banana & coconut bread

Ingredients
Melted butter, for greasing
100g shredded coconut
450g self-raising flour
150g brown sugar
150g butter, at room temperature,
cubed
1 ripe large banana, mashed
270mls coconut cream
2 tsp vanilla essence


What to do
Preheat oven to 180°C. Brush a
6cm-deep, 10 x 21cm (base measurement) loaf pan with the melted butter to
grease. Line the base and sides of the pan with non-stick baking paper.
Spread coconut over a large
baking tray. Toast in preheated oven for 3-4 minutes or until lightly toasted.

Sift flour and sugar into a large
mixing bowl and stir to combine. Add butter and use your fingertips to rub in
until the mixture resembles fine breadcrumbs. Stir in the toasted coconut and
make a well in the centre.

Combine the banana, coconut cream and vanilla essence in a medium bowl. Add to dry ingredients and use a wooden spoon to mix until just combined.

Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.

Bake in preheated oven for 30 minutes. Cover with foil and bake for a further 30 minutes or until a skewer inserted into centre of bread comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool.

To serve, preheat grill on medium.

Thickly slice the bread and place on a baking tray. Toast under preheated grill for 2-3 minutes each side or until lightly toasted.

Spread with ricotta, drizzle with honey and serve immediately.

roasted vegetable frittata

This is a great breakfast or Sunday brunch/lunch idea. and perfect to use those left over vegetables. or why not try sautted leek and bacon, potato and rosemary or pumpkin and chorizo.

What u need
4 eggs
1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
2 tbs grated parmesan
1/4 cup shredded fresh basil leaves


What to do
Preheat the grill to high.

Place eggs in a bowl and whisk lightly, then season with salt and pepper.

Place vegetables
into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
Add the eggs and reduce heat to low,
Cover and cook until eggs have almost set.

Sprinkle over the parmesan and shredded basil, then place the frypan in the oven for 4-5 minutes or until golden and puffed.

Slice into wedges and serve with a garden salad, or toasted sourdough for breakfast

pannetone french toast with fresh ricotta

At this time of year, pannetone is always given at christmas and this year I recieved 3 loaves. It is great toasted and topped with fresh ricota and Grilled peaches (pictured). But for something a bit special why not make french toast and serve it with fresh ricotta, and add the peaches as well.

what you need
200g fresh ricotta
1/2 tsp vanilla extract
4 chocolate truffles, chopped
11/2 tsp ground cinnamon
8 slices panettone (see note)
1/3 cup (110g) jam (we used cherry)
3 eggs
1/2 cup (125ml) thickened cream
2 tbs unsalted butter
2 tbs icing sugar

what to do
Combine the ricotta, vanilla, chocolate and 1 tsp cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
In a small bowl, mix together the remaining cinnamon and icing sugar.

Dust the French toast with cinnamon sugar, then serve immediately.

panettone french toast with mixed berries

what you need
3 eggs 1/3 cup (80ml) thin cream
1/3 cup (80ml) milk
2 tbs caster sugar
1/2 tsp vanilla extract
Two 1.5cm-thick rounds of panettone* (cut across horizontally), quartered
250g frozen mixed berries, thawed
2 tbs icing sugar, plus extra to dust
40g unsalted butter
Thick cream or yoghurt, to serve

what to do
In a wide, shallow bowl, beat eggs, cream, milk, sugar and vanilla. Add the panettone, turn to coat and leave to soak for 10 minutes, pressing down from time to time to ensure it soaks up the batter.

Meanwhile, place half the berries in a blender with icing sugar and 1 tablespoon water. Blend until smooth. Combine with remaining berries and set aside.

Heat half the butter in a non-stick frypan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1-2 minutes each side until golden. Keep warm while you repeat with remaining butter and panettone.

To serve, place two slices on each plate, dust with icing sugar, and top with berry compote and a dollop of cream.


chefs tip... you can substitute panettone for and dense fruit bread...