Preheat the oven to 180°C. Line a 12-hole standard muffin tin with paper cases.
Sift the flour, sugar and cinnamon into a large mixing bowl. Tip the husks from the sieve into the bowl. Stir in the oats and make a well in the centre.
Use a fork to whisk the milk, oil, eggs and vanilla in a bowl. Add to the dry ingredients along with the mashed bananas, and fold together until just combined. Gently fold in the pecans and blueberries.
Divide the batter among the muffin cases. Bake the muffins for 20 minutes, until risen, golden and springy to a gentle touch. Serve warm or at room temperature.
Recipe Notes
Each serving provides 930 kJ, 222 kcal, 6 g protein, 10 g fat (1 g saturated fat), 28 g carbohydrate (10 g sugars), 4 g fibre and 154 mg sodium.
To make breakfast a little quicker and easier in the morning, you can bake the cases for these quiches a day in advance. Allow them to cool completely, then store in an airtight container until required.
Preheat the oven to 180°C (350°F). Spray a 12-hole standard muffin tin with olive oil.
Use a rolling pin to flatten out the bread slice, then use a 10 cm (4 inch) cutter to cut a round from each slice. Press the bread rounds into the muffin tin and lightly spray with olive oil. Bake for 10 minutes, until the bread cases are very lightly browned and slightly dried out. Transfer to a wire rack to cool.
Return the bread cases to the muffin tin. Combine the salmon and herbs, then divide the mixture among the bread cases. Carefully pour the eggs into the bread cases over the salmon and sprinkle with the parmesan.
Bake the quiches for 12-15 minutes, until set and golden brown. Serve warm or at room temperature.
This high-protein breakfast will help sustain your energy levels for hours. For extra fibre, serve the omelette with wholegrain toast. Add a green salad for a nutritious brunch or lunch.
Heat 1 teaspoon of the oil in a 26 cm (10-inch) non-stick frying pan over medium heat. Pour in one-quarter of the eggs and swirl to make an even layer.
Use a spatula to draw the egg into the centre of the pan from the side as it begins to set. After about 1 minute the egg will be set around the side and underneath but moist on top. Sprinkle with the spinach and feta. Fold one-third of the omelette towards the centre, then fold over again to enclose the filling.
Slide the omelette onto a plate and serve immediately with the tomatoes, seasoned with freshly ground black pepper. Repeat to make three more omelettes.
Recipe Notes
If you prefer, cook the tomatoes in a little oil in a frying pan over medium heat for about 5 minutes, until the skins just start to split. Keep them warm while you cook the omelettes.
Quinoa flour has a distinctive flavour, stronger than the flavour of quinoa when it’s used as a whole grain. It’s a useful flour to use in baking in place of wheat flour as it’s gluten-free.
To make the compote, put the raspberries and sugar in a small saucepan. Gently stir over low heat until the sugar has dissolved and the mixture is heated through.
Sift the flour, baking powder, sugar and cinnamon into a bowl and make a well in the centre. Whisk the buttermilk, eggs and vanilla together. Pour the mixture into the well in the dry ingredients and stir to combine.
Lightly grease a large heavy-based frying pan and heat over medium-low heat. For each pancake, drop 2 slightly heaped tablespoons of batter into the pan and spread to a neat 10 cm (4 inch) round. Repeat with more batter, depending on the size of your pan.
Cook the pancakes for about 2 minutes, until golden brown underneath, then turn over and cook the other side for 1-2 minutes, until golden. Remove from the pan and keep warm while you cook the remaining batter.
Serve three pancakes for each person, with the yogurt and raspberry compote.
Recipe Notes
To keep the pancakes warm, place them on a baking tray in a very low oven, loosely covered with foil.
Take your next BBQ on an international journey without leaving your backyard, thanks to this delicious, easy-to-prepare recipe from Top Chef Canada All Stars competitor Andrea Nicholson.
Pre-heat BBQ to high heat. Place the Toulouse sausages on the grill and cook for 8 minutes, flip and cook on the other side for another 5-6 minutes. Remove from heat and allow to rest for 10 minutes. Slice into 1/2-inch rounds.
Cut the pizza dough ball into 2 equal pieces. Lightly flour the countertop and flatten one of the dough balls by hand. Use a rolling pin to roll the dough into a 12-16 inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel (or rimless baking sheet) and stretch to re-shape if necessary.
Oil the BBQ grill grates and decrease the heat to medium.
Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill, oiled side down. Close the lid and cook until the bottom of crust is golden brown, approximately one to two minutes.
Brush the raw side of the dough with 1 to 2 teaspoons olive oil, then immediately flip using the peel (or rimless baking sheet). Spread three tablespoons of artichoke tapenade onto the dough, then top with grated feta and mozzarella, sliced Toulouse sausage and torn basil.
Close the lid and cook until the bottom of crust is golden browned and cheese has melted, about two to four minutes.
Using the peel (or rimless baking sheet), remove the pizza to a cooling rack and let rest for 3 minutes. Top with baby arugula, drizzle with two tablespoon olive oil. Slice into desired size.
Artichoke Tapenade
Place the artichoke hearts, garlic, cayenne powder, olives, capers, oil, lemon juice and sea salt in a food processor and puree until smooth. Add the cheese and puree for another 15 seconds. Set aside.
Recipe Notes
Store extra artichoke tapenade in a resealable container in the fridge for up to a month.
BY CHEF ANDREA NICHOLSON FOR DUBRETON CERTIFIED HUMANE® AND ORGANIC PORK
The freshness of the blueberries, sweetness of honey and bold flavours from Ravenswood Zinfandel makes this marinade a sure fire hit for summer grilling.
Add all of the ingredients into a bowl or food grade plastic container, except the oil.
Use a hand-held immersion blender and carefully blend all ingredients together.
Slowly add the oil and emulsify.
Submerge your ribs or choice of meat in the marinade.
Let meat rest in the marinade for approximately 18-24 hours.
Remove meat from bowl and grill on high heat for a few minutes on each side. Char the meat—the sugars from the marinade will create a nice caramelized texture.
Recipe Notes
Don’t feel confined to using this for ribs alone—this marinade would add a punch of flavour to other cuts of meat such as a skirt, bavette or flank steak.
Purge that guilt over food waste (and save cash and time grocery shopping) with these smart tricks to make your produce last longer.
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Berries: Rinse with vinegar
Before you stash them in the fridge, wash strawberries, raspberries, and other berries with a mix of vinegar and water (think a 1:3 ratio). This disinfects against mold, which can lengthen shelf life by weeks. Then rinse with water and dry thoroughly. Here are five fascinating facts you didn’t know about wild blueberries.
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Lettuce: Store with paper towel
Prepared a bit too much lettuce for your salad? Store leftover leaves in a bowl with a paper towel on top, then seal with plastic wrap. The towel absorbs moisture, which is what turns leaves soggy and brown. Replace the towel when it becomes damp. Another trick: Sprinkle the leaves with a dash of salt, which also helps draw out extra wetness. Here are 12 foods you had no clue you’ve been eating all wrong.
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Avocado: Squirt with lemon
Avocado contains enzymes that produce a brown pigment when exposed to oxygen, which is why that halved avocado looks unappetizing so soon after its stored. To avoid this, squirt it with lemon or lime juice. (You can also do this on guacamole.) The citric acid will help prevent browning for at least a day. You could also store avocado slices with large chunks of onion. The same gasses that make your eyes burn when you chop an onion also prevent oxidation in your avocado. As long as the onion touches only the skin of the avocado, there won’t be a noticeable flavour. Here are five more clever ways to put lemons to work all around the house.
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Carrots: Store with water
To avoid that dried-out look old carrots tend to get, first chop off the leafy greens if you bought your carrots whole (the leaves can pull nutrients out of the roots). Carrots do best with moisture, so put them in a container filled with water, seal with plastic wrap, and store in the refrigerator. Or, wrap them in bubble wrap before stashing in the fridge: It will allow just enough moisture to reach the carrots if you prefer not to soak them in water. Don’t miss these 10 more brilliant uses for bubble wrap.
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Lemons: Avoid cutting in half
If you need just a squeeze of citrus juice for your recipe or drink, puncture a whole lemon with a fork or skewer instead of cutting it in half. This way, you can squeeze out what you need without drying out the entire lemon. Here are six more clever hacks that will slash your next grocery bill.
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Onions: Wrap in pantyhose
It sounds strange, but the mesh-like material allows just enough air to reach the vegetable, which helps them stay fresh. Simply slip the onions into the nylons, tying a knot between each bulb. Tip: Use a new or freshly-washed pair of pantyhose to avoid any foot odours in your next stew. These are the foods you can ruin by storing in the refrigerator.
