Hazelnut and ricotta pancakes with rhubarb
PREPARATION TIME: 20 MINS COOKING TIME: 20 MINS SERVES 4 (AS A BREAKFAST)
1 bunch rhubarb, trimmed,
washed, cut into 4cm lengths 2 Tbsp caster sugar
60ml (¼ cup) water
1 cinnamon stick, broken in half 70g (1⁄3 cup) low-fat vanilla
yoghurt, to serve (optional)
Pancakes
80g (½ cup) wholemeal
self-raising flour
75g (½ cup) self-raising flour 1 Tbsp caster sugar
60g egg, lightly whisked 310ml (1¼ cups) buttermilk 100g Pantalica Smooth
Ricotta Cheese
50g hazelnuts, chopped Cooking spray
1 Place rhubarb, sugar, water and cinnamon in a medium saucepan. Cover and bring to a simmer over high heat. Reduce heat to medium. Cook, covered, for 5 minutes. Remove from heat and discard cinnamon. Set aside, covered, for 10 minutes. Transfer to a bowl.
2 Meanwhile, to make pancakes, put the flours and sugar in a medium bowl. Whisk in the egg, buttermilk and ricotta until just combined. Stir in the hazelnuts.
3 Cooking 2-3 pancakes at a time, spray a large non-stick frying pan with cooking spray and heat over medium. Add 1⁄3 cup of the batter to the pan for each pancake. Cook for 2-3 minutes or until light golden underneath and bubbles appear on the surface. Turn over and cook for 1 minute. Transfer to a plate and cover with a clean tea towel to keep warm.
4 Serve pancakes warm. Top with rhubarb and yoghurt, if you like.
Middle Eastern baked eggs
PREPARATION TIME: 10 MINS COOKING TIME: 35 MINS SERVES 4 (AS A BREAKFAST)
2 Tbsp boiling water
Pinch saffron threads
2 tsp extra virgin olive oil
1 brown onion, cut into slivers 1 garlic clove, crushed
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground cumin
Pinch ground chilli
400ml jar Mutti Passata
125ml (½ cup) water
2 large tomatoes, chopped
1 red capsicum, cut into
short, thin strips
4 x 60g eggs, at room temperature Freshly ground black pepper
90g (1⁄3 cup) low-fat Greek-style
natural yoghurt
2 Tbsp dukkah or
gluten-free dukkah
Small mint leaves, to serve 4 x 50g slices Turkish bread or gluten-free bread, toasted, to serve
1 Combine the boiling water and saffron in a small saucepan. Heat the oil in a large non-stick frying pan over medium. Add the onion and garlic. Cook, stirring often, for 6-7 minutes or until the onion softens. Add paprika, cinnamon, cumin and chilli.
Cook, stirring, for 1 minute.
2 Preheat oven to 190°C (fanforced). Add passata, water, tomatoes and capsicum to saffron water. Bring to a simmer, over medium heat. Reduce to low and simmer uncovered, for 15-20 minutes or until mixture thickens. 3 Evenly spoon sauce into
4 small (250ml/1-cup) ovenproof dishes and place on a baking tray. Make an indent in the centres and crack an egg inside. Sprinkle with pepper. Bake for 10-15 minutes or until eggs are just set.
