Ingredients
3 ripe bananas
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
60g brown sugar
150g plain flour
Method
1. Preheat oven to 175°C
2. Mash bananas, combine with all other ingredients, adding flour last - stir until just combined.
3. Pour batter into prepared baking pan (8" x 8") and bake for 20-25 minutes, until firm and golden.
4. Optional - once cool, cover with a cream cheese frosting
Status
About to make - watch this space!
Saturday, 23 March 2013
Sunday, 16 December 2012
Duchesse Potatoes
Ingredients
1.5kg floury potatoes (e.g. King Edward)
150g butter
2 medium eggs
Salt, pepper and nutmeg
Method
1. Preheat oven to 220°C.
2. Peel and chop potatoes, and boil in salted water until tender - drain and return to the pan over a low heat to eliminate any excess moisture - mash potatoes well, using a ricer if possible.
3. Return mashed potatoes to pan, and place over a medium heat - stir in 150g butter, and season with salt, pepper and nutmeg.
4. Take pan off heat and stir in the beaten eggs - spoon the enriched mash into a piping bag (with a 2cm fluted nozzle), and while still warm, pipe into whorls on a greased baking sheet.
5. Bake for 5-7 minutes until golden and crisp at the edges.
Status
Not tried yet
1.5kg floury potatoes (e.g. King Edward)
150g butter
2 medium eggs
Salt, pepper and nutmeg
Method
1. Preheat oven to 220°C.
2. Peel and chop potatoes, and boil in salted water until tender - drain and return to the pan over a low heat to eliminate any excess moisture - mash potatoes well, using a ricer if possible.
3. Return mashed potatoes to pan, and place over a medium heat - stir in 150g butter, and season with salt, pepper and nutmeg.
4. Take pan off heat and stir in the beaten eggs - spoon the enriched mash into a piping bag (with a 2cm fluted nozzle), and while still warm, pipe into whorls on a greased baking sheet.
5. Bake for 5-7 minutes until golden and crisp at the edges.
Status
Not tried yet
Red Onion and Sweet Potato Rosti
Ingredients
2 red onions
1 garlic clove
750g sweet potatoes
1 egg
15g melted butter
Method
1. Finely slice the red onion and fry in a little olive oil, with a crushed garlic clove, for 5 minutes or until softened - tip into a bowl and allow to cool.
2. Peel and grate the sweet potatoes, wrap in a clean cloth, and squeeze out excess liquid.
3. Mix with the onions, the beaten egg, melted butter and seasoning.
4. Shape the mixture into neat cakes, and cook in a little oil / butter over a medium-low heat for 5-6 minutes until the underside is golden brown - then flip and cook on the other side for 2-3 minutes until crisp.
5. Drain on kitchen paper, and keep warm while cooking the remaining mixture.
Status
Not tried yet.
2 red onions
1 garlic clove
750g sweet potatoes
1 egg
15g melted butter
Method
1. Finely slice the red onion and fry in a little olive oil, with a crushed garlic clove, for 5 minutes or until softened - tip into a bowl and allow to cool.
2. Peel and grate the sweet potatoes, wrap in a clean cloth, and squeeze out excess liquid.
3. Mix with the onions, the beaten egg, melted butter and seasoning.
4. Shape the mixture into neat cakes, and cook in a little oil / butter over a medium-low heat for 5-6 minutes until the underside is golden brown - then flip and cook on the other side for 2-3 minutes until crisp.
5. Drain on kitchen paper, and keep warm while cooking the remaining mixture.
Status
Not tried yet.
Yorkshire Puddings
Ingredients
225g plain flour
½ tsp salt
225g plain flour
½ tsp salt
4 eggs
300ml milk
4 tbsp oil / beef dripping for cooking
Method
1. Sift flour and slat into a large bowl.
2. Add beaten eggs, and half milk, and beat until smooth - add remaining milk and leave to rest.
3. Preheat oven to 230°C - put oil / or hot fat from a cooked roast into the cooking tray and put into oven on top shelf until very hot (almost smoking)
4. Whisk the batter - remove tray from oven, and ladle batter to three quarters fill tins (it should sizzle) - return to oven immediately.
5. Bake for 15-20 minutes until well risen, golden brown and crisp.
Status
Very good! Makes 12 small puddings.
Apple Pudding
Ingredients
50g sultanas
3 tbsp brandy (calvados if possible)
240g unsalted butter
3 Braeburn or Pink Lady apples
175g demerara sugar
2 large eggs
150g self-raising flour
Zest of 1 lemon
2-3tbsp milk
Method
1. Preheat oven to 190°C.
2. Soak the sultanas in the brandy, and grease a 25cm cake tin or ovenproof dish.
3. Peel, core and chop the apples - fry over a medium heat, with 15g butter and 1/3 of the sugar - cook until they begin to caramalise, tossing to ensure even colour. Tip in the sultanas and brandy and cook for a further 5-10 minutes until apples are tender - transfer mixture to dish, spread evenly and leave to cool.
4. Cream the remaining butter and sugar together - beat in the eggs, and fold in the flour and lemon zest, with the milk - the mixture should be quite thick, add just enough milk to reach dropping consistency.
5. Pour the cake mixture over the apples - bake for 30-35 until the top is golden brown, and the sponge is cooked - leave to cool slightly before serving (serves 6).
