The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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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

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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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Sweet ricotta jaffles with cinnamon toast ice-cream


Cinnamon toast is impossible to resist, especially when transformed into ice-cream. The cinnamon toast cubes in the ice-cream stay crunchy for a couple of days, so you can make it a little in advance if you like, but even when it loses its crunch factor, it remains irresistible.

You'll need

300 ml pouring cream 140 gm milk chocolate, coarsely chopped 260 gm dark chocolate (55% cocoa solids), coarsely chopped 300 gm firm ricotta 250 gm cream cheese, at room temperature 50 gm raw caster sugar Finely grated rind of 1 orange (optional) 18 thick slices of fruit bread For spreading: softened butter   Cinnamon toast ice-cream 600 ml pouring cream 150 ml milk 1½ tsp ground cinnamon 7 egg yolks 180 gm raw caster sugar 140 gm fruit bread (about 2 thick slices), cut into 1cm cubes 40 gm butter, melted

Method

  • 01
  • For cinnamon toast ice-cream, bring cream, milk and 1 tsp cinnamon to the simmer in a saucepan over medium-high heat. Whisk yolks and 140gm sugar in a bowl until thick and pale, pour in cream mixture and whisk to combine. Return to pan, reduce heat to medium and stir continuously until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, whisk occasionally to cool, then refrigerate to chill. Meanwhile, preheat oven to 180C. Combine fruit-bread cubes, butter, remaining sugar and remaining cinnamon in a bowl and stir to coat well. Spread on an oven tray lined with baking paper and toast, shaking occasionally, until golden (5-6 minutes), then set aside to cool. Churn chilled custard in an ice-cream machine, transfer to a container, stir in toast cubes and freeze until required. Makes about a litre.
  • 02
  • For chocolate sauce, bring cream to the simmer in a saucepan over high heat, add milk chocolate and 200gm dark chocolate, remove from heat, stand for 5 minutes, whisk until smooth and set aside.
  • 03
  • Process ricotta, cream cheese, sugar and orange rind in a food processor to combine, then stir in remaining dark chocolate. Butter one side of all bread slices. Place half the slices butter-side down on a piece of baking paper and spread thickly with ricotta mixture, spreading a little thicker in the centre and leaving a 5mm-border. Sandwich with remaining bread slices butter-side up. Toast sandwiches, in batches, in a preheated toasted-sandwich press, cut each diagonally and serve hot with cinnamon toast ice-cream and warm chocolate sauce.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

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