ISO Covid Cookbook 2020

INTERNATIONAL LOCKDOWN COOKBOOK
CHAPTER 1
Remember when we lost
our minds?

CONTENTS
QUARANTINIS
SHELTER IN PLACE
SOLITARY SOUPS
FATTEN THE CURVE - DESSERTS
G & T
Dirty Martini
Espresso Martini
Rum Punch
SHARE PLATES /
APPETISERS
Hummus
Sausage rolls
Smoked trout paté
Pea Soup
Puy Lentil Soup with Parmesan
No bake Chocolate Tart
Chocolate Cake
Lemon Drizzle Cake
Scorched Almond Bliss Balls
Easy Cinnamon Rolls
English Oat Crackers
Grilled Figs with Almond Mascarpone Cream
Cheesy Oat Crackers
Honey Grilled Figs
HIGHLIGHT OF THE DAY - MAINS
Tahini Swirl Banana Loaf
MEAT
Hungarian Goulash
Slow cooked Lamb
FISH
Crispy Panko fish Tacos
Iso Salmon
VEGETARIAN
Broccoli Miso Pasties
Cauliflower and Fennel
Risotto
CHICKEN
Coq au Vin with Gratin
Caramel Salmon
Farmer’s Market Salad
Topping
Pasta with Smoked Salmon and dill
sauce
Last Night’s Pasta Bake
Chicken Marbella
Garlic Lemon shrimp with Pasta
Aubergine Panzanella
Roast Chicken, Bread
and Date Salad
Spaghetti with Prawns and Rocket
Vegetable Tart
Lemon Chicken
Warm Salmon, Risoni and Peas
Tomato Tart with Mustard
Pasta Vongole
Quick chickpea Curry
Cheesy Leeks

QUARANTINIS
GIN &TONIC
(Cindy,Casurina,
NSW)
Cut a quarter of a
lemon in half -
squeeze into bottom
of glass, put lemon in
as well.Ice on top,
large cube - pour in
gin, followed by tonic.
Add 2 juniper berries
Switch out by
changing lemon to
grapefruit, add
rosemary at the end.
Hemmingway Bar, Paris
ESPRESSO MARTINI Pour ingredients into
5 cl vodka shaker filled with ice.
3cl Kahlua
shake a lot, strain into
sugar syrup
chilled martini glass
Top with 3 coffee beans.
Patonga, NSW
DIRTY MARTINI (2)
( Phoebe, New York)
lots of ice
6 oz vodka
1 cap extra dry Vermouth
1 tablespoon of cocktail olive
brine
6 cocktail olives, stuffed with
pimentos
Fill shaker with ice, add
vodka, vermouth and olive
brine. Close it tightly and
shake for ages till snowy on
outside. Place 3 olives in
bottom of martini glass,
strain over half of icy mixture,
and repeat in other glass for
a friend.

RUM PUNCH
( Wally, Sydney)
1 Sour = lemon juice
2 Sweet = sugar
3 Strong = Rum
4 Weak = water
Pour over ice, serve and
drink, but watch out - it
has quite a kick!
ISO PICNIC, ITALY
LIMEWOOD, NEW FOREST, UK
FAVOURITE BAR
ISO JOKES

SHELTER IN PLACE SHARE PLATES/ APPERTIZERS
HUMMUS ( John, Sydney)
INGREDIENTS
600g canned chickpeas, drained,
rinsed
1 tsp ground cumin
2 tbsps tahini paste
3 garlic cloves, crushed
juice 1 lemon
60ml (¼ cup) water
100ml olive oil, plus extra to serve
coriander leaves to serve
METHOD
Place chickpeas, pinch salt, cumin,
tahini paste, garlic, lemon juice in
food processor, and process until
combined. Add the water and
process again
With motor running, drizzle in the
olive oil and process until smooth.
NOTE: If using a 400g can of
chickpeas, adjust the other
quantities accordingly.
Covid 19 bush
turkeys,
driving us all
mad!
SAUSAGE ROLLS
5/6 pork sausages
carrot
zucchini
onion
2 garlic cloves
sweet potato
1 heaped cup
breadcrumbs
1/2 cup ketchup
1/2 cup sweet chilli sauce
1 egg
MIX WITH HANDS
Puff pastry, roll out
Sausage mix in middle
Whisk one egg in bowl
Egg paint bottom pastry
Roll
Cut
Oven 425F (220C) for 20 mins
Reapply egg after 10 mins
(Maddy, Los Angeles)
NO MORE TRAVEL!
Iso golf
Iso
veggie
garden
KIMBERLEY REGION, NT,

SMOKED TROUT PATÉ
(ANN,SYDNEY)
250G SMOKED TROUT
125G CREAM CHEESE, SOFTENED
125G UNSALTED BUTTER
2 TBSP LEMON JUICE
DASH TABASCO
2 TEASP HORSERADISH CREAM
2 TBLSPNS CHOPPED CHIVES
REMOVE SKIN AND BONES FROM TROUT.
PUREÉ TROUT IN PROCESSOR UNTIL
SMOOTH, ADD CHEESE, BUTTER,
LEMON JUICE, TABASCO, HORSERADISH
CREAM UNTIL SMOOTH. STIR IN
CHIVES.
MAKES 1 1/2 CUPS.
FREEZE FOR UP TP 4 WEEKS.
Iso flower arranging

CHEESE
(Claire, UK)
Ina Garten
English Oat Crackers
Time: 40mins
Yeilds: 24 Crackers
Ingredients
3 cups old-fashioned oats, such as Quaker
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced
3/4 teaspoon baking soda
1/4 cup lukewarm water
Fleur de sel
(Natalie, USA)
Directions
Preheat the oven to 375 degrees F. Line two sheet pans with parchment
paper.
Place the oats, flour, brown sugar, and kosher salt in a food processor
fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are
coarsely ground. Add the butter and pulse 15 to 20 times, until the butter
is the size of peas.
Dissolve the baking soda in the lukewarm water and drizzle it over the
crumbs in the food processor. Pulse until the mixture is evenly moistened
and can be pressed into balls that will hold together.
CHEESY OAT CRACKERS
125g rolled oats
( Helen, HONG KONG)
Process first 6 ingredients
1/2 tsp mustard powder in food processor
1/4 tsp salt Add combined water and bicarb soda
1/8 tsp cayenne pepper Mix till well combined
50g butter
Add bit of extra flour if too sticky for
75g grated cheese rolling
1/4 teasp bicarb soda Roll out on floured board to 1/2 cm
thick
2 tbsp boiling water Cut into strips or shapes
190C for 10mins, till golden
Turn off oven, cool in oven
With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the
dough into your hands and roll them into round balls.
Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a
flat-bottomed 3-inch-diameter drinking glass and use it to flatten each
cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will
not be perfectly round. If there is a lot of flour on the crackers, turn them
over with a metal spatula.
Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden
brown on the edges. Serve warm or at room temperature.
CRETE

