2 in 1

A girl gotta do what a girl gotta do. At the moment, this girl has to deal with (way too) many papers and exams growing on my desk. Sometimes you just have to keep going, and think that better days will come, eventually. I'm a bit tired but I don't have time to think about it. The only thing that makes me move forward is that by the end of next week I'll be through, and packing my bag... But that's another story. ;)

It's 2 recipes in 1 post today! Because Hay Hay it's Donna Hay had a couple of brilliant winners in its last edition, we're having a couple of themes for this one: Sugar-grilled Fruit, hosted by Tartasacher from Mil Postres, and Chicken Satay Skewers, hosted by Meeta from What's for Lunch, Honey?. I've used Donna's recipe for sugar-grilled fruit (provided by our hostess) with little twists to make a round of waffles.



Sugar-grilled Date Mango with Maple Ricotta and Vanilla Waffles

Serves 4

2 ripe but firm medium mangoes, cut into slices
8 dates, stoned and chopped
1/3 cup (60g) brown sugar

Maple Ricotta

1/2 cup (125ml) ricotta
1/4 cup (60ml) single cream (or whole milk)
1½ Tbps maple syrup
1-2 Tbsp maple flakes (optional), to sprinkle

Press the cut sides of the sliced fruit into the brown sugar. Heat a non-stick frying pan over high heat. Cook the mangoes a few pieces at a time for one minute each side or until golden. Wipe pan clean and continue with remaining mango slices. Add chopped dates, and cook for another minute. To make the maple ricotta, place cheese, cream, and maple syrup into a bowl and mix to combine.

Vanilla Waffles
Adapted from Jacqueline Malouf's Breakfasts, p. 48.

Serves 4

2 large free-range eggs, separated
1 cup (250 ml) milk
1/4 cup (60 grs) butter, melted
1/2 tsp vanilla extract
1 cup + 2 Tbsp (180 grs) all-purpose flour
pinch fine sea salt
1 1/2 Tbsp caster sugar
1 1/2 tsp baking powder

Whisk egg yolks with milk, butter and vanilla extract in a mixing bowl. Sift the flour, sugar, salt and baking powder together. Combine liquid and dry mixtures, until the batter is thick and smooth. Beat the egg whites until stiff. Gently fold into the batter.

Preheat a waffle maker. Place some of the batter in the waffle maker, and cook according to the manufacturer's instructions. Remove the cooked waffle. Cover with a tea cloth to keep waffles warm while you prepare the rest.

To serve, pile the fruits onto the waffles, and top with the maple ricotta. Scrap any caramel left in the pan. Sprinkle with maple flakes to serve.



Turkey Mushroom Satay Skewers
Lightly adapted from Kate Belcher's recipe.

Serves 4

Satay Sauce

200g peanuts
1 tbsp light muscovado sugar
2 tbsp dark soy sauce
juice of 1 lime
1 can (200ml) coconut milk

Put the peanuts, sugar, soy sauce, lime juice, and coconut milk in a food processor. Process, until combined (add a dash of cold water if too thick). Season with black pepper. I’ve served it with skewered turkey breast strips, and mushroom skewers.

Turkey Skewers

Soak 8 wooden skewers in hot water. Mix in turkey strips (about 2-3 strips per skewer) with ½ the sauce in a bowl and set aside to marinate for 10 minutes. Preheat the grill. Line a baking tray with foil. Lay the finished skewers on the tray. Grill for 8-10 minutes, until cooked through (turn halfway).

Mushroom Skewers

Place mushrooms onto soaked (and drained) skewers - I've made 4. Sprinkle with sea salt, and grill together with the turkey skewers, until golden.

Serve turkey and mushroom skewers with the remaining satay sauce and lime wedges.