The
perfect finish to a meal.
Oat
Cakes with Athol Brose
Spicy
French Toast with Grilled Bananas and Maple Syrup
Pan
Fried Pears
Baked
Pineapple in Rum
Grilled Bananas
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Oat Cakes with Athol Brose
Oat cake Ingredients
2 eggs
1 cup milk
1 teaspoon vanilla essence
1 cup flour
½ cup rolled oats
2 tablespoons sugar
1 tablespoon oil
Canned peaches, apricots or nectarines
Athol Brose Ingredients
½ pint cream
½ cup oatmeal
1 tablespoon icing sugar
2 tablespoons whisky
Oat cake recipe
Beat eggs, milk and vanilla together until combined. Mix flour,
oats, baking powder and sugar together in a bowl. Make a well
in the center of the dry ingredients and add milk mixture. Mix
with a fork until combined.
Heat oil on a grill hotplate. Cook quarter cupfuls of mixture over
a low heat until bubbles start to form. Turn and cook other side
until golden and cooked. Serve warm with drained canned fruit and
Athol Brose.
Athol Brose recipe
Beat cream until it just starts to hold its shape. Mix in oatmeal,
icing sugar and whisky until combined. Serve with warm Oat cakes
and drained canned fruit.
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Spicy French Toast with Grilled Bananas and Maple Syrup
4 spicy fruit buns
2 eggs
½ cup milk
Butter or Oil for cooking
4 bananas
Maple syrup
Cut each fruit bun into three slices. Lightly beat eggs and milk
together until combined. Heat butter or oil on a grill hotplate.
Dip each bun slice in egg mixture. Drain off excess and cook on
hotplate until golden and crisp. Turn to cook other side. Place
bananas in skin on grill and cook while French toast is cooking.
Cook bananas for about 10 minutes or until soft.
To serve stack French toast on a plate. Slit banana skin to reveal
banana and drizzle banana and toast with maple syrup.
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Pan Fried Pears
1 kg ripe pears
4.4oz. unsalted butter
5.3oz. super fine sugar (caster sugar)
1 – 2 tablespoons Poire William brandy (or a combination
of pear nectar and brandy should work) (optional)
Vanilla ice cream
Quarter, core and peel the pears.
In a baking pan or large heavy frying pan, melt 100g of the butter
over a low heat. Sprinkle in 3.8oz. of the sugar, swirling it
around so that the whole pan is coated.
Remove from the heat and place the pears in the pan. Return
to a moderate heat and cook for 10 minutes. Turn pear quarters,
and
dot each with the rest of the butter and sprinkle with the rest
of the sugar. Cook over a low heat for a further 10 – 15
minutes until the pears are golden and caramelized. Keep warm.
If desired sprinkle the pears with the liqueur at the last minute.
Serve with vanilla ice cream.
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Baked Pineapple in Rum
1 large fresh pineapple
3 tablespoons brown sugar
Zest of three oranges
4 tablespoons dark rum
1.8oz. butter
Peel the pineapple and cut into quarters, remove the core and
cut each quarter into six pieces.
Butter one side of a 13.8" x 17.7" rectangle of foil,
fold in half and seal two sides to form a pocket. Combine the pineapple
pieces
with the remaining ingredients and carefully pour it into the foil
pocket. Seal the last side.
Place on the grill and cook for 8 – 10 minutes.
Remove, unfold and serve with ice cream.
Cherries, apricots, bananas and oranges can be substituted for
the pineapple.
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Grilled Bananas
4 bananas
3 tablespoons butter
4 tablespoons brown sugar
4 teaspoons grated orange rind
2 tablespoons orange juice, or rum, or brandy
Plain yogurt or cream to garnish
Place bananas in skins on hot grill and cook for 6 to 8 minutes,
turning occasionally, until they turn brownish-black in color.
Mix the butter, brown sugar, orange rind and juice together and
set aside.
Place the cooked bananas still in their skins into individual dessert
bowls. Using a sharp knife, slit the skin of each banana, then
open out enough to be able to spoon in a little of the flavored
butter.
Serve immediately with yogurt or cream.
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