Pea Soup ( Murray, Sydney)
Ingredients –
• 1 large packet of frozen
peas
• 1 leek
• 2 spring onions
• 2 garlic cloves
• 2 potatoes
• 1 litre vegetable stock
• 2 table spoons bu9er
• Mint
Chop / dice the leek, onions,
garlic and potato – and cook
in large saucepan with 2
tablespoons of bu9er, un@l
they are all soB.
Then add the stock and bring
to the boil – then add peas
and bring back to the boil for
for 3-5 minutes un@l soB.
Add salt and pepper.
Then puree the lot @ll
smooth. Garnish with sour
cream and herbs. Can serve hot
or cold.
SOLITARY SOUPS
ISOLATION LEGO
ACTIVITY
WALKING TO BALLS HEAD,
SYDNEY
(JO, Sydney)
PARMESAN TOASTS ( 20
pieces)
1/4 cup (2fl oz) olive oil
2 cloves garlic
1/2 baguette
s&p
3/4 cup finely grated
parmesan
Place oil and garlic in a
blender, process till
smooth. Slice baguette
into thin slices in 1 layer on
a baking tray. Using a
pastry brush, brush each
piece of baguette with the
garlic oil. Bake toasts for
15 - 20 mins, till brown and
crisp. Serve at room temp.
Can keep them in airtight
container for 1 week.
PUY LENTIL SOUP WITH
PARMESAN TOASTS (4)
Puy lentils cook quickly, hold
their texture during cooking,
where larger lentils tend to
turn into dhal.
50g / 1 1/2 oz butter
1 tbsp olive oil
1/2 cup chopped carrots
1/2 cup chopped Spanish onion
1/2 cup sliced leeks, white part
1/2 cup chopped celery
4 garlic cloves, finely chopped
1 small red chilli. finely
chopped
400g (13oz) tin chopped
tomatoes
1 litre (32oz) veg stock or water
2 bay leaves
2 tbsp chopped fresh oregano
1/2 cup lentils du Puy
1 tsp salt
pepper
1/2 cup finely chopped parsley
Melt butter in large saucepan
over medium heat. Add
carrots, onion, leeks , cook for
10 mins, stirring occasionally.
Add celery, garlic, chilli, cook
further 5 mins. Add chopped
tomatoes, stock, bay leaves,
oregano and lentils, and bring
to the boil. Reduce heat and
simmer, stirring occasionally,
for 30 mins. Season with s&p,
stir through parsley.

HIGHLIGHT OF THE DAY - MAINS
HUNGARIAN GOULASH (Tim, Hungary)
Goulash is kind of in between a soup and a stew. But
through the cooking process, the broth becomes thicker and
more like a rich sauce. Hungarians use very generous
amounts of paprika, and that’s key.
Ingredients
• 3 tblspns pork lard, or butter
• 1 1/2 pounds yellow onions chopped
• 1/4 cup Hungarian paprika
• 1 1/2 pounds beef ,cut into 1/2 inch pieces. *SEE NOTE
• 5 cloves garlic ,minced
• 2 red bell peppers ,seeded/membranes removed, cut into
1/2 inch chunks
• 1 yellow bell pepper ,seeded/membranes removed, cut into
1/2 inch chunks
• 2 tomatoes ,diced
• 2 carrots ,diced
• 2 medium potatoes ,cut into 1/2 inch chunks
• 5 cups beef broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Melt the lard or butter in a Dutch oven over medium high
heat and cook the onions until beginning to brown, about
7-10 minutes. Remove from heat and stir in the paprika.
Add the beef and garlic, return to the heat, and cook for
about 10 minutes, or until the beef is no longer pink.
• Add the bell peppers and cook for another 7-8 minutes.
Add the carrots, tomatoes, potatoes, beef broth, bay leaf,
salt and pepper. Bring to a boil, cover, reduce the heat to
medium, and simmer for 40 minutes (see note). Add salt to
taste.
• Serve with a dollop of sour cream, some crusty bread, and
a cool cucumber salad.
Notes
If you're using a tougher cut of beef like chuck or round, cook
the beef first, without the carrots, tomatoes, potatoes and bell
peppers, for 30-45 minutes, then add the vegetables and cook
for another 40 minutes until the beef is tender. A well-marbled
cut like chuck will produce the most flavour while a leaner cut
will cook faster. Your choice.
MEAT
SLOW COOKED LAMB (Grant & Alex)
1.5 - 2kg shoulder lamb
1 tbsp oil
5 cloves peeled garlic
4 eschalots
2 tbsps rosemary leaves
2 tbsps fresh sage leaves
1 tbsp fennel seeds, dry roasted
1 1/3 cups white wine
5 tbsps red wine vinegar
s&p
• Trim fat off meat. Brown in pan with oil
• Remove, set aside
• Add garlic, eschalots, cook a little
• Add rosemary, fennel and sage
• Add wine, reduce by 1/3
• Return lamb to pan, pour over red wine vinegar.
• Cover pan, cook 1 hour , 160C
• Cook 2 more hours (less if small shoulder)
uncovered.
• Pull lamb apart with 2 forks, and pour over sauce.
KECSKEMET
, HUNGARY
CERAMICS
Iso biking

