Banana bread

 

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
• 2 cups mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped pecans or walnuts

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Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

The best ice cream

I have just stumbled on the best ice cream recipe: creamy, rich and edible STRAIGHT FROM THE FREEZER!. In the past, it was always very hard. So here it is:

4 free-range eggs, separated
75g/2½oz caster sugar
300ml/½pint double cream

1/2 tin condensed milk

Vanilla flavour:1 tsp vanilla extract
Ginger flavour:100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour:2-3 tbsp coffee essence, 2 tbsp brandy
Raspberry flavour: 150ml/5fl oz sieved raspberry purée (you could also use strawberry)

Method

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

Whisk the egg yolks until pale and foamy. Whisk in the condensed milk.

Fold the cream, egg yolks and milk mixture and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.

Pour into a plastic container and freeze for at least two hours.

Peach chutney

Peach Chutney

1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 cups chopped peeled fresh peaches
1/3 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar


Directions
In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender.
Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

Canterbury Apple Tart

Pastry:

4oz/100g butter

8oz/225g plain flour

1 egg, beaten

(you can add 1oz icing sugar, but I prefer not to)

Tart:

4 eggs

8oz/225g caster sugar 

2 lemons, grated rind and juice of

4oz/100g butter, melted

2 large cooking apples (Bramley, or similar), quartered, cored and peeled

2 eating apples, cored and finely sliced (red ones look great unpeeled!)

1oz/25g Demerara sugar

Oven:  preheat a baking tray in the oven heated to 200deg C 

Make the pastry, either by hand or processor, and then chill it for about 20 minutes before putting it into a 11inch flan tin.   (If you go slightly over the edge with the pastry, you can then cut it off after cooking, so any over-brown bits disappear.)  Put the tin back into the fridge while you are doing the next bit. 

In a large mixing bowl, beat together the eggs, castor sugar, lemon rind and juice.  Then stir in the melted butter.   Get the dessert apples on standby, and grate the cooking apples straight into the bowl using a coarse grater.   Stir in the cooking apples.       

Pour the apple mixture into the flan tin, and then put the eating apples around the edge as per the picture.   Lastly, use the Demerara sugar all over the eating apples.  

Bake on the preheated tray for about 40 minutes.  The tart needs to be set in the centre, and slightly brown.   

Courgette Bread

Beat together 7 oz brown/white sugar, mixed with 6 tablespoons oil and 1 large egg

Add 10 oz courgettes, grated

Stir in 6 oz plain flour mixed with1/2 teaspoon bicarbonate of soda, pinch of baking powder, 1 teaspoon ground cinnamon, pinch of salt.

Add 2 oz mixed chopped nuts or nuts/dried fruit mixture

Pour into a large (1kg) loaf tin and smooth the top.

Bake 175 degrees for40 - 60 minutes or until done.

Very moist: can be eaten sliced with butter if wished.

Rhubarb chutney

1 kg rhubarb
675 g light muscovado sugar
2 med onions chopped
225 g sultanas
500 ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp ground black pepper
1 tsp sea salt
¼ tsp cayenne pepper

Instructions

Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
Spoon into hot sterilized jars. Cover and seal.

Notes
Store in a cool dark place. The chutney should keep for up to 1 year.

Lemon drizzle cake

A wonderful lemon drizzle cake which works equally well with gluten-free flour.

INGREDIENTS

3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup vegetable oil, or melted butter/margarine
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
Lemon Glaze
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency

INSTRUCTIONS
Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Make the Loaf:
To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 40 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

Make the Lemon Glaze:
To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving.
Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

NOTES

*Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.
Recipe adapted from my Blueberry Yogurt Cake with Lemon Vanilla Glaze.