PROTEIN-PACKED PALEO BANANA BREAD

PROTEIN-PACKED PALEO BANANA BREAD

The best part about this recipe is that it’s guilt-free banana bread - the type you can actually eat for breakfast!

INGREDIENTS

• Paleo banana bread
• 3 ripe bananas
• ½ cup (125ml) maple syrup, plus extra warm syrup to serve
• 1 tsp vanilla bean paste
• 1 ½ tsp ground cinnamon, plus extra to dust
• ½ tsp bicarbonate of soda
• ½ cup (125ml) coconut oil, softened
• 3 eggs
• 1 cup (110g) coconut flour, sifted
• 1 cup (100g) almond meal
• 1 tsp baking powder
• 50g pecans, chopped

• METHOD

  • 1
    Preheat oven to 160°C. Grease and line a 1.5L loaf pan with baking paper.
  • 2
    Mash 2 bananas in a bowl with maple syrup, vanilla, cinnamon and bicarb soda. In a separate bowl, using an electric mixer, beat coconut oil and eggs until combined. Combine coconut flour, almond meal and baking powder in a bowl. Fold banana mixture into egg mixture, then fold in the flour mixture and nuts.
  • 3
    Spread batter into baking pan. Halve remaining banana horizontally and press into the top of the batter. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Cool for 30 minutes in the pan.
  • 4
    Drizzle with extra warm maple syrup and dust with cinnamon, to serve.

THE ULTIMATE GUILT-FREE SUNFLOWER CHICKEN CAESAR

Sunflower seeds are a healthy, gluten-free substitute for breadcrumbs in this nutrient-dense recipe. Use this crunchy chicken in a Caesar salad, or wrap it up for something even more substantial.

INGREDIENTS

• 1/2 cup (80g) sunflower seeds (we used Woolworths Macro)
• 1/2 cup (75g) white sesame seeds
• 1 tsp garlic powder
• 2 tbs fried Asian shallots, plus extra to serve
• 2 tsp dried chilli flakes
• 2 eggs, lightly beaten
• 400g chicken tenderloins
• 8 thin slices prosciutto
• 2 baby cos lettuces, leaves separated
• Sunflower sprouts (from health food stores), to serve

Guilt-free caesar dressing

• 1 cup (280g) thick Greek-style yoghurt
• Juice of 1 lemon
• 1/2 tsp garlic powder
• 1 tbs olive oil

• METHOD

  • 1
    Preheat oven to 200°C. Grease and line a baking tray with baking paper. Place sunflower seeds in a food processor and whiz for 20 seconds or until fine crumbs. Add sesame, garlic, shallots and chilli.
  • 2
    Pulse for 10 seconds to combine. Transfer to a bowl. Place eggs in a separate bowl. Coat chicken in the crumb, then dip in the egg, then coat again in crumb. Place on tray. Arrange prosciutto around chicken and roast, turning halfway, for 20 minutes or until golden and cooked through.
  • 3
    Meanwhile, combine Caesar dressing ingredients in a bowl. Season.
  • 4
    To serve, divide lettuce leaves among serving plates. Place chicken, prosciutto and extra shallots on leaves. Drizzle with dressing and top with sprouts to serve.

WHOLEWHEAT PIZZA POCKETS

These are a great healthy substitute for the well-loved pizza pocket. Bake in bulk and freeze. To reheat, place in the microwave for 1 minute, then grill in a sandwich press for 2 minutes to crisp.

INGREDIENTS

• 1/4 cup dried porcini mushrooms (from gourmet food shops and grocers)
• 11/2 cups (420g) tomato puree
• 2 garlic cloves, finely grated
• 1 tbs chopped oregano leaves
• 250g fresh ricotta
• 200g mixed mushrooms (we used shiitake and Swiss brown), sliced
• Olive oil, to brush
• Sliced vine-ripened tomatoes and rocket leaves, to serve

Wholewheat dough

• 31/3 cups (500g) wholemeal spelt flour
• 1/4 tsp dried instant yeast
• 1/4 cup (60ml) olive oil
• 1 cup (180g) semolina, plus extra to dust

