Consulting Chef and cookbook author Julie Le Clerc shares two delicious recipes with Stacey, a Gluten-Free Ham & Egg Strata, and Banana Bread with Caramelised Bananas on TV show Whānau Living.

 

Ham and Egg Strata
By Julie Le Clerc
Serves 6 • Prep 10 + 30minutes • Cook 40-minutes

INGREDIENTS:
12 Slices Stale  Bread, Gluten-free or regular, torn in large chunks
300-400grams Ham thickly sliced, cubed
4 Spring Onions, chopped
1 Cup Tasty Cheese, grated
1/4 Cup Fresh Parsley, chopped
2 Tablespoon Fresh Sage, Basil or Oregano, chopped
Salt & Freshly ground Black Pepper
6 Large Eggs
2 Cups Milk
1/4 Cup Cream

METHOD:
Butter a deep-sided 1.5 litre-capacity ovenproof dish. Arrange the bread in layers, 
scattering ham, spring onion, cheese and herbs between the layers and seasoning 
with salt and pepper, finishing with a scattering of cheese. Press down to fit compactly 
in the dish. In a bowl, beat eggs, milk and cream together and season with salt and pepper. Pour liquid over bread. Leave to rest for 30 minutes (or overnight) until the bread has absorbed the liquid and is soft and moist. Heat oven to 180°C.  Bake strata, 
uncovered, in middle of the oven for 40 to 45 minutes or until puffed, golden brown, and the savoury egg custard is set. Let stand 5 minutes before serving.

IDEAS:
This dish works well with either regular bread or gluten-free bread.
Any leftover meat or vegetables can be added to this dish, such as chopped chicken, pork or sausages in place of the ham. Try tossing through some cubed roast vegetables, spinach or sliced mushrooms for a change. Feta cheese is also nice, used in place of the cheddar cheese.

Banana Bread with Caramelised Bananas
By Julie Le Clerc
Serves 8-10 • Prep 10-minutes • Cook 45-minutes

INGREDIENTS:
1/3 Avocado Oil or Olive Oil
1/2 Cup Liquid Honey or Maple Syrup
2 Eggs
1 Cup very Ripe Bananas, mashed (2½ medium or 2 large bananas)
1 teaspoon Vanilla Essence
1/4 Cup Milk
1 3/4 Cups Flour mix (gluten-free or regular plain-flour)
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/2 Cup Walnuts or Chocolate Chips, chopped (optional)

Caramelised bananas:
1-2 Tablespoon Butter, melted
2-3 Bananas, thickly sliced
1/4 Cup Honey

METHOD:
Preheat oven to 170°C. Grease a standard loaf pan and line with baking paper. 
In a large bowl, whisk the oil and honey together. Whisk in the eggs and then the mashed bananas, vanilla and milk. Stir in the flour, baking soda, salt and cinnamon 
until combined. If you’re adding any additional extras, gently fold them in now. Pour 
the batter into the loaf pan and smooth the surface. Bake for 45 to 50 minutes, or 
until a toothpick inserted into the centre comes out clean. Cool in the loaf pan for 
10 minutes, then transfer it to a wire rack to cool completely.
To caramelise the bananas, pan fry the sliced bananas in the butter until golden. 
Add the honey and cook for a few minutes to lightly caramelise. Slice the banana 
bread and toast. Top with caramelised bananas and serve as a brunch dish.

IDEAS:
Banana bread freezes well, tightly wrapped in plastic wrap it will last for up to 
3 months.Banana bread is delicious served as an afternoon-tea treat or great 
for popping into lunch boxes. Can be served with any poached fruits or ice cream.

 
FURTHER LINKS:

www.julieleclerc.com

facebook.com/JulieLeClercNZ

 

To download a .pdf version of this recipe click here