2020-03-01 Woolworths Taste

86 TASTE MARCH 2020

quinoa 170 g
milletoroats100 g
water1 cup
coconutmilk1 x 400mlcan(orthesame
quantityalmondmilk or regular milk)
vanillapaste1 t
cardamompods 3, bruised to release
theseeds
groundcinnamon½t
pecannutsoralmonds 50 g, roughly
chopped(optional)
maplesyrup,fordrizzling(optional)
edible flowers,to decorate (optional)

Forthemaple-butterpears:
ripepears2,cored and sliced into sixths
butter1 T
maple syrup 1 T

1 Placethequinoaandmilletoroats,
water,milkandspicesina medium-sized
saucepan.Bringtoa boil,thensimmerfor
15 minuteshalf-covered,oruntilallthe
liquidhasbeenabsorbedandthegrains
arecookedthroughandcreamy.Add
a little hot water or extra milk if necessary

MEAT-FREE

LEMONDROPS

“Thisis a verynon-traditionalrecipeforwhat

arefavouriteFrenchmadeleinetreats,but

I hopethatI’llbeforgivenbecausetheystill

havetheprettiestlittlescallopededges.

I’veaddeda lovelyhintoflemon,which

my daughters Sophie and Isla adore.”

Makes 12

EASY

GREATVALUE

Preparation: 20 minutes

Baking: 15 minutes

butter 100 g,softened, plus extra

forgreasing

castersugar 100 g

vanillaextract1 t

free-rangeeggs 2

salta pinch

cakeflour 80 g

bakingpowder or self-raising flour

1 levelt

milk 3–4 T

Forthelemonsyrup:

freshlemonjuice ½ cup

lemonzest2 t

castersugarornatural sweetener

of your choice 2–3 T

1 Preheattheovento190°C.Grease

a madeleinetraywithbutter,thendust

lightlywithflour.Turnthetrayovergently

toremoveanyexcessflour.Setasideuntil

thebatteris ready. 2 Creamtogetherthe

butter,sugarandvanillauntillightand

fluffy,thenaddtheeggsoneata time,

mixingwellbetweeneachaddition.Siftin

thesalt,flourandbakingpowderorself-

raisingflour,andmixuntilwellcombined.

Addthemilkandmixagain;themixture

shouldbelooseenoughtojustdropoff a

tablespoon. 3 Usinga tablespoon,

dividethemixturebetweenthemoulds

untilabouttwo-thirdsfullandbakefor

10–15minutes,oruntilgoldenand

fragrant. 4 Meanwhile,makethesyrupby

heatingalltheingredientsina small

saucepanovera lowheat.Adjustfor

sweetnessandsetasideuntilreadytouse.

5 Assoonasthemadeleinesarecooked,

removefromtheoven,drizzleoverthe

syrupandthenallowtocoolintheir

mouldsforabout 3 minutes. Serve

immediately.

if it becomestoothick,althoughit should

havea creamy,porridgeyconsistency.

2 Meanwhile,makethemaple-butter

pears.Placethepears,butterandmaple

syrupina large,non-stickpanover

a mediumheatandcookgentlyuntil

thepearsaregoldenandcaramelised.

3 If using,lightlytoastthenutsina drypan

overa mediumheat.Whenthequinoa

is cooked,layerthebreakfastpuddings

intosmallglassjarsorbowls,dividing

andlayeringtheremainingingredients

betweenthem.Alternatively,spoonthe

porridgeandpearsintobowls.Serve

garnishedwithchoppednuts,a drizzle

of syrup and flowers, if you like.

“I hope this

book willbe a

companionfor

eating moreclose-

to-the-Earth,

carefully grown

seasonal food”

ALL-GRAIN

COCONUT-AND-

CARDAMOM

PORRIDGEWITH

MAPLE-BUTTER

PEARS

NEW COOKBOOK