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Recipes with peaches

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Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Chocolate marquise


You'll need

250 gm dark chocolate (53% cocoa solids), coarsely chopped 5 eggs, separated 100 gm white sugar 175 gm unsalted butter, melted   Chocolate sponge 3 eggs 140 gm caster sugar 75 gm (½ cup) plain flour 1 tbsp Dutch-process cocoa powder 30 gm butter, melted   Cognac raisins 50 gm white sugar 100 gm raisins 50 ml Cognac

Method

  • 01
  • For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool.
  • 02
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside.
  • 03
  • Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  • 04
  • Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age).
  • 05
  • Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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