Healthy Eating

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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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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Spiced Fuji apple crumble with dulce de leche ice-cream


"Take this crumble right over the edge by serving it with homemade dulce de leche ice-cream," says Curtis Stone. "The dulce de leche is both infused into an ice-cream base before being churned and also swirled through it to create a ripple."

You'll need

2 tbsp caster sugar ¼ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground nutmeg Large pinch of ground cloves Large pinch of ground allspice 135 gm plain flour 220 gm (1 cup) brown sugar 180 gm cold unsalted butter, cubed 7 Fuji apples, peeled, cored and cut into 1.25cm wedges   Dulce de leche ice-cream 780 gm (2 cans) sweetened condensed milk 375 ml (1½ cups) thickened cream 375 ml (1½ cups) milk 6 egg yolks

Method

  • 01
  • For dulce de leche ice-cream, preheat oven to 200C. Pour condensed milk into a 20cm x 30cm baking dish, cover with foil and place in a roasting pan. Place in oven, fill roasting pan with boiling water to come halfway up the sides of the dish and bake, stirring condensed milk occasionally, until caramelised (1¾-2 hours). Whisk until smooth and set aside. Bring cream, milk, 300gm dulce de leche and ½ tsp salt to a simmer in a saucepan over medium-high heat, stirring to combine. Whisk yolks in a bowl, then gradually whisk in hot condensed milk mixture. Return to pan and stir continuously over low heat until custard thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, refrigerate until chilled, then churn in an ice-cream machine until firm. Spoon a third of the ice-cream into a chilled shallow baking dish, drizzle with half the remaining dulce de leche and repeat layering with remaining ice-cream and dulce de leche. Cover and freeze until required. Makes about 1.2 litres.
  • 02
  • Preheat oven to 160C and line a baking tray with foil. Mix caster sugar, spices, 110gm flour and 80gm brown sugar in a chilled bowl to combine, then rub in butter with fingertips until clumps form. Spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 03
  • Meanwhile, whisk remaining flour, brown sugar and ¼ tsp sea salt in a bowl to combine, add apple and toss to coat well. Pile fruit in a 25cm-diameter ovenproof frying pan or deep pie dish above the rim to form a dome (it will cook down as it bakes). Place on prepared baking tray to catch juices that bubble over, top with crumble and bake until crumble is golden brown and filling is bubbling (about 1¼ hours; loosely cover with foil if crumble starts getting too dark before fruit is bubbling). Stand to cool briefly (10 minutes), then serve with dulce de leche ice-cream.

At A Glance

  • Serves 8 people
  • 4- preparation
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At A Glance

  • Serves 8 people
  • 4- preparation

Featured in

Jun 2016

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