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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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.

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Honey ice-cream with linseed wafers and walnut crumble


"My favourite kitchen gizmo is my new ice-cream machine - could you print the recipe for the honey ice-cream and crumble at Magill Estate?"
Suni Greive, Red Hill, Vic

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.

You'll need

500 ml (2 cups) milk Scraped seeds of 1 vanilla bean 5 egg yolks 175 gm (½ cup) honey 250 ml (1 cup) thickened cream   Linseed wafers 55 gm (¼ cup) brown sugar 60 ml (¼ cup) strong espresso 110 gm (½ cup) linseeds   Walnut crumble 50 gm walnuts 70 gm (½ cup) cocoa nibs 1 tbsp butter 110 gm (½ cup) caster sugar 2 tbsp liquid glucose ½ tsp bicarbonate of soda

Method

  • 01
  • Bring milk and vanilla seeds to just below the boil in a saucepan over medium heat, then remove from the heat. Whisk egg yolks with honey in a bowl until pale (2-3 minutes), then pour milk mixture over, whisking to combine. Return mixture to a clean saucepan and stir continuously over medium heat until mixture coats the back of a wooden spoon (10-12 minutes). Set aside to cool. Stir in cream and churn in an ice-cream machine, then freeze until firm. Makes 2 litres.
  • 02
  • For linseed wafers, preheat oven to 120C. Dissolve sugar in 125ml boiling water in a bowl, then add coffee and linseeds. Spread mixture on a tray lined with baking paper and dry in oven until crisp (40-50 minutes). Cool completely, then break into 8 pieces.
  • 03
  • For walnut crumble, to remove bitterness blanch walnuts 4 times, plunging into an ice bath between each and keeping the same water for blanching. Spread walnuts on a tray lined with baking paper and dry in oven (8-10 minutes). Dry-roast cocoa nibs in a small saucepan over medium heat until fragrant (5 minutes). Meanwhile, stir butter, sugar, glucose and 60ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook, without stirring, until light-caramel (6-7 minutes), then add a pinch of salt and bicarbonate of soda, and mix well (careful, mixture will foam up). Add the cocoa nibs, cook for 1 minute, then add the walnuts. Pour mixture onto a tray lined with baking paper and cool completely. Process in a food processor to form a coarse, chunky crumble and store in an airtight container until required (it will keep for up to a week).
  • 04
  • To serve, place a little crumble on a plate, add a scoop of honey ice-cream and top with a shard of linseed wafer.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2014

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