Food & Home Entertaining

CONTAINS 1 OF YOUR 5 A DAY
CARAMELISED PEAR AND VANILLA-BEAN OATS
FRIED BANANA, BACON AND RICOTTA FLAPJACK STACK
HOW TO DO IT
Turn the oven to 200°C and set to
1 grill. Place the streaky bacon on
a baking tray, drizzle with the honey
and grill until golden and crisp, about
5 minutes.
Sift together the lour, baking
2 powder and salt in a mixing bowl.
Combine the egg, milk and 45g
3 melted butter in a jug. Make a well
in the centre of the dry ingredients and
slowly add the egg, milk and butter
mixture, mixing as you go, until a
lump-free batter has formed. Stir in
the ricotta.
Heat a little butter in a frying
4 pan over medium heat and fry
tablespoonfuls of batter until bubbles
form on the surface, about 2 minutes.
Flip over and cook for a further minute.
Fry the banana slices in a frying
5 pan over medium heat in a little
butter until golden.
Make stacks of the lapjacks and
6 serve topped with the bacon, fried
banana and a drizzle of honey. Garnish
with fresh mint, if desired.
Mushrooms on toast
Serves 2 EASY 30 mins
THE FLAVOUR COMBINATIONS
45g butter
150g exotic wild mushrooms
110g button mushrooms
10 sprigs fresh sage + extra, chopped,
to garnish
3 brioche buns, sliced in half
100g mascarpone cheese
1,25ml (¼ tsp) trufle oil
HOW TO DO IT
Heat the butter in a frying pan
1 over medium heat and fry the
mushrooms and sage until golden.
Remove from pan.
Brown the brioche buns in the
2 same pan, cut side down.
Top the browned buns with the
3 fried mushrooms and sage.
Mix the mascarpone with the
4 trufle oil and spoon a dollop
over the mushrooms or serve on the
side, garnished with chopped sage.
60 JUNE 2016