• METHOD

  • 1
    For the dough, place flour, yeast, oil, 1 tbs salt and 425ml water in a bowl. Combine to form a rough ball. Cover with plastic wrap and set aside at room temperature for 8 hours or overnight to rise.
  • 2
    The next day, preheat oven to 250°C. Grease 2 baking trays with 1 tbs oil each. Knock back dough and turn out onto a work surface lightly dusted with semolina. Divide dough into 12 pieces. Shape into balls, then using a rolling pin, roll out each ball to a 12cm oval shape.
  • 3
    Whiz porcini in a food processor until fine crumbs. Add tomato puree, garlic and oregano, and whiz to combine. Season.
  • 4
    Spoon 1 tbs sauce into the centre of each dough round, then divide ricotta and mushrooms among each round.
  • 5
    Brush the dough edges with a little oil then stretch dough up and over mixture, pressing together to seal. Transfer to a baking tray. Brush with oil and dust with extra semolina. Bake for 12 minutes or until golden.
  • 6
    Open slightly using the tip of a knife and fill with tomato and rocket. Serve hot.

  • NOTES

    -

    Begin this recipe one day ahead.

Brooklyn blackout cake

Brooklyn blackout cake

INGREDIENTS

• 250g (1 2/3 cups) plain (all‑purpose) flour
• 100g (1 cup) unsweetened (Dutch) cocoa powder
• 2 teaspoons bicarbonate of soda
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• 2 eggs
• 440g (2 cups) caster sugar
• 125 ml canola oil
• 240g (1 cup) sour cream
• 250ml (1 cup) espresso or strong brewed coffee, at room temperature
• 1 teaspoon natural vanilla extract
• Milk, to brush

Chocolate-coffee crumbs

• 50 g (1/3 cup) plain (all‑purpose) flour
• 35g (1/3 cup) unsweetened (Dutch) cocoa powder
• 55g (¼ cup) caster sugar
• 1 teaspoon cornflour
• ½ teaspoon fine salt
• 50g unsalted butter, melted
• 2 teaspoon espresso or strong brewed coffee, at room temperature

Oreo buttercream

• 320g Nabisco Famous Chocolate Wafers (see tip)
• 125 ml (½ cup) pouring (whipping/heavy) cream
• 50g unsalted butter, melted, plus an extra 200g unsalted butter, chopped, softened
• 160ml milk
• 75g pure icing sugar, sifted

Chocolate fudge frosting

• 50g dark chocolate (55% cocoa solids), finely chopped
• 25g unsweetened (Dutch) cocoa powder
• 90g glucose syrup
• 2 tablespoons caster sugar
• 80ml pouring (whipping/heavy) cream

• METHOD

  • 1
    Preheat the oven to 180°C (350°F). Wrap foil around the outside of two 20 cm (8 in) round springform cake tins to prevent any batter dripping out, then grease and line the bases with baking paper.
  • 2
    Sift the flour, cocoa, bicarbonate of soda, baking powder and salt into a large bowl. Using an electric mixer, beat the eggs and sugar for 2 minutes or until thick and pale. Add the oil and beat until well combined. In batches, alternately add the flour mixture and sour cream, beating on low speed until just combined. Add the coffee and vanilla, and stir well to combine (the batter will be quite runny).
  • 3
    Divide the batter evenly between the prepared tins, then bake for 45 minutes or until a skewer inserted into the centre of each cake comes out clean. Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
  • 4
    Reduce the oven temperature to 150°C (300°F).
  • 5
    Meanwhile, to make the chocolate-coffee crumbs, line a baking tray with baking paper.
  • 6
    Sift the flour, cocoa, sugar, cornflour and salt into a bowl. Add the butter and coffee and, using an electric mixer, beat until the mixture comes together in small balls. Spread out on the prepared tray and bake for 20 minutes or until dry. Allow to cool completely, then loosely crumble and transfer to an airtight container until needed.
  • 7
    To make the Oreo buttercream, process the chocolate wafers in a food processor to fine crumbs (make sure there are no small chunks or the buttercream won’t be smooth). Add the cream and melted butter and process until moistened and well combined. Add the milk and process until smooth. In a seperate, clean bowl, using an electric mixer, beat the icing sugar and the extra 200 g (7 oz) of butter for 3 minutes or until light and creamy. Then, add the chocolate mixture and beat for a further 2 minutes or until smooth. Set aside at room temperature until needed.
  • 8
    To assemble the cake, using a large serrated knife, trim the tops off the cakes to make them level, then cut each cake in half horizontally. Place one base cake layer on a cake stand, then brush generously with milk. Spread over one-third of the buttercream all the way to the edges. Repeat this layering with two more cake layers, milk and buttercream. Finish with the remaining cake base, bottom side up, then brush generously with milk. Refrigerate for 30 minutes to firm slightly.
  • 9
    Meanwhile, to make the fudge frosting, place the chocolate and cocoa in a heatproof bowl. Place the remaining ingredients in a saucepan over medium heat and cook, stirring, until melted. Pour over the chocolate and cocoa, stand for 1 minute, then whisk until melted and smooth. Set aside to cool to a spreadable consistency.
  • 10
    Using a palette knife, carefully scrape and smear any buttercream around the side of the cake to smooth and achieve a ‘naked’ effect. Spread the fudge frosting over the top, then pile on the chocolate crumbs and serve.
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HE GLAZED DOUGHNUTS OF YOUR DREAMS

