Pecan-maple Muesli Crunch with Raspberry Yoghurt
Crunchy muesli, creamy yoghurt and sweet-tart raspberries make a delicious and nutritious combination. Look for linseeds (aka flaxseeds) in supermarket bulk bins or at health food stores.
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Muesli:
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70g pecans, coarsely chopped
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½ cup rolled oats
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2 tablespoons sesame seeds
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1 tablespoon linseeds
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½ cup pumpkin seeds
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¼ cup maple syrup
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1 teaspoon vanilla extract
Yoghurt:
- 2 punnets raspberries (250-300g total)
- 2 tablespoons caster sugar
- 1kg Greek yoghurt
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Muesli: Preheat oven to 180°C. Combine pecans, oats and seeds and toss together with maple syrup and vanilla. Spread out evenly on a lined baking tray and bake for 10-15 minutes until nuts are golden. Leave to cool before breaking into pieces. Store in an airtight container.
Yoghurt: Mash or process 1 punnet of raspberries with the sugar and a little water to make a smooth purée.
To serve, layer yoghurt, raspberry purée and fresh raspberries in serving glasses. Place on plates with muesli pieces on the side.
Serves 4
Salmon and Chive Filo Tarts with Red Onion Pickle
The simple onion pickle served with these lovely tarts needs to be made ahead to allow time for it to marinate.
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- Spray oil or melted butter
- 12 sheets filo pastry
- 4 eggs plus 2 extra yolks
- 125g crème fraiche
- ¼ cup cream
- 150g cold-smoked salmon, diced (or hot-smoked salmon, flaked)
- 1 tablespoon chopped chives
- Herb salad and extra salmon for garnish
Pickle:
- 1 red onion, finely sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
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Tarts: Preheat oven to 175°C. Spray or grease a 12-hole medium muffin tray. Working with 1 filo sheet at a time, spray the sheet (or brush lightly with butter) and fold in half. Spray again and fold in half once more to create a rectangle that is four layers thick. Place in a muffin hole, pressing down to form a hollow. Repeat with remaining sheets.
Whisk together eggs and extra yolks, crème fraiche and cream and season with salt and pepper. Stir in salmon and chives. Divide mixture between filo shells and bake 15-18 minutes or until golden and egg mixture is set. Cool 5 minutes before removing from tray.
Serve tarts with herb salad and pickle on the side and a swirl of smoked salmon on top. Makes 12
Pickle: Toss onion slices with oil, vinegar and sugar and leave to marinate for at least 3 hours.
Egg and Bacon Brunch Buns
Little bread rolls filled with creamy scrambled eggs and crisp bacon are ideal as brunch finger food.
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8 rashers streaky bacon
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4 eggs
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¼ cup cream
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8 small finger buns
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20g butter
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½ cup aioli
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Baby watercress |
Preheat oven to 175°C. Fry bacon until crispy and drain on paper towels. Whisk together eggs and cream and season with salt and pepper.
Place buns in oven for 5 minutes to warm. Heat butter in a small pan, swirling it around the sides, then pour in egg mixture and cook over a medium heat, gently folding egg over until just set. Let cool slightly.
Cut buns and spread generously with aioli. Fill each one with a strip of bacon and a spoonful of egg and garnish with cress.
Makes 8
Kiwifruit Slushy
Make this refreshing drink a few hours ahead if preferred and keep it well chilled. It will separate on standing and may lose a little of its fizziness, but just give it a stir before serving and it will be virtually as good as new.
Place kiwifruit, sugar and mint in a food processor and blend well until smooth. Add half the ice and pulse until slushy.
Combine kiwifruit purée and soda water (take care as the soda will fizz up when combined with the kiwifruit) and serve in a jug with remaining ice.
Makes about 8 cups
Bagels with Strawberry Compote & Lemon Cream Cheese
This easy, glammed-up version of jam on toast is simply scrumptious. If using frozen berries, reduce the amount of water by about half.
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250g cream cheese (reduced fat is fine), softened
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1 sweet juicy lemon, juice and finely grated zest
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8 bagels
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Basil leaves for garnish (optional)
Compote:
- 20-25 strawberries
- ½ cup water
- ¼ cup honey
- 1 tablespoon white balsamic vinegar or lime juice
- 1 vanilla bean, split lengthways
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To make lemon cream cheese, mix together cream cheese, lemon juice and zest until smooth.
Compote: Halve larger strawberries and leave smaller ones whole. Combine in a small saucepan with water, honey, vinegar and vanilla bean. Simmer 5-10 minutes until strawberries are soft and juicy and liquid is syrupy. (Cooking time may vary depending on strawberries.)
To serve, cut each bagel in half horizontally and toast until golden. Spread generously with lemon cream cheese and top with the strawberry compote.
Serves 8
Story: Jo Wilcox
Photographs: Aaron McLean
Stylist: Catherine Huckerby
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