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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Dhal


This soupy curry (pictured with roti canai) uses yellow split peas, but you can use lentils if you like; remember to adjust the timing.

You'll need

1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp finely chopped ginger 2 tbsp Malaysian curry powder (see note) 60 ml (¼ cup) vegetable oil 1 cinnamon quill 1 sprig fresh curry leaves 2 long green chillies, finely chopped 200 gm (1 cup) yellow split peas 500 ml (2 cups) coconut milk 1 tsp sugar, or to taste

Method

  • 01
  • Process onion, garlic, ginger and curry powder in a small food processor to a coarse paste.
  • 02
  • Heat oil in a saucepan over medium-high heat. Add cinnamon, curry leaves and chilli and fry, stirring, until fragrant (5 minutes). Add curry paste and stir occasionally until fragrant and slightly darker (5 minutes). Add peas, coconut milk and 250ml water, bring to the simmer, then reduce heat to low and simmer until peas are tender (45-50 minutes), adding extra water if getting too thick. Season to taste with sugar, salt and pepper and chilli powder if desired.

Note Malaysian curry powder is available from Asian stores. If it's unavailable, substitute a mild Indian curry powder.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2013

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