KAFFIR KEY LIME TARTS

These lust-worthy tropical fruit tarts are perfect for summer entertaining.

INGREDIENTS

• 1 1/2 cups (225g) plain flour
• 1/3 cup (50g) icing sugar
• 125g cold unsalted butter, chopped
• Finely grated zest and juice of 4 limes, plus 2 tsp extra zest
• 2 kaffir lime leaves, finely shredded
• 4 egg yolks, plus 2 extra eggwhites
• 395g can condensed milk
• 150ml pure (thin) cream
• 1/2 cup (110g) caster sugar
• Sliced mango and coconut cream (optional), to serve

• METHOD

  • 1
    Grease 6 x 10cm loose-bottomed tart pans. Pulse flour and icing sugar in a food processor to remove any lumps. Add butter, extra lime zest and half the kaffir lime, and whiz to fine crumbs.
  • 2
    Add 1 egg yolk and 2 tablespoons chilled water, then process until mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface and use to line prepared pans. Chill for 15 minutes.
  • 3
    Preheat oven to 180C. Line tart cases with baking paper and fill with baking weights or rice, then bake for 10 minutes or until pale golden.
  • 4
    Meanwhile, whisk condensed milk, cream, remaining lime zest, lime juice and remaining yolks in a bowl. Pour into tart cases. Bake for 15 minutes or until just set.
  • 5
    Whisk eggwhites in a clean bowl to soft peaks. Gradually add caster sugar, whisking to stiff peaks. Pile onto the tarts and brown with a blowtorch. Serve with mango and remaining kaffir lime leaves, with coconut cream, if using

Create the ultimate banana bread

MEMPHIS BANANA BREAD

INGREDIENTS

• 1 cup (220g) caster sugar
• 175g softened unsalted butter
• 2 eggs
• 3 ripe bananas, mashed,
• 5 firm bananas, extra
• 13/4 cups (260g) plain flour
• 1 teaspoon bicarbonate of soda
• 100g brown sugar
• Juice of 1/2 lemon
• 300ml thickened cream, whisked to soft peaks
• 1/2 cup (75g) salted peanuts, chopped
• 100ml rum

• METHOD

  • 1
    Preheat the oven to 180C. Lightly grease and line a 1.25L loaf pan with baking paper.
  • 2
    Using electric beaters, beat caster sugar and 125g butter until thick and pale. Add the eggs and mashed banana, then beat on low speed until combined. Add the flour, bicarbonate of soda and 1/2 teaspoon salt, and stir until just combined. Pour the mixture into the prepared loaf pan and bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly, then turn out onto a wire rack to cool completely.
  • 3
    To make the topping, place brown sugar and remaining 50g butter in a saucepan over medium heat, stirring until sugar dissolves. Slice firm bananas at an angle and toss in lemon juice to coat, then add to pan. Cook, tossing, for 1-2 minutes until banana starts to soften and caramelise.
  • 4
    To serve, slice banana bread and toast lightly. Top with the caramelised banana, whipped cream and peanuts. Place the rum in a small saucepan over medium heat and warm slightly. Tilt the pan slightly away from yourself. Carefully light a match and ignite the rum, then immediately pour flaming rum over the plated banana bread, bananas and cream.

BREAKFAST WITH A TWIST

BREAKFAST WITH A TWIST: SWEDISH PECAN AND CINNAMON BUNS

the beauty of Swedish baking with these cinnamon-scented sticky buns.

INGREDIENTS

• 220ml milk
• 21/2 tablespoons caster sugar
• 7g sachet (2 teaspoons) dried instant yeast
• 450g bread flour, plus extra to dust
• 250g chilled unsalted butter
• 2 eggs, lightly beaten
• 1 tablespoon ground cinnamon
• 3/4 firmly packed cup (185g) brown sugar
• 3 cups (420g) pecans
• 1/2 cup (125ml) maple syrup
• 1 cup (150g) pure icing sugar

