Tuesday, 25 April 2017

Donna Hay’s Banana Buckwheat Pancakes

Pancakes are at the top of Trevor's favourite foods list and these are currently the favourites! Buckwheat flour adds fluffiness and a warm, nutty flavour.

Serves 4 (or 2 piglets!)

Ingredients

  • ¾ cup buckwheat flour
  • ¾ cup white spelt flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 mashed bananas
  • 1 free range egg
  • ¼ cup maple syrup, plus extra to serve
  • ¾ cup milk
  • unsalted butter to grease pan
  • store-bought vanilla bean yoghurt, to serve
  • extra banana, sliced, to serve

Method
  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until smooth.
  2. Heat a little of the butter in a non-stick frying pan over medium heat. Add ⅓ cup (80ml) of the batter to the pan and cook for 2–3 minutes each side or until golden. Set aside and keep warm. Repeat with the butter and remaining batter. 
  3. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve. Enjoy!



Annabel Langbein’s Chicken & Ginger Dumpling Bowl


Chicken sausages or mince make super quick dumplings in this tasty dish

Serves 4
Takes 40 minutes

Ingredients

  • 300g dried egg noodles or soba noodles, cooked according to packet instructions
  • 3 whole star anise
  • 2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
  • 6 cups chicken stock or use 2 tbsp of miso paste mixed in 6 cups of hot water
  • 2 tbsp finely grated fresh ginger
  • 4 good-quality chicken sausages or chicken mince
  • 4 heads bok choy or ¼ cabbage,thinly sliced
  • 1 bunch coriander leaves, coarsely chopped
  • 1 long red chilli, deseeded and thinly sliced
  • finely grated zest of 1 lime and 2 tbsp lime juice
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp fish sauce
  • salt and ground black pepper, to taste
  • 1 tbsp black sesame seeds, to garnish

Method
  1. Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. 
  2. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
  3. Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.