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This year’s 10 most useful summer recipes

Australian chefs, never short of sunshine, are experts in cramming recipes full of joyful flavours. These wonderful dishes are created by Simmone Logue, a renowned Sydney cook and caterer with a creative touch in her recipe writing. We’ve chosen 10 that will sort out your summer repertoire with aplomb. Bring on the sun!

“Both my grannies were amazing cooks, so it seems only natural that I inherited their interest in all things edible. My own career in the kitchen began 25 years ago in Sydney, and cooking is still about creating delicious meals – handmade, elegant food prepared with love and integrity. I hope you find some inspiration among these dishes from my new book – or maybe a few new favourite recipes to add to your own collection, passing them down as these have been passed down to me.”

4 Fruity breakfast blueberry and banana muffins

KICKSTART THE DAY

Fruity breakfast blueberry and banana muffins

MAKES 24. HANDS-ON TIME 20 MIN, OVEN TIME 20 MIN

“Fresh out of the oven, blueberries glistening, with the mellow aroma of baked banana and sugar, these muffins are all you need to perk you up in the morning, alongside a coffee.”

MAKE AHEAD

These arebest eaten the day they’re baked but can be made up to 1 month ahead and frozen, well wrapped in cling film. Defrost thoroughly to eat.

• 300ml vegetable oil, plus extra for greasing

• 4 ripe bananas (about 400g)

• 150g light brown sugar

• 150g caster sugar

• 3 large free-range eggs

• 2 tbsp soured cream

• 400g plain flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 150g fresh or frozen blueberries

• 100g dried banana chips

• 100g demerara sugar to sprinkle

YOU’LL ALSO NEED…

• 2 x 12-hole muffin tins and paper cases to line (optional)

1 Heat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with paper cases or lightly grease with oil.

2 Mash the bananas in a large bowl. Add the brown sugar, caster sugar, eggs, 300ml vegetable oil and soured cream. Mix gently with a large spoon.

3 Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt, then add to the banana mixture and mix for 1 minute or until combined. Do not overmix at this stage, or your muffins will lose their light texture.

4 Spoon the mixture evenly into the muffin cases (or holes), then top with the blueberries and banana chips. Sprinkle with demerara sugar.

5 Bake the muffins for 20 minutes or until a skewer pushed into the middle of a muffin comes out clean.

PER MUFFIN 264kcals, 12g fat (1.1g saturated), 3.2g protein, 35.5g carbs (21.3g sugars), 0.2g salt, 1.1 fibre

For more ways to use blueberries, see Loose Ends

5 Bacon and egg pie
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About Delicious Magazine

The July issue of delicious. is all about reinventing summer cooking with new sticky BBQ recipes and brilliant picnic ideas. You’ll also find a seaside menu from Cornwall, seasonal courgette dishes and the 10 most useful recipes for summer. Debbie Major works her magic with curry powder, Natasha Corrett rustles up fast, healthy meals, plus there’s a guide to baking fennel-seed buns and a stunning 16-page Collector’s Edition Pastry Special.
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