A lazy breakfast
Late spring is the right time of year to have breakfast in the garden. Sit outside in dappled sunlight and enjoy the warm fragrant air. Sheridan Rogers shows you how to start your day with a light, delicious meal. Recipes serve four unless otherwise stated. Fruit salad Ingredients 1 small pink papaya, about 500g 1 punnet mulberries or youngberries or blueberries 2-3 sugar bananas 2 oranges Ingredients for garnish Pesticide-free rose petals (optional) Ingredients for syrup 100ml fresh orange juice 2 tbsp honey Zest 1 lime or lemon, finely grated Juice of 2 fresh limes or 1 large lemon A* Cut papaya in half lengthwise. Peel and remove seeds. Slice into long crescent shapes. Cut into halves. A* De-stalk mulberries or youngberries, if using. Peel bananas and slice diagonally. Peel skin and pith from oranges, using a small sharp knife, then cut into each segment, cleanly removing flesh. A* Toss berries and fruits together very gently in a serving bowl with syrup. Strew with fresh rose petals. A* For the syrup: Combine all ingredients and simmer gently for five minutes. Remove and cool.
Tip: If you use Tasmanian leatherwood honey, it will give more body to the flavour of the syrup – and the salad. Frullati You can use a variety of berries or other fruits (pineapple, pawpaw, melon) to make this nutritious drink. Ingredients – serves two 250g strawberries 1/2 tray ice cubes (about 8 ice cubes) 150ml bottle Vaalia passionfruit smoothie A* Hull and wash strawberries. Put into a blender with ice cubes and passionfruit smoothie. Blend until thick and smooth. Serve immediately in long glasses. Poached eggs with asparagus burnt butter sauce Ingredients 4 farm fresh eggs Water 1/4 tsp white vinegar 2 bunches fresh asparagus 60g butter Squeeze of fresh lemon juice Freshly ground black pepper Ingredients for garnish Fresh parmesan flakes (optional) A* Half fill a shallow pan with water, add the vinegar and bring to the boil. Break each egg into a cup, slide it into the water. Cover the pan and remove from the heat. Leave to stand for 3-4 minutes. Remove eggs one at a time with an egg slice. Drain, trim edges and serve at once on warm plates, accompanied by the asparagus. A* For the asparagus, snap off the woody section at base of the stalk. The stalks can be peeled, but this is not necessary. A* Place the asparagus flat into a frying pan containing about 2.5 centimetres of boiling water. Cooking time will vary from two to eight minutes depending on thickness of stalks. A* When cooked, the asparagus should be able to be pierced easily with a fork. Alternatively, microwave on high for about one minute in a plastic bag. Leave to stand for two minutes in bag before serving. Allow 4-6 asparagus per person. A* Heat butter in a small pan until turning brown. Remove from heat and add lemon juice and black pepper. Pour butter over the warm asparagus and garnish with parmesan flakes. Tip: Very fresh eggs, used straight from the refrigerator, will hold their shape better. Allow one to two eggs per person. Banana and honey muffins Ingredients 60g butter 65ml honey 2 eggs 125ml milk 2 tbsp vegetable oil 250g plain flour 2 tsp baking powder 2 tsp cinnamon 1/2 tsp bicarbonate of soda 50g bran cereal 2 large bananas, mashed A* Preheat oven to 180 degrees.
Lightly grease six one-cup muffin tins. A* Melt butter and honey together. Lightly whisk together the eggs, milk and oil. A* In a large bowl, sift together the flour, baking powder, cinnamon and bicarbonate of soda. Combine with the bran cereal. Make a hole in the centre, add liquid ingredients, including the banana and mix together with a few swift strokes. A* Spoon into prepared muffin cups and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove and serve warm with butter. Tip: The secret to good muffins is not to over-mix the ingredients. Add combined liquid ingredients to the dry ones with a few swift strokes. If beaten for too long, the gluten in the flour will develop and toughen the dough. Kippers with caper butter Kippers are available vacuum-packed from the supermarket or from your local fishmonger. Ingredients 4 kippers in a bag Ingredients for caper butter 100g softened butter 1 tsp finely grated lemon zest 1 tsp lemon juice 11/2 tsp capers, rinsed Freshly cracked black pepper A* Boil the kippers in the bag or microwave on high for 20 seconds until just warm.
Alternatively, remove from the bag and heat under the grill. A* Remove to warm serving plates and top with a round of caper butter. Garnish with parsley and a wedge of lemon. A* To make the caper butter: combine butter with remaining ingredients and mix well to combine. Spoon on to a piece of plastic wrap or foil and roll up to make a small cylinder about two centimetres in diameter. Freeze or refrigerate until solid. Remove and slice into small circles. Fruit loops … * Late spring fruits to enjoy are pawpaw, papaya, pineapple and melons, all ripened in the northern Australian sunshine. They are naturally sweet and delicious. Combined, they make a delicious breakfast, especially when topped with natural yoghurt. * Look out for Queensland strawberries, plump mulberries and youngberries. They’re great in salads, smoothies and frullatis. Turn them into preserves. * To store berries: Remove from punnets, place on a plate lined with absorbent paper in a single layer. Cover with plastic and refrigerate. Use within two to three days if possible. The paper absorbs excess moisture helping to prevent mould.