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A must try! Lemony seafood crêpes

<p>Serve these creamy crêpes with a green salad as a light meal, or one per person as an enticing entrée. They can be filled with whatever seafood or any vegetables you have on hand.</p> <p><strong>Ingredients</strong></p> <ul> <li>50g butter</li> <li>1 small leek, washed well, white part only, chopped</li> <li>1 clove garlic, chopped</li> <li>400g green prawns, peeled, deveined, chopped</li> <li>200g piece salmon fillet, skin off, pin-boned, cut into bite-sized chunks</li> <li>1 lemon, juiced</li> <li>Salt flakes and freshly ground black pepper, to taste</li> <li>1 bunch chives, chopped</li> <li>120g gruyère cheese, grated</li> <li>Béchamel Sauce</li> <li>25g butter</li> <li>2 tablespoons plain flour</li> <li>300ml milk</li> <li>Pinch salt</li> <li>Pinch freshly grated nutmeg</li> </ul> <p><strong>Crêpes</strong></p> <ul> <li>¾ cup plain flour</li> <li>Pinch salt</li> <li>1¼ cups milk</li> <li>3 eggs</li> <li>40g butter, melted</li> </ul> <p><strong>Directions</strong></p> <p><strong>Make Crêpes </strong></p> <p>1. Sift flour into a bowl, add salt and make a well in the centre. Combine milk and eggs and slowly pour into the well, whisking to incorporate the flour; stop whisking as soon as all flour is incorporated and batter is smooth. </p> <p>2. Stir in butter and strain into a jug.</p> <p>3. Heat a heavy-based frying pan over a medium heat and grease with very little butter. Pour in just enough batter to coat the pan, swirling quickly to cover the base evenly. Cook for about 30 seconds, until the edges begin to curl and the base is golden brown. Loosen the edges then turn the crêpe with fingers or an egg lift and cook for another 20 seconds or so until golden and dry. </p> <p>4. Slide out of the pan onto a clean cloth. Repeat with remaining batter, stacking cooked crêpes on top of one another.</p> <p><strong>Make Béchamel Sauce</strong></p> <p>1. Melt butter in a saucepan, stir in flour and cook for about 4 minutes over a low heat until mixture crumbles and comes together. Gradually add milk, stirring continuously with a wooden spoon. Add salt and nutmeg and stir until sauce comes to the boil. Remove from heat.</p> <p>2. Pre-heat oven to 180°C.</p> <p>3. Melt butter, add leeks, garlic and salt and cook over a low heat, covered, for about 5 minutes, until soft. Increase heat to medium, push leek mixture to 1 side of the pan, add prawns and salmon, and cook for 3-4 minutes, turning to colour all sides. Remove from heat. Stir in Béchamel Sauce, lemon juice, salt, pepper, chives and a third of the cheese.</p> <p>4. Place 1 heaped tablespoon of the mixture in the centre of a crêpe, fold in sides to partially enclose then tuck other ends under to form a parcel. Place in a greased baking dish, seam-side down. Repeat with remaining crêpes, forming a single layer. Sprinkle remaining gruyère over the top and bake for 15-20 minutes until filling is heated through and cheese is lightly browned.</p> <p><strong>Tips</strong></p> <p>Alternative species: Blue-eye trevalla, bugs, crabmeat, ling, marron, redclaw, yabby. </p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lemony-seafood-cr%C3%AApes.aspx">Wyza.com.au.</a></em></p>

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Maggie Beer’s buckwheat crepes with roasted rhubarb and cinnamon yoghurt

<p>“Buckwheat should perhaps be given a new name as it is not a wheat at all, nor a grain. It’s a seed of a plant related to rhubarb. It’s gluten free, high in protein and full of micronutrients, including iron, magnesium, potassium and zinc. In these crepes the nutty flavour of buckwheat is enhanced by the coconut milk, and the roasted rhubarb is so good it’s worth having as much for dessert as for breakfast. Don’t leave out the cinnamon with the yoghurt, and I do recommend that you taste before you add any honey – the acidity of natural yoghurts can vary considerably between brands and you may find you don’t need any additional sweetness,” writes Maggie Beer in her new book Maggie’s Recipes for Life.</p> <p>Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients: </strong></span></p> <ul> <li>500 g rhubarb, leaves and bases discarded</li> <li>2 tablespoons lightly packed (40 g) soft brown sugar</li> <li>Finely grated zest and juice of 2 oranges</li> <li>2 tablespoons extra virgin olive oil</li> <li>Cinnamon yoghurt</li> <li>3/4 cup (200 g) thick natural probiotic yoghurt</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon raw honey (optional)</li> </ul> <p><em>For the crepe batter</em></p> <ul> <li>300 ml full-cream milk, or milk of choice, plus extra if needed</li> <li>2 free-range eggs</li> <li>30 g linseeds</li> <li>2 tablespoons pepitas (pumpkin seeds)</li> <li>2 tablespoons sunflower seeds</li> <li>1 tablespoon sesame seeds</li> <li>⅔ cup (100 g) light buckwheat flour (see note)</li> <li>Pinch of sea salt flakes</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Rinse the rhubarb stalks well, then cut into 5 cm pieces. Place in a container with the sugar and orange zest and juice. Cover and refrigerate for several hours or overnight.</li> <li>Preheat the oven to 160˚C (fan-forced). Place the rhubarb in a single layer in a roasting tin and pour over the juice and zest. Cover with foil and bake for 20 minutes or until just cooked. Remove from the oven, uncover and set aside to cool.</li> <li>To make the cinnamon yoghurt, combine all the ingredients in a bowl, cover and refrigerate until needed.</li> <li>To make the crepe batter, whisk together the milk and eggs, then set aside.</li> <li>Place all the seeds in a high-powered blender or spice grinder and process until fine. Place in a bowl with the buckwheat flour. Whisk in the milk mixture and salt until well combined. The batter should be the consistency of pouring cream, so if it is a bit thick, add a little extra milk.</li> <li>Heat a 24 cm frying pan with a little olive oil over low–medium heat. Lift the pan from the heat, then pour in a thin layer of batter and tilt the pan to evenly cover the base. Cook for 2 minutes or until light golden, then gently flip the crepe over and cook for another minute or until just golden. Makes about 8 crepes.</li> <li>To serve, fill the crepes with rhubarb and a big dollop of yoghurt. Fold into quarters and serve immediately. Left over batter will hold until the next morning.</li> </ol> <p>Note: There are dark and light varieties of buckwheat flour. The dark is made from grinding the seed with the hull and has more fibre and a stronger taste. You will need the finer texture of light (hulled) buckwheat flour for this recipe.</p> <p><img width="149" height="199" src="https://oversixtydev.blob.core.windows.net/media/44492/image__149x199.jpg" alt="Image_ (10)" style="float: right;"/></p> <p><em>This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon &amp; Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj</em></p>

