Banana Bread with Fig Butter

This was a really yummy banana bread recipe and the fig butter, just added something really different. However, I'd say that with the addition of oil, it's probably technically closer to banana cake than banana bread, but nevertheless, I'm sure you will enjoy.

The recipe came from the March issue of Australian Good Taste, but I can't find the recipe online, so I will put it here in the mean time (incorporating my changes);

1 1/3 cups SR Flour

1 cup plain flour

2/3 cup raw sugar

1/4 cup desicated coconut

1 tsp cinnamon

3 eggs

3 mashed bananas (approx 400g)

160 mls canola or vegetable oil

2 tsp vanilla extract

125g blueberries (or rasberries...or leave them out)

100g butter softened

1/4 cup icing sugar

3-4 dried figs finely chopped or 1/4 cup fig jam

- Preheat oven to 150 degrees. Grease and line a loaf tin (20x 10cm)

- Sift flours into a bowl, then add sugar, cinnamon, coconut and mix well. Make a well in the centre.

- In a mixing jug mix together the oil, eggs, mashed banana and vanilla. Pour into the dry ingredients and mix slowly until just combined.

- Pour into tin and bake at 150 for about 1 1/2 hours. Cool in pan for 20 mins before turning out.

- To make the fig butter, beat the butter and sugar with electric mixers until really light and fluffy, then beat through the fig.

- Serve slices with the fig butter!

This will be our lunchbox treat for the week!

Hope you are keeping well!

Toni

Honey Sponge Roll

My first ever sponge roll attempt...not sure yet if it was a triumph or tragedy...I'd say somewhere in between....it all got eaten thought so I guess that's the main thing.

Anyway, the recipe is from one of my magazines and can be found here;

Honey Sponge Roll Recipe

If you were thinking of making it yourself, I would change the honey butter filling slightly. There was nowhere near enough to do the whole sponge roll (although I did use a slightly larger tin than recommended) and it probably needed a 1/4 cup of icing sugar to get a lighter fluffier texter.

If you've never done a sponge roll before, then follow the recipe as it says (roll up in a tea towel straight from the over) and I'm sure you'll be fine.

Also, I probably took the egg whites too far before adding the sugar, so make sure you whip them till they're fluffy and have changed colour, but don't beat as long as you would for a meringue.

Happy Baking!

Toni

Lemon Chicken Couscous Salald

Lemon Chicken Couscous Salad with with spiced yoghurt


I thought I would share this recipe with you. I made it tonight for the second time and I remembered how good the flavour combinations were. Not your normal weeknight dinner, but today was a public holiday here, so I made more of an effort than ususal.

This recipe is inspired by one I found in Donna Hay Magazine (Spring 2009 Issue 47), although I have made some changes because of my fussyness (I don't eat cucumber or mint).

6 chicken thigh fillets
1/4 cup olive oil
2 cloves garlic
1 1/2 teaspoons garam marsala powder (or cumin powder)
1 tblspn finely grated lemon rind
1/2 cup uncooked couscous
1/2 red onion finely diced
2 spring onions finely chopped
1 large punnet cherry tomatoes
large handful fresh green beans
1 1/2 cups of herbs (i use flat leaf parsley and coriander)
1/2 cup plain greek yoghurt
1/2 teaspoon cumin
1 tablespoon honey

- Marinate the chicken thighs in the olive oil, garlic, lemon rind, garam marsala and salt and pepper for as long as you can (2-3 hours would be good).
- Make the dressing by combining the yoghurt, cumin, honey and a small squeeze of the lemon from earlier.
- Cook the couscous according to the directions on the packet and then add a small amount of butter and salt and pepper.
- Blanch the beans until just tender then plunge into very cold water to stop cooking.
- Prep the tomatoes by slicing in half, chop the herbs, finely slice the red onion and shallots. Mix all together in a large bowl with the cooked couscous and a couple of spoonfuls of the dressing.
- Meanwhile grill the chicken thighs in a grill pan until well browned, crispy on the outside and cooked through.
- Serve the chicken on top of a mound of the salad and then more of the yohgurt dressing, some more herbs and a wedge of lemon.

