There’s a party at Jo’s place

Rotorua Daily Post - - Bite Local Classifieds -

Jo Sea­ger’s phi­los­o­phy on food is pretty sim­ple re­ally: “Let’s eat”. Which is just as well for us be­cause Jo keeps on cre­at­ing, cook­ing, tast­ing, and best of all . . . shar­ing.

Jo also loves to en­ter­tain . . . and so­cialise. So her recipes are all sim­ple, con­tem­po­rary yet im­pres­sive, show­ing she re­ally is the host­ess with the mostest.

Jo’s lat­est book Bet­ter Than a Bought One is a wealth of in­spir­ing ideas, ad­vice and all the tricks of the trade for host­ing a party.

She cov­ers all those im­por­tant cel­e­bra­tions . . . baby shower, wed­dings, Christ­mas, the list goes on. There’s even a chap­ter on hold­ing a win­ter bon­fire party for Matariki.

Fol­low­ing is a recipe from the book:

BLUE­BERRY HOT CROSS BUN BAKE

A lovely, cin­na­mon-spiced, warm brunch treat that uses up ex­cess hot cross buns. Great for an easy dessert, too. I of­ten make this in lit­tle ramekins for in­di­vid­ual por­tions.

Makes 6; Prep Time 5 min­utes; Rest­ing Time 30 min­utes; Cook­ing Time 30-35 min­utes.

In­gre­di­ents

■ 1 cup blue­ber­ries (can be frozen — no need to de­frost)

■ 500ml cream

■ 4 eggs

■ cup caster sugar

■ 1 tsp ground cin­na­mon

■ 1 tsp vanilla essence

■ ic­ing sugar to dust

Method

Spray an oven­proof casse­role or small lasagne dish with non-stick bak­ing spray.

Cut the hot cross buns in half and ar­range in the dish with the cross halves fac­ing up­wards. Sprin­kle over the blue­ber­ries.

In a medium bowl or blender, whisk the cream, eggs, caster sugar, cin­na­mon and vanilla un­til well com­bined. Pour over the buns and berries. Al­low to rest for 30 min­utes, or overnight, cov­ered in the re­frig­er­a­tor. Pre­heat oven to 180C. Bake for 30-35 min­utes un­til the custard is set and deep golden brown. Dust with ic­ing sugar. Serve warm with thick Greek-style yo­ghurt, softly whipped cream or ice­cream.

Cook­book au­thor Jo Sea­ger, right.

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