TheAustralianWomensWeekly_Food_Issue_22_2016

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“What better way to impress on

Christmas morning than with this

fresh, quick, flavoursome breakfast.”

Domenica Reddie, Assistant Recipe Editor, AWW Cookbooks

Christmas Breakfast

ALMOND, BANANA &

BLUEBERRY PANCAKES

PREP + COOK TIME 25 MINUTES SERVES 4

1 cup (150g) self−raising flour

1 cup (120g) ground almonds

½ cup (110g) firmly packed light

brown sugar

2 teaspoons ground cinnamon

¼ teaspoon bicarbonate of soda

½ cup mashed banana

1¼ cups (310ml) coconut milk

2 eggs

⅓ cup (25g) flaked almonds

30g butter, chopped

cream and maple syrup, to serve

125g fresh blueberries

1 Combine flour, ground almonds,

sugar, cinnamon and bicarbonate

of soda in a medium bowl; stir in

banana. Make a well in the centre;

gradually stir in combined coconut

milk and eggs until smooth.

2 Toast flaked almonds in a large

frying pan over medium heat until

browned lightly. Remove from the

pan; cool.

3 Place a quarter of the butter in

same pan; swirl pan until greased all

over. Pour ¼−cups of mixture into

pan; allow room for spreading. Cook

over medium heat for 5 minutes or

until bubbles begin to burst. Turn

pancakes; cook until browned lightly

on the other side. Remove from pan;

cover to keep warm. Repeat with

remaining butter and mixture.

4 Drizzle pancakes with cream and

maple syrup. Serve with blueberries

and toasted nuts.

BAKED RICOTTA WITH

TRUSS TOMATOES,

BACON & ROCKET

PREP + COOK TIME 35 MINUTES (+ STANDING)

SERVES 4

500g smooth ricotta

2 egg yolks

⅓ cup (25g) finely grated parmesan

1 tablespoon finely chopped fresh

chives

1 tablespoon coarsely chopped fresh

oregano leaves

2 teaspoons fresh thyme leaves

pinch of chilli flakes

1 tablespoon olive oil

250g truss cherry tomatoes

8 rindless bacon slices (500g)

250g rocket, trimmed

½ cup (160g) tomato relish

1 Preheat oven to 200°C/180°C

fan. Oil four ½−cup (125ml)

ovenproof dishes.

2 Combine ricotta, egg yolks,

parmesan, chives and oregano in

a medium bowl. Season to taste.

Spoon mixture into dishes; smooth

the surface. Sprinkle with thyme

and chilli; drizzle with half the oil.

3 Bake ricotta for 20 minutes

or until golden and set. Stand for

20 minutes.

4 Meanwhile, place tomatoes on an

oven tray; drizzle with remaining oil.

Bake for 10 minutes or until softened.

5 Cook bacon in a heated large

frying pan until browned and crisp.

Drain on paper towel.

6 Serve ricotta with tomatoes,

bacon, rocket and tomato relish.

SERVING SUGGESTION

Serve with thick slices of toasted

sourdough bread.

AWW FOOD • ISSUE TWENTY TWO 17