Australia’s Biggest Morning Tea gives all Australians the chance to make a real contribution to beating cancer. Thursday 22nd of May is the big day, and the Cancer Council invites us all to host our own morning tea to raise funds for research and support services to help cancer patients through their journey.
Whether you’re throwing a simple office morning tea, or hosting a high tea with all the trimmings, every dollar raised through Australia’s Biggest Morning Tea makes a difference.
To get started, try the delicious morning tea recipes below by celebrity ambassadors of the event, Luke Mangan, Darren Robertson, and Sarah Wilson.
Pear and Ricotta Muffins by Darren Robertson
(Makes 20 mini muffins)
Ingredients:
350g plain flour
3 tsp baking powder
75 gm brown sugar
½ tsp bicarbonate soda
135ml grapeseed oil
3 eggs lightly beaten
100g natural yoghurt
2 pears diced
150gm fresh ricotta
Method:
- Preheat the oven to 165C fan-forced. Lightly grease a 24 cup mini muffin pan and line with grease proof paper.
- Place the dry ingredients in one bowl and the wet ingredients in the other. Stir the wet ingredients into the dry ingredients until just combined. Overworking the batter will result in a dense muffin not a fluffy one.
- Keep aside a few slices of pear to add to the top of the muffins before baking.
- Spoon the mixture into the prepared muffin pan and bake for 30 minutes. Check with a skewer – inserting into the centre of the muffin – if it comes out clean the muffin is ready.
Sweet Corn Bruschetta by Luke Mangan
(Serves 6)
Ingredients:
3 corn cobs
1 red onion, diced
½ red capsicum seeded and chopped
2 whole tomatoes, seeded and diced
1 tbsp extra virgin olive oil
1 large red chilli, seeded and finely chopped
¼ bunch of tarragon, chopped
¼ bunch of parsley, chopped
¼ bunch of dill, chopped
Zest of 1 lime
2 tbsp extra virgin olive oil
Pinch of good quality sea salt
1 baguette, preferably wholemeal or grain
Method:
- Cook the corn in boiling water for 15 minutes
- Slice corn off the cobs and break up
- Sweat the onion and capsicum in 1 tablespoon of olive oil
- In a large bowl, combine the corn, tomatoes and capsicum then add the chilli, herbs, lime and 10ml of extra virgin olive oil.
- Heat a non-stick frypan or barbecue and toast the baguette slices until golden brown.
- Add a little of the mix to each slice of bread and serve immediately to prevent the bread from going soggy.
Sugar Free Zest and Poppy Cookies by Sarah Wilson
(Makes 12-16)
Ingredients:
2 tablespoons grapeseed oil
1 ½ tablespoons stevia
1 tablespoon vanilla powder
1 tablespoon lemon zest
1 ¾ cups almond meal, blanched
A pinch of salt
1 tablespoon poppy seeds
1 egg white
Method:
- Preheat oven to 180 C. In a large bowl, combine oil, stevia, vanilla and lemon zest.
- Add the flour, salt and poppy seeds and work with your fingers for a good five minutes – this will release the oil in the meal and form a better dough.
- Roll dough to about 1.5cm thick. Cut into shapes with a cookie cutter. Brush with lightly with beaten egg white to give it a pretty gloss.
- Bake for 6-8 minutes, until it gets a light golden brown tinge around the edges.
