Bringing real baking into your home with deliciously simple recipes.
Prep 35minBake 12-18minMakes 6 serves
Nestled in an aromatic, slightly spicy tomato and capsicum sauce and topped with tangy yoghurt, these baked eggs, originally from Tunisia, make for a wonderful centre-of-the-table brunch dish. Serve with pita bread and let everyone help themselves.
1 tablespoon (20ml/¾fl oz) olive oil 2 red capsicum, deseeded, cut into thin strips 1 red onion, halved, sliced 1 teaspoon ground cumin ½ teaspoon dried chilli flakes 2 x 400g (14oz) cans diced tomatoes Salt and freshly ground black pepper 6 x 60g (2oz) eggs, chilled 200g (7oz) Greek-style natural yoghurt 1 garlic clove, crushed 2 teaspoon fresh lemon juice ½ cup coriander leaves, to serve Pita bread, to serve
Preheat oven to 220ºC/425°F (200ºC/400°F fan-forced). Heat the oil in a medium frying pan or saucepan and cook the capsicum and onion over medium heat for 15 minutes, stirring occasionally, or until tender. Add the cumin and chilli flakes and cook for a further 1 minute or until aromatic. Add the tomatoes, bring to a simmer and cook for 10 minutes or until reduced to a good sauce consistency. Season with salt and pepper.
Spread the sauce over the base of a shallow 1.5 litre capacity (6 cup/2pt 10fl oz) ovenproof dish. Use the back of a spoon to make 6 indents in the sauce. Crack the eggs, one at a time, into a small dish and then gently slide into the indents, taking care not to break the yolks. Combine the yoghurt, garlic and lemon juice and spoon half of this mixture around the eggs, in about 6 spoonfuls. Reserve the remaining yoghurt mixture for serving.
Bake for 12-18 minutes (see Baker's Tips) or until the eggs are just cooked but still soft in the centre. Serve immediately sprinkled with pepper and coriander, and accompanied by the reserved yoghurt mixture and pita bread.
If using an ovenproof frying pan, you can make the sauce and then bake the eggs in the same pan.
The baking time of the eggs will depend on the pan or dish you are using and the temperature of the sauce when you first added them.
These baked eggs can also be baked in 6 individual 185 ml (¾ cup/6½fl oz) ovenproof dishes or ramekins. Divide the sauce between the dishes, make an indent in each and add an egg. Top with a spoonful of yoghurt and bake for 12-15 minutes or until the eggs are just cooked but still soft in the centre.
Quinoa porridge is currently the darling of the café menu. This one is a no-fuss baked version teamed with tangy rhubarb and a vanilla and honey-spiked labna, so you can enjoy this beauty without even leaving home.
300g (1½ cups) white quinoa 500ml (2 cups) boiling water 55g (¼ cup, firmly packed) brown sugar 1 cinnamon stick 375ml (1½ cups) milk Toasted pistachio kernels, chopped, to serve
Vanilla-honey labna 1½ vanilla beans, split and seeds scraped 390g (1½ cup) greek-style natural yoghurt ¼ cup honey
Roasted rhubarb 550g trimmed rhubarb (about 2 bunches), cut into 6cm lengths 110g (½ cup) raw sugar
To make the Vanilla labna, place the vanilla seeds (reserve the bean for the rhubarb), yoghurt and honey in a bowl and stir to combine evenly. Line a sieve with two layers of muslin cloth or a linen tea towel and place over a bowl. Spoon the yoghurt into the sieve, fold any overhanging cloth over to enclose the yoghurt. Refrigerate overnight (at least 8 hours) to drain.
Preheat oven to 200ºC (180ºC fan-forced). To make the Oven-baked quinoa, combine the quinoa, boiling water, brown sugar and cinnamon in a 1.5 litre capacity (6 cup) ovenproof dish. Cover with foil and bake for 30 minutes, stirring occasionally.
Meanwhile, to make the Roasted rhubarb, rinse the rhubarb and shake off any excess water. Place in a bowl with the sugar and reserved vanilla bean and toss to combine. Transfer to an ovenproof dish just large enough to hold the rhubarb in a single layer and cover with foil.
