Marly’s Toasted Macadamia and Banana Pancakes: Ferment – Holly Davis

Ferment cover

Ferment

Holly Davis

Murdoch Books 

ISBN: 9781743368671

 

Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45) Photography by Ben Dearnley.

 

marly’s toasted macadamia and banana pancakes 

 

“These pancakes are a variation on a recipe I cook for Marly, for whom I am a private chef. They are fabulous and not difficult to make, though as they contain no grain or dairy products to bind them, they require a slightly different cooking technique than regular pancakes. Try them with a spoonful of cultured apricot spread (p. 154) and a generous drizzle of cashew and citrus amazake cream (p. 44). The toasted nut butter has one ingredient and can be used in any way you might use any other nut butter.”  p54

 

marly's toasted macadamia and banana pancakes

Makes 10–12 pancakes 

Ready in approximately 1 hour 10 minutes 

 

Toasted macadamia nut butter

500 g (1 lb 2 oz) macadamia nuts

 

Macadamia and banana pancakes

4 eggs

120 g (41⁄4 oz/1⁄2 cup) toasted macadamia nut butter
(see above)

2 large or 3 small ripe bananas

125 ml (4 fl oz/1⁄2 cup) water

pinch sea salt

pinch ground cinnamon

1 vanilla bean, seeds scraped

ghee or macadamia oil, for frying

 

Deactivate by toasting Preheat the oven to 120°C (250°F) and place the macadamia nuts on a baking tray. Place in the oven and toast for 20–30 minutes, or until they are an even golden brown. Cool to room temperature then add to a food processor and blitz to a smooth paste. Portion out the amount you’ll need for the pancakes and transfer the remaining nut butter to a spotlessly clean airtight glass jar. This will keep in the fridge for a month or more.

Combine all of the pancake ingredients in a blender or food processor, blitzing well until the mixture increases slightly in volume and becomes lighter.

Preheat the grill (broiler) to medium and set up a wire rack with a clean tea towel (dish towel) draped over it.

Heat a 14 cm (5½ in) round cast-iron frying pan over medium heat. (The pan will be transferred to the grill so use one with an ovenproof handle.) When the pan is hot wipe it with paper towel and a little ghee then lift it off the heat slightly and pour in enough of the pancake batter to cover the pan in an even 3 mm (1⁄8 in) layer, tilting the pan to spread the mixture out evenly. Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.

Transfer the pan to the grill and cook for about 2 minutes, or until the top is dried but not browned. Return the pan to the stove top and, using a palette knife, carefully flip the pancake over.

Cook for 2 minutes to brown, then transfer the pancake to the cooling rack and cover with another tea towel. Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.

Serve the pancakes warm or cold, with a selection of toppings if you like. Once cooked, these pancakes keep well in an airtight container in the fridge for 3–4 days and can be gently reheated in a hot pan.

 

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Banoffee Pavlova Roulade: Julie Goodwin’s Essential Cookbook – Julie Goodiwn

 

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

You can sweeten the cream with 1 teaspoon vanilla extract and 1 tablespoon icing sugar if you wish. I choose not to as the pavlova itself is very sweet.
Banoffee Pavlova Roulade
Serves 10–12 Prep time: 20 minutes Cooking time: 30 minutes
8 eggwhites
2 cups caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
1 teaspoon vanilla extract
600 ml thickened cream, whipped
4 ripe bananas, sliced ½ cm thick
For the caramel sauce
125 g butter
½ cup brown sugar
½ cup thickened cream
For the candied macadamias
½ cup macadamia nut pieces
¼ cup icing sugar
1 Preheat oven to 160°C. Grease and line a 26 x 34 cm baking tray with baking paper.
2 In the bowl of an electric mixer, whip the egg whites until soft peaks form.
Add the sugar a little bit at a time, whipping continually, until the sugar is
dissolved and stiff peaks have formed.
3 Sprinkle over the cornflour, vinegar and vanilla and gently fold through the
egg whites until combined. Do this very gently so as not to knock the air out of
the mixture. Spread the mixture into the baking dish and bake for 20 minutes
or until just firm.
4 When the meringue comes out of the oven, allow to cool for 5 minutes.
Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of
the meringue. Lay a clean tea towel on the bench, and carefully invert the
baking dish so that the meringue comes out on top of the baking paper and
on top of the tea towel. Carefully remove the baking paper from the bottom
of the meringue.
5 Spread half the cream in a line along the long edge of the meringue closest to
you. Press half the sliced bananas into the cream. Now the fun part: carefully,
using the tea towel as a helping hand, roll the meringue over the cream until
it looks like a log. Carefully lift onto the serving plate, putting the join at the
bottom.
6 For the caramel sauce, heat a large frypan over medium heat and melt the
butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).
7 For the candied macadamias, place the nuts and icing sugar in a fry pan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.

