Char-grilled Mushroom Stack Serves 4 Ingredients ⅓ cup (80ml) olive oil 2 cloves garlic, crushed 2 teaspoons thyme leaves Sea salt and freshly ground black pepper 2 pieces pita bread 4 rashers bacon 4 large field mushrooms 150g feta, sliced flat-leaf parsley leaves, to serve Method Place the oil, garlic, thyme, salt and pepper in a bowl and mix until well combined. Brush the bread with half the oil mixture and grill under a preheated hot grill for 1 minute or until crispy and golden. Set aside. Grill the bacon until crispy and golden. Set aside and keep warm. Heat a chargrill pan over medium heat. Brush the mushrooms with the remaining oil mixture and char-grill for 3–5 minutes or until tender. Break the bacon into pieces. To serve, top the mushrooms with the bacon, feta, parsley and crispy bread and serve immediately.
Ricotta Pancakes with Caramelised Banana Serves 6-8 Ingredients
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the
1 ¼ cups ricotta
flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix
¾ cup milk
until just combined. Place egg whites in a clean dry bowl and beat until stiff
4 eggs, separated
peaks form. Fold egg whites through batter in two batches, with a large metal
1 cup plain flour
spoon. Lightly grease a large non-stick frying pan with a small portion of the
1 teaspoon baking powder
butter and drop 2 tablespoons of batter per pancake into the pan. Cook over a
Pinch of salt
low to medium heat for 2 minutes, or until pancakes have golden undersides.
until golden and cooked through. Transfer to a plate and quickly place Turn pancakes and cook on the other side caramelised bananas on top. Dust with icing sugar.
For Caramelised Bananas:
For caramelised bananas, slice bananas into round circles, then in a pan over a
3 Ripe Bananas
medium heat, place bananas, brown sugar and butter. Cook until the butter melts
40g butter 3 tablespoons brown sugar
My Travelling Kitchen
sugar begins to bubble. A thick syrup will develop and coat the bananas.