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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

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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.

Flourless apple, almond, raisin and ginger cake

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Six ways with choux pastry

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Poppy-seed scroll


This is a version of the Hungarian beigli. Traditionally two versions are cooked - the other is stuffed with a walnut filling.

You'll need

600 gm plain flour 250 gm butter, coarsely chopped 10 gm dried yeast Finely grated rind of 2 lemons 100 gm sour cream 90 ml lukewarm milk 1 egg yolk For brushing: eggwash For dusting: pure icing sugar, sieved   Poppy-seed filling 185 gm blue poppy seeds (see note) 160 ml (2/3 cup) milk 110 gm (½ cup) raw caster sugar 100 gm pitted prunes, finely chopped 2 tbsp cherry or blackcurrant jam 2 tsp ground cinnamon Finely grated rind of 1 orange and 1 lemon

Method

  • 01
  • Process flour, butter, yeast and rind in a food processor until fine crumbs form. Add sour cream, milk and yolk, pulse until a soft dough forms (1-2 minutes), then turn onto a lightly floured surface and knead until very smooth (1-2 minutes). Place in a lightly buttered bowl, cover and stand until slightly risen (30 minutes). Knock down dough, knead on a lightly floured surface and stand until slightly risen (30 minutes).
  • 02
  • Meanwhile, for poppy-seed filling, process poppy seeds in a small food processor or coffee grinder to grind, transfer to a saucepan and add remaining ingredients. Stir continuously over medium-high heat until boiling, reduce heat to medium and simmer, stirring continuously, until thick and smooth (12-15 minutes). Cool completely.
  • 03
  • Preheat oven to 220C. Divide dough into two, and roll out each piece on a lightly floured surface into a 20cm x 30cm rectangle. Spread half the poppy-seed filling over each piece leaving a 3cm-border, then, with shortest side facing you, roll into a cylinder. Place each cylinder, seam-side down, on a baking tray lined with baking paper, brush with eggwash, stand until risen (1 hour). Bake for 10 minutes, reduce oven to 180C and bake until golden and cooked through (15-20 minutes). Serve warm or cool, dusted with icing sugar. Scrolls will keep, stored in an airtight container, for 2 weeks.

Note Blue poppy seeds are available from select delicatessens. If unavailable, substitute regular poppy seeds.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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