8 Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.

Banoffee pavlova roulade p.275

 

 

 

 

Coconut Banana Bread:Fast Your Way To Wellness – Lee Holmes

Fast Your Way To WellnessRecipes and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books).

Coconut Banana Bread 

Makes 8 slices

119 calories per slice (498kJs)

 

coconut-banana-bread

 

“Your standard pre-office banana-bread fix will be a long-lost memory with this scrumptious upgrade. This recipe is gluten-free and free of any of the laboratory-derived ingredients found in
many commercial banana breads. Make it on a non-fasting day
and take a slice to work with you when fasting for a deliciously filling late breakfast.” p.134

 

3 ripe small bananas

3 medium eggs, lightly whisked

90 g (31/4  oz/1/4  cup) rice malt (brown rice) syrup

stevia, to taste

a few drops alcohol-free vanilla extract

30 g (1 oz/1/4  cup) coconut flour

3/4  teaspoon bicarbonate of soda (baking soda)

1/2  teaspoon salt

fruit, to serve (optional, on non-fasting days)

 

 

Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4  x 31/2  in) loaf (bar) tin.

Peel and mash the bananas in a medium bowl. Add the eggs, rice malt syrup, stevia and vanilla, then mix well. Add the flour, bicarbonate of soda and salt, then mix well. Pour the mixture into the prepared tin.

Bake for 50 minutes, or until a skewer inserted in the centre of the bread comes out clean. Completely cool in the tin on a wire rack, then slice and serve with fruit (if using).

Sticky Toffee Pudding with Banana Caramel Sauce: Bread Street Kitchen – Gordan Ramsay

cover-bread-st-kitchen

Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99

 

Sticky Toffee Pudding with Banana Caramel Sauce

“Being in the City of London, our old-fashioned nursery puddings are always popular, the stickier and more comforting, the better. Our sticky toffee pudding is exactly how it should be – soft and squidgy with plenty of banana caramel sauce to pool on top. Serve with clotted cream or crème fraîche and a big smile.” p. 142

 

Serves 12

 

For the pudding

  • 325g stoned dates, roughly chopped
  • 275g dark soft brown sugar or dark muscovado sugar
  • 3 large eggs
  • 90g butter, melted and cooled slightly, plus extra for greasing
  • 300g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda

For the banana caramel sauce

  • 300g butter, cut into pieces
  • 375g light soft brown sugar
  • 150g dark soft brown sugar or dark muscovado sugar
  • 375ml double cream
  • 2 just ripe bananas, chopped (optional)

Clotted cream or crème fraîche, to serve

Tips

The pudding can be made a day or two ahead. Simply make it as directed, then cool completely before wrapping it well and storing in a cool, dry place. The sauce can also be made ahead and kept in the fridge, then reheated gently to serve. Any pudding or sauce leftovers will freeze well (separately) for up to 1 month. Thaw at a cool room temperature, then gently reheat to serve.