Yeasted doughnuts are the best variety to make at home and these guys are just as you’d find in Gotham

INGREDIENTS

• 200ml lukewarm milk
• 2 teaspoons dried yeast
• 2 eggs
• 500g plain (all-purpose) flour
• 75g caster (superfine) sugar
• 1 teaspoon fine salt
• Pinch of freshly grated nutmeg (optional)
• 100g unsalted butter, chopped, softened
• Canola oil, to deep-fry

Vanilla bean & halva glaze

• 300g pure icing sugar, sifted
• 1½ tablespoons warm milk
• 1 teaspoon vanilla bean paste
• Crumbled halva, to scatter

Dulce de leche & toasted almond glaze

• 395g dulce de leche
• 2 tablespoons boiling water
• Toasted flaked almonds, to scatter

Fresh cherry glaze

• 300g pure icing sugar
• 90g pitted fresh cherries, smashed, juices reserved

• METHOD

  • 1
    Combine the milk and yeast in a bowl and set aside for 5 minutes or until frothy, then whisk in the eggs. Using an electric mixer fitted with the dough hook, knead the flour, sugar, salt, yeast mixture and nutmeg, if using, until combined, then knead for a further 3 minutes. Add the butter, one piece at a time, kneading until incorporated before adding the next, then knead for a further 8–10 minutes or until smooth and elastic (the dough will be quite sticky). Transfer to a large oiled bowl, cover loosely with plastic wrap and set aside in a warm, draught-free place for 2 hours or until doubled in size.
  • 2
    Knock back the dough, then roll it out on a lightly floured work surface until 1.5 cm (½ in) thick. Using a 9 cm (3 ½ in) concentric doughnut cutter, or 9 cm (3 ½ in) and 3 cm (1 ¼ in) round pastry cutters, cut out doughnuts and holes, rerolling the trimmings (you can add the holes to the trimmings or reserve them to cook – my pick). Transfer the doughnuts to two baking trays lined with baking paper, cover loosely with plastic wrap and set aside for 45 minutes or until risen and puffy.
  • 3
    Fill a deep-fryer or large saucepan one-third full of canola oil and heat over medium heat until the temperature reaches 180° C (350° F). Using a flat slotted spoon, gently lower two or three doughnuts into the oil and cook for 45 seconds or until golden underneath. Turn over and cook for a further 45 seconds or until golden and puffed all over. Remove from the oil and drain on paper towel set over a wire rack. Repeat with the remaining doughnuts, returning the oil to 180°C (350° F) between batches.
  • 4
    Allow the doughnuts to cool to room temperature then, just before glazing, prepare your choice of glaze. (If you want to try all three, make each one just before glazing.) It should be the consistency of thick, wet sand. If it’s too runny, add a little more icing sugar. If it’s too thick, warm it a little or add a touch more liquid. Place a wire rack over a tray to catch the drippings.
  • 5
    To make the vanilla halva glaze, whisk the icing sugar, milk and vanilla in a bowl. Add the doughnuts, in batches, and coat generously all over in the glaze, then transfer to the prepared rack. Scatter over the halva and allow to set.
  • 6
    For the dulce de leche and almond glaze, whisk the dulce de leche and boiling water in a bowl until smooth. Add the doughnuts, in batches, and coat generously all over in the glaze, then transfer to the rack. Scatter over the almonds and allow to set.
  • 7
    For the cherry glaze, whisk the icing sugar, smashed cherries and juice in a bowl to combine, pressing the cherry skins to extract as much juice as possible. Add the doughnuts, in batches, and coat generously all over in the glaze, including the cherry skins, then transfer to the rack and allow to set.

