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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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It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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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.

Ham hock soup

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Hash


I cannot tell how much beef you'll have left over, so we can't be exact here. Look at your remains and decide what will be appropriate. You'll need roughly the same amounts of meat and veg.

You'll need

Chopped onions For frying: olive oil Canned plum tomatoes Boiled, chopped potatoes Leftover boiled beef brisket, shredded 1 egg per person

Method

  • 01
  • Fry the onions in oil in a frying pan over medium-high heat until soft, crush a few tomatoes into the pan and let these cook down.
  • 02
  • Add the potatoes and beef, season to taste and toss in the pan until it’s all heated through; if it’s getting dry, add some juice from the tinned tomatoes, but it’s good to let the potatoes get a bit of colour.
  • 03
  • Fry an egg for each diner, divide hash among plates, top each with an egg, season to taste and serve.

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Jun 2012

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