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23 - 29 June , 2012
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COOKERY
Fresh Fruit Desserts
Fresh, seasonal fruit can be quickly and easily transformed into luscious desserts. Pick from a bushel of favourites, including mangoes, plums, apples, watermelons, bananas and more


Chicken BiryaniChicken BiryaniRaspberry Trifle

Ingredients
• 1/3 cup sweetened flaked coconut
• 2 packages frozen raspberries (12 ounces each), (thawed)
• 2tsp grated lemon zest
• 2 cups heavy cream
• 1/4 cup sugar
• 1 pound store-bought cake, any kind, (cut into 1/2-inch-thick slices)
• 1/3 cup sliced almonds, (chopped)

Method
Preheat oven to 350 degrees Fahrenheit. Spread coconut on a baking sheet; toast until browned, for about six minutes. Set aside. In a bowl, combine berries and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside. Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream. Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut, almonds and raspberries. Serve immediately, or for best texture, refrigerate, covered, overnight.


All you experts and novice cooks out there - do you have a recipe that will tantalise the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com

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