Summer

Savouring the Summer Flavour

Savouring the Summer Flavour Summer Cooking Inspiration

Compiled by Sarah J. Lewis

Ricotta Hotcakes

with Citrus and Pistachio

Serves 4 Start your day with a twist with this fresh take on pancakes for breakfast in the morning.

Ingredients

180g plain flour

1 orange, segmented

1 /4 teaspoon ground cinnimon

1 pink grapefruit, segmented

2 teaspoons baking powder

1 lime, segmented

2 tablespoons of castor sugar

1 cup thick vanilla or plain yogurt

150g fresh ricotta

2 tablespoons honey

374ml milk

1 cup unsalted pistachios

60ml melted butter, cooled

2 teaspoons cinnimon

2 eggs

2 tablespoons icing sugar

Method

Step 1 : Sift flour, cinnimon, baking powder and sugar into a bowl.

Step 2 : Put ricotta, milk, melted butter and eggs into a separate bowl and stir to

Step 3 : Melt a small knob of extra butter in a large fry pan over medium heat.

combine. Add dry ingrediants and mix to form a smooth batter.

Add spoonfuls of the ricotta mixture in the pan to form small hotcakes.

Cook for 2 -3 minutes, or until bubbles form on top and the underside is

golden., then flip. Move to a hot plate to keep warm and repeat with the

remaining of the mixture.

Step 4 : Serve onto plates and top the hotcakes with the citrus segments, yogurt,

honey and pistachio. Combine the cinnamon and icing sugar in a small

bowl and dust the hotcakes.

6

Passionfruit Kiwi Pavlova Serves 6 Nothing adds zing and pizzazz to Pavlova quite like passion fruit

Ingredients

6 eggwhites

300ml thickened cream

1 1/2 cups caster sugar

1 tablespoon icing sugar mixture

1 tablespoon cornflour

4 kiwifruit, peeled, sliced

1 teaspoon white vinegar

2 passionfruit, halved

1 teaspoon vanilla extract

1 punnet strawberries, sliced

Method

Step 1 : Preheat oven to 120째C/100째C fan-forced. Line a baking tray with baking

Step 2 : Using an electric mixer, beat egg-whites until stiff peaks form. Add caster

sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour,

vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a

palette knife, shape into a circle with high sides. Make furrows up sides.

Step 3 : Bake for 1 hour 15 minutes or until firm. Allow to cool completely in oven

Step 4 : Using an electric mixer, beat cream and icing sugar until soft peaks form.

Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit

and passionfruit pulp. Serve.

paper. Mark a 22cm circle on the paper.

with door slightly ajar.

8

Roast Vegetable Quiche Serves 8 A meat-free delight: this excellent quiche will tart up your evening, with it’s wholesome roast vegetables

Ingredients

2 sheets frozen ready-rolled

Olive oil cooking spray

Shortcrust pastry, partially thawed

1/2 quantity Basic egg mix

500g butternut pumpkin, peeled, cubed

1 tablespoon chopped fresh coriander leaves

1 small red capsicum, thickly sliced

1 small red onion, cut into thin wedges

Method

Step 1 : Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf

of oven. Line another baking tray with baking paper.

Step 2 : Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base),

loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or

until firm.

Step 3 : Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season

with salt and pepper. Place on lower shelf of the oven. Place tart pan in hot

baking tray. Bake for 15-20 minutes or until pastry is golden and vegetables

are just tender. Remove tart pan and vegetables from oven. Reduce oven

temp to 180-160 degrees Celsius fan forced.

Step 4 : Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake

for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

10

Savouring the Summer Flavour

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ISBN

9

978-0-8118-6671-2

7808112 9

8667124