Friday, 6 May 2016

using up bananas ......

Try Banana Brown Betty - 
really easy and a sweet way to use up overripe bananas ............


  • 1 cup orange juice, divided
  • 3 tablespoons sugar
  • 1 tablespoon butter
  • 6 small firm bananas, cut into chunks
  • 6 tablespoons dry bread crumbs
  • 1/3 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter
  • In a large frying pan, combine 1/4 cup orange juice, sugar and butter. 
  • Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. 
  • Add bananas and stir gently to combine.
  • Spoon half of banana mixture into six 6-oz. ramekins, (or one large buttered and bread-crumbed dish.)
  • Top with remaining banana mixture. 
  • Spoon 2 tablespoons remaining orange juice over each.  
  • In a small bowl, combine the oats, brown sugar, orange peel, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas.
  • Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. 
  • Bake at190/200 deg.C approx.for 15-20 minutes or until golden brown. 
  • Serve warm or eat cold for breakfast :)
  • 6 servings. 
  • original recipe

Wednesday, 27 April 2016

Chicken Casserole - all - in - one - pot (very easy)

Selection of mixed veggies (peeled and chopped): carrots, onion, celery, tomato, garlic, parsnip, potatoes,
(quantities are not really important - use what you have)
Fry over in a little sunflower oil until just beginning to soften.
Remove from heat, or keep on a very low heat.
Fry over chicken, skin side down first, until skin is just golden,
turn and fry other side just for a minute or two.
Add to veggies.
Add 1/2pt. veg stock with a little Apple juice added.
Season + some dried herbs of choice.

Place, covered, in the oven
about 180/90 deg.C for approx. 1 hr.
Test to see whether chicken and veg are cooked through.
Should then be ready.
3 chicken breasts (with skin)
selection of roughly chopped veg. (see above caption)
1/2pt. vegetable stock with a small amount of apple juice added
seasoning (S & P), plus dried herbs, coriander (green), oregano.
Oven: 180/90 deg.C
Timing: approx. 1 hr.

Saturday, 16 April 2016

Potato & Mushroom Croquettes


Potato and Mushroom Croquettes

1.1/2 lbs potatoes - (not waxy ones) - peeled and chopped
1 onion - peeled and finely chopped
1/4 lb. mushrooms (chestnut pref.)
1 tsp. oil
1 tblsp. water
salt/pepper - to taste
1 cup of matzot meal (or cornmeal)
oil for frying (shallow)

1. Boil the potatoes until tender, drain and mash.
2. In a separate pan - pour in the oil and water, heat, and cook the mushrooms for about 3 mins.
3. In a large bowl mix the mashed potatoes, chopped onions and mushrooms, (add the cooking liquid, if any, a little at a time for right consistency), seasonings and matzot or cornmeal.
4. Form into croquettes / patties.You could also finely coat the outside with meal - or flour if not using for Passover.
5. Fry for about 8 mins on each side.

serve hot as a main with salads or a side veg. with meat or poultry.

Friday, 1 April 2016

Cheesecake 'Lite'

This recipe only uses 8ozs.(225g.) of cream cheese and no butter - (it does have sour cream in it though.) When baked, the cake does sink - (well, mine did!) - even if you cool it in the oven, but dont worry.  I topped mine with sour cream, while still warm - and chocolate buttons), so it didn't look too bad - and doesn't taste too bad either :)   It's a much lighter cake, than the usual solid cheesecake.

This is a fairly basic recipe, but you can add anything else to it that you fancy - i.e. jam/lemon curd over the biscuit crumbs, fruit on top ..... your choice.

Grease and line your tin.

Oven:170deg.C - bake cake for approximately 1hr. but check, and use foil if top browns too quickly

1. crumbed Digestive/Chocolate Digestive Biscuits for base
- I dont add melted butter to my biscuit base.
Place evenly at the bottom of your baking dish.
2. Then in a large bowl - mix together .....

8ozs. (225g) cream cheese
5fl.ozs. sour cream
1 tablespoon of cornflour
3ozs. sugar (caster preferably)
few drops of vanilla essence
1 tablspn. lemon juice
2 egg yolks (keep the whites separate for whisking) 
Whisk these ingredients together until smooth and creamy.

3. Whisk the egg whites together with a pinch of Cream of Tartar.   
Whisk the whites until stiff but not dry, and fold into the cheese mixture.  Bake.  

Cool in the oven - though cake may sink anyway!
While the cake is still slightly warm, once you've put it on a cooling rack, add some sour cream on top, and some chocolate buttons - if you fancy :)
Cool then chill the cake.

Monday, 28 March 2016

Slow Roast Miso Pork Shoulder

1 x 5lb. approx. (but can be smaller) Pork shoulder
 .... (I think the US call it a 'Butt' :) )
piece of ginger root - peeled, crushed or grated (amount to taste)
several crushed garlic cloves (again, to your taste as to how many)
3/4 cup of miso (liquid) (I used a packet soup mix)
1 cup of sugar (1.1/2 if you like it sweeter)
3/4 cup of Soy Sauce

1. In a saucepan - mix the miso, sugar and soy together, add the ginger and garlic and bring to the boil - let it cool.
2. Place the meat in a roasting tin and pour the sauce over the meat.  Cover with foil.
At this stage you could leave it in the fridge till the next day.
3. Roast on a high heat for about 45 mins., - to an hour, then reduce the heat to around 150deg.C and just let it cook until it's very soft.  Test it with a skewer.  You can remove the foil 20mins or so before serving.

The sauce is delicious too!
I served the meat with baked rice and potatoes, plus a shredded lettuce salad with just a little sushi or mirin seasoning.

I strained off the liquid, leaving the meat covered in the oven,  and brought it to the boil in a saucepan, spooned some over the meat before serving, and served the rest of the sauce separately in a jug.
You can store the left over miso sauce in a jar in the fridge, and use when re-heating the meat, in the oven.  

I think the photo looks a little creepy - but the meat does taste delicious. :o)

Friday, 11 March 2016

Courgette and Cheese Loaf - lovely

75g (3 ozs.) butter
200g (7 ozs.) courgettes (remove ends but no need to peel)*
225g (8 ozs.) self-raising flour
1/4tsp. salt
1/4tsp. cayenne pepper
1/2 - 1tsp. mustard powder (ready mix is ok)
125g (4.5ozs.)  mature cheddar cheese - grated
3 large eggs - beaten
3 tablespoons of milk

Oven:  180/90C approx.
Line a 2lb. loaf tin with baking paper or a liner - (optional)

Dry ingredients:
Sift the flour, salt, cayenne, mustard powder into a bowl and stir in the grated cheese.

Melt the butter and cool slightly - (dont let it re-solidify)

Either grate the courgettes or food process them and add them with the butter, eggs and milk to the mix, then add the flour. Gently combine the ingredients.  It's quite a thick, gloopy mixture.
Place into your tin and bake for approx.45/50 mins. until the top springs back and beginning to brown.

Cool - except - it is delicious while still warm - with butter of course.

* You can buy the ready shredded courgette in packs.