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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Warm strawberries with black sambuca and mascarpone


The simple treatment of fruit for dessert is an Italian signature. Enhancements range from fruit tossed with citrus juice, to being doused with wine or - common in the region of Emilia-Romagna - dressed with a splash of balsamic vinegar, to the liqueur-flavoured syrup here. 

You'll need

20 gm unsalted butter 500 gm strawberries, hulled and halved if large 50 gm (¼ cup, firmly packed) brown sugar 60 ml black sambuca 250 gm mascarpone 1½ tbsp icing sugar, sifted

Method

  • 01
  • Melt butter in a large frying pan, add strawberries, sprinkle with brown sugar and drizzle sambuca over. Cook, stirring occasionally, over low heat for 2-3 minutes or until strawberries are soft. Divide strawberries and cooking liquid among four heatproof glasses or bowls.
  • 02
  • Place mascarpone and icing sugar in a small bowl and stir until well combined. Serve warm strawberries with mascarpone passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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