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Potatoes: Store with apples
Apples produce ethylene gas that can keep your spuds fresh for more than eight weeks. Say goodbye to those pesky sprouts that pop up on potatoes after just a few weeks. Here are five more ways to put apples to work around the house.
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Apples: Soak slices in salt water
Sliced apples are a convenient snack or salad topper, but browned leftovers aren’t appealing. Soak remaining slices in a bowl of cold salt water to prevent oxidation (but no more than ½ teaspoon of salt per quart of water, or you’ll taste it in the fruit). After five minutes, dry and store your slices in the fridge in an airtight plastic bag.
Unlike a plastic bag, the foil will let the ripening gas ethylene escape. When ethylene is trapped in a plastic bag, it causes moisture loss and spoilage to occur faster.
Ethylene gas is again the culprit here, but separating each banana from the bunch and wrapping each individual stem in plastic wrap can stop the spread of the gas. If they’ve already gotten too ripe for your liking, peel them and store them in the freezer for an easy smoothie addition. Here are six foods you had no idea you could freeze.
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Tomatoes: Keep out of the fridge and stem side down
Tomatoes do not like the cold; keep them in the fridge, and they’ll lose their ideal flavour and texture. Additionally, when you leave them on the counter, if they’re off the stem, place them stem side down, as this part of the fruit is the last to ripen. Don’t miss these other tips on how to keep food from spoiling.
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Asparagus: Store upright in a cup of water
Asparagus often dries out before it has the chance to be cooked, but there is a method that will keep it moist enough for your favourite recipes. Just as you would store flowers, place the asparagus upright with the cut edges submerged in a bowl or cup of water. Place it in the fridge, and place a plastic bag over the tops of the vegetable. Check out the nine foods you should never, ever eat raw.
When it comes that peaceful, easy feeling of the perfect backyard summer day, there’s nothing quite like a hammock. When combined with the right beer and putting the phone on airplane mode, it makes for a perfect day.
Just the idea of laying around in a hammock probably has you feeling more laid-back. Whether it’s strung between a couple of trees in the backyard or used with a stand on a patio, a hammock can provide an unprecedented degree of relaxation.
It’s not quite so relaxing to find the right one, but luckily, we’ve pretty much got the hard part figured out. These seven hammocks will provide you with optimal relaxation all summer long. No beer included.
While you can easily spend a couple of hundred dollars on a hammock, you certainly don’t have to just to have a comfortable spot to lay in the shade. This one from Hammock Sky is consistently well-reviewed by customers and comes with a lifetime warranty that promises a replacement for any reason. Unlike more substantial hammocks, it also takes up relatively little space when packed away and comes with a carrying bag for added portability.
Vivere Double Hammock with Space Saving Steel Stand
You can go pretty high-end when it comes to hammock stands, but there’s also plenty of affordable options that won’t leave you lying on the ground. This one from Vivere has thousands of positive customer reviews to attest to it, and it’s available paired with your choice of cotton, polyester, or heavy-duty Sunbrella hammocks (each in a range of colors). At just 35 pounds, the stand is also fairly easy to move around without disassembling it.
If you’re looking for something that’s almost more bed than hammock, you can always consider a more plush option like this one from North Carolina-based Hatteras Hammocks. It isn’t cheap, but it’s designed to last.
ENO’s DoubleNest Hammock is a popular choice for campers, but it’s also a great option if you’re looking for a lightweight hammock for the backyard that’s easy to pack up and take with you on the occasional trip. In addition to being relatively affordable, it’s also available in your choice of dozens of different colors and comes with an attached compression sack that doubles as a convenient pocket when the hammock is set up.
Pawleys Island is a go-to name for many when it comes to hammocks, and that’s largely due to the company’s original rope-style hammocks. Also available in single-person size, this one will accommodate two people with a 450-pound weight capacity and is constructed with higher-quality materials than you’re likely to find in cheaper rope hammocks, including solid oak bars and heavy-duty hardware.
Most of L.L. Bean’s outdoor gear is a safe bet if you want something that will hold up season after season, and that includes its hammocks, which garner consistently good reviews from customers. The Quilted Sunbrella hammock is at the top-end of what the retailer offers and has a reversible design that’s cushioned for some added comfort. The Sunbrella fabric also promises to prevent fading and resist mildew.
At more than six feet long and nearly five feet wide, this value model from Super Deal is a hammock built for two full-grown adults. A hardwood spreader holds the hammock open, making it easier for both people to get out.
