Chocolate Eggplant Brownies: The Clever Guts Diet – Dr Michael Mosley

ANZ Clever Guts Diet cover

Extracted from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski, mBANT, IFMCP, and Dr Clare Bailey, GP. Available now, Simon & Schuster Australia, RRP $29.99.

http://www.simonandschuster.com.au/books/The-Clever-Guts-Diet/Michael-Mosley/9781925596038 

 

Strange as it may sound, the eggplant works brilliantly with the dark, flavonoid-rich chocolate. Truly yummy.” p. 259

 

Chocolate Eggplant Brownies

(makes 12 small squares)

 

1 medium eggplant (200g), peeled and diced

150g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces

60g coconut oil

60g soft pitted dates, diced

½ tsp salt

3 eggs, beaten

1 tsp baking powder

80g ground almonds

 

Preheat the oven to 170°C.

Steam the eggplant for 15 min­utes until it’s soft (or microwave it in less time). Put it in a medium-sized mixing bowl and stir in the chocolate and coconut oil. The warm eggplant will melt the chocolate and oil.

Add the chopped dates and salt. Using a hand blender or a food processor, blitz the mixture until it’s smooth. By now it should be cool enough to add the eggs and baking powder.

Blitz again for another minute or so, then mix in the ground almonds.

Spread the mixture onto a medium-sized baking tray lined with greaseproof paper and bake in the oven for about 20 minutes. It is cooked when a knife comes out clean.

Serve the brownies with Raspberry Chia Jam and/or full-fat live organic Greek yoghurt.

 

Tip: Alternatively, to make cupcakes, divide the mix­ture into a 12-hole cupcake tray lined with paper cases, and bake for about 15-20 minutes.

clever guts brownie bake

 

 

 

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

 

 

 

 

Frangipane Dream: I’m Just Here for Dessert – Caroline Khoo

Happy Mothers Day!

I'm Just Here For Dessert

Recipes and Images from I’m Just Here for Dessert by Caroline Khoo (Murdoch Books)

 

FRANGIPANE DREAM
MAKES: enough filling for four small 10 cm (4 inch) tarts
PREP TIME: 10 minutes

INGREDIENTS
• 90 g (31/4 oz) unsalted butter, softened
• 100 g (31/2 oz) caster (superfine) sugar, plus an extra teaspoon
for decorating
• 2 eggs
• 90 g (31/4 oz) almond meal
• 15 g (1/2 oz) plain (all-purpose) flour
• 15 g (1/2 oz) soft icing mixture or icing (confectioners’) sugar
• pinch of fine salt
• 4 small plain pastry tart shells (see recipe and note on p. 138)
• handful of frozen berries

METHOD
1. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment over a medium speed until soft, then add the caster sugar and continue to beat until light and fluffy.
2. Add one egg at a time until fully incorporated.
3. Add all of the remaining ingredients except the frozen berries to the bowl and mix on high speed for 1–2 minutes.
4. Divide the mixture between the tart shells, and sprinkle some frozen berries into each shell. Push the berries down gently with your fingers so they are slightly submerged in the frangipane filling.
5. Bake for 4 minutes, then sprinkle the extra caster sugar on top of each tart. Return the tarts to the oven and bake for another 8–10 minutes, or until golden.
TIP Allow the tarts to cool, then top with a few slices of fresh strawberry and some fresh blueberries. Add a pretty edible flower too, if you like.

 

Frangipane Dream

PLAIN PASTRY

INGREDIENTS
• 200 g (7 oz) unsalted butter, softened
• 120 g (41/4 oz) soft icing mixture or icing (confectioners’) sugar
• 11/2 eggs (see page 30)
• 1 teaspoon vanilla extract or essence (optional)
• 370 g (13 oz) plain (all-purpose) flour, plus extra for dusting
• canola oil cooking spray
EQUIPMENT
• electric kitchen scales
• measuring spoons
• stand mixer with paddle attachment
• good-quality plastic wrap
• good-quality baking paper
• rolling pin
• 6 or 7 tart tins 10 cm (4 inches) in diameter
• sharp knife
• scissors
• baking beads/uncooked rice or beans
• baking tray

