The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Recipes with zucchini

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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Flourless apple, almond, raisin and ginger cake

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Stirfried green beans


You'll need

500 gm green beans ½ onion 2 dried red chillies (see note) 60 ml (¼ cup) vegetable oil 1 tsp black mustard seeds 1 sprig of fresh curry leaves (see note) ½ tsp ground turmeric 1 cup grated fresh coconut

Method

  • 01
  • String the beans and chop finely. Peel the onion and dice finely. Break the chillies in half.
  • 02
  • Heat oil in a wok or a heavy-based pan. Add mustard seeds, curry leaves, dried chilli and turmeric. Add the beans and onion and season to taste with sea salt. Stirfry then cover for a few of minutes. Add the coconut and stirfry again until the beans are cooked.
Note The chillies and curry leaves are normally removed before serving.

“Porial is a style of preparing different vegetables. The most common one is beans, a popular dish from the south of India, but replacing the beans with cabbage or sliced potatoes also works well. Light and easy, I use beans porial as an accompaniment for pepper chicken chettinad.” This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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