• METHOD

  • 1
    Combine 160ml milk and caster sugar in a saucepan over low heat to warm slightly, then remove from heat. Transfer mixture to a small bowl, add yeast, stir to combine, then set aside for 5 minutes or until frothy.
  • 2
    Sift the flour into the bowl of an electric mixer with 1 teaspoon salt. Chop 100g butter into 1cm cubes and add to the bowl. Rub butter into flour mixture until it resembles coarse breadcrumbs. Make a well in the centre and pour in the eggs. Knead with a dough hook on low speed for 1-2 minutes until combined, then add the yeast mixture. Knead on low speed for a further 8-10 minutes until dough is soft. Transfer dough to an oiled bowl, cover with a damp tea towel and stand in a warm place for 1 hour or until doubled in size.
  • 3
    Meanwhile, place cinnamon, 1/2 cup (125g) brown sugar, 1 cup (140g) pecans and 1 1/2 tsp salt in a food processor and whiz until finely chopped. Add another 1/2 cup (70g) pecans and pulse until the pecans are roughly chopped.
  • 4
    Knock back the dough on a lightly floured surface, then divide into 2 portions. Dust the tops with flour, then roll out on baking paper into two 24cm x 36cm rectangles. Melt remaining 150g butter and lightly brush a little over each rectangle. With a long edge facing you, gently press half the pecan mixture into one rectangle, leaving a 3cm gap along the top edge. Working from the edge closest to you, roll up the dough, making sure to tighten the roll as you go. Using the blunt edge of a knife, seal the edge along the seam. Repeat with the second rectangle and remaining pecan mixture. Place rolls on a baking tray, seam-side down, then chill for 30 minutes to rest and firm up.
  • 5
    Meanwhile, roughly chop the remaining 1 1/2 cups (210g) pecans, then combine two-thirds (reserving the remaining third to garnish) with maple syrup, remaining melted butter (left over after brushing) and remaining 1/4 cup (60g) brown sugar.
  • 6
    Remove the rolls from the fridge and cut each into 8 slices. Evenly spread the maple-pecan butter into a 30cm-deep heavy-based baking dish, then sprinkle with 1/2 teaspoon sea salt. Arrange the slices, cut-side up, evenly around the dish with 2-3cm spaces between. Cover the dish with plastic wrap and set aside in a warm place for 30 minutes or until risen.
  • 7
    Preheat the oven to 180C. Remove the plastic wrap and bake buns for 35-40 minutes until golden and cooked through (cover with foil if browning too quickly). Set aside to cool slightly.
  • 8
    To make the icing, combine the icing sugar and remaining 1/4 cup (60ml) milk in a bowl. Invert the buns onto a platter so the pecan-caramel side is facing up.
  • 9
    Sprinkle over the reserved chopped pecans and drizzle with icing to serve.

Delicious homemade yogurt bread

YOGHURT BREAD PIADINA WITH FONTINA

Delicious homemade yoghurt bread topped with zesty spinach, tomatoes and Italian cheese.

INGREDIENTS

• 1 cup (280g) thick Greek-style yoghurt
• 2 cups (300g) self-raising flour, plus extra to dust
• 1 tablespoon olive oil, plus extra to brush
• 1 garlic clove, crushed
• 350g baby spinach leaves
• Juice of 1/2 lemon
• 250g fontina cheese, sliced
• 250g truss tomatoes, seeds removed, chopped

• METHOD

  • 1
    Combine yoghurt, 1 1/2 cups (225g) flour and 1/2 teaspoon salt in the bowl of an electric mixer fitted with a dough hook. Knead on low speed for 2 minutes or until a wet dough forms. Scatter remaining 1/2 cup (75g) flour on a clean surface. Transfer the dough to the surface and knead by hand, stretching it corner to corner, and bringing in the remaining flour until smooth and elastic. Form into a log and cut into 6 equal portions. Shape into balls and set aside. Lightly dust the surface with extra flour, then roll each ball into a 20cm disc. Place discs between sheets of baking paper and cover with a clean tea towel until ready to cook.
  • 2
    Heat oil in a large frypan over medium heat. Add the garlic and cook for 10 seconds, then add the spinach and toss to combine. Cook for 1-2 minutes until the spinach starts to wilt, then stir through lemon juice. Drain any excess liquid from the spinach, remove from the pan and set aside to keep warm.
  • 3
    Wipe the pan clean and return to medium-high heat. Brush 1 flatbread on both sides with oil and place in the pan.
  • 4
    Cook for 1-2 minutes until light golden and bubbles start to form, then flip over.
  • 5
    Place one-sixth of the cheese over half of the flatbread, then top with some spinach and tomato. Season, reduce heat to low, then fold over half of the flatbread to encase the filling. Cook for a further 1-2 minutes, then flip and cook for a further 1 minute or until melted and warmed through. Repeat with remaining flatbreads, cheese, spinach and tomato.