Crispy panko fish tacos
(Robin, Sydney)
Servings : 15
Prep Time: 5 mins
Cook Time: 30 mins
TACO INGREDIENTS
• 1 1/2 lbs boneless skinless firm
white fish fillets
• 15 corn tortillas for serving
• Grapeseed oil or oil with a high
smoke point for frying
Crispy Panko Coating Ingredients
• 1 1/2 cups beer (or substitute seltzer
water)
• 1 cup flour
• 1 tbsp cornstarch
• 1 tsp salt
• 3/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/4 cups panko breadcrumbs
Topping Ingredients
• 2 1/2 cups shredded cabbage
• 2 ripe avocados, thinly sliced
• 2 tomatoes, seeded and diced
• Fresh lime wedges for garnish
• You can add other taco toppings if
you prefer-- salsa fresca, fresh
chopped cilantro, jalapeno or hot
sauce for a kick
Sauce Ingredients
• 1 cup sour cream (or 1/2 cup sour
cream, 1/2 cup mayonnaise)
• 2 tbsp fresh lime juice (or more to
taste)
• 1 1/2 tbsp chopped cilantro
• 1 tsp lime zest
• Salt to taste
FISH
Instructions
*Cut the fish fillets into chunks about 2 inches long and 1 inch wide.
*In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt,
garlic powder and cayenne pepper. Note that the beer will be difficult to measure out
due to foam; you’ll need at least 1 1/2 cups of beer to make this batter. The batter
should be thick like pancake batter, but if it appears clumpy or overly thick add more
beer, seltzer or water until mixture is thin enough for dipping.
*Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the
breaded fish
*Dip each piece of fish into the batter. When you pull the fish out of the batter, let the
excess batter run back into the bowl.
*After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too
much batter on the fish will lead to clumping, so make sure your fish is only lightly
coated with batter before breading. Use one hand for wet dipping and the other for dry,
otherwise you’ll end up with lots of clumps in the dry coating ingredients. Place the
breaded fish onto the empty plate.
*When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium high.
Fry the breaded fish pieces in batches of 6. If the oil is at the correct temperature, it
should bubble and sizzle evenly—no splatters or popping.
*Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the
fish to become golden and crisp.
*While the fish fries, whisk together your sauce ingredients. Reserve the sauce.
*Place fried fish pieces on a wire rack to drain or double layer of paper towels. This will
keep the fish as crisp as possible. Use paper towels to catch the oil drips underneath
the rack.
*When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a
skillet till they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each
taco. Top with a bit of shredded cabbage, some diced tomato, 2 slices of avocado, and
1 tbsp of sour cream sauce. Serve warm with fresh lime wedges.
iso
reading!

Iso Salmon (Rickie,Perth)
KEEP IN MIND I AM WITHOUT AN OVEN AND COOKING ON A ELECTRIC
FRYING PAN AND SINGLE RING GAS STOVE

French
markets
(Sue, Boomerang Beach)
Type to enter text
Pasta making,
Cagliari

Garlic Lemon Shrimp With Pasta
The beauty of this dish is that it can be served many ways—tossed
with pasta as in this recipe, served over rice or couscous or simply
plated as is with a side of crusty herb-buttered bread.
Ingredients
• 12 ounces thin spaghetti or linguine
• 3 tablespoons olive oil
• 1½ pounds large shrimp (peeled and deveined)
• Dash of salt
• Dash of freshly ground black pepper
• 2 cloves garlic (minced)
• ¼ teaspoon crushed hot red pepper flakes (or more to taste)
• 1½ tablespoons freshly grated lemon zest
• ¼ cup white wine
• ¼ cup fresh lemon juice (about one lemon)
• ½ cup freshly grated Parmesan cheese
• Optional: 3 tablespoons toasted pine nuts
•
Bring a large pot of salted water to a boil. Add the pasta to
the boiling water and cook according to the package
directions, or until al dente. Before draining, reserve ⅓ cup
of pasta cooking water.
While the pasta is cooking, heat 2 tablespoons of the oil in a
large skillet over medium heat. Add the shrimp in a single
layer. Sprinkle with salt and pepper.
Cook for 2 minutes, turn the shrimp over, add the remaining
tablespoon of oil, the garlic, and red pepper flakes. Stir
constantly for 1 to 2 minutes.
(MADDY, LOS ANGELES)
Tips
To toast pine nuts, spread them in a small heavy skillet and cook
over low heat for 3 to 5 minutes, shaking the pan frequently,
until light brown.
The cooking time on the package of pasta is only a guideline.
Begin to test dried pasta after about 4 minutes of cooking and
fresh pasta after about 30 seconds. Pull out a piece and bite it; it
should feel tender but firm (al dente). Overcooked pasta will be
mushy and pasty. As soon as the pasta is done, drain it
thoroughly in a colander. Do not rinse it unless stated in the
recipe. (Pasta is usually only rinsed if it is to be used in a salad.)
Add the lemon zest and white wine to the shrimp. Stir and let
the wine reduce slightly. Stir in the lemon juice.
Ladle the pasta cooking water into a large serving bowl. Drain
the pasta and add to the bowl.
Pour the shrimp with the sauce over the pasta.
Add the Parmesan and pine nuts, if using, and toss to mix and
coat.
Serve with a drizzle of olive oil and extra red pepper flakes
on each serving, if desired.
Enjoy!
FRIDA
Lots of beach
walking
Iso TV

SPAGHETTI WITH PRAWNS AND
ROCKET (4 )
(Ed, BOOMERANG BEACH)
INGREDIENTS
*455 g dried spaghetti
*s&p
*olive oil
*2 cloves garlic, peeled , finely chopped
*1-2 dried red chillies, crumbled
*400g peeled raw prawns ( or thawed
frozen ones)
*1 small wineglass white wine
*2 heaped tbsp sun-dried tomato puree,
or 6 sun-dried tomatoes, blazed in a
blender
*1 lemon, juice and zest
*2 handfuls rocket, roughly chopped
METHOD
Cook spaghetti in large pan salted
boiling water. Meanwhile, heat 3 good
lugs of olive oil in a large frying pan and
toss in garlic and chilli. As the garlic
begins to color, add the prawns and
sauté them for a minute. Add the white
wine and the tomato puree and simmer
for a couple of minutes. When the pasta
is ready, drain it in a colander, reserving
a little of the cooking water. Toss the
spaghetti with the sauce, squeeze in the
lemon juice, add half the chopped
rocket, adding a little of the reserved
cooking water if you want to loosen the
sauce a bit. Correct seasoning. Divide
between 4 plates, sprinkle with grated
lemon zest and the rest of the rocket
leaves.
BOOMERANG BEACH
ISO EXERCISE
Iso fishing
WARM SALMON, RISONI AND PEA SALAD
250g risoni pasta
2 cups (250g) frozen peas
1 tbsp olive oil
500g salmon fillets
8 green shallots
100g baby spinach leaves
DILL DRESSING
1/4 cup (60ml) olive oil
2 tsp’s grated lemon rind
1/4 cup (60ml) lemon juice
1/2 tsp sugar
1 tsp Dijon mustard
1 tbsp chopped dill
(4) (Prue, SYDNEY)
METHOD
Cook pasta in boiling, salted water until almost tender
Add peas to pan with pasta and cook till peas and pasta are
just tender, drain . Transfer to large bowl.
DILL DRESSING
Combine all ingredients, s&p to taste in jar and shake well.
Meanwhile, heat oil in frypan. Add salmon, cook for 3 mins
each side ( or till you like it cooked). Remove from pan and
stand for 5 mins. Remove skin and bones, and break salmon
into large chunks
Add onions, spinach, dill dressing to pasta
Add salmon and toss gently

