0 Blackberry & apple loaf

By alvinblog | At 03.48 | Label : Apple , Blackberry | 0 Comments

 

Ingredients

• 250g self-raising flour
• 175g butter
• 175g light muscovado sugar
• ½ tsp cinnamon
• 2 rounded tbsp demerara sugar
• 1 small eating apple, such as Cox’s, quartered (not cored or peeled)
• 2 large eggs, beaten
• 1 orange, finely grated zest
• 1 tsp baking powder
• 225g blackberries

Method

1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.
3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.

Source: BBC FOOD

0 Banana ice sundaes with fudge sauce

By alvinblog | At 00.01 | Label : Banana | 0 Comments

 

Ingredients

• 4 ripe bananas
• 500ml Provamel Yofu soya yogurt
• 50g golden caster sugar
• small handful pecan pieces, toasted and broken, to serve

For the fudge sauce

• 50g/2oz dairy-free spread (such as Pure of Vitaquell)
• 100g light muscovado sugar
• 2 tbsp maple syrup
• 8 tbsp Provamel Soya Dream soya cream

Method

1. Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
2. Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
3. To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
4. To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.

Source: BBC FOOD

0 Chocolate, salted caramel & banana mess

By alvinblog | At 23.51 | Label : Banana | 0 Comments

 

Ingredients

• ½ vanilla pod, scraped of seeds
• 150ml double cream
• 2 ready-made meringue nests, crumbled into chunks
• 2 bananas, sliced

For the salted caramel sauce

• 2 tbsp caster sugar
• 3 tbsp double cream
• 1 tbsp butter
• pinch of sea salt flakes

For the chocolate sauce

• 2 tbsp full-fat milk
• 1 tbsp double cream
• 50g dark chocolate, broken into small pieces

Method

1. To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.
2. For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.
3. Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.

Source: BBC FOOD

0 Apple & blueberry Danishes

By alvinblog | At 01.06 | Label : Apple | 0 Comments

Ingredients

• 3 tbsp butter
• 4 tbsp demerara sugar
• 2 small eating apples, peeled, cored and diced
• pinch each ground allspice and cinnamon
• 75g blueberries
• 500g pack puff pastry
• little plain flour for rolling
• 1 egg, beaten

Method

1. First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
2. Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
3. Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
4. Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.

Source: BBC FOOD

0 Smoked salmon & avocado sushi

By alvinblog | At 00.59 | Label : Apple | 0 Comments

 

Ingredients

• 300g sushi rice
• 2 tbsp rice or white wine vinegar
• 1 tsp caster sugar
• 1 large avocado
• juice ½ lemon
• 4 sheets nori seaweed
• 4 large slices smoked salmon
• 1 bunch chives
• sweet soy sauce (kecap manis), to serve

Method

1. Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
2. Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
5. Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

Source : BBC FOOD

0 American-style pineapple & banana pancakes

By alvinblog | At 23.52 | Label : Banana | 0 Comments

 

Ingredients

• 100g/4oz fresh or drained canned pineapple
• 1 banana, sliced
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 tbsp light muscovado sugar
• 1 egg
• 100ml milk
• sunflower oil, for frying
• Greek yogurt and maple syrup, to serve

Method

1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

Source: BBC FOOD

0 Banana bread & butter pudding

By alvinblog | At 23.41 | Label : Banana | 0 Comments

 

Ingredients

• 4 thick slices white bread
• 50g butter, softened
• 1 large banana, peeled and sliced
• 2 eggs
• 85g soft, light brown sugar, plus 1 tbsp extra
• large pinch cinnamon
• 450ml milk
• 1 tbsp cornflour

Method

1. Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
2. Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

Source: BBC FOOD