Woman_s Day Australia - 14 March 2016_

WD 63

Move over avocado on

sourdough, these are the

brekkies we’ll be eating

this year, say the experts...

All the latest tips,

tricks and trends

Kitchen HQ for foodies

For more tricks and tasty recipes head to

Poppin Microwave

Cheese Popcorn$1.76

Poptopia

Sweet Chilli

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Popcorn

$3.79

Cobs

Sea Salt

Popcorn

$4.62 for

six-pack

All-new breakfasts

Popcorn

snacks

Head to Taste of

Sydney at Centennial

ParklandsfromMarch

10-13 to check out the city’s best

restaurantsandfoodandwine

producers.Youcanalsomeet

topchefs,attendcooking

classes and enjoy live

entertainment.

MAR

10 - 13

MARK YOUR

CALENDAR

Breakfast salads

including probiotics

such as sauerkraut

will be popular,”

says chef Bill

Granger. We’ll

be topping ours

with poached

eggs, spinach and

roast tomatoes.

Congee, an Asian

porridge made fro

boiled rice, will be

hit, says chef Yota

Ottolenghi. “Savo

food is on the rise

we’ve all cottone

how sugary many

are.” Try congee w

fried egg on t

Quinoa, barle

freekeh are p

in salads and

Expect to see

on brekkie me

Harissa,boile

avocado, pum

seed and a gr

give you slow-

energy all day

Breakfast salad

Rice porridg

Grain bow

A classic treat for tea time!

Italian custard tart

SERVES 8

1 Preheat oven to moderate, 180°C.

Soak 50g pine nuts in cold water

10 minutes, then drain.

2 Chop 125g cold unsalted butter

into small pieces. Pulse 250g

all-purpose fl our, 80g sugar and

butter to a crumbly, sandy texture

with no visible bits of butter. Mix in 1

beaten egg and zest of 1 lemon until

pastry forms a smooth, elastic ball.

Wrap tightly in plastic wrap and

rest in fridge at least 30 minutes.

3 After resting roughly 500g sweet

shortcrust pastry dough, roll out

two-thirds and line a 23cm pie dish.

Place baking paper over pastry and

baking beads on top. Blind bake

10 minutes, then remove beads

and allow pastry to cool.

4 Fill cooled pie crust with 680g

pastry cream (see tip) with zest

of 1 lemon. Roll remaining dou

to 2mm thick and place over to

of tart, trimming edges. This

will shrink so leave about 5mm

overhang and seal. Brush top

with milk or water and scatte

with drained pine nuts.

5 Bake at 180°C for 40

minutes until top is golden

brown. When cool, dust with

icing sugar and serve at

room temperature.

TOP TIP

To make pastry cream,

whisk 4 eggs yolks and

120g sugar until pale. Stir in

30g cornfl our. Warm over low

heat, stirring in 500ml warm

milk. Whisk for about

10mins until smooth and

thick – don’t let

it boil.

Like Nonna

used to make

This is an edited extract from

Florentine by Emiko Davies

($49.99, Hardie Grant Books )

Bill

Granger

Yo t a m

Ottolenghi

TRENDING

#

OF 3

(^) TH
E^ B
ES
T
Of Aussies have
ordered takeaway
and claimed they
cooked it themselves!
According to
menulog.com.au, a
further 54% ordered
food so they didn’t
have to wash up!
21%
Words: Kelsey Ferencak

. Pictures: Getty Images, Thinkstock.

EVERYDAY FOOD