4 Top each dish with the yoghurt, dukkah and mint leaves. Serve with Turkish bread on the side.
Indian vegetable fritters with yoghurt
PREPARATION TIME: 15 MINS COOKING TIME: 20 MINS SERVES 4 (AS A BREAKFAST)
1 brown onion, coarsely grated 250g (1 large) Carisma potato, peeled, coarsely grated, excess moisture squeezed out 2 carrots, coarsely grated
1 large zucchini, coarsely grated,
excess moisture squeezed out
55g (1⁄3 cup) frozen peas
4cm-piece ginger, peeled,
coarsely grated
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Pinch cayenne pepper
1⁄3 cup chopped coriander
50g (1⁄3 cup) besan (chickpea) flour 4 x 60g eggs, lightly whisked 1½ Tbsp olive oil
Coriander sprigs, to serve
60g pkt baby spinach leaves,
to serve
Minted yoghurt
130g (½ cup) low-fat Greek-style
natural yoghurt
¼ cup mint leaves, finely chopped 2 tsp fresh lemon juice
Freshly ground black pepper
1 Combine the onion, potato, carrots, zucchini, peas and ginger in a large bowl. Place coriander, cumin, turmeric and cayenne in a small non-stick frying pan over medium heat. Cook, stirring, for 1 minute or until aromatic. Add to the vegetable mixture. Stir in the coriander, flour and eggs.
2 Preheat oven to 170°C (fanforced). Cooking 4 fritters at a time, heat 2 teaspoons of the oil in a large non-stick frying pan over medium. Adding ¼ cup of mixture to the pan for each fritter, cook for 3 minutes or until set and golden underneath. Turn over and cook for 2 minutes. Transfer to a tray lined with baking paper. Cover with foil and put in the oven to keep warm. 3 To make the minted yoghurt, combine all ingredients in a bowl. 4 Serve fritters topped with coriander and with minted yoghurt and baby spinach on the side.
Cheesy kale and prosciutto scrolls
PREPARATION TIME: 30 MINS (+ 45 MINS PROVING + 30 MINS COOLING + 30 MINS RESTING) COOKING TIME: 30 MINS
SERVES 4 (1 PER PERSON, WITH LEFTOVERS, AS A BREAKFAST)
320g (2 cups) wholemeal
plain flour
225g (1½ cups) strong
bread flour
7g sachet dried yeast
375ml (1½ cups) lukewarm water 40g light margarine,
melted, cooled
Olive oil cooking spray
1 egg yolk (60g egg), whisked 2 Tbsp finely grated parmesan 1 tsp poppy seeds
Filling
2 tsp extra virgin olive oil
150g (½ bunch) kale, core
removed, finely shredded 150g button mushrooms,
thinly sliced
1 large zucchini, coarsely grated,
excess moisture squeezed out 60g prosciutto, finely chopped 50g reduced-fat semi-dried
tomatoes, finely chopped 100g bocconcini, chopped
1 Combine the flours and yeast in a large bowl. Add water and margarine and, using a flat-bladed knife, stir until mixture starts to come together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and dough bounces back when prodded with a finger. Spray a large bowl with oil. Add dough then cover bowl with plastic wrap and a clean tea towel. Put in a warm place for 45 minutes or until almost doubled in size.
2 Meanwhile, to make the filling, heat the oil in a large non-stick frying pan over medium-high. Add the kale, mushrooms, zucchini and prosciutto. Cook, stirring often, for 5-6 minutes or until kale wilts. Transfer to a large bowl and stir in the tomatoes.
Set aside to cool for 30 minutes.
3 Line a large baking tray with baking paper. Roll out the dough on a lightly floured surface to form a 28 x 48cm rectangle. Spread the filling over the dough right to the edges. Top with bocconcini. Starting from 1 long side, roll up firmly to enclose filling. Cut log into 8 even pieces (about 5-6cm wide). Using photo as a guide, arrange 7, just touching, in a circular pattern on the tray around 1 in the centre. Cover with a tea towel. Set aside in a warm place for 30 minutes.
4 Preheat oven to 180°C (fanforced). Brush dough with egg yolk and sprinkle with parmesan and poppy seeds. Bake for 25-30 minutes or until golden. Serve warm, or at room temperature.
COOK’S TIP
Keep scrolls in an airtight container in the fridge for up to 2 days. Or wrap each in plastic wrap, put in a resealable bag and expel air. Label, date and freeze for up to 3 months. To serve, defrost, wrap loosely in foil and warm in an oven preheated to 170°C (fan-forced) for 10-15 minutes.