During the lockdown period everyone has gone to town on making banana bread. Now, don’t get me wrong, banana bread is good but I wanted to mix things up a bit and made my own little twist to a classic dessert. So here we are, another way to make use of those extra bananas; I hope you all enjoy.
- 3 ripe bananas
- 100ml coconut milk
- 1tsp ground cinnamon
- 1/4tsp ground nutmeg
- 1 dessert spoon of coconut flakes
- 70g self-raising flour
- 42g butter
- 30g light brown sugar
- 2tsp maple syrup
- Preheat the oven to Gas Mark 5.
- Roughly slice the bananas, layer and spread across a baking dish.
- Put the coconut milk, cinnamon, nutmeg and maple syrup in a bowl and give it a good mix.
- In a separate bowl put the flour and butter together and rub to make a crumble.
- Then add the sugar and the coconut flakes and mix together with your hands.
- Pour over the coconut milk mixture over the bananas.
- Evenly scatter the crumble over the bananas and bake in the oven for 20 minutes or until the crumble is golden brown.
Best served hot. Delicious on its own or with a serving of single cream or ice cream.
I’ve never really had a massive sweet tooth, I am definitely a more savoury kind of girl; as I’m sure you’ve seen from my recipes they are more focused on more ‘main meals’ rather than sweets and desserts. To be honest, I don’t think I am very good at the whole ‘baking thing’, but hey, I do actually quite enjoy it and am willing to give it a go.
I was gifted a bundt tin a while ago now and hadn’t got round to using it. Of course, during this weird lockdown time I thought I’d do some experimenting and give it a whirl. For my first bundt cake bake I was quite proud of myself, it turned out better than I thought it would. I attempted to make a spiced bundt cake that consisted of ginger, cinnamon, allspice and nutmeg- delish, I know. There is definitely room for improvement though, I found that the spices were not as prominent as I’d’ve liked, the texture was soft but not as light (hence the icing to give it some added moisture) and the mixture rose a lot more than I thought it would; perhaps too much cake mix or baking powder. Considering the tin I have is smaller than the ‘standard’ sized bundt tins, the end result was bigger than I expected.
Now that I have given it a go I am slightly more confident to try again and to also try other bakes.
Hope you’re having a lovely friday 🙂
One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.
- 1 can of red kidney beans (drained and rinsed)
- 1 large carrot
- 3 cloves of garlic finely chopped
- 1 sweet pepper, chopped into small chunks
- 1 small red onion, chopped
- 1 can of chopped tomatoes
- 2 large cup mushrooms, slice into chunks
- 100ml water
- 2tbsp olive oil
- 1/2tsp ground allspice
- 1tsp ground cayenne pepper
- 1tsp smoked paprika
- 1tsp dried oregano
- 1/2 tsp cumin
- Ground black pepper to taste
- 1tsp sugar (optional)
- In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
- Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
- Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
- Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.
Best served hot.
I was having a cheeky scroll through my @isaporidelmondo Instagram yesterday when I came across a message on the Castle Terrace Restaurant page. Unfortunately, they have had to make the decision to shut the restaurant due to the coronavirus.
I am not going to lie… I am gutted. Gutted.
The first time I visited Edinburgh was actually in 2017, that was when I dined at the Castle Terrace restaurant. Even though it was a while ago I still remember my experience there as if it were only a few days ago. I loved every single thing about it: the staff, the service and the food; just ticked all the right boxes. I remember having a Bloody Mary which, to this day, I can still taste- it was that good! Even the canapés just blew me away, there were three lined up in a row all with completely different flavours that just burst into life in your mouth; especially the green one which, if I remember correctly, has the flavour of a caesar salad. My favourite course was actually the first, Mackerel tartare, it just brings a massive smile to my face just thinking about it. Whenever I have spoken about Castle Terrace to friends, loved ones and colleagues I have never failed to mention that particular starter- a culinary memory that I will treasure forever. I managed to find some of my pictures from when I dined there and have fitted them at the end of this post; excuse the quality though, they are a bit old.
I am so sad as there are so many restaurants and outlets within the hospitality industry that have been massively impacted by this pandemic; it’s so awful and such a shame to see the collapse of some truly amazing establishments.
I am grateful to have had the pleasure to dine at Castle Terrace, a truly wonderful dining experience that I will never, ever forget. To the Chef and all the staff there, thank you and I wish them all the best in their future endeavours.
A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.
- 1tbsp jerk seasoning
- 400g diced beef
- 3 tbsp olive oil
- 3 cloves of garlic roughly chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 2tbsp soy sauce
- 1tbsp brown sugar
- 1 large carrot, finely chopped
- 1 large shallot, chopped into strips
- 1 fresh chilli, roughly chopped
- 1/2 tsp ground black pepper
- 200ml water
- In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
- Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
- Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
- Then add the cinnamon and allspice and fry for 1-2 minutes.
- Add the beef and brown off the outside for about 4-6 minutes.
- In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
- Pour the soy mixture into the pan along with the water and give it a stir.
- Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.
Best served hot and with basmati rice.
Throwing it back to a time when we could eat in a restaurant; can’t wait to go back.