Friday, January 31, 2014

Chai crepes with fresh figs and strawberries

We enjoyed these beauties on a recent camping holiday. 
When travelling I love discovering the fresh local produce from the farms.
So much goodness - these figs and strawberries, as well as blueberries and oysters, just to name a few.

I absolutely love chai and decided to substitute it for milk in my classic crepe recipe, worked a treat.

I actually bought this Sticky Chai (from Three Ropes in Parramatta) as my secret santa present for the food bloggers picnic but forgot to take it, let me tell you it has not gone to waste.
The chai is simmered with some water and honey before adding milk (we use soy) and letting cook for a few more minutes, let cool and strain.

The crepe mix consists of flour, chai, egg and melted butter.
Cook in a pan on medium hot heat for a couple of minutes each side.

Served with fresh fruit and drizzled with honey, no reason you can't enjoy fantastic food when your camping.

Chai crepes
1 cup plain flour (whole spelt is delicious)
1 1/2 cup cooled chai tea 
1 egg
1 tablespoon melted butter 

Whisk everything together to make a smooth butter, it should be quite runny, if too thick add extra chai.
Heat a pan to medium hot, add a little butter (just for the first one).
Add about 1/4 to 1/3 of batter and swirl so it covers most of the pan.
Cook for a couple of minutes each side. 

Wednesday, January 15, 2014

Sausages wrapped in pastry

I was planning to post this pre-Christmas to tell you about Manu's Menu and her wonderful recipe menus to inspire some beautiful cooking over the festive period. 
But alas we had home internet dramas so no posts from me, but really there is nothing lost as her recipes are perfect for any occasion!

In fact my sausages were completely inspired by Manu's recipe for Cotechino en Croute.
To be honest I didn't even know what cotechino is but Manu has perfect step-by-step recipes with photos that make cooking any of her recipes possible.
So I decided to instead of using fancy Italian sausage (sorry Manu!) to use some beautiful maple bacon sausages from the farmers market.

These were really a simple concept that makes a sausage taste super delicious.
I browned my sausages then wrapped in some short crust pastry.

By cutting slits in puff pastry you can create a design to stretch over the pastry wrapped sausage.

Then bake the sausages until lovely and brown.

I served them simply with some balsamic maple spinach.

What a delicious dish! 
My family love sausages and so I like to try and find creative ways to serve them, do you have any favourite sausage recipes?

Please hop over and check out Manu's blog, you will definitely find something you love!
I was lucky enough to win my copy of her Christmas Menu's but you can buy your own, does not cost much and you will love it :)

Thursday, January 9, 2014

Spelt Banana Sourdough Pancakes with Maple Butter and Cherry Vinegar Strawberry Compote

My sourdough starter is about 15 months old now. 
When I get the chance I like to make some sourdough pancakes, or waffles. 
This version was so delicious I had to share it.

It was a yeasted batter in that I included dry yeast as well as sourdough starter, along with spelt flour, salt, milk, mashed banana, egg and butter.

Its given a good mix then left to sit for 2-3 hours.

Meanwhile I mixed maple syrup and softened butter together, then put them in silicon moulds in the fridge. 

The strawberry compote was made with strawberries, sugar (I used organic coconut sugar), water, pepper and delicious Kangaroobie Cherry Vinegar.

Once the batter has puffed up, spoon into a medium heat buttered pan. 
Once they start to look 'dry' around the edges flip them.

I absolutely loved them. 
So much flavour in the slightly sweet banana pancake, with delicious melting maple butter and the most amazing strawberry concoction on top.

Spelt Banana Sourdough Pancakes

1 cup whole spelt flour
1 cup milk 
1/2 cup sourdough starter
1 tsp dry yeast
1/2 tsp salt
1 mashed banana
1 egg
1tbsp melted butter

Whisk all ingredients in the mixture together.
Leave covered for 2-3 hours until its risen in size.
Spoon into medium heat pan with a little butter, it will start to look dry around the edges after a couple of minutes, 
flip and cook for another minute.
Serve with maple butter (1 part maple syrup mixed with 2 parts softened butter, set in fridge) and strawberry compote.