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Crepe galette with ham, egg and avocado

<p>The crepe galette is a French cuisine that will soon become one of your all-time favourite dishes. Top with whatever extras you love.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <p><em>For crepes</em></p> <ul> <li>1/4  cup flour</li> <li>1/3 cup of buckwheat flour</li> <li>Pinch of salt</li> <li>1 egg</li> <li>1 cup of water</li> </ul> <p><em>For the toppings</em></p> <ul> <li>1 avocado</li> <li>2 tsp butter</li> <li>2 eggs</li> <li>4 slices of ham</li> <li>1 cup of cheese</li> <li>Salt and pepper to taste</li> </ul> <p><em>For the garnish</em></p> <ul> <li>2 sprigs fresh parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. In a large bowl whisk together all ingredients for the crepes. Cover and let sit for 30 mins – 1hr in room temperature.</p> <p>2. Adjust the batter to heavy cream consistency. If necessary, add water.</p> <p>3. Slice avocado and set aside.</p> <p>4. Pour butter into frying pan at 180°C. Pour in half of batter and tilt the pan to spread batter evenly. </p> <p>5. Crack one egg in the centre of the crepe and use a spatula to spread the egg white over the crepe.</p> <p>6. Place ham around the egg yolk and sprinkle ½ a cup of cheese on top. Fry for 5 minutes or until the egg white sets and cheese has melted.</p> <p>7. Place half of avocado slices in the centre and fold the four edges of the crepe into the centre to make a square.</p> <p>8. Sprinkle salt and pepper and garnish with parsley. Repeat steps 4-8 to make the second galette.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</em> <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span><em>.</em></strong></p>

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Matcha crepe cake

<p><strong><em>Erin Young is the founder of boutique Australian tea company <span style="text-decoration: underline;"><a href="http://www.zengreentea.com.au/" target="_blank">Zen Green Tea</a></span>, who specialise in premium matcha green tea powder. Here, Erin shares her recipe for matcha crepe cake.</em> </strong></p> <p>A gorgeous matcha crepe cake recipe to impress your friends and family. It’s easier than it looks!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>650ml full cream milk</li> <li>240gm cake flour (made from 60gm corn flour and 180gm plain flour)</li> <li>90gm caster sugar and 80gm for cream filling</li> <li>50gm butter</li> <li>2 tablespoons Zen Green Tea Matcha Powder</li> <li>4 eggs</li> <li>600ml Whipped Cream</li> <li>5 drops vanilla essence</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the crepes, mix the dry ingredients together.</li> <li>Form a well in the middle and mix in slowly the full cream milk and melted butter.</li> <li>Crack and stir in the four eggs.</li> <li>Mix thoroughly trying to stir through all the lumps.</li> <li>Pour mixture through a sieve, which ensures a smooth consistency.</li> <li>Choose a fry pan that has the same size base as a dinner plate.</li> <li>Put the fry pan on medium heat and using a pastry brush coat the fry pan lightly in butter.</li> <li>Ladle the crepe mixture into the pan and move the pan around to spread it evenly and thinly. When it is lightly brown flip the crepe and brown the other side. Make all the crepes and set aside to cool.</li> <li>Place each crepe at a time on a chopping board and place a dinner plate on it. Cut around the crepe to form identical circles.</li> <li>To make the cream mixture, whip the cream, sugar and vanilla by hand or using a beater until it is quite firm and holding its form if stirred.</li> <li>Place a crepe on a flat surface and cover it in a thin layer of the whipped cream. Place the next crepe on top and continue the process until complete. Finish the last crepe by sifting matcha powder over the top crepe. Keep refrigerated and enjoy.</li> </ol> <p>Do you have a unique recipe to share with the community? Let us know in the comments below.</p> <p><em>Written by Erin Young. First appeared on <strong><span style="text-decoration: underline;"><a href="http://zengreentea.com.au/" target="_blank">zengreentea.com.au.</a></span></strong></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a></span></strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/matcha-chai-tea/"><strong><em><span style="text-decoration: underline;">Homemade matcha chai tea</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/pistachio-and-matcha-bliss-balls/"><strong><em><span style="text-decoration: underline;">Pistachio and matcha bliss balls</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/matcha-green-tea-smoothie/"><strong><em><span style="text-decoration: underline;">Matcha green tea smoothie</span></em></strong></a></p>

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