The_Australian_Women_Weekly_Food_Issue_21_2016

COCONUT PORRIDGE

WITH MAPLE

BAKED PEARS

PREP + COOK TIME 20 MINUTES SERVES 4

2 medium beurre bosc pears
(460g), halved
2 tablespoons pure maple syrup
¼ cup (40g) almond kernels,
chopped coarsely
2 cups (220g) quinoa flakes
1 litre (4 cups) coconut milk
1 tablespoon brown sugar
2 tablespoons pure maple syrup, extra
⅓ cup (10g) flaked coconut, toasted

1 Preheat oven to 180°C/160°C fan.
2 Place pears on a baking−paper−
lined oven tray; drizzle with maple
syrup. Bake for 25 minutes or until
pears are golden and tender. Add
almonds for the last 5 minutes of
pear cooking time.
3 Meanwhile, place quinoa, coconut
milk and sugar in a medium saucepan
over medium heat; cook, stirring, for
6 minutes or until cooked and creamy.
4 Serve porridge topped with baked
pears, almonds and any pan juices.
Drizzle with extra maple syrup and top
with flaked coconut.

LUNCH

ZUCCHINI &

QUINOA SLICE

ZUCCHINI &

QUINOA SLICE

PREP + COOK TIME 1 HOUR SERVES 4

1½ cups (300g) quinoa
1½ cups (375ml) water
2 teaspoons olive oil
3 rindless bacon rashers
(195g), chopped coarsely
1 medium brown onion
(150g), chopped finely
2 medium zucchini (240g),
grated coarsely
5 eggs, beaten lightly
1 cup (100g) coarsely grated
tasty cheese
1½ tablespoons french mustard

1 Preheat oven to 180°C/160°C fan.

Grease a 20cm x 30cm rectangular

slice pan; line base and long sides

with baking paper, extending

the paper 5cm over the sides.

2 Rinse quinoa under cold

running water until water runs

clear; drain well. Place quinoa

in a medium saucepan with the

water over high heat; bring to the

boil. Reduce heat to low; cook,

covered, for 15 minutes or until

liquid is absorbed. Cool.

3 Meanwhile, heat oil in a medium

non−stick frying pan; cook bacon and

onion over medium heat, stirring,

for 5 minutes or until onion is soft.

4 Place quinoa and bacon

mixture in a large bowl, add

remaining ingredients; stir until

combined. Pour mixture into pan;

smooth the surface.

5 Bake slice for 40 minutes or until

browned and firm to touch. Cool in

pan. Cut slice into 8 squares. Serve

topped with micro herbs, if you like.

SERVING SUGGESTION

Serve with chilli sauce and a mixed

leaf salad.

TOP TIP

This slice can

be cooked the

day before and packed

into lunch boxes for

school or work. Store

covered in the fridge.