After the quinoa has been baking for 30 minutes, stir in the milk, cover and return to the oven with the rhubarb. Bake for another 20 minutes, stirring the quinoa 2-3 more times during baking.
Remove the foil from the rhubarb and bake both for a further 5 minutes or until the quinoa is tender and porridge-like and the rhubarb is still holding its shape but tender when tested with a skewer.
Immediately spoon the quinoa porridge into bowls, top with the rhubarb and pan juices, and a spoonful of labna. Sprinkle with pistachios and serve immediately.
The rhubarb can be roasted up to 2 days before serving and kept in an airtight container in the fridge. Remove from the fridge about 1 hour before serving to bring to room temperature
The vanilla and honey labna can be made up to 3 days before serving. Keep in an airtight container in the fridge.
This recipe was a little experiment. The question was: could French toast baked in the oven be just as delicious as when it is pan-fried in a generous amount of butter? The answer: Yes! And, as an extra bonus, it is so much easier to cook in large batches for more-the-merrier gatherings. So from now on I will be baking my French toast!
4 eggs 125ml (½ cup) milk 125ml (½ cup) thickened cream ½ teaspoon dry mustard powder 2 tablespoon finely chopped flat-leaf parsley 2 tablespoon finely snipped chives Salt and freshly ground black pepper, to taste 4 x 2cm-thick sliced sourdough or wood-fired bread 50g finely shredded Parmesan, plus extra to sprinkle 60g Persian feta, coarsely crumbled, to serve Flat-leaf parsley leaves, to serve Tabasco sauce (optional), to serve
20g butter 1 tablespoon olive oil 600g mixed mushrooms (such as portobello, mushroom caps and button) 2 garlic cloves, finely grated or crushed 2 teaspoon lemon juice
Preheat oven to 200ºC (180ºC fan-forced). Line an oven tray with non-stick baking paper
To make the baked herbed French toast, whisk together the eggs, milk, cream, mustard powder and parsley in a large bowl. Season well with salt and pepper. Pour onto a tray, place the bread in the egg mixture and allow to soak for 5 minutes each side. Transfer to a wire rack over a tray and stand for 1 minute, allowing any excess egg mixture to drain away.
Place the bread slices on the lined oven tray and sprinkle with the parmesan. Bake for 15 minutes or until golden.
Meanwhile, to make the garlic mushrooms, slice any of the larger mushrooms and mushroom flats. Halve larger button mushrooms and keep any small button mushrooms whole. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes or until the mushrooms are tender. Add the garlic and cook, stirring occasionally, for 1 minute or until aromatic. Remove from heat and stir through the lemon juice.
To serve, place a slice of the baked herbed French toast on each serving plate and top with the garlic mushrooms, Persian feta and parsley leaves. Sprinkle with pepper and serve accompanied by the Tabasco sauce.
This French toast is best served straight from the oven.
The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is something special to reserve for autumn lunches when figs are at their best.
1 x quantity sweet sage shortcrust pastry, shaped into a rectangle before wrapping and chilling as directed 8 medium firm ripe figs (about 50g each), quartered 2 tablespoons honey, warmed, to brush 20 small sage leaves (optional), to serve Icing sugar (optional), to dust Honey ice cream or whipped cream, to serve
80g unsalted butter, at room temperature 75g (⅓ cup) caster sugar 2 tablespoons honey 1 orange, rind finely grated 2 eggs, at room temperature 50g (⅓ cup) plain flour 120g ground almonds (meal)
Preheat oven to 200°C (180°C fan-forced).
Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 4mm thick. Line a 11.5cm x 35cm (base measurement) tart tin, with a removable base, with the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure to press into the corners. Bake for 15 minutes.
Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
Reduce the oven temperature to 170°C (150°C fan-forced).
To make the Frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a time, beating well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture and mix on low speed until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly into the frangipane.
Bake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in the tin, on a wire rack.
Brush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and serve slices accompanied with ice cream or cream.
This tart is best eaten on the day it is baked; however, it will keep in the fridge in an airtight container for up to 2 days. Serve at room temperature.