 

  1. Preheat the oven to 190°C/170°C fan/Gas 5. Grease and line the base of a 30 x 23 x 4cm deep baking tin with baking parchment.
  2. Put the dates into a saucepan with 225ml water. Cook over a low–medium heat until soft and mushy, and the water is almost all absorbed, 4–5 minutes. Transfer to a blender or use a stick blender in the pan and blitz to a purée, then leave to cool slightly.
  3. Whisk the brown sugar and eggs together in a large bowl for a minute or so, until a bit paler in colour and light, then whisk in the melted butter to combine. Sift the flour, baking powder and bicarbonate of soda together in a separate bowl, then stir this into the egg mixture, a third at a time, using a large metal spoon. Stir in the date purée until combined. The mixture will be soft. Pour it into the prepared tin, spreading gently to smooth the surface. Bake for 25–30 minutes, until risen and firm but springy to the touch.
  4. While the pudding is baking, make the banana caramel sauce. Combine all the ingredients, except the bananas, in a large saucepan and heat gently until the sugar has dissolved and the butter has melted, stirring often. Increase the heat to medium and bring to a fast simmer, then bubble for 1–2 minutes, just to thicken the sauce slightly. Remove from the heat and leave to cool for a bit.
  5. Pour the sauce into a blender (or use a stick blender in the pan), add the chopped bananas, and blitz together until smooth and combined. Warm through gently before serving.
  6. Check the pudding is cooked by inserting a knife into the centre – it should come out clean. Remove the pudding from the oven and turn out onto a wire rack. Peel off the lining paper, invert the pudding onto a board, then cut into 12 squares to serve. Alternatively, cool the pudding slightly in the tin, then cut into squares and remove the portions, leaving the lining paper behind.
  7. Pour some of the sauce over each portion (don’t be shy), then drizzle extra on the plates. Serve with a dollop of clotted cream or crème fraîche.

sticky-toffee-pudding

Ricotta Hotcakes with Banana & Stem Ginger Butter: Bread Street Kitchen – Gordon Ramsay

cover-bread-st-kitchenRecipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99

 

Ricotta Hotcakes with Banana and Stem Ginger Butter

“These hotcakes really do sell like their proverbial cousins… made with ricotta to make them light and tasty, these delicious pancakes are never off the menu.” p.45

 

ricotta-hotcakes

Serves 4–6 (makes about 14 hotcakes)

For the hotcakes

  • 250g ricotta
  • 150ml whole milk
  • 3 large eggs, separated
  • 75g plain flour
  • ¾ tsp baking powder
  • Pinch of sea salt
  • 30g butter, for frying

For the stem ginger butter

  • 60g butter, at room temperature
  • 2–3 tbsp maple syrup
  • 2 large balls of stem ginger in syrup (about 40g in total, drained weight), drained and finely chopped
  • 2 bananas, sliced on the diagonal, to serve

Tip

Use the batter when freshly made so that it doesn’t lose its fluffiness, otherwise it may deflate a bit on standing.

 

  1. First make the stem ginger butter. Put the butter, maple syrup and stem ginger into a small bowl and mix together using a spatula until smooth and combined. Cover and set aside while you make the hotcakes.
  2. Put the ricotta, milk and egg yolks into a mixing bowl and beat together just until combined using a balloon whisk. Sift the flour, baking powder and salt together, then gradually beat this into the egg yolk mixture until smooth and combined.
  3. In a separate large, grease-free bowl, whisk the egg whites until they form stiff peaks. Carefully fold half of the whisked whites into the batter, then fold in the remaining half until evenly combined but the mixture is still light and fluffy.
  4. Melt a knob of the butter in a large, non-stick frying pan over a low–medium heat until foaming. Cook the hotcakes in batches over a medium heat (adjusting the heat if necessary so the butter doesn’t burn), using 2 tablespoons of batter per hotcake (you can cook two or three at once, but don’t overcrowd the pan). After spooning in the batter for each hotcake, gently spread each one with the back of the spoon to make a circle about 8–10cm diameter. Fry for 1–2 minutes until golden brown, then flip the hotcakes and repeat on the other side. Remove to a plate and keep warm while you cook the remaining hotcakes.
  5. Serve the warm hotcakes topped with dollops of the stem ginger butter and the banana slices.

