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Nougat, salted peanut caramel and milk chocolate tart

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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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Barbecued prawns with pico de gallo


Adding a little ground coriander to the prawns gives them a deliciously spicy note when they're grilled on the barbecue. Pico de gallo, a Mexican condiment translating as "rooster's beak", is a type of spicy salsa. It adds a fresh finish to the dish, and is the perfect addition to any barbecued seafood.

You'll need

24 large green king prawns (about 1.6kg) 2 tbsp olive oil 1 garlic clove, finely chopped 2 tsp ground coriander   Pico de gallo 185 ml (¾ cup) extra-virgin olive oil 3 green habanero chillies, or other hot green chilli, seeds removed, finely chopped 2 spring onions, white part only, finely chopped 2 small garlic cloves, finely chopped 1 tsp white wine vinegar ¼ tsp each ground cumin and coriander 2 vine-ripened tomatoes, seeds removed, diced

Method

  • 01
  • Cut along the back of each prawn to open it up and butterfly, transfer to a tray. Combine oil, garlic and ground coriander in a small bowl, brush over prawns and refrigerate until required.
  • 02
  • Meanwhile, for pico de gallo, combine all ingredients in a bowl, season to taste and set aside.
  • 03
  • Heat a char-grill pan or barbecue to high heat. Grill prawns in batches until charred and just cooked, turning once (1-2 minutes each side). Transfer to a bowl and serve with pico di gallo.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity rosé.

Featured in

Dec 2009

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