-3 hours; you can also prove the dough overnight in the refrigerator for a deeper, yeasty flavour – you don’t need to start the proving at room temperature to do this).
  • 02
  • Meanwhile, for chocolate sauce, bring sugar and 200ml water to a simmer in a saucepan over medium-high heat, then add dark chocolate and stir until melted (1 minute). Add butter, remove from heat, stand for 5 minutes, then whisk until smooth and cooled to room temperature. You can do this ahead and refrigerate the sauce; it will thicken, so you’ll need to warm it to serve.
  • 03
  • Knock back beignet dough and roll out on a lightly floured bench to 5mm thick. Lift dough to loosen and prevent it springing back when cut, and roll again lightly to smooth. Cut into 6cm rounds with a floured cutter, and set aside on a tray lined with baking paper for 10 minutes to rest.
  • 04
  • Meanwhile, heat oil in a deep saucepan or deep-fryer to 180C. Add beignet rounds in batches and deep-fry, turning occasionally, until golden and puffed (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels.
  • 05
  • To serve, sandwich scoops of ice-cream in beignets, dust with icing sugar, drizzle with chocolate sauce and eat immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Mar 2016

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