PASTA VONGOLE (4)
(Francesca, Portsmouth)
INGREDIENTS
300g (10½oz) spaghetti
2 tbsp olive oil, plus extra
3 garlic cloves, chopped
1 shallot, diced
100ml (3½fl oz) dry white wine
1kg (2lb 4oz) clams, cleaned
s&p
1 red chilli, diced
zest 2 lemons, plus juice of 1
small bunch parsley, chopped
50g (1¾oz) Parmesan, grated
METHOD
Bring a large saucepan of salted
water to the boil and cook the
pasta, following packet instructions,
until al dente.
While the pasta is cooking, start
the sauce. In a large saucepan with
a lid, heat the oil over a medium
heat, add the garlic and shallot and
cook for 2 mins, stirring often.
Pour in the wine and clams, season
well, then put the lid on the pan
and bring to the boil. Reduce the
heat a little and cook for 4 minutes.
Resting a colander over a bowl, use
a slotted spoon to lift the clams into
the colander. Bring the sauce to
the boil and simmer, uncovered,
until reduced by half.
Drain the spaghetti, add it to the
pan with the sauce , and cook for 2
mins. Add the chilli, lemon zest
and juice and parsley, and season
well.
Stir, then pop the clams back into
the pan along with any juices
caught in the bowl.
Give everything a really big stir,
them sprinkle with the parmesan,
and drizzle in a little more olive oil,
if you like. Serve immediately.
CRETE
GIANT OYSTER FROM
THE KIMBERLEY REGION

COQ AU VIN WITH GRATIN TOPPING
( Janie, Sydney)
2 tablespoons extra virgin olive oil
800g chicken thigh fillets cut into 5cm
pieces
6 eschalots peeled, halved
3 rashers middle bacon rind removed, thinly
sliced
2 garlic cloves thinly sliced
400g button mushrooms halved
1 tablespoon fresh thyme leaves
2 tablespoons plain flour
1/2 cup dry white wine
3/4 cup Massel chicken style liquid stock
2 tablespoons chopped fresh parsley
2 desiree potatoes thinly sliced
1/4 cup thickened cream
CHICKEN
TED & TILLY
Golf at Palm Beach
METHOD
Preheat oven to 200C/180C fan-forced. Heat half the oil in a 6-cup-capacity ovenproof
casserole dish over high heat. Add chicken. Cook, stirring, for 3 to 4 minutes or until
browned. Transfer to a plate.
Heat remaining oil in dish over medium heat. Add eschalot, bacon and garlic. Cook, stirring,
for 5 minutes or until bacon is crisp. Add mushroom and half the thyme. Cook, stirring, for
2 minutes.
Add flour. Cook, stirring, for 1 minute. Gradually add wine, then stock, stirring until sauce
is smooth.
Stir in parsley. Bring to the boil. Boil for 5 minutes. Return chicken to dish. Stir to
combine. Season with salt and pepper. Remove from heat.
Place potato in a bowl. Add cream, parmesan and remaining thyme. Toss to coat. Arrange
potato over chicken mixture. Drizzle over any remaining cream mixture. Bake, uncovered,
for 1 hour or until potato is
golden and tender. Serve.

CHICKEN MARBELLA
(Phoebe, New York)
MEGÈVE
INGREDIENTS
8 chicken legs, drumstick and thigh attached, skin on
and scored few times to the bone (2kg)
5 garlic cloves, crushed
15g fresh oregano, plus a bit to serve
3 tbsp red wine vinegar
3 tbsp olive oil
100g pitted green olives
60g capers, plus 2 tbsp of their juices
120g Medjool dates, pitted and quartered lengthways
2 bay leaves
120ml dry white wine
1 tbsp date molasses or treacle
S&P
GIBSON
METHOD
1. Place chicken in large, non reactive bowl, add all
of ingredients, except wine and date molasses,
plus 1 tsp salt, and grind of pepper.
2. Gently mix everything together, cover bowl, and
leave in fridge to marinate for 1 -2 days, stirring
a few times. You can cook it straight away if you
don’t have the time to marinate.
3. Preheat oven to 180 ℃ fan (350 ℉).
4. Spread chicken legs out on high sided baking tray,
along with marinade ingredients. Whisk together
wine and molasses, and pour over meat.
5. Cook 50 mins, basting 2 -3 times, until meat is
golden brown on top and cooked through.
6. Remove, serve on large platter , sprinkle with
oregano.

ROAST CHICKEN, BREAD AND DATE SALAD. (4)
(Anne and Nick, UK)
120g stale bread, such as ciabatta or baguette.
5 tbsp olive oil
3 tbsp lightly salted chicken stock
2 tbsp white wine vinegar
1 & half tsp runny honey
1 tsp paprika
1 tsp ground cumin
30g (or handful) almonds
150g medjool dates
50g (or 3 handful) rocket
Large bunch of flat-leaf parsley
2 roast chicken breasts, preferably with skin on
Heat oven to 200C (220 non-fan). Tear bread into chunks, spread
out on baking tray and place in oven for 5-10mins until the bread
becomes dry and lightly golden.
Markets in France
In a small bowl or cup, combine 3 tbsp olive oil with the
chicken stock and a generous pinch of salt, whisk lightly, then
drizzle over the bread. Toss together so all the bread pieces
are lightly imbued with the flavour of the juices.
In a second small bowl or cup, combine the remaining 2 tbsp
olive oil with the white wine vinegar, honey and spices, then
whisk together to make a thick, syrupy dressing.
Coarsely chop the almonds. Remove the date stones, then
chop the flesh into chunks and add them with the almonds to
the rocket, parsley and bread. Drizzle the dressing over the
salad and toss well. Cut the chicken into bite-size pieces and
add to the salad.
Serve immediately!
BOBBY