METHOD
1. Place the softened butter in the bowl of a stand mixer and beat on
a medium speed until creamy and soft.
2. Reduce the speed to low and slowly add the soft icing mixture a little at a time until completely incorporated.
3. For plain pastry, add the eggs and vanilla now. For chocolate pastry, add the eggs and egg yolk until fully mixed in.
4. Slowly add the flour. If making chocolate pastry, add the cocoa and salt now too. Mix until a dough has just started to form.
5. Transfer the dough from the stand mixer to a clean bench lightly dusted with flour and knead with clean, lightly floured hands for a few minutes until you have a smooth ball. Don’t overwork the dough, just knead it enough to bring it together into that smooth ball. Cut the dough in half and then form each half into a ball again. Push down on each ball to create a disc, and then tightly wrap both discs in plastic wrap.
6. Chill the dough in the fridge for 2 hours. (You can leave it overnight if you are making this ahead of time.) The dough will need time to come to room temperature before you roll it out.
ROLLING OUT YOUR PASTRY
METHOD
1. Place one disc of dough between two sheets of baking paper (see p. 140)then begin to roll out to form a thin rectangle of pastry about 8
6 cm (31/4 21/2 inches) and about 1 cm (1/2 inch) thick. Repeat with the other dough disc.
2. Lightly spray your tart tins with the canola oil.
3. Using a sharp knife, cut each rolled sheet of pastry into 6 pieces, each larger than a tart tin. That way, there will be overhanging pastry when you line the tins. Use your fingers to gently but firmly push the dough into the tart tin. If any area is short of pastry, add some dough so that it is covered. Repeat with the rest of the pastry and the tart tins.
4. Run your rolling pin over each tart tin so any overhanging pastry
is trimmed off and you have a clean edge.
5. Poke a few holes in the base of each tart with a fork.
6. Cover the pastry-lined tins tightly with plastic wrap, then place the tins in the fridge and allow to chill for at least 3 hours, or overnight.
7. Preheat the oven to 170°C (325°F) fan-forced (FF).
8. Cut out six small squares of baking paper, each big enough to cover
a tart tin.
9. Fill the lined tart tins with baking beads, then blind bake for 6 minutes.
10. Remove the baking paper and baking beads then return the tart shells to the oven for a further 10–12 minutes (or 7, if you are making frangipane tarts, see note below), until slightly golden, then allow to cool completely in their tins on a wire rack.
NOTE If making frangipane tarts, remove the tart shells from the oven after
7 minutes of extra baking time then follow the instructions on page 150.

Swiss Meringue: Sharing Plates – Luke Mangan

Sharing Plates

Recipes and Images from Sharing Plates by Luke Mangan (Murdoch Books)

“Instead of slicing the meringue, you can serve this marvellous dinner party dessert in the middle of the table for guests to help themselves to, with the raspberry coulis and almond anglaise in separate jugs for a theatrical drizzle.” p.222

 

Soft Swiss Meringue with Berries  & Almond Anglaise

Serves 6-8

 

Raspberry coulis

65 ml (2 fl oz) plain Sugar syrup (page 232)

300 g (10½ fl oz) raspberry purée (you can use store-bought, or the one from Mario’s cheesecake on page 208)

 

Meringue

4 free-range egg whites

220 g (7¾ oz/1 cup) caster (superfine) sugar, plus extra for dusting

 

Raspberry filling

400 ml (14 fl oz) thick (double) cream

100 g (3½ oz) raspberries, crushed

 

 

Almond Anglaise

250 ml (9 fl oz/1 cup) milk

250 ml (9 fl oz/1 cup) pouring (single) cream

75 g (2½ oz/¹⁄³ cup) caster (superfine) sugar

4 free-range egg yolks

Frangelico or almond liqueur, to taste

 

To garnish

150 g (5½ oz) strawberries, halved

150 g (5½ oz) blackberries

150 g (5½ oz) raspberries

70 g (2½ oz) flaked almonds, toasted

icing (confectioners’) sugar, for dusting

 

For the raspberry coulis  Place the sugar syrup and raspberry purée in a saucepan over medium heat and bring to a simmer. Remove from the heat and cool in the fridge.