I’m not one for pickles. I slide them off my hamburger and pass them to friends when they arrive, speared, on my plate at a deli. I think they’re a bit brackish and almost too playful for their own good, and cartoonish when sliced, staring up at me from a bun. What is this, the Krabby Patty? Um, no.
I am, however, a fan of weird foods. Strange combinations that shouldn’t work and might work but definitely don’t—but wait a minute, was that actually kind of, secretly, maybe delicious?
So when my editor asked me to go try the pickle-flavored ice cream at Lucky Pickle Dumping Co., a restaurant on Manhattan’s Upper West Side, I jumped at the chance. I threw my aversion to pickles out the window and hopped on a speeding express train (the very slow 1, actually, which runs devastatingly local, but where’s the drama in that?) toward the only place in New York City with a soft serve machine that spews a creamy, briny pickle dessert.
Since the joint opened in May, people have been going berserk over the salty-disguised-as-sweet-disguised-as-salty treat. But because I’m Texan, there are two things I don’t do until the weather inches generously above 90° F: Jump in the pool with other human beings, and eat ice cream. So when temperatures finally climbed into the 90s this week, I myself climbed up to the Upper West Side and found myself face to face with a soft serve machine labeled pickle.
“I’d like to taste your pickle soft serve!” I shouted at the staff behind the counter. They were cooperative albeit a bit annoyed at my enthusiasm. They gave me a taste that I took a picture of and practically scarfed in one bite (the sample was small).
My eyes lit up! The staff smiled! It liked it! I told them! They nodded because they knew. “Yeah, it’s like really good, most people like it,” an employee told me.
It tasted, at first, like tzatziki sauce, the Greek yogurt dip that’s got its fair share of cucumbers—which makes sense—but without the garlic. There were hints of dill which gave it nuance and heft. It was sweet, yes, but not overwhelmingly so and the tiniest bit tangy, from the pickle brine. It was creamy—it is soft serve after all.
For someone who usually eschews pickles, I found that I wanted to try more. This dessert wasn’t acerbic and green and bumpy like its namesake but rather pale green and smooth and quite pleasant. Pickle soft serve is very, very refreshing.
I asked the manager what was in it, and he told me. It’s on the tip of my tongue… But, alas, a coworker reminded him that their boss specifically told them not to reveal the recipe to anyone. So, unfortunately, I won’t be sharing it here. I liked them enough (as people, you know?) and I would hate for any of the employees at Lucky Pickle Dumpling Co. to be reprimanded for my actions.
My report card: Would I have it again? Absolutely. Was it refreshing? Cool as a cucumber. Did it taste like chomping on a salty, vinegary pickle? Not at all. If anything, I would say it was pickle-inspired. Which really made all the difference.
Miami Swim Week is around the corner, so while you’re mapping out your fashion shows and after parties, we’ve compiled a list of buzzy eateries in the 305 so you can make your reservations ASAP. Click through for newly opened restaurants with coveted tables and all the absolute must-visits while you’re in town for the shows.
The hottest new restaurant in Miami by Michael Schwartz, located in the new Paraiso Bay complex in Edgewater with the best view in town. The menu is dynamic with bold Latin American flavors, and popular large plates for 2 like the meat parrillada. Make sure to get a table outside, so you can head over to the beachy lounge area for an after dinner cocktail.
A Japanese-Peruvian fusion, open-air hot spot on Lincoln boasting a menu spanning sushi to robata-grilled lamb and multi-course tasting menus. Pop in for their special Swim Week menu!
This Dutch-inspired eatery is serving tall stacked sandwiches and all-day “late night” favorites in the heart of Wynwood. Order a Royale with cheese or a fried chicken sandwich while you enjoy live entertainment at night.
One of the hottest new restaurants to hit town by Chef Carlos Garcia, presenting a Venezuelan-style menu focusing on upscale comfort food using seasonal and local ingredients.
The closest you’ll get to feeling like you’re dining al fresco in the Mediterranean, but in Miami’s Design District. Inspired by the tavernas of Aegean coastal towns, Mandolin’s menu features tasty Greek “mezes” like flavored hummus plates or grilled catch of the day to fill you up before browsing the nearby boutiques.
A colorful taquiera by day, speakeasy joint by night. Just enter through what looks like a port-o-potty stall on the righthand side. So, order your pork belly tacos and tortas from the Airstream trailer (right under the greatest marquee sign, ever) and the head to the “baño.”