LEMON CHICKEN
(Mary, France)
INGREDIENTS
¼ cup olive oil
3 tbsps minced garlic
⅓ cup dry white wine
1 tbsp lemon zest
2 tbsps lemon juice
1 ½ tsp’s dried oregano
1 tsp fresh thyme leaves
S&P
4 boneless, skin-on chicken breasts/
thighs
slices of lemon
METHOD
*Preheat oven 400deg F ( 200degC)
*In a small saucepan, warm oil over low
heat. Add garlic, stir till fragrant, but not
browned.
Remove from heat.
*In small bowl, stir together wine, lemon
zest and juice, oregano and thyme.
*Whisk wine mixture into warm oil.
Season with S&P.
*In oven-safe baking dish, pour in half
wine and oil mixture. Place chicken over
the sauce, skin side up. Tuck lemon
slices under the chicken skin. Season.
Pour remaining wine and oil mixture over
the chicken.
*Follow guide below for cook
time. Bake until juice from inside
the chicken is no longer pink. If
skin has not browned, place dish
under grill for 1 -2 minutes.
Cover chicken with foil, and allow
to rest for 10 mins before
serving.
COOK TIME
Boneless, skin-on chicken
breasts: 30-40 mins
Boneless , skinless chicken
breasts: 25-35 mins
Bone-in, skin on chicken thighs :
40-50 mins
La Fleur Bleue, Crestet, France

VEGETARIAN
For the pastry
150g plain flour
150g wholemeal flour
¼ tsp salt
¼ tsp freshly ground black pepper
160g unsalted butter, cool but malleable, diced
120ml hot water
For the filling
400g broccoli
3 tbsp olive oil
2 onions, cut into medium dice
4 large cloves garlic, peeled, finely sliced
4 sprigs thyme
1½ tbsp white miso paste (or 4 finely chopped
anchovies)
½ tsp dried chilli flakes
2 tbsp vegetable stock or water
50g parmesan cheese, grated
150g mature cheddar cheese, coarsely grated
zest from 1 large lemon
1 tbsp lemon juice
1 tsp salt
1 tsp freshly ground black pepper
1 small egg, lightly beaten, for brushing and sealing
Method
1. PASTRY: place the flours, salt and pepper in a
large bowl and rub the butter pieces in until the
mixture resembles breadcrumbs.
2. Pour the hot water over the mixture and use a
wooden spoon to stir until the pastry just begins to
come together. Use your hands to knead gently into
a smooth ball – it should feel soft, pliable and
slightly greasy – then place back into the bowl and
drape a tea towel over it. Set aside in a cool place
(but not the fridge) to rest – the dough needs to be
cool enough to roll without sticking, but not too
cold, as it will stiffen and crack under the rolling pin.
3. FILLING: chop the broccoli stems into
roughly 2cm pieces, and break the rest
into small florets. Bring a large pot of
salted water to the boil, and blanch the
broccoli for 3-4 minutes. Drain and set
aside.
4. Heat the oil in a deep frying pan and
cook the onion over medium heat until
translucent. Add the garlic, thyme, miso
paste (or anchovy) and chilli and cook for
another minute or two, then add the
broccoli. Over medium heat, stir and toss
to combine for a couple of minutes,
adding just enough of the stock (or
water) to moisten if it becomes too dry.
5. Remove from heat and cool a little
before adding the cheeses, lemon zest
and juice, salt and pepper. Stir gently to
combine, then remove the thyme and
scrape the mixture into a bowl. 6. Preheat the oven to 200C (180C fan-forced) and
line a large baking tray with baking paper. Divide the
pastry into six even pieces. Beginning with one
piece, roll out on a lightly floured bench top to a
thickness of 2-3mm. Using a small plate (or
saucepan lid) measuring roughly 17cm diameter as a
ISO COCKATOO
BROCCOLI & MISO PASTIES (Gail, Sydney)
template, trace and cut out a pastry circle. Place a
large scoop of broccoli filling (about 100g) onto one
half of the circle, leaving a border of about 2cm.
Brush the border with the egg wash and fold over the
other half to seal. Crimp the edges to form an
attractive border, then transfer to the lined baking
tray.
7. Repeat with the remaining pastry and filling, and
when all are on the tray, brush the pasties with the
egg wash. Place the tray in the preheated oven and
bake for 30-35 minutes or until golden brown. Serve
warm.

CAULIFLOWER FENNEL RISOTTO
(Janie, Sydney)
Serves 4
Gluten free : Vegetarian
2 fennel bulbs, cut into eighths
½ head cauliflower, cut into florets
¼ cup extra virgin olive oil
1 (150g) white onion, peeled and chopped
3 cloves garlic, sliced
1 ½ cups arborio rice
4 -5 cups (1-1.25L) vegetable or chicken stock
2 teaspoons lemon thyme+
½ cup grated parmesan or pecorino cheese
sea salt and black pepper
Preheat oven to 200C and line a large baking tray
with greaseproof paper.
Place fennel pieces and cauliflower florets on tray,
toss with about 4 tablespoons of olive oil, season
and cook in oven for 30 minutes.
While vegetables are cooking make the risotto by
heating remaining olive oil in a large saucepan on
medium heat.
Add onion and garlic and cook for 3-4 minutes,
until translucent, then add arborio (risotto) rice
and cook, stirring frequently, for a further 5-6
minutes.
Reduce heat to low and add stock one cup at a
time to rice.
Allow the cup of stock to absorb before adding the
next cup and stir frequently.
Once the last cup of stock is poured into the rice,
add the cooked vegetables and lemon thyme and
stir gently, leaving just a touch of liquid remaining
in the risotto from the final cup of stock.
Stir through parmesan or pecorino cheese, season
with sea salt and black pepper and serve.
FARMERS MARKET SALAD (8)
(Sue, Boomerang Beach)
INGREDIENTS
1/2 cup candied walnuts
8 cups greens (kale, arugula, spinach etc)
1 cup pomegranate seeds
2 persimmons or peaches or nectarines sliced in
wedges
goat cheese
RED WINE VINAIGRETTE
3 tbsps red wine vinegar
1/2 cup olive oil
2 cloves garlic, minced
s&p
Mix them together
Put greens in bowl, drizzle with vinaigrette, top
with everything else.
Toss and serve immediately.
Cagliari
markets

