Nourish and Nest Kitchen // with Chloe Skipp
The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
The cooler months pull us inward, to the rhythms of our home. And this can translate into a desire to create warmth in the kitchen. This month's guest contributor to 'Nourish and Nest Kitchen' is bringing us a recipe that is perfect for when you want to do just that. It is a great recipe to potter over in the kitchen on a slow weekend afternoon, to share with a friend over a cup of tea, or the perfect thing to slice up and take to work during the week.
Chloe is a cook, event extraordinaire and stylist. She also happens to be my sister-in-law so I can tell you with great authority that she is amazing at creating food that brings people together and makes them linger at the table.
As this is the very essence of 'Nourish and Nest Kitchen', I am excited to have her here for her second contribution. Read her previous recipe here.
Over to Chloe!
I am a cook who is passionate about using ingredients from our own backyards, especially cooking with Australian Native foods. So this month I am introducing you to one of my favourite ingredients which is Wattle seed. This Australian Superfood is low GI, high in protein, and full of potassium, calcium, iron and zinc. The flavour is similar to roasted coffee, chocolate with a nutty aroma.
This simple loaf has been a staple weekly recipe for my partner's morning coffee breaks at work. It plays off the beautiful pairing of apples and hazelnuts, and is best served hot and toasted with butter, or simply slice and enjoy fresh.
Preheat oven to 175°C. Lightly grease and line the base of an 11 x 21cm loaf tin.
Sift flour and baking powder into a large bowl, add brown sugar, hazelnut and wattle seed and mix well.
Combine milk, butter and eggs and whisk until well combined.
Peel apples and grate two of the apples, and quarter and slice the third apple. Mix grated apple into wet indigents.
Make a well in dry ingredients and fold in wet mix before pouring into the greased tin.
Layer the loaf with sliced apples and place in the middle shelf of the oven to cook.
Bake for 60 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning onto a wire rack. Slice and toast or serve fresh. Serves 6-8.
*cinnamon can be substituted for wattleseed.
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