Biggest Morning Tea: Recipes

METHOD

Preheat the oven to 160’c (150’c fan forced). Line a 20cm round cake tin with baking paper or grease and flour your tin.

With an electric mixer, cream the butter, both sugars and vanilla until pale and fluffy. Add 1 egg at a time, mixing thoroughly each time.

Add the flour, baking powder, bicarbonate of soda and salt, and fold in with a wooden spoon until fully incorporated. Add the milk and banana, and fold in.

Pour the batter into the prepared tin and bake on the middle shelf for about 40 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Allow to cool for 5-10 minutes before running a knife around the tin to release. Cool on a wire rack. If you have used baking paper for the base and side of the tin, the cake will easily fall out.

To make the icing, combine butter, the sugar and lemon juice in a bowl and beat with an electric mixer until pale and fluffy. Spread over the top of the cake (it won’t seem much, but it is the perfect amount) and sprinkle with the hazelnuts.

METHOD 

1. Preheat oven to 190°C (170°C fan forced). 
2. Grease a 38 x 11cm rectangle loose bottom tart case.
3. Place beetroots on a large sheet of foil on a baking tray, drizzle with oil and season with salt and pepper. Roast for 15 minutes.
4. Add onion to the tray and roast all for a further 20 minutes. Remove from the oven and cut beetroot into quarters.
5. Meanwhile, pulse flour and butter in a food processor until mixture resembles fine breadcrumbs.
6. Add sour cream and pulse through until the dough becomes a ball. Wrap dough in plastic wrap and refrigerate for 20 minutes.?
7. Use a rolling pin to roll the dough between two sheets of baking paper to 3mm thick. Remove the top sheet of paper and discard.
8. Transfer the dough sheet, upside down to the greased tart case. Remove the remaining sheet of paper and set aside. Move and press the pastry over the base and into the edges of the tart case.
9. Place reserved paper over pastry and fill with baking beads or blind baking rice. Bake for 15 minutes, remove beads or rice and bake for a further 10 minutes.?
10. Whisk eggs, milk and chives in a small bowl. Season with salt and pepper and transfer to quiche case.
11. Arrange beetroot, onion, broccolini and goats cheese on top of the egg mixture and bake for 15 minutes or until egg is just set.
12. Cool for 10 minutes and top with extra chives to serve.

Tip – Quiche can be made the day before. Serve cold or reheat in a 180 °C (160 °C fan forced) oven for 20 minutes, covered in foil. Pastry base can be baked up to two days before and stored in an airtight container at room temperature.

METHOD

1. Fill a saucepan with water and bring to the boil. Add the pumpkin and sweet potato, cover, reduce heat and simmer for 15 minutes until both the sweet potato and pumpkin is tender. Drain well and mash. Cool.

2. Pre-heat the oven to 225^oC. Line a baking tray with baking paper.

3. Sift the flour and salt into a large bowl. Return the husks to the bowl. Rub the margarine into the flour mixture until it resembles breadcrumbs.

4. Add the pumpkin and sweet potato mash and milk. Mix with a flat bladed knife until it all just starts to hold together.

5. Form the dough into a rough ball and turn out onto a floured surface. Using a rolling pin, roll the dough to about 3cm thick. Using a 5cm pastry cutter, cut the scones out and place on the baking tray. Brush the scones with a little extra milk and sprinkle with pumpkin seeds. Bake for 10-15 minutes, or until golden.

TIP - Use leftover roast pumpkin and sweet potato for a greater depth of flavour.

Variation - You can add sultanas for a slightly sweeter scone.