The_AustralianWomensWeeklyFood-Issue23_2017

CRUMPETS WITH

RHUBARB COMPOTE

PREP + COOK TIME 1 HOUR (+ STANDING)
SERVES 8

1½ cups (375ml) warm water
2 teaspoons (7g) dry yeast
1½ cups (200g) gluten−free
plain flour
½ cup (75g) cornflour
2 tablespoons brown sugar
1½ teaspoons salt
¼ cup (60ml) milk
1 tablespoon butter, melted

RHUBARB COMPOTE
300g trimmed rhubarb, cut into
4cm lengths
1 cinnamon stick
1 tablespoon finely grated
orange rind
⅓ cup (80ml) orange juice
¼ cup (55g) caster sugar

1 Combine ¼ cup of the water and
all the yeast in a small bowl. Cover;
stand in a warm place for 10 minutes
or until mixture is frothy.
2 Sift flours into a medium bowl;
stir in sugar and salt. Make a well
in the centre; gradually whisk in the
milk and the remaining water until
combined. Add the yeast mixture;
whisk until smooth. Cover; stand
in a warm place for 30 minutes
or until mixture has risen slightly.
3 Meanwhile, make rhubarb compote.
4 Heat a large heavy−based frying
pan over low heat. Brush a little of the
melted butter over base of pan and
around the insides of four egg rings;
place rings in pan.
5 Pour 2 tablespoons of batter into
each ring; cook, uncovered, until
bubbles appear and the surface is
a little dry. Using an egg slide, turn
rings; cook for 1 minute or until
crumpets are cooked through.
Remove from pan; cover to keep

warm. Repeatto make16 crumpets

in total, brushing pan and rings with

melted butter between each batch.

6 Serve crumpets topped with

rhubarb compote.

RHUBARB COMPOTE

Combine ingredients in a medium

saucepan over medium heat; simmer,

covered, for 5 minutes or until

rhubarb is tender.

OMELETTE WITH

ASPARAGUS & MINT

PREP + COOK TIME 20 MINUTES SERVES 4

2 baby new potatoes (80g),

cut into 5mm cubes

340g asparagus, trimmed

2 cups (240g) frozen peas

4 eggs

½ cup coarsely chopped fresh

mint leaves

2 tablespoons olive oil

2 slices gluten−free bread, toasted

1 Cook potato in a small saucepan

of boiling water for 3 minutes. Add

asparagus and peas; cook for a further

1 minute or until asparagus is bright

green and potato is tender. Drain.

When cool enough to handle, cut the

asparagus in half; finely chop the

stem ends.

2 Lightly whisk eggs in a medium

bowl; stir in potato, peas, mint and

chopped asparagus ends.

3 Heat 2 teaspoons of the oil in

a small non−stick frying pan on

high; cook a quarter of the egg

mixture for about 2 minutes,

pulling in the egg with a spatula

to help it cook quickly. Fold over;

slide onto a warm serving plate.

Repeat with remaining oil and

egg mixture to make a total of

four omelettes.

4 Serve omelettes with

the remaining asparagus

and toast.

OMELETTE WITH

ASPARAGUS & MINT

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