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Banana Date Pancakes

Preparation 10 Minutes

Cook 10 Minutes

Serves 8

Combine flour, baking powder and sugar in a large mixing bowl.
In a separate bowl, whisk together the milk, eggs and mashed banana. Add to flour mixture with dates and mix until smooth.
Pre-heat a frying pan over medium heat, lightly spray with olive oil or brush with butter. Spoon ¼ cup measures of batter into pan and cook for several minutes until bubbles appear and base is golden. Turn over a cook a further 1-2 minutes.
Serve pancakes with sliced bananas, blueberries and a drizzle of honey.

1½ cups flour

2 tsp baking powder

2 tsp caster sugar

1 cup milk

2 extra large eggs

2 ripe bananas, mashed

8 ANGUS PARK Pitted Dates, finely sliced

Additional banana, blueberries and honey for serving

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Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

Combine all ingredients (except white chocolate) in a bowl. Mix well.
Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.

Pre-heat oven to 180°C (160°C fan-forced).

Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.
When cool, peel skin away from eggplants, discarding stems and juices.
Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.
Combine currants with sherry vinegar and set aside for 10 minutes.
For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.

Once opened, store chutney in the refrigerator.

Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

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