donna hay magazine

brown butter, honey and lemon thyme cakes250g unsalted butter, chopped¾ cup (270g) honey½ cup (125ml) milk2 eggs, lightly beaten2 teaspoons vanilla extract2 cups (300g) self-raising (self-rising) flour, sifted½ teaspoon bicarbonate of soda (baking soda), sifted½ cup (110g) caster (superfine) sugar12 sprigs lemon thyme``````Preheat oven to 160°C (325°F). Place 100g of the butter in asmall frying pan over high heat and stir until melted. Cook for3–4 minutes or until foamy and golden brown. Transfer to a largebowl and add the honey, milk, egg and vanilla and whisk untilsmooth. Add the flour, bicarbonate of soda and sugar and whiskuntil smooth. Divide the mixture between 12 x ½-cup-capacity(125ml) lightly greased mini loaf tins lined with non-stick bakingpaper. Place on a large baking tray and cook for 18–20 minutesor until golden brown and cooked when tested with a skewer.Place the remaining butter in a small frying pan over high cook’s tipsroasted quince with brown butter ice-cream150g unsalted butter, chopped1.6kg (about 4) quinces, peeled and cut into quarters2 cinnamon sticks1 vanilla bean, split and seeds scraped2 cups (440g) caster (superfine) sugar2 cups (500ml) waterbrown butter ice-cream150g unsalted butter, chopped1 cup (250ml) maple syrup2 litres store-bought vanilla ice-creamTo make the brown butter ice-cream, place the butter in alarge saucepan over high heat and stir until melted. Cook for3–4 minutes or until foamy and golden brown. Add the maplesyrup and cook, stirring frequently, for a further 4–5 minutesor until thick and syrupy. Allow to cool slightly.Place the ice-cream in the bowl of an electric mixer, in2 batches, and beat on low speed for 1 minute or until softened.Swirl the maple butter through the ice-cream and freeze for1–2 hours or until firm.While the ice-cream is freezing, preheat oven to 200°C (400°F).Place the butter in a small frying pan over high heat and stir untilmelted. Cook for 4–5 minutes or until foamy and golden brown.Place the quince, cinnamon, vanilla bean and seeds, sugar, waterand browned butter in a large roasting pan. Cover the pan withaluminium foil and cook for 50–60 minutes or until the quincestart to soften. Remove the foil, turn the quince and cook,spooning the syrup over the quince occasionally, for a further30–35 minutes or until dark red and caramelised. Serve withthe brown butter ice-cream, drizzled with syrup. Serves 6–8.