This long weekend, there’s ample time to enjoy delicious home cooked meals. CW food writer Fiona Williams shares two tasty creations for what the extended weekends are made for.
Recipe courtesy of Healthy Little Foodies for Aussie Apples | www.aussieapples.com.au
Makes: 3 full sized waffles
- 2 large apples, chopped into small chunks (roughly 0.5cm)
- 2 Tbsp butter
- ½ tsp cinnamon
- 40g sultanas
- ½ cup plain flour
- ½ cup wholemeal flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 cup milk
- 1 egg
- ½ tsp vanilla extract
- 2 Tbsp butter, melted
- Sprinkle of cinnamon
- 1 large apple, chopped into chunks
Heat a non-stick frypan over a medium heat and add 2 tablespoons of butter. Allow to melt and add the chopped apple and cinnamon. Reduce the heat and sauté until soft (around 3 mins). Remove from the heat.
Place the sultanas in a small bowl and soak with boiling water.
Pre-heat your waffle machine.
In a large mixing bowl combine the dry ingredients. In a separate bowl mix together the wet ingredients. Add the wet ingredients to the dry and stir. Be careful not to over mix, some lumps are fine.
Drain the sultanas and add to the waffle batter along with the sautéed apples. Stir until just combined.
Spray or lightly brush your waffle machine with oil on both sides. Scoop a third of the mixture into the centre of your waffle machine. Close and cook until the light indicates it is ready (this may vary depending on brand of waffle machine, cook to manufacturer instructions). Transfer to a cooling rack and repeat until mixture is finished.
Serve with remaining apple and a sprinkle of cinnamon.
Barbecue asparagus Nicoise salad
Recipe courtesy of Australian Asparagus | www.asparagus.com.au
Cook: 15 mins
- 8 chat potatoes
- 2 bunches asparagus, woody ends removed
- 2 x 300g tuna fillets
- 2-3 tsp olive oil
- 4 eggs, hardboiled, peeled and halved
- 12 baby truss tomatoes
- 2/3 cup Kalamata olives
- 1-2 baby Cos lettuces
- 1 cup fresh Italian parsley leaves
- 6 anchovy fillets, drained and torn
- Fresh parsley or basil leaves, to serve
For the dressing
- 3 Tbsp olive oil
- 1 Tbsp red vinegar
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- Black pepper and lemon juice to taste
Prepare dressing by whisking all ingredients together in a small bowl and set aside.
Steam or boil potatoes until tender, about 10 minutes. Drain well and set aside to cool.
Pre-heat barbecue or cast iron grill pan. Lightly coat asparagus and tuna fillets with a little olive oil and sear each side 2-3 minutes until lightly coloured. Take care not to overcook so tuna is rare inside and asparagus is just tender but still bright green. Remove from pan and set aside for 5 minutes to cool. Cut tuna into diagonal slices and cut asparagus spears in half.
To serve, arrange all ingredients on a serving platter. Just before serving drizzle prepared dressing over salad, season with freshly ground black pepper and scatter with fresh parsley.