The Australian Women\'s Weekly Food - Issue 27 2017

18 AWW FOOD • ISSUE TWENTY SEVEN

Mum’s The Word Menu

BREAKFAST FRITTATA

PREP + COOK TIME 25 MINUTES SERVES 4

1 medium potato (200g), sliced thinly
1 tablespoon rice bran oil
1 clove garlic, crushed
2 large zucchini (300g), grated
coarsely
5 eggs, beaten lightly
40g mushrooms, sliced
4 cherry tomatoes, sliced
100g firm low−fat ricotta
1 tablespoon basil pesto
25g baby spinach leaves
8 x 25g slices dark rye bread, toasted

1 Boil, steam or microwave potato
until tender; drain.
2 Preheat an oven−grill.
3 Heat half the oil in a 22cm
ovenproof frying pan over medium
heat. Add garlic and zucchini; cook,
stirring, for 4 minutes or until soft.
Transfer to a heatproof bowl; add egg
to zucchini mixture.
4 Add remaining oil to pan. Pour
egg mixture into pan, swirling to
evenly coat base of pan. Cook,
without stirring, for 2 minutes or
until base of egg is just set. Arrange
mushroom, tomato, ricotta and potato
over egg. Cover pan with a lid or foil;
cook for 1 minute or until egg is
almost set. Remove cover, place pan
under grill; cook for 5 minutes or
until golden and cooked.
5 Cut frittata into quarters; top with
pesto and spinach. Accompany each
serving with 2 slices of toast.

RHUBARBCHIA

MUESLI LOAF

PREP + COOK TIME 1 HOUR 45 MINUTES

(+ COOLING & REFRIGERATION) SERVES 8

700g trimmed rhubarb

1⅓ cups (295g) raw caster sugar

½ teaspoon vanilla bean paste

125g butter, chopped

½ cup (125ml) milk

1⅔ cups (200g) self−raising flour

2 teaspoons white chia seeds

2 eggs, beaten lightly

1½ cups (400g) greek−style

natural yoghurt

MUESLI CRUMBLE

¾ cup (110g) plain flour

⅓cup (75g) firmly packed

brown sugar

80g butter, chopped

⅓ cup (110g) dry−roasted almonds,

chopped coarsely

¼ cup (10g) flaked coconut,

crumbled lightly

2 teaspoons white chia seeds

1 Preheat oven to 180°C/160°C fan.

Cut rhubarb into 2.5cm lengths.

Halve thick stems lengthways. Place

rhubarb in a large shallow ceramic

ovenproof dish, in a single layer, with

⅓ cup (75g) of the sugar and half the

vanilla bean paste; toss well.Roast for

25 minutes or until tender. Cool.

Drain rhubarb; reserve syrup. Reduce

oven to 160°C/140°C fan.

2 Meanwhile,make muesli crumble.

3 Grease a 13cm x 23cm loaf pan

(top measurement); line base and long

sides with baking paper, extending

the paper 5cm over the sides.

4 Stir butter, milk and remaining

sugar in a large saucepan over low

heat until butter melts. Remove

from heat. Stir in sifted flour, chia

seeds, egg and remaining vanilla bean

paste until combined and smooth.

Mash half the rhubarb with a fork;

reserve unmashed rhubarb. Fold

mashed rhubarb through batter.

Pour the mixture into pan.

5 Bake loaf for 30 minutes.

Working quickly, top loaf with

crumble mixture; bake for a further

40 minutes, covering with foil halfway

through cooking, or until a skewer

inserted in the centre comes out

clean. Stand loaf in pan for 5 minutes

before turning, top−side up, onto a

wire rack. Cool.

6 Serve cakewith yoghurt, reserved

rhubarb and reserved syrup.

MUESLI CRUMBLE

Combine flour and sugar in a medium

bowl;rub in butter until mixture

resembles crumbs. Press mixture

together with your fingers to create

uneven lumps; stir in nuts, coconut

and chia seeds. Refrigerate for

20 minutes or until firm.

COOK’S

NOTES

RHUBARB CHIA MUESLI LOAF

You will need about 1½

bunches of rhubarb for

this recipe.

The loaf is best made on

the day of serving.