2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened to room temperature 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed banana (approx 3 bananas)
You will need 2 bowls and a 2lb loaf tin. The older and browner the bananas, the better this recipe will turn out.
Preheat your oven to 190 C.
In a large bowl, mix together the flour, baking soda and salt. Set aside.
In a second smaller bowl, cream together butter and brown sugar (easiest done with a hand mixer). Stir in the eggs and banana to this bowl.
Finally add the wet ingredients to the dry and stir well until the flour mix is incorporated fully.
Liberally grease your 2lb loaf tin with cooking spray or butter and pour in the mix.
Bake at 190 C for approx 50 mins. Test if it is done by sticking a cocktail stick into the loaf and swirling around gently. If the stick comes out clean or covered in crumbs, then the loaf is done.
Remove from loaf tin and leave to cool before cutting. Gorgeous served with a thin spread of butter or some Nutella. This loaf will improve after a few days storage, keeps for 5-7 days in an airtight container.
Lightly toast the 2 slices of bread and whizz them in a blender to make breadcrumbs.
Next finely dice the onion, and fry it gently with a teaspoon of french mustard until soft, then let them cool, while you finely chop the chile, Rosemary and Basil.
Next put your meat into a large bowl and add the chile, rosemary, basil, oregano, cumin, egg yolk, the (now cooled) onion and the breadcrumbs and mix it all together, just get your hands into it and scrunch it all together.
Wet your hands and take some of the mixture and roll it into a ball about the size of a golfball and set it onto a sheet of greaseproof paper and repeat until you have used all the mixture. Check out http://dcwcasing.com/ if you want to cook the meatballs in natural casings.
Next get a frying pan onto a medium heat, add a little olive oil and fry the meatballs gently, rolling them round the pan so they cook (and colour) all the way round.
At this point you can either bag and freeze the meatballs in portions for use later or you can follow one of these 2 options.
I’m in a hurry
Once your meatballs are cooked, turn the heat right down and pour some Italian tomato sauce over them in the pan. Allow this to heat up while cooking up some pasta. Once the pasta is cooked, drain it and gently stir in the meatballs and sauce, then serve.
I’m not in a hurry
Heat your oven up to 200C, place your meatballs in an oven tray and cover with Tomato Sauce. Take a Mozzarella ball and either chop it into chunks or just rip it up and sprinkle this over the meatballs. Take a handful of fresh Basil leaves, rip them up and sprinkle them over the top, then grate a handful of parmesan over the lot.
Place this in the oven for about 20 minutes or until all the cheese melts and colours nicely. Then serve on a bed of fresh pasta and garnish with some fresh basil.
200g of Tipo 00 pasta flour or plain flour
2 medium fresh eggs
When I started writing out this recipe, it became clear that this is one of those things that is far better to learn by watching rather than to try and read a description of what’s involved. So, with that in mind please take ten minutes out (or take 5, twice :)) to watch the video ‘Making Pasta the Not Junk Food way’
When rolling out your pasta, I would strongly recommend a pasta machine, however my 10 year old niece reliably informs me that it can be done with a rolling pin, but it is hard work.
Fresh Pasta cooks a lot quicker than dried pasta depending on how thick the Pasta is, for Tagiatelle 3-4 minutes in simmering water (with a little salt, pepper, oregano and a lug of olive oil) is usually enough but this can vary depending on the ingredients so taste it to make sure it’s done. Once the Pasta has been drained I usually toss it in a little olive oil (or truffle oil) to make sure it doesn’t stick together.
This recipe makes thick American-style pancakes, which are very light and fluffy – so you can easily eat a whole “stack”.
Separate the yolks from the whites of the eggs and hold on to both parts.
Add the flour, baking powder, and milk to the yolks and whisk to a smooth, thick batter.
Whisk the egg whites with a pinch of salt, until they form stiff peaks, then fold this gently into the batter.
Heat a non stick frying pan on a medium heat, melt some butter into it and pour in some batter, enough to make the size pancake you require.
Then sprinkle on your blueberries (you can use almost any berry or mashed banana as an alternative if you prefer). When the pancake starts to look like it’s drying out on top, turn it over and give it roughly the same time on the other side.
Then serve in a stack of about 4, drizzled heavily with maple syrup and enjoy!