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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Farfalle with asparagus, crème fraîche and tarragon


You'll need

30 gm butter, coarsely chopped 4 golden shallots, finely chopped 2 garlic cloves, finely chopped 2 bunches green asparagus, trimmed, cut diagonally into 6cm lengths 1 bunch white asparagus, peeled, thinly sliced diagonally 100 ml dry white wine ¼ cup each coarsely chopped tarragon, flat-leaf parsley and fennel fronds 250 gm crème fraîche, brought to room temperature 400 gm dried farfalle 2 tbsp finely grated parmesan, or to taste

Method

  • 01
  • Melt butter in a large frying pan over medium-high heat, add shallot and garlic and sauté until tender (5 minutes). Add asparagus and wine and cook, stirring occasionally, until wine is reduced (2-4 minutes). Season to taste, remove from heat and stir through herbs and crème fraîche.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), drain and reserve 1 tbsp cooking liquid.
  • 03
  • Add pasta and reserved water to asparagus mixture, stir to combine, season to taste and serve hot scattered with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2010

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