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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.

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Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Roman beans, ricotta salata and oregano


You'll need

500 gm Roman beans, trimmed For brushing: olive oil 2 garlic cloves, finely chopped Juice and finely grated rind of ½ lemon 1 tbsp red wine vinegar 2½ tbsp extra-virgin olive oil 120 gm ricotta salata, coarsely crumbled ¼ cup (loosely packed) oregano

Method

  • 01
  • Heat a char-grill pan (or barbecue) over high heat. Brush beans lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes). Remove from heat, set aside, then, when cool enough to handle, cut into roughly 10cm lengths.
  • 02
  • Combine garlic, lemon juice and rind and vinegar in a large bowl and set aside for 5 minutes for garlic to soften. Stir in extra-virgin olive oil, season to taste, add beans and cool to room temperature, or refrigerate until required. Just before serving, scatter salad with ricotta salata and oregano.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

This super-simple salad makes a hero of a single ingredient: Roman beans. And while you’ve got the barbecue fired up to char-grill the beans, why not throw on a T-bone?

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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