Last night’s pasta bake:
(Caitlin, Portsmouth)
1 box of Penne integral
Head of kale
Box of Shrooms
2 pieces of garlic
1 onion
1 can of tomato basil chopped tomatoes
Tomato paste
2 cups of veg broth
Cheddar cheese to top
Cook pasta according to directions
Chop onion and mushrooms, pick greens off
kale stems. Sauté onion and mushrooms in a
bit of veg oil then add kale, chopped
tomato, veg broth and garlic. Wilt kale by
putting a lid on pan. Add tomatoes paste
and stir.
Blend all the ingredients.
Mix sauce with pasta and put in baking dish.
(had a bit extra sauce to put in freezer).
Top with cheddar and grill in oven. Wait
until the cheese is melted and voila!
Simple, easy, delish and I get some veg in
my kid.
We added a side salad.
We have also done this with butternut
squash and made more of a creamy sauce
but the pasta bake is a good one once some
of the veg is not at its freshest.
Pasta making classes in
Cagliari
Flower arranging classes in
Portsmouth
Aubergine Panzanella
(Shannon, Portsmouth)
This has been yummy on the side with
grilled meats!
2 aubergine, cut into small chunks
2 red pepper, thinly sliced
Olive Oil
Salt and pepper
400g sourdough bread loaf torn into
chunks
3 tsp chili flakes
1 garlic clove, minced
1 tsp Dijon mustard
1/2 red onion, thinly sliced
Lots of flat leaf parsley, roughly chopped
40g pine nuts, toasted
• Preheat oven to 200°. Drizzle olive
oil, salt and pepper on the Aubergine
and red pepper and roast in roasting
tin for about 30 min.
• Last 15 min, roast the sourdough
chunks with olive oil drizzle and chili
flakes, then toast pine nuts for about
5 min
• Meanwhile, mix together the vinegar,
mustard, garlic, onion, 2 tblspoon
olive oil and most of the parsley to
make a dressing
• In a large bowl, toss everything
together!

VEGETABLE TART (Cathy, Sydney)
INGREDIENTS
• 1 large red pepper
• 1 medium sweet potato, peeled and
cut into 3cm dice
• Half a small courgette, cut into 3cm
dice
• 2 small onions, peeled and thinly
sliced
• 1 bay leaf
• 200g shortcrust pastry
• 3 sprigs of thyme, picked
• 50g goat's cheese
• 4 cherry tomatoes, halved
• 1 large free-range egg
• 130ml double cream
• About 50ml olive oil
• S&P
•
Kimberley, NT,
Australia
Choose your vegetables according to season (leeks, aubergines, broccoli,
mushrooms) and you can keep or omit the cheese; you can even top with a
scattering of pumpkin seeds for a more luxurious look.
1. Set oven to 230C/Gas 8. Use a small serrated knife to cut around the
stem of the pepper and lift it out along with the seeds. Shake the
pepper to remove all the remaining seeds and discard the stem and
seeds.
2. Place the pepper in ovenproof dish, drizzle with oil and put on the top
shelf in the oven. Mix the sweet potato in a bowl with two tbsps olive
oil and S&P , lay in a medium baking tray and place on the oven shelf
beneath the peppers.
3. After 12 minutes add the courgette to the sweet potato and stir gently.
Return to the oven for another 12 minutes or until both vegetables are
cooked but still firm. Leave the pepper in the oven for another 10-12
minutes, or until it is thoroughly brown, then remove and cover with foil
until it cools down. Once cool, peel and break roughly into strips.
4. While the vegetables are roasting, sauté the onion on the stove top
along with the bay leaf, some salt and a tbsp of olive oil. Cook on a
medium heat for 25 minutes, stirring occasionally, until they turn
brown, soft and sweet. Remove from the heat, discard the bay leaf and
set aside.
5. Reduce the oven temperature to 160C/Gas 3.
6. Lightly grease a 16-18cm tart tin with a removable base. Roll out the
pastry to a circle roughly 3mm thick and large enough to line the base
and sides of the tin, plus extra to hang over the edge. Carefully line the
tart case with the pastry, making sure you don't puncture it. Press the
pastry so it covers the base and sides of the tin, with the excess
hanging over the edge.
7. Line the pastry base with a large sheet of baking parchment (make
sure it covers the base and sides) and fill it with ceramic baking beans.
Bake blind for 40 minutes. Carefully remove the paper with the beans.
Give the case another 10 minutes in the oven so it turns golden brown.
Remove and allow to cool a little.
8. Now, scatter the base of the tart with the cooked onion and top with
the roasted vegetables; try to arrange them evenly, then scatter half
the thyme over them. Next, dot the veg with chunks of cheese and
then with tomatoes, cut side facing up.
9. Whisk the egg and cream in a small bowl, along with some S&P.
Carefully and slowly, pour this mix into the tart. Make sure the top layer
remains exposed so you can see the vegetables and cheese. Scatter
the remaining thyme on top and place in the oven. Cook for 30-40
minutes or until the filling sets and turns golden. Remove and allow to
rest for at least 10 minutes before breaking off the excess pastry,
taking the tart out of the tin and serving.

tomato tart with mustard (6) ( Mary, France)
Quick Chickpea Curry
(Sally, Cornwall)
• 200g puff pastry
• 150g Emmental or Comté cheese
• 3 or 4 tomatoes
• 60g mustard, medium hot
• Oregano (or other herbs)
• Salt & pepper
• olive oil
•
METHOD
Preheat oven 200deg C (gas6)
*Roll out puff pastry, and line 28cm
tart ring.
*Remove excess pastry with a knife.
*Spread a layer of mustard on puff
pastry. The thicker the layer is, the
spicier the tart will be.
*Cut the cheese into thin slices.
*Place cheese strips on top of mustard.
*Slice tomatoes and arrange on top of
cheese, in a big swirl.
*Sprinkle with oregano, and pour a
dash of olive oil.
*S&P
*Bake 200deg C for 25 - 30 mins.
When cooked, take out of oven and
remove tart ring
Serve hot.
L’Isle-sur-la-Sorgue, France
Ice cream shop, Séguret,
Ingredients:
1 medium onion, chopped small.
1 clove of garlic, chopped.
1/2 red chilli, de seeded & chopped small.
Olive oil.
1 tbsp curry paste.
1/2 tsp turmeric.
1 large sweet potato, peeled and chopped.
1 tin (400g) chickpeas.
Small tin of coconut cream or medium tin of
coconut milk.
1 (400g) tin tomatoes.
1 chicken stock cube.
Coriander leaves, chopped.
Handful of spinach (optional).
Method:
Fry the onions, garlic and red chilli in some olive
oil, over low heat. Add the curry paste, then all
the other ingredients except the spinach and
coriander, and simmer gently for 1/2 hour.
Add the spinach 5 mins before serving and the
coriander leaves at the end.
Serve with rice.
CHELSEA FLOWER SHOW

