I love pecans so I invented this recipe with left over very soft and mushy bananas and some pecans. It was quite delicious! And lovely for the cold autumn nights with a cup of cocoa, while you Netflix and chill.
This is my banana bread recipe in which I have added pecans instead of walnuts.
1 Loaf Tin Size 2 pounds
1 Parchment paper
140 gramaSelf-raising flour
140 grams Butter(softened )
2Very ripe bananas(mashed )
50 gramsPecans(roughly chopped)
Heat oven to 180C/160C fan/gas 4.
Butter a 2lb loaf tin and line it with baking parchment.
Add sugar and butter together and mix throughly till creamy.
Add eggs and flour and mix thoroughly.
Add the baking powder, pecans and mix in the mashed bananas.
Pour the mixture into the tin and bake for 50 minutes or till cooked through.
Keep checking every 5 minutes after it has cooked for around 35 minutes. Test with skewer or knife by sticking it in the middle. If it comes out clean it is done!Remove from oven and let it cool. Slice into 8 to 10 pieces.Enjoy!
I am still here and will continue to put up recipes. Things have been a little hectic, hence the delay. Autumn / Fall has just begun in the UK and the leaves have started falling and we just had the September Equinox. Of course, in the southern hemisphere, spring has sprung!
I am going to put some recipes for the colder nights that we have been getting and perhaps some halloween related stuff. I love the concept of halloween, though I do not dress up etc. But the completion of the harvest and the prospects of cold, dark winter nights that lead to the liminal space between life and death that we celebrate on the day, is just fascinating.
How can you possibly go wrong with this vegetarian recipe. It has beans and eggs, with some mushrooms thrown in and is the easiest thing to make. I usually have it on my vegetarian nights and I have refined the original recipe that I got from Good Foods.
Put the flour in a bowl with a pinch of salt and slowly add water, continuously mixing it to make dough.
Keep kneading the flour for about 5 minutes. The consistency should be such that you can make it into dough balls. Keep it aside.
Grate the raddishes and then squeeze the excess water out using your hands. This is very important as the water will make the parathas disintegrate if it is not taken out.
Add cumin, coriander, chilli, salt and fresh coriander to the squeezed out raddishes and mix well.
Divide the dough into four portions and using a rolling pin, roll out the dough balls into circles.
Place one piece of rolled out dough on the counter. Place a large scoop of raddish mixture on top and then place another piece of rolled out dough on top of that. Using your fingers pinch the sides of the two so that they are closed.
Roll out the parathas slowly till they are about 6 inches in diametre.
Sprinkle some oil on the frying pan and then place the paratha on the oil. Cook on both sides till light brown.
Take it off the frying pan and serve with mango pickles, mint chutney or yogurt.
Add onion to the oil and fry till it softens. Put to one side.
Cut chicken into mini fillets.
Add chicken to the same pan and brown on all sides.
Pour in the pomegranate juice, add the harissa powder, add the fried onions, stock cube and season with salt and pepper.
Simmer for 10 to 15 minutes till the sauce has thickened. Sprinkle some of the pomegranate seeds heat through.
Sprinkle remaining pomegranate seeds.
Serve with pilaf rice.
This recipe has become one of our favourites in the winter months. We love the combination of pomegranate juice and harissa powder. Plus it is extremely quick and easy to make. For the pilaf rice, I just brown some onions and cumin and then add the rice with water in the rice cooker. You can also add some food colouring after the rice has cooked if you want that yellow colour. Let the rice steam for a couple of minutes after adding the colouring and then mix through.
This is an amazing Chicken Provencal with Olives and Capers recipe, which is quick to make and can be served with bread or rice. You can also add tomatoes or any other vegetable that you fancy. The easiest thing to do is to get dried French herbs or alternatively you can use fresh or dried basil, oregano, thyme, marjoram, tarragon and lavender. You can use any crisp white wine. I like to use Chardonnay.
This recipe uses four chicken thighs for two people and the rest of the ingredients are according to that. If you want to increase the serving size just increase the ingredients too.
It goes very well with bread but you can also serve with rice or even couscous. Lovely for those cold winter evenings.
A few months ago one of us and her family got Covid. They are all fine now but because she lost all sense of taste, eating was not so much fun. Being a vegetarian, she rustled up all the good vegies and grains she could find and this is what her Covid breakfast looked like! Delicious!
And then another one of us, who is also vegetarian made these delicious looking carrot hot dogs! You can find the recipe here
We have a plum tree in our garden and every summer we get a lot of plums. This year I decided to make plum jam. It is very easy recipe, only four ingredients: plums, water, lemon and sugar. I had 4kg of plums, if you are using a lesser amount adjust the other ingredients accordingly. I used less sugar and added 1 1/2 kg of sugar to 4 kg of plums. However, generally recipes call for 1 1/2 kg of sugar for 2kg of plums (3/4 amount of sugar for the amount of plums if your plums are ripe and sweet). This is entirely up to you.
