Trying to make banana cake without all the ingredients.

I give you (please take some).
Home made banana cake with toffees melted on the top.
Ingredients.
Half self raising flour, half plain flour, about 8oz with a bit of yeast. (what I had in the cupboard).
Some granulated sweetener, about a tablespoon full.
4 oz approx of butter
Two eggs
A small mug of milk.
A bit of orange juice.
Two sliced bananas.
Toffees melted on top for the last twenty minutes.

Method
I added the flours together with the yeast, added the sweetener, then added the butter and broke it up until it was crumbly. Then I added the eggs, mixed in milk. It was still a bit dry so I added a bit of orange juice, till it was quite soft. A bit like wet mashed potatoes.
I then chopped the bananas up and mixed them in. I left it for a while to see if it rose (it didn’t!)
Cooked gas mark four for an hour and ten minutes. About forty minutes in I noticed it was rising but split in the top. So I got some toffees we had at Christmas and placed them on top. The mess is where they melted.
Not pretty but tastes OK. Served the first bit with some ice cream while it was hot. Not bad!

Something in the post…

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My friend decided to order this for us on line. Carribean chocolate rum cake. It arrived today, a small cardboard box with a yellow hexagonal box wrapped in bubble wrap inside. When I took it out of the box there was a dark round cake inside, it had a small hole in the middle. It was like a sponge cake. The box said you could microwave it, so I made some custard and warmed it through. Very tasty. And where did it come from. Not Tortuga, but Hampshire. Yummy.

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Using up sprouts

I had a bag of sprouts in the fridge, they needed using up. What to do? I took a mixture of leftovers and cooked something ‘not bad but interesting’ according to my hubby.

First I used up half a small onion. I chopped it up and cooked it in a small amount of butter and olive oil. I added some garlic granuals, dried chives, and dried basil.

I then added sprouts that I had cut the base off, took off the outer leaves and then cut them into quarters. I added some water to the mixture up to the level of the sprouts in the pan and let it gently simmer.

I cut up two large tomatoes that were getting wrinkly and were just past their best before date.

I carried on simmering it to soften the vegetables.

While I was doing this I put on a small amount of penne pasta in some boiling water. I cooked that until it was Al dente (still slightly firm)

As the sprouts were softening I added half a jar of tomato pasta sauce that I’d saved from last night.

If you want to leave it there you can. That would be a vegetarian option. But I had some mini frankfurters to use up, so I cut them into small pieces and added them to the mix. Once they had heated through I tasted the food. It was quite ‘sprouty’ so I took a small piece of cheddar cheese, about a thumb sized piece for each of us and melted it into the mixture. I added a little salt to taste and then drained the pasta and added it to the mix.

Cooking time, about twenty minutes in total.

Don’t know the cost, but not much.

Ingredients

Half a small onion.                              About two big handfuls of sprouts.    Two large tomatoes.                              Half a jar of tomato pasta sauce.              A handful of mini frankfurters.               A small amount of mild cheddar cheese.                                                           A couple of handfuls of pasta.

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I made bread pudding

Bread pudding made, yum!

It was a bit burnt on top. I used half a stale crusty brown loaf, soaked in water overnight. Then I added a cup of dried mixed fruit, and stirred it in to break up the loaf.  Then added two eggs, some milk, three teaspoons of sugar substitute, a few knobs of butter and a teaspoon of cinnamon to make a wet mix. I put it in a greased shallow  baking dish  and baked it in the oven gas mark six (mid temp not too hot). I cooked it for 1 hour and 20 minutes. It came out a bit burnt on top. The bits of crust were nice and crunchy. I served it hot with cream. You could use custard.

One way to use up stale bread. Thanks Frank’s wife for the original recipe.

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I give you the Staffordshire Pikelet.

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Staffordshire Pikelets, cousin to the Staffordshire Oatcakes. Made with the same oat batter, but smaller and thicker. With added dried fruit  (currants, raisins, citrus peel).

Toasted under the grill then added butter and as it was shrove Tuesday yesterday I added some lemon juice from the lemons I got for my pancakes. All hot and tasty.

Different parts of the country have different special foods. This one is very tasty and filling!

Favourite food

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I’m making a trifle (my favourite food). I use sugar free jelly in the base, making up about a pint.  Usually I add a little sherry to the mix. This time I used a stale scone cut into pieces to give the jelly a bit more strength. I put them in the base of a nice glass bowl. You can get trifle sponges but I couldn’t find any. Once the jelly has cooled but not set I poured it into the glass bowl covering the scone pieces. This goes into the refrigerator. Later I will make a pint of chocolate blancmange, I use sweetener instead of sugar to sweeten it. (I don’t like custard, but some use it instead). That gets poured on the jelly once it has cooled but is still liquid so that it doesn’t melt the jelly. The bowl goes back into the fridge. Finally I whip double cream till its stiff and spoon it over the trifle. Serve with cherries and chocolate shavings. Enough for six large portions.

Oatcakes with filling.

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I thought I would try and lighten my mood by posting about food.

These oatcakes (like savoury pancakes but more oaty,) with a savoury filling.

Traditionally its bacon and cheddar cheese, but that can be too greasy. So I cooked cherry tomatoes and button mushrooms on the hob with a little olive oil. Then when they were cooked I added camembert so I ended up with a melted creamy sauce.

In the meantime I put the oatcakes under the grill and toasted them on both sides so that they were crispy. Then I poured the mixture onto the oatcakes and rolled them up. Result, hot and tasty lunch.