Savouring the Summer Flavour
Savouring the Summer Flavour Summer Cooking Inspiration
Compiled by Sarah J. Lewis
with Citrus and Pistachio
Serves 4 Start your day with a twist with this fresh take on pancakes for breakfast in the morning.
180g plain flour
1 orange, segmented
1 /4 teaspoon ground cinnimon
1 pink grapefruit, segmented
2 teaspoons baking powder
1 lime, segmented
2 tablespoons of castor sugar
1 cup thick vanilla or plain yogurt
150g fresh ricotta
2 tablespoons honey
1 cup unsalted pistachios
60ml melted butter, cooled
2 teaspoons cinnimon
2 tablespoons icing sugar
Step 1 : Sift flour, cinnimon, baking powder and sugar into a bowl.
Step 2 : Put ricotta, milk, melted butter and eggs into a separate bowl and stir to
Step 3 : Melt a small knob of extra butter in a large fry pan over medium heat.
combine. Add dry ingrediants and mix to form a smooth batter. Add spoonfuls of the ricotta mixture in the pan to form small hotcakes.
Cook for 2 -3 minutes, or until bubbles form on top and the underside is
golden., then flip. Move to a hot plate to keep warm and repeat with the
remaining of the mixture.
Step 4 : Serve onto plates and top the hotcakes with the citrus segments, yogurt,
honey and pistachio. Combine the cinnamon and icing sugar in a small
bowl and dust the hotcakes.
Passionfruit Kiwi Pavlova Serves 6 Nothing adds zing and pizzazz to Pavlova quite like passion fruit
300ml thickened cream
1 1/2 cups caster sugar
1 tablespoon icing sugar mixture
1 tablespoon cornflour
4 kiwifruit, peeled, sliced
1 teaspoon white vinegar
2 passionfruit, halved
1 teaspoon vanilla extract
1 punnet strawberries, sliced
Step 1 : Preheat oven to 120째C/100째C fan-forced. Line a baking tray with baking
Step 2 : Using an electric mixer, beat egg-whites until stiff peaks form. Add caster
sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour,
vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a
palette knife, shape into a circle with high sides. Make furrows up sides.
Step 3 : Bake for 1 hour 15 minutes or until firm. Allow to cool completely in oven
Step 4 : Using an electric mixer, beat cream and icing sugar until soft peaks form.
Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit
and passionfruit pulp. Serve.
paper. Mark a 22cm circle on the paper.
with door slightly ajar.
Roast Vegetable Quiche Serves 8 A meat-free delight: this excellent quiche will tart up your evening, with it’s wholesome roast vegetables
2 sheets frozen ready-rolled
Olive oil cooking spray
Shortcrust pastry, partially thawed
1/2 quantity Basic egg mix
500g butternut pumpkin, peeled, cubed
1 tablespoon chopped fresh coriander leaves
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Step 1 : Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf
of oven. Line another baking tray with baking paper.
Step 2 : Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base),
loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or
Step 3 : Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season
with salt and pepper. Place on lower shelf of the oven. Place tart pan in hot
baking tray. Bake for 15-20 minutes or until pastry is golden and vegetables
are just tender. Remove tart pan and vegetables from oven. Reduce oven
temp to 180-160 degrees Celsius fan forced.
Step 4 : Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake
for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.
Savouring the Summer Flavour
Porundem sit quis quatius, es es cus culparu ndisciaerit audae. Name sanda dolum acide es incimus, te etur acerum re vollend icaborr ovitisto dolupta tiorposti blaccae perem. Endistio. Dit facepudae. Sedit eniscil ipsandi ut ene parum debitissit quias exceatio et essitis et omnihillabo. Nam fuga. Et ipid quame a sus. Ro maionsequas sere pre seniaspe in cora dolutendis iunto mo quam quam aborum quo quoditatur maxim que exceat ero quaectat erum iderum reped mos sed magnia dolum que in rem ab is et odi bernatetur rerro dolupienda quas apienetur alique porem ex eosanis