Corn pikelets with tomato salsa

INGRIDIENTS

3/4 cup self-raising flour

1/4 teaspoon cayenne pepper

2 tablespoons finely grated parmesan cheese

1 egg

2/3 cup buttermilk

310g can corn kernels, drained or 1 cob fresh corn

olive oil cooking spray

Salsa:

3 tomatoes, finely chopped

2 green onions, thinly sliced

1/4 cup fresh coriander leaves, chopped

DIRECTIOINS

Step 1

Sift flour, cayenne and a pinch of salt into a bowl. Stir in parmesan. Make a well in the centre. Using a fork, whisk egg and buttermilk together. Add to flour mixture. Stir until just combined. Stir in corn.

Step 2

Heat a large non-stick frying pan over medium-low heat. Spray frying pan with oil. Drop heaped tablespoonfuls of mixture into pan, 4 at a time. Cook for 2 minutes each side, or until golden. Transfer to a plate. Keep warm.

Step 3

Make salsa: Combine all ingredients in a bowl. Season with salt and pepper. Serve pikelets topped with salsa.

 

Citrus and berry fruit stacks

INGRIDIENTS

1/2 cup (110g) caster sugar

1/3 cup (80ml) water

2 pink grapefruit

2 oranges

1 punnet (125g) blueberries

vanilla or natural yoghurt to serve

DIRECTIOINS

Step 1

Place sugar and water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until golden (about 10 minutes). Remove from heat and carefully add 1/4 cup warm water and swirl around. The mixture will initially splutter and steam. Set aside.

Step 2

Using a serrated knife, cut peel and pith from grapefruit and oranges. Cut each into 4 slices. Alternate slices of grapefruit and orange to make 4 stacks. Drizzle with caramel sauce and scatter with the blueberries. Serve with yoghurt.

 

 

Chinesse omelette

INGRIDIENTS

50g snow peas, trimmed, thinly sliced

50g beansprouts, trimmed

1 green onion, thinly sliced

1 long red chilli, thinly sliced

1cm piece ginger, finely grated

1 garlic clove, crushed

2 tablespoons oyster sauce

4 eggs

olive oil cooking spray

DIRECTIOINS

Step 1

Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.

Step 2

Combine snow peas, beansprouts, onion and chilli in a bowl.

Step 3

Combine ginger, garlic, oyster sauce and 1 tablespoon hot water in a jug.

Step 4

Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper.

Step 5

Heat a wok over medium-high heat. Spray with oil. Pour half of egg mixture into the wok. Swirl to coat. Cook for 30 seconds or until just set. Slide omelette onto a plate. Cover to keep warm. Repeat with remaining egg mixture.

Step 6

Spread snow pea mixture over one half of each omelette. Fold in half to enclose filling. Drizzle with sauce. Serve.

 

 

Caprese toasts

INGRIDIENTS

4 slices soy and linseed bread

80g fresh low-fat ricotta cheese, crumbled

3 roma tomatoes, thinly sliced

1 small avocado, thinly sliced

1/3 cup small fresh basil leaves

DIRECTIOINS

Step 1

Toast bread. Cut in half diagonally.

Step 2

Spread toast with half the ricotta. Top with tomato and avocado. Sprinkle with basil and remaining ricotta. Season with salt and pepper. Serve.

 

Breakfast mezze plate

INGRIDIENTS

500g chat (baby coliban) potatoes

4 garlic cloves, unpeeled

4 rosemary sprigs, leaves picked

2 tablespoons olive oil

250g trussed cherry tomatoes

2 teaspoons balsamic vinegar

8 prosciutto slices, halved lengthways

500g pork chipolata sausages

4 large free-range eggs, at room temperature

2 tablespoons almond dukkah

Toasted Turkish bread slices, to serve

DIRECTIOINS

Step 1

Preheat oven to 200°C. Place the potatoes and garlic on an oven tray. Sprinkle with rosemary and half the oil and season well with salt and pepper. Bake for 15 minutes.

Step 2

Meanwhile, place the tomatoes on a separate oven tray. Drizzle with the vinegar and remaining oil. Add the tomatoes to the oven and bake with the potatoes for a further 15 minutes or until potatoes are tender and tomatoes are beginning to collapse.

Step 3

Meanwhile, preheat grill to medium. Wrap a piece of prosciutto around each sausage. Cook the sausages under preheated grill, turning occasionally, for 6-8 minutes or until golden brown and cooked through.

Step 4

Place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 1 minute 30 seconds for semi-soft boiled or until cooked to your liking. Remove with a slotted spoon.

Step 5

Place the potatoes, garlic, tomatoes and sausages on a serving platter. Peel the eggs and sprinkle with dukkah. Serve with toasted Turkish bread slices.

 

Breakfast bruschetta

INGRIDIENTS

500g trussed cherry tomatoes

400g portobello mushrooms, stalks removed

1/4 cup (60ml) extra virgin olive oil

24 slices mild pancetta

2 bunches English spinach, trimmed, washed, dried

12 slices sourdough bread

250g fresh ricotta

DIRECTIOINS

Step 1

Preheat oven to 160°C. Place the tomatoes and mushrooms in a roasting pan. Drizzle with 1 tablespoonful of oil and season with salt and pepper. Bake in oven for 20 minutes or until tomatoes begin to collapse. Remove from oven and set aside.

Step 2

Meanwhile, heat a large frying pan over high heat. Add the pancetta and cook, turning occasionally, for 5 minutes or until crisp. Transfer to a plate. Reserve and set aside one-quarter of the pancetta (see note). Heat half the remaining oil in the pan and add the spinach. Cook, stirring, for 2-3 minutes or until spinach just wilts. Season with salt and pepper. Remove from heat.

Step 3

Brush the bread slices with remaining oil. Preheat a char-grill or barbecue. Cook the bread slices for 1 minute each side or until toasted.

Step 4

Spread the ricotta over bread slices. Top with spinach, pancetta, mushrooms and tomatoes. Serve immediately