Banana & walnut loaf

Most of the time this is how cooking works for me - firstly I decide on what to make and then I go an buy the ingredients. However, for the past couple of days I had been eyeing the last three bananas that had been in the fruit bowl for a quite some time. And after having one banana with nearly every lunch this week I just could not bring myself to eating those. And there I was - with three bananas that I did not want to eat. Whenever possible I try to make sure that I waste as little (or if possible none) food as I can. So I headed to my cookbook shelf and saw Mary Berry's Baking Bible. As I was in a bit of a bake off mood I decided to flick through it - and there were two amazing banana loaf recipes. Exactly what I wanted! And when I read that one of them is very freezer friendly I was sold.

Most people probably think I'm slightly insane after what I'm going to tell you next. I'm not a massive fan of the way bananas taste like. I find the taste too dominating - whenever you make a smoothie or any other dish and add some banana, that is the only thing you can actually taste! So instead of sticking to the exact recipe I tweaked it a bit by changing some quantities and adding walnuts. 

I was really surprised at how quick and easy this cake was to make. I probably spent 10 minutes preparing it and waiting for the oven to heat up and that was about it. Very fuss free and only used one bowl, so for the people who are not very keen on having to do lots of washing up this recipe is absolutely perfect. And the result - oh my! The cake came out incredibly moist and I found the banana taste was actually quite subtle and the walnuts really added another dimension of flavours and that extra bit of crunchy texture. So after having already eaten my way through one third of the cake I found that it was perfect time to slice it all up, place in a freezer bag with a baking parchment between two slices and store it away for when I need a quick pick-me-up. This definitely makes for a perfect cure for the afternoon energy slump, speedy breakfast on the go or just something one would enjoy with a nice cup of tea. So, if you're like me and have a couple of bananas that you don't know what to do with, this recipe is definitely one to try out. 

Ingredients

- 100g softened butter

- 175g caster sugar

- 2 medium eggs

- 3 ripe bananas, mashed

- 225g self-raising flour

- 1 level tsp baking powder 

- 3 tbsp milk

- 100g walnut pieces

Directions

Firstly preheat the oven to 180C/160C fan. Grease a loaf tin and then line it with baking parchment to prevent the loaf from sticking to it. Then place all the ingredients in a bowl and mix until everything is well blended. If using an electric mixer add the walnuts after mixing everything else together and mix the nuts in afterwards using a wooden spoon or spatula. Then pour the mixture into the loaf tin and level the surface.

Bake for around 1 hour until well risen and golden brown. Leave it to cool in the tin for the first couple of minutes and then place on a wire rack to allow it to completely cool off. Cut into nice thick slices and enjoy! 

Recipe adapted from Mary Berry's Baking Bible.

 

Blueberry & Almond porridge

When I was a kid, my mum always made porridge for Saturday or Sunday mornings and I remember very clearly that when I moved out nearly 6 years ago I told myself that there will be no more porridge for breakfasts. And so a couple of years passed and the next thing I knew was that I had porridge for nearly every morning... I guess there is some truth in the saying that mothers know the best.

Until recently I used the quick instant oat porridges that came with different flavours or used the neutral one to have with home made strawberry or apple and raspberry jam. Nothing warms you up and fills you up at the same time for hours on those cold winter mornings than a nice bowl of hearty porridge. As I'm trying to make tiny changes for a healthier and cleaner lifestyle I bought I nice big bag of rolled oats and left the instant porridges with added flavourings on the shelf. Instead, I mixed in some almonds and blueberries to make a delicious and healthy breakfast.

I know that making porridge isn't really a recipe as such, but it is a great way to start the day and is easily customised to satisfy even the pickiest eaters - choice of toppings is endless - drizzle yours with some honey, add coconut, different berries, dried fruit or raisins ... I could go on and on about what you could have your porridge with, but whatever you choose porridge makes a lovely filling breakfast that is good for you and guaranteed to keep you going without cravings until lunch.

Ingredients
(Serves 1)
- 225ml water
- 35g rolled oats
- 2 tsp almonds
- Handful of blueberries

Directions
Boil the oats in water (or if you prefer creamier porridge then half water and half milk) for around 15 minutes. Whilst the oats are boiling, wash and dry the blueberries.

When the porridge is done, stir in the almonds, place the porridge in a nice bowl and top it off with few blueberries. Enjoy!

 

Moroccan lamb stew with apricots, almonds & mint

I know that stews are not the most photogenic of dishes, but I could not resist sharing this one with you.  I made it few weeks ago for Sunday dinner and fell in love with it. This is one of those dishes that are perfect for cold winter evenings or grey rainy days to warm you up and comfort you.

A funny thing was that whilst I was making this dish, all I could think of how this would have been a lovely thing to make in my midnight blue Le Creuset cast iron casserole dish that my father gave me (but it would have been a bit too heavy to bring with me all the way from London to Singapore), so I'm really looking forward to the next winter that I'll be spending back home as then I'll get to make this in my lovely new casserole. I've never made anything in that casserole and this would have been a perfect first dish for it... Enough about my love for my new casserole, back to the lamb.

Something that I really appreciate about stews is that they actually take so little time prepare and whilst they're cooking you can do something else, and as a student this extra bit of time is invaluable. Also, with most of them, the longer you cook them the more tender and delicious they become (so feel free to let your lamb stew for longer than 60 minutes at first, but don't extend the last 30 minutes after adding apricots as otherwise they'll just dissolve). This was my second time to cook lamb and at first I was a bit sceptical as to how it would all turn out, but in the end it all worked out fine - the lamb just fell apart and was so tender. I had the leftovers for lunch the following Monday and to be honest, it was even better on the second day (but most of stews are). The second time I had it with quinoa and I can assure you that it was really nice both with brown rice and quinoa.

