recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 43

PHOTOGRAPHY

PABLO MARTIN

STYLING

KATE BROWN

FOOD PREPARATION

REBECCA CLANCY

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Have a question for Amanda about cooking? Send

it, along with your full name and town or suburb,

to [email protected] for your

chance to have it published and win a prize.

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Banana Pikelets

SERVES 2 (Makes 6) PREP 10 minutes

COOK 10 minutes

+ HEALTH BITE This recipe is gluten-free,

dairy-free and sugar-free. + TOP TIPS Te f f

flour is a high-protein flour available from

health food stores. If unavailable, you can

use coconut flour.

1 overripe banana, plus 1 extra, sliced, to serve

2 eggs, at room temperature

½ cup teff flour

2 teaspoons cacao powder

2 tablespoons chia seeds, plus extra, to serve

1 kiwifruit, sliced

½ cup soy yoghurt

READER RECIPE

“This recipe is great for breakfast.

It keeps me going all morning.”

1 Blend the banana, egg, flour and cacao

until almost smooth. Transfer to a jug.

Stir in the chia seeds.

2 Heat a small non-stick frying pan over

moderate heat. To cook 3 pikelets at a time,

pour 2-tablespoon measures of batter

around edge of pan. Cook for 2 minutes or

until bubbles appear on the surface. Turn;

cook for a further minute or until browned

and cooked through. Transfer to a heatproof

plate. Repeat to make 6 pikelets in total.

3 Serve pikelets topped with extra banana,

kiwifruit, yoghurt and extra chia seeds.

AMAZ ING PRIZE

HANNAH WINS an Edible Blooms “Pink Luxury Chocolate Bloom”

arrangement, RRP $175. Edible Blooms is 100 per cent Australian

owned by sisters Kelly Jamieson and Abbey Baker, who came

up with the business idea in 2005 when they simply couldn’t

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Available from Edible Blooms: edibleblooms.com.au.

Editor Amanda Lennon

is eggstatic to share her

cracking tips!

Q

Hard-boiled eggs are a favourite in

our house, but I can’t seem to peel

them properly without taking off half

the white. Do you have any tips for

making this easier?

Megan Convery, Perth, WA

A

The basic boiled egg is one that many

struggle with. Be sure to start with fresh

eggs at room temperature (this prevents the

shell cracking at boiling stage). You can also

add a teaspoon of salt to the water to ensure

shells won’t crack. Place eggs in a saucepan

so they fit snugly, then cover with cold water.

You’ll need to bring them to the boil, stirring

(this helps centre the yolks). Boil for 6-8

minutes for hard-boiled (depending on their

size). Place eggs under cold running water

until cool enough to handle, then crack the

side of an egg, in one firm hit, on a sharp

edge – a metal or glass bowl with a good rim.

This prevents the shell from shattering.

Then return the egg to running water to

peel – the running water helps lift the shell

without removing the white. If the white is

sticking to the shell, it’s usually because the

eggs aren’t fresh or they are overcooked.

Here’s to perfectly peeled eggs!

LET’S ASK

AMANDA

HOW!

• HANNAH NOONAN, MELBOURNE, VIC

here to help reader rewards