Also would be a great weekend lunch or would likely have wow factor at your next picnic!

Keep cooking!
Toni

Roux’s Rule

I have come to the conclusion that if you can make a roux you can feed your family forever…and they will love you for it. In case you’re not sure, a roux is the fancy term for when you melt butter then add flour to make a thick paste.

You probably already know that roux’s form the base for any white or cheese sauce. If you can perfect a cheese sauce from scratch, your options are endless. Lasagne is a classic that comes to mind, but to keep it simpler for a weeknight meal, I like to add well browned chicken, onion and broccolini to a baking dish, smother with my cheese sauce and then bake in a hot oven til golden brown.

Tuna Mornay is another classic which is making a comeback in our house, mainly because my partner asks for it almost every week. Personally I don’t get the attraction, but if I can get brownie points from a meal that takes literally 15 mins, I’ll take it.

So, what are my tips for a good cheese sauce? I always add a good teaspoon of seeded mustard to the melted butter before the flour. Also try to always make sure you cook the flour out for a full 2 mins over a medium heat. If you heat the milk in the microwave until nearly boiling, you can just about add it all in one go (as long as you have a good whisk). For tuna mornay I always heat the milk with half an onion in the jug for extra flavour.

But why do Roux’s rule? They also form the base of all my pie fillings and classic stews. Homemade pies are a great weeknight meal. Sauté your filling combinations in the pan (chicken, bacon, mushroom…beef , bacon and mushroom …mmm), add a spoonful of butter and flour (amount will depend on how much you’re making). Cook out for 2 mins then add ½ a glass of red or white wine, then chicken or beef stock being sure to stir well to avoid lumps. Add your favourite herbs and let cool before adding to your pastry shell. My only other tip with pies is to always cook them in a metal tin of some description or even a muffin tin for mini versions. It’s the easiest way to get the pastry crisp on the bottom.

Anyway, I hope I have convinced you that roux’s rule…and have inspired you to go back to some classics!
Take care
Toni

Hot Cross Buns

Here is a picture of my first attempt at hot cross buns (last easter). I have no idea where the recipe came from but I remember they tasted and looked good. If I find the recipe I used, I will post for you.

Toni

Orange and Almond Flower Cupcakes

My profile picture (and the one above) was taken of the completed Orange and Marshmallow flower cupcakes from the September 2008 Australian Good Taste (available from the following link);

http://www.taste.com.au/recipes/20461/orange+marshmallow+flower+cupcakes

The actual cake recipe was quite good and I would use it again as it was very moist, orangey and didn't go stale straight away (because of the almonds and sour cream). The icing used in the recipe just didn't work and I am fairly convinced that the picture used a butter icing also as I can't imagine a runny icing over heat would ever be able to be piped. Anyway, I added about 2-3 tablespoons butter and an extra 1/2 cup of icing sugar to the original recipe and just kept beating until it was the right consistency (really thick, light and fluffy with no grainy sugar particles when you taste it). If it still tastes sugary, keep beating.

The marshmallow flowers were easy as and looked great too!

Welcome!

Hi
Welcome to my first ever blog all about food, cooking, entertaining ... basically sharing my passion with you all. I hope to share my kitchen triumphs (or tragedies) with you and inspire you to challenge yourself in the kitchen and try new things. Hopefully we can find answers to all our cooking questions together, share tips and secrets and all time fool-proof favourites.

I have always loved cooking, especially baking and I love finding out all there is to know about the science and techniques of cooking. I also work in education so I love combining my passions and teaching others the basic skills and techniques, why things will work (not work) or why we do things a certain way. Hopefully I will be able to share some of those things with you too....so feel free to ask.

Anyway, please feel free to introduce yourself or say hi. Hopefully I will remember to take pics of my latest creations but in the mean time I will post a couple of oldies.

Take care
Toni