So, this is one quick and easy, but at the same time, delicious recipes - the fruitiness of apricots, combined with almonds and mint create a really warming and exotic combination to go with the lamb and for a split second make you forget about the cold and rain and make you feel like you're somewhere in Morocco....


Ingredients
(Serves 4)
- 2 tbsp olive oil
- 550g lean lamb, cubed
- 1 onion, chopped
- 2 garlic cloves, crushed
- 700ml lamb or chicken stock
- Grated zest and juice of 1 orange
- 1 cinnamon stick
- 1 tsp clear honey
- 175g dried apricots
- 3 tbsp fresh mint, chopped
- 25g ground almonds
- 25g toasted flaked almonds
- Salt
- Pepper
- Brown rice (or quinoa or couscous) to serve

Directions
Heat the oil in a large casserole and add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate and set aside.

Place the onion and garlic into the casserole and cook on a gentle heat for 5 minutes until softened. Then return the lamb to the pot, add the stock, zest, juice, cinnamon stick, honey, salt and pepper. Bring  it to boil and then reduce the heat, cover and simmer for 1 hour.

Add the apricots and 2 tbsp of mint and cook for further 30 minutes until the lamb is tender and prepare the rice (or quinoa or couscous). Stir in the ground almonds to thicken the sauce. Serve with remaining mint and toasted almonds scattered over the top.

Recipe from BBC Good Food

 

Strawberry & brie salad with walnuts

Among other things, I absolutely love cheese - Cheddar, Gruyere, Edam, Gouda, Leerdammer, Jarlsberg, Brie, Camembert, Blue Cheese, Feta, Halloumi ... I just really love cheese. I love it grilled, toasted, baked, in a salad, in a sandwich or just on its own. There hasn't been a single time I have not indulged on the home made grilled cheese sandwiches (the microwave ones used to be my bed time snack when I was a kid) or enjoyed every last bit of the melted Raclette when on holiday. It is difficult to think of a better snack than cheese with some nice crackers and grapes when enjoying a glass of wine with good friends. To put it simply, I love cheese and whenever possible (or allowed by my waistline) I try to incorporate some into my meals. Although cheese is not the most healthiest of foods, it is high in calcium (I use that excuse to justify having to have cheese often). But to be fair, I live just once and I might as well enjoy it - so every now and then I treat myself to some nice cheese therapy.

As I was really really productive today, I considered that the time has come to reward myself and for quite some time I have been thinking about making a salad with brie and strawberries, but I never got around to actually doing it. So, I got myself together and made the salad. The result was absolutely gorgeous. Spinach really made a nice base for this salad as it wasn't overpowering and the sweet strawberries and creamy brie together are just heavenly. Walnuts really added sophistication to this combination of different tastes and textures. This salad really was a treat and now I'm just waiting for a good excuse to treat myself with it again...

Ingredients
(Serves 1)
- 50g spinach (preferably baby spinach)
- 150g strawberries, chopped
- 75g brie, diced
- 35g walnuts, quartered

Directions
Wash and dry the spinach and the strawberries. Dice the brie, strawberries and walnuts and place in the bowl together with spinach and mix it well. Place on a nice plate and serve immediately. Feel free to add balsamic vinegar or olive oil if you prefer to have your salads with some dressing.

White chocolate & macadamia nut cookies

I am a big fan of cookies and some of my friends have even given me a nickname 'the Cookie Monster'.   Before moving to the UK all I knew about big cookies was what I had seen on TV- big oversized cookies kept in a cookie jar on the kitchen counter. However, after moving here I could get the cookies from everywhere and they looked exactly like I had imagined them. Whenever I went home to visit I always brought few packs with me as they were my sister's favourites (although she prefers just the milk chocolate chip ones). There is one big problem with shop bought cookies - they are not homemade and more importantly you can't dictate what goes in them.

These white chocolate & macadamia nut cookies have a really cute story behind them. The first time I made them (to welcome my other half home) all the shops I went to had run out of macadamia nuts and as I did not want to give up on my idea to bake them I bought loads of mixed nuts and handpicked the macadamia nuts out. Thankfully, all the following times I have not had to do that.

They are relatively sweet so I find it difficult to have more than one, but everyone else seems to have no problem finishing the whole plate off in one go. So if you prefer cookies which are a bit less sweet reduce the amount of sugar in the recipe (as white chocolate is already quite sweet just on its own). Also, feel free to substitute the nuts and white chocolate for whatever is your favourite combination. These irresistible cookies are perfect for dessert, as a snack or just to enjoy with a nice and strong cup of coffee at any time of the day.

Ingredients
(Makes around 12, depending on the size)
- 475ml flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 75g unsalted butter, melted and cooled down
- 240ml packed light brown sugar
- 120ml white sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 350ml chopped macadamia nuts
- 475ml white chocolate chips

Directions
Preheat the oven to 160C. Line a baking tray with baking parchment.

In a medium bowl, whisk together flour, baking soda and salt. In a bigger bowl mix the melted butter, brown and white sugar. Then beat in the egg and egg yolk and lastly add the vanilla. Gradually add the flour mixture to the sugar mixture until evenly moistened. Then stir in the macadamia nuts and white chocolate chips with a rubber spatula.

Roll the dough into balls and press down the cookies on the baking tray with your palm to make them flat.

Then bake them for 12-15 minutes or until the edge looks golden brown and the middles don't look quite set. Bake them for a bit longer if you prefer your cookies crunchier (I like mine a bit soft inside so I take them out a bit sooner).