 

For the meringue  Preheat the oven to 180ºC (350ºF). Line a 23 x 33 cm (9 x 13 inch) Swiss roll (jelly roll) tin with baking paper.

Place the egg whites in a clean mixer bowl and whisk with electric beaters until medium peaks form. Gradually add the sugar, a tablespoon at a time, whisking until very stiff and glossy.

Spoon the mixture into the lined roll tin and smooth the surface. Bake for 8 minutes, or until golden brown.

Reduce the oven temperature to 160ºC (315ºF) and bake for a further 15 minutes,
or until the meringue is crispy.

Sprinkle a sheet of baking paper with extra caster sugar. Turn the meringue out onto the baking paper, and peel off the baking paper from the base of the meringue. Leave to cool.

 

For the raspberry filling   Place the
cream and raspberries in a bowl and lightly mix together.

 

 

For the almond anglaise  Place the milk, cream and half the sugar in a saucepan
and bring to boiling point.

In a metal bowl, mix the egg yolks and remaining sugar. Whisk in half the milk mixture, then add the remaining liquid
and whisk until well combined.

Pour into a clean saucepan and heat gently, stirring constantly until the mixture reaches 84ºC (183ºF) and coats the back
of a spoon, taking care not to overcook the custard or the egg will scramble. Set aside
to cool, then add the almond liqueur to taste.

Swisse Meringue

To serve  Spread the raspberry filling
evenly over the meringue. Top with three-quarters of the strawberries, blackberries
and raspberries. Starting at the long end,
roll up the meringue, using the baking paper to help you.

Cut into slices and place in serving bowls. Drizzle with the raspberry coulis. Top with the remaining fresh berries and scatter the flaked almonds over. Dust with icing sugar and serve the almond anglaise alongside.

 

 

Sugar syrups will keep in the fridge
in a sterilised jar for up to 3 months.

The glucose in the second sugar syrup below helps the freezing process and gives sorbets a smooth, rounded consistency.

 

Sugar syrup  (plain)

MAKES 400 ML (14 FL OZ)

250 g (9 oz) caster (superfine) sugar

 

 

Put the sugar in a saucepan with 250 ml (9fl oz/1 cup) water. Place over medium heat and bring to the boil, stirring to dissolve the sugar. Remove from the heat and leave to cool. Store in a clean airtight jar in the fridge.

 

Raspberry Puree

150 g (5½ oz) frozen raspberries

40 g (1½ oz) caster (superfine) sugar

2 teaspoons lemon juice

¹⁄³ teaspoon finely grated lemon zest

For the raspberry puree  Place all the ingredients in a small saucepan over medium heat and bring to a simmer. Remove from the heat to cool for 10 minutes.

Place in a food processor and blend until smooth. Strain through a fine sieve, pressing down with a spoon to push the fruit and juices through. Discard the raspberry seeds.

Transfer the purée to an airtight container and refrigerate until ready to serve. The purée will keep for several days.

Spiced Almond Fritters with Pumpkin and Apple: Real Food For Babies and Toddlers – Vanessa Clarkson

Recipes and images from  “Real food For Babies and Toddlers” by Vanessa Clarkson (Murdoch Books)

Spiced Almond Fritters with Pumpkin and Apple 

Makes 10

Preparation time 10 minutes  Cooking time 15 minutes

DIETARY INFO: Dairy-free    gluten-free    vegetarian

 

4 eggs

250 g (9 oz/2 cups) peeled and grated butternut pumpkin (squash)

3 eating apples, cored

3 tablespoons almond meal

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

coconut oil for frying

maple syrup (optional), to serve

 

To make the batter, beat the eggs well in a large bowl. Add the pumpkin and grate in one of the apples, along with the almond meal and spices. Stir to combine. Finely slice the remaining 2 apples and set aside.

Working in batches and allowing 1 teaspoon coconut oil per fritter, heat the coconut oil in a large frying pan over medium heat. Once the oil is hot, spoon 2 tablespoons of the fritter batter into the pan, and shape into a fritter using a spoon or spatula. Continue until you have three or four fritters in the pan, taking care not to overcrowd the pan. Press a slice of apple into the top of each fritter. Cook for 3–4 minutes on the first side, then flip over and cook for a further 1–2 minutes until cooked through and crisp and golden on the outside. Keep warm on a plate lined with paper towel while cooking the rest. Repeat until all the batter has been used. Serve the fritters drizzled with a little maple syrup, if you like.

