Food and wine

Level up your

Breakfast

Give English fry-ups a miss and up your game in the breakfast department with some cool new menu options. Say goodbye to greasy plates and hello to yummy, healthier meals. We’ve rounded up some wonderful new dishes from www.delicious.com.au that we guarantee the whole family will enjoy.

Weet-Bix, banana and choc chip muffins

Ingredients

• 3 ripe bananas • 4 Weet-Bix • 3/4 cup milk • 2 eggs • 4 tablespoons margarine or butter • 1 1/2 cups self-raising flour, sifted • 2 tablespoons brown sugar • 1 cup chocolate chips

Method

• Preheat oven to 180°C. • Grease a 12-hole muffin pan. Mash bananas in a bowl, then crumble in Weet-Bix and stir in the milk. • Set aside for 10 minutes. Meanwhile, beat together the eggs and margarine, then add to the banana mixture. Combine flour and sugar in a large bowl and add wet ingredients and choc chips. • Stir until just combined, then spoon into muffin pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Pumpkin scones

Ingredients

Pumpkin Puree • 400g pumpkin • 1 tablespoon extra virgin olive oil • Fine salt & freshly ground black pepper

Scones • 220g unsalted butter, chilled • 3 1/3 cups (500g) plain flour • 2 teaspoons baking powder • 1/2 teaspoon bicarb soda • 2 teaspoons fine salt • 1/2 teaspoon ground ginger • 1/4 teaspoon ground cloves • 1 teaspoon ground cinnamon • 1/2 teaspoon freshly grated nutmeg • 220g coarsely grated parmesan, plus 50g finely grated, for the topping • 230g pumpkin puree • 100g (2 medium) eggs, at room temperature • 50g milk or buttermilk, plus extra to brush

Method

• For the pumpkin puree, preheat the oven to 190°C.

Cut the pumpkin into cubes. Place in a roasting pan, drizzle with olive oil and season with salt and pepper.

Cover with aluminium foil and bake for 1 hour 45 minutes or until tender. Blitz in a food processor to form a smooth puree. • To make the scones, cut the chilled butter into 1cm cubes and return it to the fridge to get really cold while you weigh up the rest of your ingredients. • Line a large baking tray with baking paper. Place the flour, baking powder, bicarb soda, salt and spices into a large bowl and whisk to combine, removing any large lumps. • Tip the dry ingredients onto your workspace and add the chilled butter cubes. Use a rolling pin to break the butter into the flour, gathering in the flour with a dough scraper or spatula as you roll, until the mixture is crumbly, with shards of butter the size of rolled oats still visible. These small pieces of butter are important for the structure and texture of the baked scones, so be careful not to overmix. • Add the coarsely grated parmesan and toss to combine. • Place the pumpkin puree, eggs and milk in a bowl and lightly whisk to combine. • Make a well in the centre of the dry ingredients and pour in the wet mixture. Toss the flour mixture over the liquid and use your hands to gently bring everything together – this may take a minute or two. • Use a dough scraper to gather up any loose flour or liquid as you go. Once it is a cohesive mass, roll it out a little and fold it over itself two to three times to help create layers.

• Roll the dough into a slab roughly measuring 18cm × 28cm, and 3cm thick. Use an 8cm round cutter to cut out six scones. Gather up the trimmings and push them together, then cut out another scone or two. Place the scones, evenly spaced, on the lined tray. Cover loosely with a tea towel and refrigerate for a couple of hours or freeze for 30 minutes to set the butter back into the dough. At this stage, you can wrap and freeze the scones for up to one month. • To bake the scones, preheat the oven to 190°C. Lightly brush the tops with milk, then sprinkle with finely grated parmesan. Place the tray on the top oven shelf and bake for 10 minutes, then turn the oven down to 180°C. • Bake for a further 10-12 minutes, turning the tray halfway through, until golden on top. Transfer to a wire rack to cool for a few minutes, then eat on the same day. The flavour of the spices will mellow beautifully as the scones cool.

Egg and cheese Turkish flatbread

Ingredients

• 2 2/3 cups (400g) self-raising flour, plus extra for dusting • 1 1/2 tablespoons olive oil • 1 cup (250ml) buttermilk, plus extra for brushing • 1 teaspoon salt flakes • 500g fresh ricotta • 100g Greek feta, crumbled • 6 eggs, 2 lightly beaten • Finely grated zest of 1 lemon, then lemon cut into wedges to serve • 1/3 cup each flat-parsley leaves and basil, finely chopped, plus extra to serve • Mixed leaves, to serve

Method

• Preheat oven to 240°C and line two large baking trays with baking paper. • Place flour, oil and one teaspoon of salt flakes in a stand mixer fitted with a dough hook. In a jug, com-

bine buttermilk and 1/2 cup (125ml) cold water. With the mixer on low, slowly add liquid and knead for 5 minutes or until smooth and elastic. • For filling, mix ricotta, feta, beaten egg, zest and herbs in a bowl and season. • Divide dough into four equal pieces. Roll out each on a lightly floured surface to a 15cm x 25cm oval. Spread a quarter of the filling over each, leaving a 2cm border.

Fold in the border to form a raised edge, then pinch and twist ends to form a boat shape. • Place on trays and lightly brush edges with extra buttermilk. Place in oven, reduce heat to 200°C and bake for 20 minutes, swapping trays halfway through cooking. • Remove from the oven and make an indentation in the filling of each flatbread with the back of a spoon. Crack an egg into each and bake a further 5-6 minutes until just set. • Serve with lemon wedges, extra herbs and mixed salad.