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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Coconut snow cones with young coconut and pineapple-ginger syrup


You'll need

6 young coconuts, liquid drained, liquid and flesh reserved separately in refrigerator (see below) 8 lychees, peeled, seeds removed   Pineapple-ginger syrup 1 pineapple, coarsely chopped 200 gm caster sugar 15 gm (3cm piece) ginger, coarsely chopped 2 kaffir lime leaves, torn

Method

  • 01
  • Combine coconut liquid with 250ml water, transfer to a shallow tray and freeze until frozen (6 hours or overnight). Scrape with a fork or churn through an ice shaver and freeze until required.
  • 02
  • Meanwhile, for pineapple-ginger syrup, process pineapple in a food processor until smooth, strain through a coarse sieve (discard solids), then combine in a saucepan with sugar, ginger and kaffir lime leaves and bring to the boil. Remove from heat and set aside to cool, then strain into a bowl, skim scum from surface and refrigerate until chilled (1-2 hours
  • 03
  • Half-fill chilled serving glasses with coconut flesh and lychees, top with shaved coconut ice, drizzle with pineapple-ginger syrup to taste and serve immediately.

Note Young coconuts have soft flesh and are filled with liquid suitable for drinking. They are usually sold with the outer green shell removed and the white fibrous husk partly cut away; they are available from Asian grocers and some supermarkets. To open a young coconut, place it flat-side down on a surface and carefully cut off the dome-shaped lid with the heel of a large knife. You'll need to use a bit of force. Pour out the liquid (or drink it with a straw) and remove the flesh with a spoon.


This dessert is perfectly refreshing on a hot summer's day. You'll need to begin this recipe a day ahead.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fresh and sherbety moscato.

Featured in

Jan 2011

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