18 AWW FOOD • ISSUE TWENTY SEVEN
Mum’s The Word Menu
BREAKFAST FRITTATA
PREP + COOK TIME 25 MINUTES SERVES 4
1 medium potato (200g), sliced thinly
1 tablespoon rice bran oil
1 clove garlic, crushed
2 large zucchini (300g), grated
coarsely
5 eggs, beaten lightly
40g mushrooms, sliced
4 cherry tomatoes, sliced
100g firm low−fat ricotta
1 tablespoon basil pesto
25g baby spinach leaves
8 x 25g slices dark rye bread, toasted
1 Boil, steam or microwave potato
until tender; drain.
2 Preheat an oven−grill.
3 Heat half the oil in a 22cm
ovenproof frying pan over medium
heat. Add garlic and zucchini; cook,
stirring, for 4 minutes or until soft.
Transfer to a heatproof bowl; add egg
to zucchini mixture.
4 Add remaining oil to pan. Pour
egg mixture into pan, swirling to
evenly coat base of pan. Cook,
without stirring, for 2 minutes or
until base of egg is just set. Arrange
mushroom, tomato, ricotta and potato
over egg. Cover pan with a lid or foil;
cook for 1 minute or until egg is
almost set. Remove cover, place pan
under grill; cook for 5 minutes or
until golden and cooked.
5 Cut frittata into quarters; top with
pesto and spinach. Accompany each
serving with 2 slices of toast.
RHUBARBCHIA
MUESLI LOAF
PREP + COOK TIME 1 HOUR 45 MINUTES
(+ COOLING & REFRIGERATION) SERVES 8700g trimmed rhubarb
1⅓ cups (295g) raw caster sugar
½ teaspoon vanilla bean paste
125g butter, chopped
½ cup (125ml) milk
1⅔ cups (200g) self−raising flour
2 teaspoons white chia seeds
2 eggs, beaten lightly
1½ cups (400g) greek−style
natural yoghurtMUESLI CRUMBLE
¾ cup (110g) plain flour
⅓cup (75g) firmly packed
brown sugar
80g butter, chopped
⅓ cup (110g) dry−roasted almonds,
chopped coarsely
¼ cup (10g) flaked coconut,
crumbled lightly
2 teaspoons white chia seeds1 Preheat oven to 180°C/160°C fan.
Cut rhubarb into 2.5cm lengths.
Halve thick stems lengthways. Place
rhubarb in a large shallow ceramic
ovenproof dish, in a single layer, with
⅓ cup (75g) of the sugar and half the
vanilla bean paste; toss well.Roast for
25 minutes or until tender. Cool.
Drain rhubarb; reserve syrup. Reduce
oven to 160°C/140°C fan.
2 Meanwhile,make muesli crumble.
3 Grease a 13cm x 23cm loaf pan
(top measurement); line base and long
sides with baking paper, extending
the paper 5cm over the sides.
4 Stir butter, milk and remaining
sugar in a large saucepan over lowheat until butter melts. Remove
from heat. Stir in sifted flour, chia
seeds, egg and remaining vanilla bean
paste until combined and smooth.
Mash half the rhubarb with a fork;
reserve unmashed rhubarb. Fold
mashed rhubarb through batter.
Pour the mixture into pan.
5 Bake loaf for 30 minutes.
Working quickly, top loaf with
crumble mixture; bake for a further
40 minutes, covering with foil halfway
through cooking, or until a skewer
inserted in the centre comes out
clean. Stand loaf in pan for 5 minutes
before turning, top−side up, onto a
wire rack. Cool.
6 Serve cakewith yoghurt, reserved
rhubarb and reserved syrup.MUESLI CRUMBLE
Combine flour and sugar in a medium
bowl;rub in butter until mixture
resembles crumbs. Press mixture
together with your fingers to create
uneven lumps; stir in nuts, coconut
and chia seeds. Refrigerate for
20 minutes or until firm.COOK’S
NOTES
RHUBARB CHIA MUESLI LOAF
You will need about 1½
bunches of rhubarb for
this recipe.The loaf is best made on
the day of serving.