CHEESY LEEKS
(MIKE, LONDON)
INGREDIENTS
4 slender leeks ( 575g/ 1lb 4½ oz) trimmed
20g/ ¾oz butter, plus extra for greasing
20g/ ¾oz plain flour
200ml/ 7fl oz milk
1 tsp English/Dijon mustard
100g/3 ½oz mature cheddar cheese, finely
grated
2 tbsp dried white breadcrumbs (panko)
S&P
EDWARD THE FOX
METHOD
Preheat oven 220C/Gas 7. Lightly butter shallow baking dish, holding 1 litre/
1 ¾ pints.
A third fill a medium saucepan with water and bring to boil. Remove any
tough or damaged leaves form outside of leeks. Trim leeks, leaving all of the
white part, and some of the green.
Cut leeks into 3cm/1 ¼ in pieces, and add to the water. Return to the boil and
cook for 5 mins, or until leeks are tender. They are ready when the tip of a
knife slides in easily. Drain in a colander over a large mixing bowl to reserve
cooling water.
To make sauce, return the empty pan to the heat, add butter and melt gently.
Stir in the flour and cook for 10-15 seconds, stirring or whisking well between
each addition to make smooth, creamy sauce.
Add mustard, half the cheese, and season generously with s&p. Simmer
gently 1 - 2 mins, stirring constantly.
Scatter the leeks into the baking dish and pour sauce on top. Mix the
remaining cheese with the breadcrumbs, and sprinkle on top. Bake for 12 - 15
mins or until bubbling and golden brown.
Whiskey museum , Dublin

No-Bake Chocolate Tart (Sheree, Sydney)
Can be made a week ahead – freeze, covered in plastic wrap
and soften in fridge before serving. It’s so easy and quick.
Ingredients
Crust
1pkt Chocolate Ripple/ chocolate chip biscuits
100g coconut oil (melt if solid)
Filling
240g dark chocolate, finely chopped
185g butter
110g honey
250g thickened cream
Crush the biscuits in a food processor - move to bowl - add
coconut oil and pinch of sea salt flakes. Mix well. Transfer
mixture to 23cm springform pan (line base with baking
paper). Press evenly along the bottom and 2.5cm up the
sides. Refrigerate for 1 hr.
Combine chocolate and butter in a bowl and set aside. Place
cream and honey in small saucepan over med heat. Bring to
a simmer then pour over chocolate/butter. Allow to sit for 2
minutes to melt chocolate. Using spatula, mix until you have
a shiny, smooth ganache mixture.
Pour into crust and smooth top.
Refrigerate until ready to serve with fruit and cream – yum.
FATTEN THE CURVE DESSERTS
CHOCOLATE
ISO games with
pets….Here’s Billy
jumping …
CHOCOLATE CAKE (10) ( Di, Sydney)
“This is practically a health food”
*Preheat oven to 180℃ (350 ℉/ Gas 4).
*Grease and line a 23cm (9”) springform tin.
*Beat 250g (9oz) softened unsalted butter and
225g
(8oz/1 cup) caster sugar in a mixing bowl.
*Add 3 lightly beaten eggs, 125ml (4 fl oz/ ½
cup) milk and 1 tsp vanilla essence.
*Stir to combine, then fold in 4 tbsp dark
cocoa powder, 70g ( 2 ½ oz/ ⅔ cup) ground
almond and 150g ( 5 ½ oz/ 1 ¼ cups) self
raising flour.
*Spoon the batter into the prepared tin and
bake for 45 - 50 mins, or until skewer inserted
into centre of cake comes out clean.
* Turn cake onto wire rack to cool.
*When cake has cooled, transfer to serving
plate, and drizzle with chocolate icing.
ICING
60g butter
1 heaped dessert
spoon cocoa
1½ cups icing mixture
If the mixture is too
stiff, just add a small
amount of hot water.

LEMON DRIZZLE CAKE
Ingredients
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
finely grated zest 1 lemon
For the drizzle topping
juice 1½ lemons
85g caster sugar
(TERESSA, BERMUDA)
Method
• Heat oven to 180C/fan 160C/gas 4.
• Beat together 225g softened unsalted butter and
225g caster sugar until pale and creamy, then add 4
eggs, one at a time, slowly mixing through.
GOLF IN BERMUDA
• Sift in 225g self-raising flour, then add the finely
grated zest of 1 lemon and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper,
then spoon in the mixture and level the top with a
spoon.
• Bake for 45-50 mins until a thin skewer inserted into
the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the
juice of 1 ½ lemons and 85g caster sugar to make the
drizzle.
• Prick the warm cake all over with a skewer or fork,
then pour over the drizzle – the juice will sink in and
the sugar will form a lovely, crisp topping.
MADELEINES IN CORSICA

SCORCHED ALMOND BLISS
BALLS
(TESSA & GRETA, AUCKALND)
INGREDIENTS
⁃ 1 cup blanched almond meal
⁃ ¼ cup coconut cream
⁃ 3 tbsp coconut sugar
⁃ 2 tbsp raw cocoa powder
⁃ 2 tbsp almond butter
⁃ 2 tbsp chocolate protein powder
⁃ 2 tbsp coconut oil, melted
⁃ 1 tsp salt
For centre and topping
½ cup roasted almonds
METHOD
1. In a large mixing bowl or food processor, place
all the ingredients, except roasted almonds.
Blend or stir until well combined and smooth.
The mixture will be thick and sticky.
2. Roll onto balls and place a roasted almond in
the centre, so when you bite inside you get that
crunch.
3. Decorate all balls with an almond on top.
4. Place in fridge to set for approx 1 hour.
5. Store in a container in the fridge.
Di’s rainbow fruit salad
Tessa’s house in Bermuda