Status
Cooked once - very nice too!
50g sultanas
3 tbsp brandy (calvados if possible)
240g unsalted butter
3 Braeburn or Pink Lady apples
175g demerara sugar
2 large eggs
150g self-raising flour
Zest of 1 lemon
2-3tbsp milk
Method
1. Preheat oven to 190°C.
2. Soak the sultanas in the brandy, and grease a 25cm cake tin or ovenproof dish.
3. Peel, core and chop the apples - fry over a medium heat, with 15g butter and 1/3 of the sugar - cook until they begin to caramalise, tossing to ensure even colour. Tip in the sultanas and brandy and cook for a further 5-10 minutes until apples are tender - transfer mixture to dish, spread evenly and leave to cool.
4. Cream the remaining butter and sugar together - beat in the eggs, and fold in the flour and lemon zest, with the milk - the mixture should be quite thick, add just enough milk to reach dropping consistency.
5. Pour the cake mixture over the apples - bake for 30-35 until the top is golden brown, and the sponge is cooked - leave to cool slightly before serving (serves 6).
Status
Cooked once - very nice too!
Beef Casserole
Ingredients
800g braising beef
3tbsp plain flour
200g smoked bacon lardons
2 medium carrots
1 small celeriac
150g pearl onions / baby shallots
250g chestnut mushrooms
1 tsp tomato puree
500ml red wine
300ml beef stock
thyme sprigs
2 bay leaves
Method
1. Preheat oven to 150°C.
2. Cut beef into bite-sized chunks - season flour with salt and pepper and toss the beef in the flour mix to coat - briefly sear the beef in a casserole in a little olive oil (in batches) until browned all over, transfer to a plate and set aside.
3. Add the lardons to the casserole and fry gently until lightly golden - adding olive oil if necessary.
4. Cut carrots and celeriac into 2cm cubes - tip them into the pan with the onions, thyme and bay leaves, and cook over a medium heat for 5 minutes until the vegetables begin to soften - stir in the mushrooms and tomato puree and cook for another 2-3 minutes.
5. Pour in the red wine, and scrape the bottom of the pan with a wooden spoon to deglaze - add the stock, and bring the liquid to the boil, then lower heat and simmer for a few minutes.
6. Return the beef to the casserole, stir into liquid, then cook in the oven for 2 ½ hours until beef is very tender (serves 6).
Status
Not tried yet.
800g braising beef
3tbsp plain flour
200g smoked bacon lardons
2 medium carrots
1 small celeriac
150g pearl onions / baby shallots
250g chestnut mushrooms
1 tsp tomato puree
500ml red wine
300ml beef stock
thyme sprigs
2 bay leaves
Method
1. Preheat oven to 150°C.
2. Cut beef into bite-sized chunks - season flour with salt and pepper and toss the beef in the flour mix to coat - briefly sear the beef in a casserole in a little olive oil (in batches) until browned all over, transfer to a plate and set aside.
3. Add the lardons to the casserole and fry gently until lightly golden - adding olive oil if necessary.
4. Cut carrots and celeriac into 2cm cubes - tip them into the pan with the onions, thyme and bay leaves, and cook over a medium heat for 5 minutes until the vegetables begin to soften - stir in the mushrooms and tomato puree and cook for another 2-3 minutes.
5. Pour in the red wine, and scrape the bottom of the pan with a wooden spoon to deglaze - add the stock, and bring the liquid to the boil, then lower heat and simmer for a few minutes.
6. Return the beef to the casserole, stir into liquid, then cook in the oven for 2 ½ hours until beef is very tender (serves 6).
Status
Not tried yet.
Pommes Boulangere
Ingredients
400ml chicken stock
1 thyme sprig
2 rosemary sprigs
5 garlic cloves, peeled
2 large onions
4 large waxy potatoes (e.g. Desiree or Charlotte)
Salt and pepper
Method
1. Preheat oven to 200°C.
2. Bring stock to the boil, with the herbs and 3 smashed garlic cloves.
3. Slice the onions and fry in a little oil with the remaining crushed garlic cloves until softened.
4. Peel the potatoes, and finely slice (using a mandolin if possible).
5. Layer the potatoes and onions in a large shallow ovenproof dish, seasoning well, finishing with a layer of potatoes - cover with enough stock to come 2/3 up side of dish - press down on the potatoes and drizzle the top with olive oil.
6. Bake for 35-40 minutes until golden brown on top and potatoes are tender (serves 4).
Status
Not tried yet.
400ml chicken stock
1 thyme sprig
2 rosemary sprigs
5 garlic cloves, peeled
2 large onions
4 large waxy potatoes (e.g. Desiree or Charlotte)
Salt and pepper
Method
1. Preheat oven to 200°C.
2. Bring stock to the boil, with the herbs and 3 smashed garlic cloves.
3. Slice the onions and fry in a little oil with the remaining crushed garlic cloves until softened.
4. Peel the potatoes, and finely slice (using a mandolin if possible).
5. Layer the potatoes and onions in a large shallow ovenproof dish, seasoning well, finishing with a layer of potatoes - cover with enough stock to come 2/3 up side of dish - press down on the potatoes and drizzle the top with olive oil.
6. Bake for 35-40 minutes until golden brown on top and potatoes are tender (serves 4).
Status
Not tried yet.
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