Today I have a guest helping me. So today’s post is brought to you by my talented niece, Saisha!
I had a surplus of over ripe bananas and decided to make banana bread in the Thermomix, and found a recipe adapted from Donna Hay (thank you Robin!). I added extra bananas just because I didn’t want to waste any, and also more bananas, make the bread even more moist.
- 4 large bananas
- 125g butter
- 170g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 80g maple syrup
- 255g all purpose flour
- 1 tsp bicarbonate soda
- 1 tsp baking powder
- good pinch of salt
- 1 tsp ground cinnamon
- small handful of walnuts, roughly chopped
Ingredients – cream cheese frosting
- 100g cream cheese – at room temperature
- 50g butter – at room temperature
- 150g icing sugar
- good pinch of salt
- 1 tbls milk
- Pre-heat the oven to 160C
- Blitz bananas on speed 5 for 30 seconds
- Set them aside in a separate bowl
- Add the butter, sugar and vanilla to the Thermomix bowl and mix on speed 5 for 3 minutes, scraping the bowl a few times, till light and creamy
- Add the eggs one at a time and beat them on speed 5 for 10 seconds (each)
- Add the banana mix with the maple syrup and combine everything on speed 5 for 45 seconds
- Pour wet mixture into large bowl
- Add all the dry ingredients and fold together with a spatular.
- Once all the ingredients are combined, scoop the mixture into a lined baking tin and bake for 90 minutes, or until a skewer/knife is placed in the middle and pulled out clean
- Allow to cool and ice with cream cheese frosting
Method – cream cheese frosting
- Blitz cream cheese and butter for 30 seconds, speed 5
- Add icing sugar and salt and mix for 1 minute, starting speed 3 and gradually up to speed 8 until light and creamy
- Add milk and mix 30 seconds, speed 5
Enjoy ! Saisha signing off 🙂
I love soups. And it makes so much sense to make a giant pot of soup, have it as leftovers, or even freeze those that are suitable.
My problem is that I don’t always seem to want soup from the freezer, and often end up throwing it away. It’s very un-frugal of me and the waste upsets me.
Over the weekend I found a beautiful butternut squash – at $2 instead of the $10+ that I spend across the road for the same thing. Of course I just had to buy it.
I decided that I would do two types of soup with it, to try to give some variety, and hope to tickle my tastebuds enough to want to eat it again. And again.
The first way was to push a ladleful of it through a fine sieve, yielding the most silkily smooth soup that reminds me of the amouse-bouches that you sometimes get in fine restaurants. It’s such a treat and I don’t know why but the same soup seems to taste sweeter somehow ?
The second way was to keep it rustic (the sieving also takes time and any time saving is a good thing, right ?). This leftover I’ve frozen, but when I reheat it, I’ll add a dollop of cream and a glug of good olive oil to make it taste like the best pumpkin soup I’ve ever had.
Roasting the pumpkin intensifies the sugars and flavour and the spices just add an extra dimension to the soup.
Ingredients makes four bowls of soup
- 1 large onion, diced
- 1 medium sized butternut pumpkin
- salt and pepper
- ground tumeric
- ground cumin
- chicken stock
- thick cream
- good olive oil to serve
- Preheat your oven to 220CC/430F
- Remove skin and seeds from pumpkin and cut into chunks
- Coat with olive oil (doesn’t need to be the good stuff) and season with salt and pepper
- Roast in the oven for 45 minutes
- Sautee onion in some olive oil on low heat until translucent – about 5 minutes
- Add the tumeric and cumin and fry off the “rawness” of the spices for another 5 minutes
- Add the roasted pumpkin and add enough chicken stock to cover the pumpkin
- Simmer for 30 minutes
- Blend with an immersion blender until desired consistency (I like to keep it relatively smooth but still with some bits of pumpkin)
- Option 1: Take a ladleful and push through a fine sieve and serve with just a few drops of good olive oil
- Option 2: Serve hot, with a big dollop of cream, and a good glug of the good olive oil
There are times when you feel like mashed potatoes with lumps for texture, and others when you feel like smooth, almost whipped potatoes. I pulled out the potato ricer from the back of my cupboard to make the mash for bangers and mash tonight, and forgot just how wonderfully creamy and fluffy potatoes can get with the ricer.
And there’s also something very satisfying about watching the ribbons of mash come out of the ricer – perhaps a throwback from growing up and making Vegemite and butter “worms” squiggle out of the holes from between two Vita Wheat biscuits.
Add a generous dollop of butter and season to taste with salt and you can’t get much better than that as part of your Sunday dinner.