It is important to sterlise your jars. Use glass jars with airtight lids. You can use recycled or new jars. Wash the jars thoroughly with soap and warm water. Then place the jars on a baking tray and place the tray in a 130 Degrees C (270F) pre-heated oven. Heat for at least 20 minutes. Let them cool. If the jars have rubber in the lids, do not put that in the oven. Boil the lids and/or rubber seals separately.
Place two saucers in the freezer to test the jam later.
Use ripe, jucy and undamaged plums. Wash them thoroughly.
Cut the plums in half and remove the stone/pits. Leave the skin because it has pectin that is useful for the jam to set.
Place the halved/pitted plums in a wide saucepan or pot. Add water. Bring them to a simmer over a low heat. Use a wooden spoon to stir occasionally.
Cover the pot and cook for 20-30 minutes until the plums are soft and start breaking down. The time will depend on the amount of plums and pan.
If you want to have a smooth jam, take the pot off the heat and then blend with a hand blender. Put the pot back on the stove. (I like chunky jam so I did not do this.)
Add the sugar and lemon juice. Keep stirring till the sugar dissolves.
Increase the heat and bring to a rolling boil. Keep stirring. Keep on the rolling boil for about 10 minutes. The plums should have broken down and your jam should be thicker now. Take it off the heat once it looks like it has reached the setting point (this also depends on the amount of plums, the pan and the heat applied - could be 5- 10 minutes)
If there is scum on the jam, add a knob of butter and mix. This will remove the scum.
Take the saucer out of the freezer and put some jam on it. Once it cools down push it gently with your finger. If it wrinkles (even a little bit), the jam is ready. If it doesn't wrinkle and remains liquid, put the pot back on the heat and cook for another 5-10 minutes or so. Check it on the second saucer. You can also use a sugar thermometer to check if the jam is done, which should be at 104C or 220F.
Let it the jam stand in the pan for about 10 minutes to allow the fruit to settle. Then stir the jam, mixing thoroughly and then ladle it into the sterilised jars. It will be hot so be careful.
Close the lids and keep the jars aside for at least 24 hours to allow the jam to set.
Keep the jars in a cool dark place. When you open a jar to use the jam, store it in the refrigerator afterwards.
The best suggestion I can give you is to use your intuition as far as the timing is concerned. If jam is too liquidy, cook it for longer. I also cheated and did not remove the stones since I don't mind picking out the stones when using the jam. I have stored the jam in large jars and will dish it out into smaller jars for use.
Heat up oil, add chopped onions and fry till they are golden brown
Add garlic and ginger paste and fry together for a couple of minutes
Drain the chickpeas from the tin and run them through water
Add chicken and fry for a few minutes
Add chilli, salt, and coriander powder. Add some water and cook together till oil is released.
Add the tinned chickpeas to the mixture and some water. Cook for a about 5 minutes or so. Make sure to add enough water so that you end up with a gravy but not to much that the dish is watery.
Check to see that the chicken is completely cooked through
Dish out and garnish with fresh coriander leaves and whole chillies
If using dry chickpeas and not tinned ones, make sure to soak them for 24 hours before cooking.
If using dry chickpeas, add them when the chicken is only half cooked. Then add some water and cook the two together till the chicken is cooked and chickpeas are completely soft. Add enough water when cooking to end up with a gravy-like mixture.
I know this is becoming more of a Pakistani/Indian website but really that is not the case. It’s just that we have been cooking desi dishes more at the moment. I will definitely add dishes from other regions as well soon.
This is another quick one and one of my favourites because it’s got two of my favourite ingredients: eggs and potatoes. My mom used to make it as a quick dinner dish and we all loved it as children. And as adults!
Oil (for cooking)
Nigella Seeds (one teaspoon)
Cumin seeds (1/2 teaspoon)
Chilli (one teaspoon)
Fresh coriander (stalks and leaves)
Salt to taste
Heat oil in a pan and add nigella seeds and cumin seeds to it. Fry them till they start popping.
Finely chop up coriander stalks, add them to the oil and fry them for about half a minute.
Add potatoes, salt and chilli and fry them. Keep adding small amounts of water to prevent burning.
Keep cooking till potatoes are soft.
Beat the eggs in a bowl and add them to the potatoes while stirring, so the eggs don’t clump.
The eggs will not take very long to cook, so make sure you don’t over cook them.
Dish it out and sprinkle chopped coriander leaves.
This is a great dish for brunch, with parathas (fried flat bread) or for a quick evening meal. You can even have it with toast!.
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