Easy Cinnamon
Rolls
Prep Time: 1 hour, 40 minutes
Cook Time: 25 minutes
Yield: 11-12 rolls
Description
These easy cinnamon rolls are
perfect for yeast beginners
because they only require 1 rise.
Top with coffee icing below.
Ingredients
Rolls
2 ¾cups (345g) all-purpose flour
(levelled)
¼ cup (50g) granulated sugar
1 teaspoon salt
2 ¼ teaspoons instant yeast (1
packet)
½ cup (120ml) whole milk
¼ cup (60ml) water
3 Tablespoons unsalted butter
1 large egg
Filling
3 Tablespoons (45g) unsalted
butter, softened
1 Tablespoon ground cinnamon
¼ cup (50g) granulated sugar or
packed light or dark brown
sugar
Icing
1 cup (120g) confectioners’ sugar
½ teaspoon vanilla extract
2–3 Tbsp(30-45ml) strong
brewed coffee or milk
Instructions
1. Make the dough: Whisk the flour, sugar,
salt, and yeast together in a large bowl. Set
aside.
2. Combine the milk, water, and butter
together in a heatproof bowl. Heat until the
butter is melted and the mixture is warm to
touch (about 110°F). Pour into the dry
ingredients, add the egg, and stir until it
forms a soft dough or use your mixer.
3. On a lightly floured surface using floured
hands, knead the dough for 3 minutes. Place
in a lightly greased bowl , cover loosely, and
let rest for about 10 minutes.
4. Fill the rolls: After 10 minutes, roll the
dough out in a 14×8 inch rectangle. Spread
the softened butter on top. Mix together the
cinnamon and sugar. Sprinkle it all over the
dough. Roll up the dough tightly. Cut into
10-12 even rolls and arrange in a lightly
greased 9-inch round cake pan or pie dish.
5. Rise: Tightly cover the rolls with foil or
plastic wrap and allow to rise in a warm,
draft-free environment for 60-90 minutes.
6. Bake the rolls: After the rolls have doubled
in size, preheat the oven to 375°F (190°C).
Bake for 25-28 minutes until lightly
browned. If you notice the tops are getting
too brown too quickly, loosely cover the
rolls with foil and continue baking.
7. Make the icing: Whisk the
confectioners’ sugar, vanilla extract, and
coffee/milk together. Drizzle or spread over
warm rolls.
8. Cover leftover frosted or unfrosted rolls
tightly and store for up to 3 days at room
temperature or up to 5 days in the
refrigerator.
Francesca,
Portsmouth
Notes
1. Make Ahead Instructions: This dough can be made
the night before through step 4. Cover with plastic
wrap and let rest in the refrigerator overnight. The
next morning, remove from the refrigerator and
allow to rise in a warm environment, about 1 hour.
Continue with step 6.
2. Freezing Instructions: Baked rolls can be frozen up
to 2-3 months. Thaw overnight in the refrigerator
and warm up before enjoying. You can also freeze
the unbaked rolls and here’s how: bake the rolls in
step 6 for only about 10 minutes at 375°F (191°C).
Cool completely, then cover tightly and freeze. To
serve, take the rolls out of the freezer and put into
the refrigerator a few hours before serving. Then,
finish baking them.
She also makes
cakes like this!

GRILLED FIGS WITH ALMOND
MASCARPONE CREAM (4)
(Anne & Nick, UK)
175g mascarpone cheese
½ tsp pure vanilla extract
1 tbsp toasted ground almonds
1 tbsp Marsala wine
1 tbsp clear honey
1 tbsp sugar
1 tsp ground cardamom
8-10 figs, halved
Pit the mascarpone cheese, vanilla
extract, almonds, Marsala wine and honey
into a bowl and beat well. Set aside in
the refrigerator until required.
Put the sugar and ground cardamom into
a separate bowl and mix well, carefully
dip the cut surface of the figs into the
mixture.
You can do the figs on a preheated oven
grill or barbecue grill over medium hot
coals for 1-2 minutes on each side until
charred and softened.
FIGS
HONEY GRILLED FIGS (4)
(Sue, Boomerang Beach)
8 fresh figs, halved
40g (¼ cup) hazelnuts, finely chopped
60 mls (¼ cup) honey
125 ml ( ½ cup) thin cream
1 tsp vanilla essence
Preheat grill on medium-high. Line a grill tray or
baking tray with foil and place figs on the lined
tray.
Plate hazelnuts on a plate. Lightly press the cut
side of the figs onto the hazelnuts, and then
place on the lined tray, cut side up.
Drizzle 2 tbsp of the honey evenly over the figs.
Cook under preheated grill for 5-6 mins, or until
hazelnuts are brown and the figs soften slightly.
Meanwhile, whisk cream, remaining honey and
vanilla essence in bowl, until soft peaks form.
Place figs on plates and serve with honey
cream.
Transfer the figs to 4 serving bowls and
serve with the almond mascarpone cream.
Enjoy!
ARGENTIÈRE, FRANCE

Tahini Swirl Banana Loaf - ROSE LANGBEIN ( Natalie, USA)
COOK TIME:60 minutes PREP TIME:15 minutes SERVINGS:1 large loaf
I love this banana bread because the tahini gives it a lovely depth of flavour and nutty sweetness. Once you start making banana bread,
you'll never throw away a too-ripe banana again!
Technique Tip: The riper the bananas you use, the sweeter your banana bread will be. Make sure you don't over mix the batter once you
add the flour, as this will make it tough.
Swap Option: Use honey in place of maple syrup, coconut oil in place of butter, milk in place of yogurt, soft brown sugar in place of
Demerara sugar, plain flour in place of whole wheat flour. You can use chocolate chips, shredded coconut, cranberries, or raisins in place
of walnuts for different textures.
Ingredients
1/4 cup creamy tahini
2 tablespoons maple syrup
1 stick butter (4 ounces)
1 1/4 cups Demerara sugar
1/2 cup plain yogurt, whole milk preferred
2 eggs
1 teaspoon baking soda
4 ripe bananas, peeled and mashed (about 2 cups)
1 teaspoon vanilla extract
2 1/4 cups whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped walnuts (optional)
1 tablespoon sesame seeds
Preparation
1. Preheat the oven to 350 F. Line your loaf pan with baking paper.
2. Mix together tahini and maple syrup and set aside.
3. Melt butter in a medium pot. Remove from heat and whisk in sugar. Then add yogurt, eggs and baking soda.
Bermuda sunset
4. Add bananas and vanilla, then stir to evenly combine. Add half of the tahini mixture, reserving some to swirl on top.
5. Sift in flour, cinnamon, salt and stir until you have a smooth batter. Do not over mix or the loaf will be tough. Gently mix in walnuts, if
using.
6. Spoon mixture into prepared tin. Gently swirl the remaining tahini on the top of the cake in a pretty pattern. Sprinkle with sesame
seeds.
7. Bake until a skewer inserted into the centre comes out clean (about 1 hour). Cool for 10 minutes before turning out. Leave to cool on a
wire rack. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 10 days. It is great sliced and
served with butter, or toasted.
If you want to make muffins: Line a 12-well muffin pan with paper moulds. Spoon 1/4 cup of the batter mixture into each muffin tin. Bake
at 350 F until risen, set and lightly golden (about 25 minutes).

Thank you all my lovely family and friends for sharing your
iso receipes! We seem to be surviving this Covid-19 pandemic
with cooking, odd activities and humour!
Ann & John Grant Rickie
Anne & Nick Helen Sally
Caitlin Janie Shannon
Cathy Jo Sheree
Cindy Maddy Sue & Ed
Claire Mary Teressa
Di & Wally Natalie Tessa
Francesca Phoebe Tim & Mike
Gail & Murray Prue Robin
Alex xxx
simmering in solitude….