BetterHomesAndGardensAustraliaDecember2015_

Baked muesli

with almonds

and blueberries

Give your morning a superfood

boost with this gorgeous

breakfast combo. Sprinkle it over

yoghurt or serve with milk and

top with your favourite fruit.

Heat oil to 170ºC, testing
temperature with a kitchen
thermometer. Line an oven
tray with baking paper.
5 Transfer risen doughto a
lightly floured bench and roll
out to form a rectangle about
1.5cm thick. Using a lightly
oiled 12cm round cookie
cutter, cut out 24 rounds.
Either leave them whole or
use a 4cm-round cookie
cutter to cut out centres of
each to form ring shapes.
Quickly lift dough shapes
onto prepared oven tray,
being careful as dough will
be sticky.
6 Working in batches,cook
whole rounds for 4 minutes,
turning over after 2 minutes,
and cook ring shapes for
3 minutes, turning over after

1½ minutes. Using a slotted

spoon, remove doughnuts

from oil and drain on paper

towels. Repeat with remaining

dough. Allow to cool.

7 To make glaze,put

blackberries and water in

a small saucepan over a

medium heat for 10 minutes

or until berries begin to break

down and release their juices.

8 Sift icing sugarinalarge

bowl. Strain blackberry

mixture through a fine sieve

into a separate large bowl.

Gradually add strained

blackberry mixture into icing

sugar, stirring as you go until

you have a runny consistency.

Drizzle glaze over cooled

doughnuts and set aside on a

wire rack over baking paper

to allow to set. Serve. Photography Marina Oliphant; styling Jamie Humby; food preparation Jonte Carlson

Lamb ribs with miso

Lamb ribs with miso,

chilli and dark ale

Preparation time: 15 mins

Cooking time: 1 hour 20 mins

Serves 8

16 lamb ribs, partially

trimmed

2 Tbsp white miso paste

2 tsp chilli powder

2 tsp sea-salt flakes

¼ cup treacle

120ml apple cider vinegar

200ml dark ale

3 Lebanese cucumbers, cut

into wedges

1 bunch radish, trimmed,

halved

1 Preheat oven 180ºC.Put

ribs, miso, chilli powder and salt

in a large baking dish, tossing to

coat. Drizzle over treacle,

vinegar and ale. Cover with a

layer of baking paper, followed

by a layer of foil, sealing tightly

to enclose. Bake for 1 hour.

2 Uncover ribs,skim off

excess fat and cook for further

20 minutes or until crispy.

3 Arrange ribson a

serving platter and serve

with radish and cucumber

on the side.

Baked muesli with

almonds and blueberries

Preparation time: 20 mins plus

30 mins cooling

Cooking time: 10 mins

Makes about 1 kg

125ml golden syrup

80ml extra virgin

coconut oil

1 whole nutmeg, finely

grated

2 tsp ground cinnamon

Finely grated zest of

1 orange

1 cup raw almonds

1 cup flaked almonds

1½ cups sesame seeds

1 cup sunflower seeds

1 cup pumpkin seeds

30g chia seeds

3 cups rice puffs

2 cups millet puffs

1 cup shredded coconut

1 tsp sea-salt flakes

½ cup dried blueberries

¼cup sultanas

1 Preheat oven 160ºC.Line

2 oven trays with baking paper.

Combine golden syrup, coconut

oil, nutmeg, cinnamon and

orange zest in a small saucepan

and cook, stirring constantly,

over a low heat for 7 minutes or

until loosened in consistency.

2 Put remaining ingredients,

except blueberries and sultanas,

in a large bowl. Pour over golden

syrup mixture and, using two

wooden spoons, mix to coat.

3 Spread mixtureonto trays

in a single layer and bake for

10 minutes, gently stirring after

5 minutes to toast evenly.

Remove from oven and set

aside for 20 minutes to cool on

trays. Stir in blueberries and

sultanas. Store in an airtight

container for up to a month.

Hey there!

Pearl meat is the delicate

muscle found in pearl oyster

shells. It’s available at fish

mongers and is the ideal light

starter on a hot day. A great

alternative to pearl meat is

scallop meat, which is similar

in taste and texture.

Go to bhg.com.au/

karenmartini for more

fantastic recipes

204 BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au

fabulousfood