Home' Advocate Communications : Fiordland Advocate 7 April 2011 Contents WHAT’S COOKING
Page 12 | 7 April, 2011
When times are tough, comfort food
can help brighten up dismal days.
Roast chicken and beef goulash are
popular in our house and puddings
hit just the right sweet note.
Luckily there’s plenty of seasonal fruit to poach, grill or bake. Fresh
peaches, peeled, halved or sliced, topped with a little marmalade and
baked until soft are an easy and popular treat. We bought a huge bag
of new season’s apples last week from a roadside stall for just three
dollars. We are enjoying them stewed for breakfast. But married with
fresh or frozen cranberries they make my favourite crumble, plus tasty
pies and cobblers.
Make the most of the last of the seasonal blueberries. The small bluish
fruit contains higher levels of antioxidant than just about every other
fruit or vegetable. American research hints that blueberries have what
it takes to outsmart some of the negative effects of brain-aging. Hot
blueberry sauce – prepared from cooking the berries in a little red
wine, water and sugar then thickened with cornflour – is excellent over
pancakes, or ice cream. Or enjoy them fresh with blue cheese as a
deliciously simple ending to dinner.
Bananas – available year round – are a great family standby. They
are an excellent source of good nutrition containing about 375mg of
potassium per 100 grams edible banana. This mineral is lost during
heavy exercise especially during hot weather and bananas provide
an easily digested source of potassium. They also contain C and B
We enjoy bananas baked, either peeled or in their skins, and served
sprinkled with a little liqueur and topped with whipped cream.
3 eggs, lightly beaten
1 cup each: milk, cream
1⁄2 cup sugar
250g fruit bread or day-old white
bread, crusts removed and diced
finely grated rind 1 orange
1 cup blueberries
icing sugar to garnish
To make the pudding, place the
eggs, cream, milk and sugar
into a bowl and whisk until well
combined. Strain into a large bowl
containing the diced bread and
Cover and soak overnight in the
To cook the puddings, preheat the
oven to 150°C. Half fill six-eight
small ramekins or soufflé dishes,
top with half the blueberries, then
Bake until golden, set and risen,
about 30 minutes.
Serve immediately dusted with
Great served with yoghurt or
Blueberry bread and butter
432g can tropical gold pineapple
1⁄2 cup orange juice
1 tablespoon each: cornflour, honey
1⁄4 teaspoon ground cinnamon
3 small bananas, cut into 3cm
6 scoops vanilla ice cream
Drain the pineapple, reserving a
1⁄2 cup of the juice.
Cut each slice into 3 or 4 pieces.
Combine the pineapple juice,
orange juice, cornflour, honey and
cinnamon. Simmer, stirring, until
Thread the pineapple pieces and
banana onto 12 small skewers.
Brush with the sauce. Barbecue
or grill until the fruit is golden,
brushing occasionally with the
sauce. Place two
skewers in six
martini or wine
glasses or sundae
dishes. Top with
the ice cream.
Drizzle with the
Barbecued Hawaiian sundae
Topping: 75g butter
3⁄4 cup firmly-packed brown sugar
1 cup sliced cooked firm peaches
(or a 410g can), drained
Cake: 11⁄2 cups plain flour
2 teaspoons each: baking powder,
1⁄4 teaspoon salt
100ml mild-flavoured oil eg
3⁄4 cup white sugar
1 teaspoon pure vanilla essence
2 large eggs, separated
1⁄2 cup milk
1⁄4 teaspoon cream of tartar
Preheat the oven to 180°C.
Lightly oil a 20-23cm round
cake pan with oil. Line the base
with baking paper. If using a
springform pan, place it on a
baking paper-lined baking tray to
catch any leaks.
To make the topping, place the
butter and brown sugar in a small
saucepan and stir over medium
heat until the sugar has dissolved.
Cook for a few minutes until it
starts to caramelise. Pour into the
prepared cake pan. Pat dry the
peaches. Place in circles on the
To make the cake, sift the flour,
baking powder, cinnamon and
salt into a bowl. Using an electric
mixer or food processor, beat the
oil and sugar until light. Add the
vanilla. Add the egg yolks, one at
a time, beating well after each
addition. Add the flour mixture
alternately with the milk.
In a clean bowl, whisk the egg
whites with the cream of tartar
until firm peaks form. Fold
lightly into the cake batter in two
additions. Pour into the cake pan.
Bake for 35-40 minutes, until
a skewer inserted in the centre
comes out clean. Cool on a wire
rack for about 15 minutes. Run
a sharp knife around the edge
of the pan. Invert onto a serving
Great served warm with whipped
cream or yoghurt. Serves 8-10.
Peach upside-down cake
It’s almost time
for the cranberry
season but frozen
make a wonderful
combo with new
also marry well
2 cups fresh or frozen cranberries
4 cups peeled, thinly-sliced tart apples
3⁄4 cup sugar
2 tablespoons cornflour
finely grated rind 1 small lemon
1⁄2 cup water
2 tablespoons butter
Topping: 3⁄4 cup plain flour
2 tablespoons sugar
1 teaspoon baking powder
1⁄8 teaspoon salt
50g chilled butter, grated
1⁄2 cup milk
Preheat the oven to 190°C.
Combine the cranberries, apples,
sugar, cornflour, lemon rind and
water in a saucepan. Stand for
5 minutes, stirring occasionally.
Simmer, stirring, over medium
heat for 3 minutes. Pour into a
greased 22cm x 22cm baking
dish. Dot with butter.
Combine the flour, sugar, baking
powder and salt in a bowl. Rub
in the butter, until the mixture
resembles breadcrumbs. Stir in
enough milk to form a soft dough.
Drop tablespoons of the dough
over the hot apple mixture.
Bake for 30 minutes or until
topping is golden brown and a
skewer inserted into topping
comes out clean.
Great served with custard or
cream. Serves 6-8.
Cranberry and apple cobbler
This is a good basic upside-down cake recipe. Other fruit can be used on the base.
Check out the new canned Dole Tropical Gold Pineapple Slices in
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