It’s our party

A scrump­tious menu for your next cel­e­bra­tion

Nadia - - CONTENTS -

A-favourite NA­DIA din­ner party trick of ours goes some­thing like this… In­stead of ask­ing ev­ery­one to bring a ran­dom dish, as­sign a recipe for each per­son to whip up, thus en­sur­ing a de­li­cious, co­he­sive meal for all. Sounds sim­ple, right? That’s be­cause it is! Es­pe­cially if you take a leaf out of our book and recre­ate this cel­e­bra­tion feast for our first birth­day. Bot­toms up!

Broad bean & ri­cotta br­uschetta

Ready in 45 min­utes | Makes about 15 | Serves 8 2 cloves gar­lic, roughly chopped 3 Tbsp olive oil 2 cups broad beans, shells on (fresh or frozen) 150-200g ri­cotta ½-¾ tsp flaky sea salt Zest 1 lemon ⅓ cup mint leaves, roughly chopped ⅓ cup basil leaves, roughly chopped 1 sour­dough baguette, cut into 1.5cm slices (or use a cia­batta or sour­dough loaf, cut into 1.5cm slices and then halved)


Hand­ful basil leaves Good qual­ity olive oil, for driz­zling

1 Place the chopped gar­lic into a small ramekin with the olive oil. Let the gar­lic in­fuse the olive oil while you pre­pare the top­ping.

2 Bring a pot of wa­ter to the boil and add beans. Bring to a sim­mer, then cook for about 4 min­utes. Mean­while pre­pare a bowl of icy cold wa­ter. When beans are cooked, drain and re­fresh in the bowl of cold wa­ter. Shell the beans (don’t be pre­cious here; they will be mashed in the next step any­way) and dis­card shells. Dry beans with a pa­per towel.

3 Place beans in a bowl and crush with a fork. Stir through ri­cotta, salt, zest and herbs and mash to de­sired con­sis­tency. Sea­son with freshly ground pep­per.

4 Heat a grill plate on high heat (or use a grill pan). Brush bread on both sides with gar­lic-in­fused oil and grill for about 1 minute on each side un­til grill lines ap­pear (you may need to press down on bread with a metal spat­ula to be­gin with).

5 To serve, dol­lop a spoon­ful of broad bean mix­ture on each piece of grilled bread. Top each with a basil leaf and driz­zle with a lit­tle qual­ity olive oil.

Banof­fee birth­day party cake

Ready in 1 hour 15 min­utes plus cool­ing time | Serves 12


½ cup neu­tral oil ¾ cup caster su­gar 3 free-range eggs 1½ cups mashed ripe ba­nana (the riper the bet­ter) ¼ cup yo­ghurt 150g plain flour or spelt four 1 tsp bak­ing soda 1 tsp bak­ing pow­der


100g but­ter, soft­ened 250g cream cheese 1 tsp vanilla essence 1 cup brown su­gar ½ cup ic­ing su­gar


1 cup cream, whipped then chilled for at least 30 min­utes (so it firms up a bit) Sliced ba­nana 380g can caramel con­densed milk Choco­late shards (see be­low right) Lightly toasted wal­nuts (see be­low right) Salted caramel sauce (store-bought or see recipe be­low right)

1 Pre­heat oven to 180°C. Grease and line the bot­tom and sides of a 20cm cake tin with bak­ing pa­per.

2 In a food pro­ces­sor or blender, blend oil, su­gar, eggs, ba­nana and yo­ghurt to­gether un­til smooth.

3 Into a large mix­ing bowl, sift flour, bak­ing soda and bak­ing pow­der. Add ba­nana mix­ture and stir un­til well com­bined but take care not to over-mix.

4 Spoon bat­ter into lined cake tin, gen­tly smooth out the top and bake for about 50 min­utes or un­til cake springs back when lightly touched. Leave to cool in the tin for 10 min­utes be­fore turn­ing out. When cake is cold, use a ser­rated knife to cut it in half hor­i­zon­tally.

5 Make ic­ing while cake is cook­ing. Beat but­ter, cream cheese, vanilla and brown su­gar to­gether un­til creamy. Sift over ic­ing su­gar and beat in un­til well com­bined. Chill ic­ing in the fridge for at least 20 min­utes be­fore us­ing (this will firm it up, mak­ing it eas­ier to use).

6 To as­sem­ble cake, place one half on a serv­ing plate or cake stand. Spread with chilled whipped cream. Ar­range sliced ba­nana over the top and dol­lop with half of the caramel con­densed milk.

7 Place the other half of the cake on top. Then ice top and sides of cake with the chilled ic­ing – you don’t have to be too perfect; the slightly rus­tic look is cool! Add more dol­lops of caramel con­densed milk and driz­zle with about ¼ cup cold salted caramel sauce. Gar­nish with sliced ba­nana, choco­late shards and wal­nuts.

Choco­late shards Gen­tly melt chopped dark choco­late and spread onto a bak­ing pa­per-lined tray. Freeze for an hour or so, then care­fully break into shards.

Toasted wal­nuts Place nuts in a dry (no oil) fry­ing pan on medium heat for

2-3 min­utes, shak­ing pan of­ten to avoid burn­ing, un­til golden brown and fra­grant.

Salted caramel sauce | GF Melt 45g but­ter, 3 Tbsp golden syrup and ¼ cup brown su­gar in a pot and stir to com­bine. Sim­mer for 1-2 min­utes then take off heat and stir in 2 Tbsp cream and a good pinch of salt un­til smooth. Leave to cool com­pletely and thicken on bench.

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