Term 1 Week 9 2016

.Caprese salad
www.sbs.com.au/food/recipes/caprese-salad
   Ingredients
•6 vine-ripened tomatoes, finely sliced.
•2 bocconcini mozzarella, finely sliced.
•basil leaves.
•good-quality white wine vinegar or balsamic vinegar.
•extra virgin olive oil.
•sea salt.
•freshly ground black pepper.
Alternate slices of tomatoes with bocconcini and basil leaves on a plate. Splash some oil and vinegar and season.
 
Zucchini & Feta Fritters
http://davidherbertfood.com
Ingredients

• 1 egg, beaten
• 3 medium zucchini, coarsely grated
• 25g plain flour
• Zest of 1 lemon
• Handful of grated parmesan
• (1 red chilli, deseeded and finely chopped)
• 1/3 cup roughly chopped mint leaves
• 100g feta, crumbled
• Vegetable oil

Combine egg, zucchini, flour, lemon zest, parmesan, (chilli) and mint. Crumble in feta and mix again. Season well with salt and pepper. Heat a little oil in a frying pan and fry heaped tablespoons of the mixture for a couple of minutes each side until golden. Serve with a leafy salad.
Serves 4.
Hot cross bun-ana bread
http://www.taste.com.au/recipes
 A new twist on the traditional Hot Cross Bun!!!
2:00 To prep
 0:35 To cook
12 Servings
Ingredients

• 1/4 cup (55g) caster sugar
• 2 teaspoons (7g) dried yeast
• 2 large overripe bananas, mashed (about 1 1/4 cups)
• 1 Free Range Egg, lightly whisked
• 3 1/2 cups (525g) plain flour
• 1 1/2 teaspoons mixed spice
• 1/2 teaspoon ground cinnamon
• 50g butter, chopped
• 1 cup (90g) coarsely chopped Coles Brand Dried Banana Chips
• 3/4 cup (120g) mixed dried fruit
• 1/4 cup (40g) dried currants
• 1/3 cup (50g) plain flour, extra
• 1 tablespoon caster sugar, extra

Glaze

• 1 teaspoon gelatine powder
• 2 teaspoons caster sugar
• 1 tablespoon boiling water

Method
 Step 1
Combine sugar and yeast in a bowl. Stir in 1/4 cup (60ml) warm water. Stir until combined. Add the banana and egg and whisk to combine.
 Step 2
Place the flour, mixed spice and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the banana chips, mixed dried fruit and currants. Make a well in the centre. Pour in the banana mixture and stir with a wooden spoon until a dough forms. Turn onto a floured surface. Knead for 10-15 mins or until smooth and elastic (the dough should be sticky, so don’t use too much flour when kneading or it may become stiff and not rise properly). Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
 Step 3
Grease a 12 x 20cm (base measurement) loaf pan. Knead the dough on a lightly floured surface until it returns to original size. Divide into 8 portions and roll into balls. Place side by side in the prepared pan. Set aside in a draught-free place for 30 mins or until doubled in size.
 Step 4
Preheat oven to 200C. Combine extra flour, extra sugar and 1/4 cup (60ml) cold water in a bowl to form a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until golden and loaf sounds hollow when tapped on top.
 Step 5
To make the glaze, stir gelatine, sugar and water in a bowl until dissolved.
 Step 6
Turn loaf onto a wire rack. Brush the top with glaze. Serve warm with butter.