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Recipes with zucchini

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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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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.

Flourless apple, almond, raisin and ginger cake

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Caramelised milk and almond cake


"This recipe came from my dear friend and mentor Diana Kennedy; however, the curd was one of our manager's ideas," says Ward.

You'll need

1½ litres (5 cups) milk 330 gm (1½ cups) caster sugar ¼ tsp bicarbonate of soda 1 cinnamon quill 85 gm almonds, finely ground 6 eggwhites   Orange and ancho chilli curd 80 gm caster sugar Large pinch of ancho chilli powder Finely grated rind and juice of 1 orange 1 egg 1 egg yolk 50 gm butter, cut into small cubes

Method

  • 01
  • Combine milk, sugar, bicarbonate of soda and cinnamon in a large saucepan over medium heat and simmer, stirring occasionally, until milk starts to thicken (35-40 minutes). Remove cinnamon (discard), add almond and cook until mixture is very thick, easily coats a spoon and is light brown (20-30 minutes; you’ll need to stir constantly from 12 minutes after adding the ground almonds). Remove from heat and set aside to cool (50 minutes to 1 hour).
  • 02
  • Preheat oven to 175C. Combine milk mixture and eggwhites in a bowl, then pour into an oiled 1.5-litre 20cm square baking dish and bake until puffed and brown on top (25-35 minutes). Remove from oven, place 3 tea towels on top of cake (this flattens the cake as it cools) and set aside to cool (3 hours).
  • 03
  • Meanwhile, for orange and ancho chilli curd, blend sugar, ancho powder and orange rind in a small blender until evenly coloured and the rind has broken down, then transfer to an electric mixer. Heat orange juice in a saucepan over medium heat to 50C on a sugar thermometer (1-2 minutes). Add egg and egg yolk to sugar mixture and whisk until fluffy (3 minutes). Add warmed juice and mix until well incorporated. Return mixture to pan, reduce heat to low and stir until mixture thickly coats a spoon (4-6 minutes). Remove from heat and gently whisk in butter, a piece at a time, until incorporated. Set aside to cool completely, then refrigerate to chill (1-2 hours). Stir before serving because the butter separates slightly. Drizzle over cake and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Espolón Añejo.

Featured in

Sep 2013

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