It’s our party
A scrumptious menu for your next celebration
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
TOFFEE CREAM CHEESE ICING
100g butter, softened 250g cream cheese 1 tsp vanilla essence 1 cup brown sugar ½ cup icing sugar
TO ASSEMBLE AND GARNISH
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.