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).

Slow-Roasted Tomato and Scrambled Egg Breakfast Wrap: Get lean Stay Lean – Dr Joanna McMillan

I think this is going to become a new favourite for breakfast or even lunch.

get-lean-stay-lean

 

 

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

Slow-roasted tomato and  scrambled egg breakfast wrap

I have to admit to being a creature of habit with my weekday breakfasts, but on the
weekend I love to do something different. These wraps filled with scrambled eggs and
veggies are so delicious, they fit the bill for a leisurely Sunday morning meal. I’ve used
a sandwich press to toast the wraps, but if you don’t have one you can do this in a large non-stick frying pan instead.”p.70

slow-roasted-tomato-scrambled-egg-breakfast-wrap-

 

Serves 4  Time 40 minutes  NF V

 

12 cherry tomatoes, halved

Freshly ground black pepper

1/2 garlic clove, crushed

8 button mushrooms, sliced (see note)

70 g (21/2 oz) rocket (arugula) leaves

8 free-range or organic eggs

125 ml (4 fl oz/1/2 cup) light milk

4 thin wholegrain wraps

1 tablespoon extra virgin olive oil

+

1 teaspoon balsamic vinegar

Pinch of salt flakes

 

Preheat the oven to fan-forced 160°C (315°F/Gas 2–3). Line a baking tray with baking paper.

Put the tomatoes on the tray, drizzle with 2 teaspoons of the extra virgin olive oil and the balsamic vinegar, and season with salt and
pepper. Roast for 30 minutes or until the tomatoes are soft and slightly caramelised. Remove from the oven and set aside to cool.

Preheat a sandwich press, if using.

Heat a teaspoon of the olive oil in a frying pan over medium heat. Add the garlic and mushrooms and sauté for 3–4 minutes or until browned.

Meanwhile, break the eggs into a bowl and whisk together with the milk.

Remove the mushrooms from the pan and set aside.

Wipe the pan with paper towel and place over medium heat. Drizzle the pan with the remaining teaspoon of olive oil and pour in the egg mixture. Cook gently, moving the eggs with a wooden spoon until just set (they should still be slightly wet as the mixture will continue to cook off the heat). Remove from the heat and set aside.

Lay out the wraps on your work surface. Divide the rocket between the wraps and place in the centre of each one, then top with the sautéed mushrooms, slow-roasted tomatoes and the scrambled eggs. Fold the bottom of the wrap up into the centre, then fold each side over the other to enclose the filling and form a parcel, open only at the top.

Place in the preheated sandwich press or in a frying pan over medium heat and cook for 1–2 minutes until sealed and heated through. If cooking in a frying pan, turn over after 1 minute to toast the other side.

Serve immediately.

 

Note I’ve just used button mushrooms here, but you could also try chestnut, shiitake or any other type of small mushroom. All mushrooms have an impressive nutrition profile and are a worthy addition to your diet

 

Cornish Saffron PopOvers: Spice Heroes – Natasha MacAller

spice-health-heroes

‘Images and recipes from Spice Health Heroes by Natasha MacAller (Murdoch Books). Photography by Manja Wachsmuth. RRP $49.99’

Cornish Saffron Popovers

with Sweet Saffron Butter

 

‘Inspired by the classic British Yorkshire pudding, ‘popovers’ are baked in a similar fashion and are often made with cheese. Using traditional Cornish saffron bread ingredients, here is a recipe for quick-as-you-can popovers that are great for afternoon tea or an after-dinner bit of something sweet and surprising using this most alluring and expensive spice.’ p.222

 

MAKES 24 MINI OR 10–12 STANDARD-SIZED POPOVERS

For the sweet saffron butter:

1/8 tsp saffron threads, lightly toasted

3 tbsp granulated sugar

100g (3óoz./scant ó cup) softened butter

½ tsp lime zest

½ tsp ground cardamom seeds

large pinch salt

2 tbsp currants plumped with 1 tbsp water or brandy

1/8 tsp saffron strands, lightly toasted

2 tbsp orange juice

zest of ½ orange

125g (4½ oz./1 cup) plain (all-purpose) flour

1 tsp sea salt

240ml (1 cup) full-fat (whole), milk warmed to 38°C (100°F)

4 large whole eggs, beaten

1 tbsp grapeseed oil

To make the sweet saffron butter, rub the toasted saffron threads into the sugar until combined. Put into a small bowl with all the remaining ingredients and whisk by hand or with a mixer until smooth and creamy. Cover and chill until needed.

 

To make the popovers, crumble the toasted saffron and dissolve in the orange juice. Set aside.

 

Mix the flour and salt together in a bowl. Add the warm milk a little at a time. Whisk until smooth, then add 80ml (1/3 cup) of cold water and the saffron orange juice, whisking until bubbly. Incorporate the beaten eggs, transfer to a jug, cover and chill for 30 minutes or up to a day.

 

When ready to bake, preheat the oven to 240°C (475°F/gas mark 9). Brush mini- or standard-sized muffin cups with oil and put them on a baking tray. Place in the oven on the lower shelf until smoking hot.

 

Rewhisk the chilled batter, then carefully remove the trays from the oven, pour the batter into the hot tins to about three quarters full and return them to the oven. Do not the oven door while they are cooking or they will not rise.

 

Bake mini popovers for 8–10 minutes, standard-sized ones for about 20 miniutes, then reduce the temperature to 200°C (400°F/gas mark 6) and bake for a further 8–10 minutes until brown, crisp and risen.

 

Serve the popovers warm with the sweet saffron butter.

 

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

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.

Huevos Rancheros: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-cover

Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Huevos rancheros

Serves 4

“I’m going to put it out there: this may not be the healthiest breakfast  or brunch dish you’ve ever had, but it might well be the tastiest.  Beans, tortillas and eggs are amazing together and I especially like  them with lots of fresh coriander (cilantro) and hot sauce. You’ll find  most of the ingredients you need in a South American food store.  Dry ricotta or another firm fresh cheese can be used as  a substitute for the queso fresco.” (p. 14)

 

huevos-rancheros

 

Ingredients

vegetable oil, for frying

8 small corn tortillas

430 g (151/4 oz) tinned refried beans (optional)

8 free-range eggs

120 g (41/4 oz/1 cup) grated queso fresco

your choice of extra accompaniments, such as avocado, sour cream, coriander (cilantro) leaves, hot sauce  or salsa verde

 

Tomato sauce

2 tablespoons vegetable oil

1 large brown onion, cut into 1.5 cm (5/8 inch) squares

1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares

1 teaspoon dried oregano

1 teaspoon cumin seeds

1 x 400 g (14 oz) tin diced tomatoes

1 x 400 g (14 oz) tin red enchilada sauce

400 ml (14 fl oz) Fresh chicken stock  (page 56)

 

Fresh tomato salsa

2 large tomatoes, finely diced

1/2 fresh jalapeño chilli, finely chopped,  or to taste

1/2 small white onion, finely diced

1 large handful coriander (cilantro) leaves, finely chopped

lime juice, to taste

sea salt

 

Method

To make the tomato sauce, heat the oil in a heavy-based saucepan over medium–high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.

To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.

 

Heat about 60 ml (2 fl oz/1/4 cup) vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds. (You want the tortilla to be golden but not hard.) Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.

 

Wipe out the small frying pan and heat the refried beans, if using.

Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).

 

Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.