A quick and easy veggie dish using miso paste to create the perfect dish to mark the end of the working week.

ROAST MISO MUSHROOMS WITH GAI LAN

A quick and easy veggie dish using miso paste to create the perfect dish to mark the end of the working week.

INGREDIENTS

• 75g unsalted butter, softened
• 1 tbs white miso paste
• 2 garlic cloves, crushed
• 16 small or 8 large portobello mushrooms
• 2 bunches gai lan (Chinese broccoli, or other Asian greens)
• 2 tsp grated ginger
• 2 tbs kecap manis
• 2 tsp sesame oil
• 2 tsp sesame seeds, to serve
• Steamed rice, to serve

• METHOD

  • 1
    Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.
  • 2
    Spread over the mushrooms and place on a lined baking tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil. Over medium-high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any excess water.
  • 3
    Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.

PEAR AND BLUEBERRY WAFFLES WITH CHOCOLATE SAUCE AND CUSTARD

Don't save waffles for breakfast, this chocolate drizzled version with fresh blueberries makes the perfect easy weeknight dessert.

INGREDIENTS

• 100g dark chocolate, chopped
• 300ml pure (thin) cream
• 8 large store-bought waffles
• 4 poached pears or 800g can pear halves
• 125g punnet blueberries

Vanilla custard

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• 1 cup (250ml) milk
• 300ml pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 5 large egg yolks
• 1/3 cup (75g) caster sugar

• METHOD

  • 1
    For the custard, heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
  • 2
    Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a sugar thermometer or until it's thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
  • 3
    Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.
  • 4
    To make the chocolate sauce, combine dark chocolate and cream in a small saucepan and stir over medium-low heat until the chocolate is melted.
  • 5
    Toast waffles according to packet instructions, then place on serving plates. Slice pears into wedges and place on waffles. Drizzle with the custard, then top with blueberries and warm chocolate sauce

ANZAC CRUMBLE PEACH PARFAIT

ANZAC CRUMBLE PEACH PARFAIT

Valli Little decided to try it for herself, adding an Aussie Anzac biscuit twist.

INGREDIENTS

• 8 Anzac biscuits, broken into pieces
• 3/4 cup (110g) slivered almonds, lightly toasted
• 2 eggwhites
• 1/2 cup (110g) caster sugar
• 1/2 teaspoon vanilla extract
• 8 canned peach halves in syrup or 4 ripe peaches, peeled (see note), halved
• 30g unsalted butter, softened
• Vanilla custard and vanilla ice cream, to serve

• METHOD

  • 1
    Preheat the oven to 180°C.
  • 2
    Whiz Anzac biscuits and almonds in a food processor until the mixture resembles breadcrumbs. Set aside.
  • 3
    Whisk eggwhites with electric beaters for 2-3 minutes until stiff peaks form. Slowly add sugar, 1 tablespoon at a time, whisking constantly. Fold in biscuit mixture and vanilla until just combined.
  • 4
    Place peach halves, cut-side up, on a baking tray. Top the peaches with the biscuit mixture, then dot the tops with butter. Bake for 20 minutes or until the crumble is set and golden.
  • 5
    Drizzle peaches with custard and serve warm with vanilla ice cream.

PEACHES AND CREAM SYRUP CAKE

Few pairings scream summer louder than peaches and cream. This incarnation comes via a syrupy bundt cake served up at Sydney fashionista Pip Edwards luxe birthday lunch.

INGREDIENTS

• 700g canned peaches in syrup (400g drained weight)
• 200g unsalted butter, softened
• 1 cup (220g) caster sugar
• 1 tsp vanilla bean paste
• 4 eggs
• 2 cups (200g) almond meal
• 11/2 cups (225g) plain flour, sifted
• 11/2 tsp baking powder, sifted
• 1/2 tsp bicarbonate of soda, sifted
• 1 cup (250ml) buttermilk
• Double cream, to serve

Peach syrup

• Reserved peach juice from cans
• 1/4 cup (55g) caster sugar
• 1 tsp vanilla bean paste

Peach icing

• 1 cup (120g) pure icing sugar, sifted
• 1 tsp vanilla bean paste
• 11/2 tbs peach syrup

• METHOD

  • 1
    Preheat oven to 160°C. Grease a 26cm bundt pan. Drain peaches, reserving syrup. Whiz the peaches in a food processor to a smooth puree.
  • 2
    Using a stand mixer, beat butter, vanilla and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine the almond meal, our, baking powder and bicarb soda in a bowl.
  • 3
    With the motor running on low speed, add dry ingredients and buttermilk in 2 batches, then stir through the peach puree until well combined.
  • 4
    Spoon into the prepared pan, smoothing the surface with a spoon. Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 1 hour, then invert onto a wire rack. Set the wire rack over a baking tray.
  • 5
    For the peach syrup, place reserved syrup, sugar and vanilla in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove 11/2 tbs syrup for the icing and set aside, then drizzle remaining syrup over the warm cake.
  • 6
    Set aside to absorb and cool.
  • 7
    Combine all icing ingredients in a bowl, then drizzle over cooled cake.
  • 8
    Serve immediately with double cream.

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.