“For little ones: As raw apple presents a choking hazard for babies, these fritters are a great way to introduce this fruit in its whole form. The apple slice is unlikely to be soft enough for beginners, so either leave this off their fritter or grate all the apples into the batter. You may need to add a little more almond meal if the apples are especially juicy.”p.70

 

French Toast With Balsamic Strawberries: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

I’d recommend you start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast. At the café we often serve this with ice cream, even for breakfast, so look for the best vanilla ice cream you can find or have a go at making some yourself (page 122). Alternatively, serve with vanilla yoghurt or mascarpone.p30

 

French toast with balsamic strawberries and macadamia crumble
Serves 4

 

french toast w balsamic strawberries
Macadamia crumble
35 g (1 1/4 oz/1/4 cup) plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
50 g (1 3/4 oz) chilled unsalted butter, chopped
40 g (1 1/2 oz/1/2 cup) shredded coconut
40 g (1 1/2 oz/1/4 cup) crushed macadamia nuts

 

Balsamic strawberries
55 g (2 oz/1/4 cup) caster (superfine) sugar
1 tablespoon balsamic vinegar
300 g (10 1/2 oz) strawberries, hulled

 

French toast
4 free-range eggs
80 ml (2 1/2 fl oz/1/3 cup) milk
80 ml (2 1/2 fl oz/1/3 cup) thin (pouring) cream
30 g (1 oz) unsalted butter
1 brioche loaf, about 400 g (14 oz), cut into 8 slices about 2 cm
(3/4 inch) thick

TO MAKE THE MACADAMIA CRUMBLE, preheat the oven to 180°C (350°F). Put the flour and sugar in
a bowl and stir to combine. Add the butter and
use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.

Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.

TO MAKE THE BALSAMIC STRAWBERRIES, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.

TO MAKE THE FRENCH TOAST, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.

Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices. Serve topped with the strawberries and crumble.

 

Vanilla ice cream
Makes about 1.25 litres (44 fl oz/5 cups)
500 ml (17 fl oz/2 cups) thickened (whipping) cream
500 ml (17 fl oz/2 cups) milk
200 g (7 oz) caster (superfine) sugar
1 vanilla bean
12 egg yolks
Everyone has their favourite flavour when it comes to ice cream, but it’s just plain old vanilla for me – especially when you can taste that real vanilla bean flavour. Home-made ice cream doesn’t require many ingredients and it’s actually quite fun to make. Serve the ice cream on its own, with cakes and pies, or with poached seasonal fruit.p.122
Pour the cream and milk into a medium heavy-based saucepan. Add half the sugar.

Slit the vanilla bean down its length with a small sharp knife. Use the knife to scrape out as many
of the tiny black seeds as you can into the cream mixture. Cut the vanilla bean into three pieces and drop it into the pan.

Heat the cream and milk over low heat, stirring occasionally, until it almost boils. Take the pan off the heat and set aside so the vanilla can infuse.

Meanwhile, using an electric mixer, whisk together the egg yolks and the remaining sugar until pale, thickened and the volume has increased. Add the cream mixture and beat until well combined.

Return the mixture to the pan and cook over low heat, stirring constantly until the custard is thick enough to coat the back of the spoon. Be careful that it doesn’t boil. As soon as you see any bubbles about to burst to the surface, the custard should be thick enough; take the saucepan off the heat so the mixture doesn’t curdle. Remove and discard the pieces of vanilla bean.

Allow the custard to cool completely before churning in an ice-cream machine following the manufacturer’s instructions. Transfer to a container and freeze for 4 hours, or until firm (see Cook’s tips). About 20 minutes before serving, transfer
the ice cream to the fridge to soften slightly.

Cooks Tips
If freezing overnight, wrap the ice cream container in a double layer of plastic wrap. This will prevent ice crystals from forming.

 

 

 

 

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).