I was very sad to see Mindy leave Masterchef last night. For anyone not watching the series. Last night was the episode that cut the contestants down to the final three. I’d had my money (not literally, I’m too cheap for that) on Mindy for about two months.
The dish she created last night was perfect and so tasty looking but one little set back sent her home – the snapper wasn’t cooked through.
I personally thought it was a bit biased considering another contestant served raw fish and a rather unsatisfactory dish. Granted it was sashimi but it was still raw!
As much as I’d love a girl to win, I’ve now switched my money to Andy and I’ll be cheering him on tonight when he is crowned Australia’s next Masterchef.
My latest creation might not be Masterchef-worthy but it’s a yummy, lightly-spiced bread that could be served with a nice hot coffee for breakfast or equally suit a posh afternoon tea. It’s very quick to whip up. The only down side is that it requires a fair bit of grating but if you have a machine to do the work for you it’s easy peasy.
There’s something so rustic and friendly about the look of pears isn’t there? Ok maybe it’s just me but I wish I could have a fruit bowl full of them all year round.
There’s not much work involved in making pear bread. You just need two bowls and a spoon and fork. To start, pour the flour, baking soda, baking powder, salt and cinnamon in a large bowl, emphasis on large, and then stir them all together with a fork.
In another not so large bowl, stir the eggs, grated pear, sugar, butter and vanilla together.
Tip the wet ingredients on top of the flour mixture and stir it all together just until everything is combined. Don’t over-stir it or you’ll end up with tough bread.
Divide the batter between the two baking tins and spread it out so the tops are flat. Bake the loaves for 60-70 minutes or until a cake tester inserted in the middle comes out clean.
Leave the baked breads in their tins to rest for 10 minutes.
Then transfer them over to a wire rack to cool completely.
Slice it up fresh from cooling and serve to the hungry hoards.
I think a smear (or a big blob) of butter would finish it off perfectly. Enjoy!
What about you? Do you watch Masterchef? Who do you want to win?
This recipe was adapted slightly from Smitten Kitchen.
- 3 cups plain (AP) flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 tbsp ground cinnamon
- 200g (7oz) butter, softened or ¾ cup oil
- 3 eggs, lightly beaten
- ½ cup brown sugar
- 1½ cups caster (superfine) sugar
- 3 firm, ripe pears, grated (grate them at the last minute)
- 2 tsp vanilla extract
- Pre-heat the oven to 175C (347F) fan-forced and great and line two loaf tins so that the paper extends over the long sides to make handles.
- In a large bowl, use a fork to combine the flour, baking soda, baking powder, salt and cinnamon.
- In a separate bowl, combine the butter, eggs, sugar, grated pear and vanilla.
- Tip the we mixture into the flour mixture and stir it all together just until it is mixed in.
- Divide the batter evenly between the two tins and bake the loaves for 60-70 minutes or until a cake tester inserted in the middle comes out clean.
- Leave the bread to rest in the tins for 10 minutes and then transfer them to a wire rack to cool completely.
- Slice up and serve.