Super easy weekend barbecue fare.

PRAWN, PROSCIUTTO AND CHARRED CABBAGE SKEWERS

Take the food on a stick concept one step further with these cured meat, prawn and cabbage versions. Super easy weekend barbecue fare.

INGREDIENTS

• 24 green prawns, peeled (tails intact), deveined
• 12 slices of prosciutto, halved widthways
• 8 large cabbage leaves, cut into 4cm x 10cm strips, blanched for 1 minute, refreshed
• Potato salad and rocket leaves, to serve

• METHOD

  • 1
    Soak 8 bamboo skewers in boiling water for 10 minutes and preheat the barbecue grill to medium-low. Wrap each prawn in prosciutto. Thread 3 onto each skewer, alternating with strips of cabbage folded into thirds. Grill for 2-3 minutes, turning once, until prawns are cooked. Some edges of the cabbage will burn – this is what you want! That burnt cabbage flavour is great with the salty prosciutto. Serve with potato salad and rocket.

ICE CREAM BRIOCHE ROLLS

Buttery brioche loaded with ice cream and topped with torched meringue is a surprisingly simple dessert with serious show stopping looks.

INGREDIENTS

• 6 walnut-sized scoops good-quality vanilla ice cream
• 6 individual brioche rolls
• 3 eggwhites
• Pinch of cream of tartar
• 1 tsp vanilla extract
• 3/4 cup (165g) caster sugar
• Caramel sauce (optional), to serve

• METHOD

  • 1
    Place the ice cream scoops on a baking tray and freeze for 5 minutes until firm.
  • 2
    Slice the top off the brioche rolls, then carefully scoop out the middle, taking care not to break through the crust. Place an ice cream scoop inside each roll, replace the tops and return to the freezer for 10 minutes to firm up.
  • 3
    Meanwhile, in a clean bowl, whisk the eggwhites with cream of tartar and vanilla extract, using electric beaters, until soft peaks form. Gradually add the sugar, whisking constantly, until stiff, glossy peaks form.
  • 4
    Spoon meringue on top of each brioche and use a kitchen blowtorch to brown the meringue until golden. Alternatively, preheat a grill to high and grill buns for 30 seconds or until meringue is tinged golden. Serve immediately with caramel sauce, if using.

  • NOTES

    -

    Order brioche rolls from your baker.

Light Drinking For Healthy Life

THE COOL GREEN

This is a slightly more savory and herbaceous drink with all the flavors of a summery English garden.The borage flowers are optional but pretty and worth planting in a sunny corner of the garden.

INGREDIENTS

• 4 cucumbers, peeled and juiced. Juice, pulp and peel all reserved. Should yield 600ml of juice.
• 120ml Tanqueray London Dry Gin
• 120ml St Germain elderflower liqueur or elderflower cordial
• 400ml soda (or lemonade if your guests have a sweeter tooth)
• Crushed ice
• 4 limes, 10 cheeks cut off, the remains frozen for later use
• Borage flowers (optional)

• METHOD

  • 1
    In the morning, juice the cucumber and prepare the frozen cucumber elements. Press the pulp in an ice cube tray and freeze into blocks. Wind up 12 ribbons of cucumber skin into a dozen “roses” secured with a toothpick. Lay these on a sheet of kitchen paper on a baking tray and place in the freezer.
  • 2
    Fill four long glasses with crushed ice. Pour over 30ml elderflower and then 30ml gin into each glass. Squeeze in a cheek of lime. Next add a quarter of the cucumber water. Top with soda to taste.
  • 3
    Garnish with a second cheek of lime, a cucumber ice cube, a cucumber ribbon rose (toothpick removed), and borage flowers if you can find them.

  • NOTES

    -

    Tip: Any leftover cucumber ice cubes can be blitzed with chopped jalapeno and a little lime juice to make an ace topping for fresh oysters.