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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Ham hock soup

Cherry and almond tart


This recipe calls for a rectangular tart tin, but you can use a 23cm-diameter round one instead.

You'll need

500 gm crème fraîche 100 ml pouring cream 20 gm pure icing sugar, sieved, plus extra for dusting To serve: fresh cherries   Cherry-vanilla jam 300 gm cherries, pitted 220 gm (1 cup) caster sugar Juice of 1 lemon and 1 orange 1 vanilla bean, split, seeds scraped   Almond pastry 90 gm natural almonds 250 gm softened butter 110 gm (½ cup) caster sugar 300 gm (2 cups) plain flour

Method

  • 01
  • For cherry-vanilla jam, combine ingredients in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook, stirring occasionally, until mixture reaches setting point (6-8 minutes; see note), refrigerate until well chilled (1-2 hours).
  • 02
  • Meanwhile, for almond pastry, process almonds in a food processor to form coarse crumbs (1 minute). Beat butter and sugar in an electric mixer until light and fluffy (2-3 minutes), scrape down sides of bowl, add flour and almonds, beat to just combine. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 03
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and line a 20cm x 28cm rectangular fluted tart tin, trim edges and refrigerate until firm (30 minutes). Blind bake until light golden (10-12 minutes), remove paper and weights, bake until golden and crisp (6-8 minutes), cool completely.
  • 04
  • Whisk crème fraîche, cream and icing sugar in a bowl until firm peaks form (2-3 minutes), refrigerate until required.
  • 05
  • Spread jam in base of pastry case, spoon over crème fraîche mixture, top with fresh cherries, dust with icing sugar and serve.

Note To test for a jam's setting point, place several saucers in the freezer before you start cooking the jam. When the mixture becomes thick, remove from heat, spoon a little onto a chilled saucer and return to freezer for 30 seconds. When you draw your finger through the mixture it should hold a trail. If it doesn't, cook for 1-2 minutes longer and test again.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis riesling.

Featured in

Dec 2010

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