APPLE AND GINGER POUND CAKE WITH CREAM CHEESE FROSTING

Perfect for morning or afternoon tea but great to eat at any time.

INGREDIENTS

• 2 1/3 cups (350g) self-raising flour
• 2 tsp ground ginger, plus extra to serve
• 250g unsalted butter, softened, chopped
• 1 1/2 cups (375g) brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup (125ml) buttermilk
• 3 apples, peeled, coarsely grated

Frosting

• 500g cream cheese, softened
• 125g unsalted butter, softened
• 1 1/4 cups (150g) pure icing sugar, sifted
• 2 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/4 cup chopped crystallised ginger

• METHOD

  • 1
    Preheat the oven to 160°C. Grease a 5cm-deep, 20cm x 30cm lamington pan and line with baking paper.
  • 2
    Sift flour and ginger into a large bowl. Beat butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla, then reduce speed to low and add flour mixture, buttermilk, a pinch of salt and the grated apple.
  • 3
    Spread into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool completely in pan.
  • 4
    For the frosting, beat cream cheese, butter, sugar, ground ginger and vanilla in a stand mixer fitted with the paddle attachment until very smooth. Spread over cake and scatter with crystallised ginger and extra ground ginger to serve.

SLOW-COOKED PORK SHOULDER WITH LEMON AND WINTER HERBS

his one-pot wonder is the perfect way to ward off the winter chill.

INGREDIENTS

• 2 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 1/2 tbs finely chopped preserved lemon rind
• 1/2 bunch rosemary, leaves picked, finely chopped
• 1/2 bunch thyme, leaves picked, finely chopped
• 1/2 bunch oregano, leaves picked, finely chopped
• 1/2 cup (125ml) olive oil
• 2.5kg boneless, skinless pork shoulder
• 1kg baby kipfler potatoes, scrubbed
• 2 cups (500ml) chicken stock
• Watercress, to serve

Winter herb dressing

• 1/4 bunch parsley, leaves picked, finely chopped
• 1/4 bunch oregano, leaves picked, finely chopped
• 1/4 bunch tarragon, leaves picked, finely chopped
• Finely grated zest and juice of 1 lemon
• 1/3 cup (80ml) olive oil

• METHOD

  • 1
    Preheat the oven to 150°C.
  • 2
    Combine, onion, garlic, lemon rind, herbs and 1/4 cup (60ml) oil in a bowl with 1 tsp each salt flakes and cracked black pepper. Set aside.
  • 3
    Heat remaining 1/4 cup (60ml) oil in a large heavy-based casserole with a lid over high heat. Season pork and add to casserole. Cook, turning, for 15-20 minutes or until evenly browned. Remove pork and line casserole base with potatoes. Return pork to casserole on top of potatoes and spread onion mixture around the pork. Add stock and bring to the boil, then cover and transfer to the oven. Cook for 3 hours or until pork is very tender.
  • 4
    Increase oven temperature to 220°C and cook, uncovered, for 30-40 minutes or until pork is golden.
  • 5
    Meanwhile, for the winter herb dressing, place all the ingredients in a small food processor and whiz until well combined.
  • 6
    Transfer the pork to a serving platter and drizzle over some of the cooking juices and a little of the winter herb dressing. Serve with watercress, kipfler potato and onion mixture, and the remaining dressing.