Banana Tartlets with Mascarpone Cream & Praline -MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Banana Tartlets with Mascarpone Cream and Praline

Banana Tartlets with Mascarpone Cream & Praline

PREP 30 MINS + 1 HOUR 30 MINS REFRIGERATION COOK 40 MINS SERVES 4

 

The tarts can be made and filled with syrup and pastry cream several hours in advance.

Store, covered, in the refrigerator. Bring to room temperature and top with the freshly

cooked bananas to serve.

 

1 tsp Bundaberg rum

250g mascarpone

4 tsp golden syrup

 

PASTRY

125g unsalted butter, chopped, at room temperature

50g caster sugar

1 egg, lightly beaten

250g plain flour, sifted

a pinch of salt

 

PASTRY CREAM

250ml milk

1 ¼ tsp vanilla bean paste

40g caster sugar

20g cornflour

2 egg yolks

a pinch of salt

 

MACADAMIA PRALINE

25g macadamia nuts, toasted and finely chopped

100g sugar

50ml water

 

CARAMELISED BANANA

20g unsalted butter

10g brown sugar

2 firm ripe bananas, peeled and cut into 5mm slices

raspberries, to serve

 

 

1 To make the pastry, beat the butter and sugar with an electric mixer until lightly creamed, then gradually drizzle in the egg until combined. Stir in the flour and salt until the mixture just comes together to form a dough. Cover in cling film and refrigerate for at least 90 minutes.

 

2 Meanwhile, gently stir the rum into the mascarpone and refrigerate until required.

 

3 To make the pastry cream, heat the milk and vanilla bean paste in a heavy-based saucepan over medium heat, without boiling, until hot. Remove from the heat.

 

4 Whisk the sugar, cornflour, egg yolks, salt and 60ml of the milk mixture in a medium bowl to form a smooth paste. Gradually whisk in the remaining milk mixture. Transfer the mixture

to the same saucepan and cook over medium heat, stirring continuously, for 2–3 minutes, or until thickened. Pass through a coarse strainer or sieve into a large bowl, then cover with cling film and refrigerate until cold.

 

5 Preheat the oven to 180°C. Lightly grease 4 x 8cm-round loosebased tart pans.

 

6 Roll out the dough between 2 sheets of baking paper until 3mm thick. Cut out 4 x 11cm rounds and use to line the prepared pans. Roll a rolling pin over the tops of the pans to trim the edges and prick the bases with a fork. Reserve the remaining pastry for another use.

 

7 Bake for 11–12 minutes, or until golden, then cool completely. Spread the base of each tart shell with 1 teaspoon of golden syrup. Beat the pastry cream vigorously to loosen, then pipe or spoon into the tart shells.

 

8 Meanwhile, to make the praline, line an oven tray with baking paper. Spread the nuts on the tray in a single layer. Stir the sugar and water in a medium-sized heavy-based saucepan over medium heat, without boiling, until the sugar has dissolved. Use a wet pastry brush to brush down any stray sugar crystals on the side of the pan. Bring the mixture to the boil and boil, without stirring, for 7–8 minutes, or until golden brown. Carefully pour the caramel over the nuts on the prepared tray. Cool until set, then break into pieces and process in a food processor until coarsely chopped.

 

9 To make the caramelised bananas, melt the butter and sugar in a frying pan over medium heat. Add the bananas and cook, turning occasionally, for 5–10 minutes, or until golden brown.

 

10 To serve, place the tarts on four serving plates and top with the bananas. Serve with mascarpone, praline and raspberries.

 

Cover MKR Best of the Best Cookbook

 

MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.