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Early Summer Soup with Honey Beer Bread

6 Jun

This is the first time in a while I’ve made something that has given me a sense of achievement.

I’ve done lots of cake baking for birthdays, thank you gifts and other various occasions… and they’ve been pretty successful, but A.) they weren’t my recipes and B.) I have been slacking once again at meal times! So I’ve been guilt-tripping over that one a bit…

Here I have made a beautiful, light, full of goodness vegetable soup which is easy peasy lemon squeezy. And you might even want a squeeze of lemon in it actually…

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Here is the recipe:

Serves 4 (with honey beer bread)

  • vegetable oil, for frying
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 2 x 400g tins chopped tomatoes
  • 800ml vegetable stock
  • 1-2 tbsp sugar
  • salt and pepper, to season
  • 100g green beans
  • 100g asparagus tips
  • 1 tin artichoke hearts, drained and cut in half
  • 1 tsp fresh thyme, chopped
  1. Heat the oil in a large saucepan. Add the onion and garlic and cook over a medium-low heat for about 5 minutes, stirring, until softened.
  2. Add the chopped tomatoes, sugar and vegetable stock, then season with salt and pepper to taste. Cover and cook for 25 minutes.
  3. When the soup has been cooking for 15-20 minutes, put a pan of water on to boil and cook the green beans and asparagus for about 5 minutes.
  4. Drain the veg and add to the soup mixture with the chopped artichoke hearts and thyme. Cook for a minute or so then serve with bread.

It is just the perfect thing for a warm, breezy day like today when you are in the mood to celebrate the good, seasonal produce 🙂

I also chucked in a few slices of courgette as we had a little to use up in the fridge. It was good! Play around with the veggies, they like it.

Now for the accompaniment!

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Oh my God.

It is the quickest, easiest, most beautiful bread I have ever made in my life, and if you were worrying about being hungry after a vegetable soup, don’t be – this bread will help you out.

It is quick because there is no need to knead (heh..) and no need to let it rise either. All you do is mix up the ingredients in a special and magical order, put it in a tin and bake! The outside becomes all biscuity thanks to the butter that is poured all over it…

Oh God.

There I go again saying His name in vain. But this bread!!! My mouth is watering and I just ate some!

Recipe uses cups as I was inspired byyyy filingawaycupcakes who I assume is from overseas 🙂

And I am too lazy to convert…

Makes 1 loaf.

  • 5 tbsp butter, melted
  • 1 tbsp honey
  • 1.5 cups beer (I used Oxford Gold organic beer)
  • 3 cups plain flour
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  1. Preheat the oven to 180°c and fetch out a loaf tin. Pour 2 tbsp of the butter on to the bottom of the tin, then brush it all around the sides until it is nicely greased.
  2. In a (not small, not enormous) mixing bowl, add all of the dry ingredients and give them a whirl so they all have chance to meet each other. Next, add the honey and beer, and give it a good old stir with as big old spoon. Use your hands if any of the dry stuff is stubbornly refusing to mix with the wet stuff.
  3. Place the dough into your loaf tin, and pour the remaining butter over the top. I LOVE THIS PART!!! Then bake it for approx. 50 minutes, but check on it before you take it out just to make sure it’s done.

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Ermagherd! (Which I understand is a popular phrase right now?).

It has just occurred to me that this may not be the best bread to give to children. Simply because having read this post back… you know, I can’t 100% say I haven’t been affected by the beer.

I SO hope you make this!

Bye 😀

xxxxxxx

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Goat’s Cheese and Roasted Pepper Tart with Walnut Pastry

26 May

I happened across the idea for a goat’s cheese, walnut and roasted pepper sandwich. Tried it, loved it, wanted it in a tart!

NOT a confident pastry chef, I am always apprehensive when attempting to make pastry from scratch, but the recipe I used for this shortcrust is just amazing. It made pastry easy! And delicious of course. I know you can just buy the stuff but it bothers me so much when I can’t get something right it makes me even more stubborn to keep trying. It’s a recipe from a ‘Basics’ book I borrowed from the library, and is interwoven with the recipe for the filling which is mine.

This serves 4 and makes enough pastry to line a 23cm flan tin.

For the Pastry:

  • 225g plain flour
  • 100g butter
  • 1 large egg, beaten, plus extra for brushing

For the Filling:

  • 150ml log soft, rindless goat’s cheese
  • 70g roasted peppers from a jar, drained
  • 50g walnut halves
  • 2 large eggs
  • 150ml milk
  1. Put the flour and a pinch of salt into a large bowl. Add the butter and rub it in until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead briefly, then wrap in clingfilm and chill for at least 30 minutes.
  2. For the filling, beat the eggs with the milk. Roughly crumble the walnuts and goat’s cheese and add this to the egg mixture. Roughly chop the peppers and add most of these, along with any seasoning you might like.
  3. Heat the oven to 200ºc. Knead the pastry again and roll it out to the required size. This pastry doesn’t shrink so there is no need to chill it! Brush the base and sides with beaten egg.
  4. Put the flan tin on a baking sheet and bake blind for 5 minutes (do not use baking paper or baking beans as this would stick to the egg wash). Add the filling and bake for 15 minutes more. Now turn the heat down to 180°c and continue cooking for 25-30 minutes, or until lightly set.

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Serve with salad! 🙂

Errol and the Blackberry Apple Crumble Cake

23 May

Make this!

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I did, for my Dad’s birthday, and it is THE BEST cake I have had in a very long time.

It made my Dad very happy too 😀

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Partly because it contained all of his favourite things (cinnamon, apples, nuts, berries), and partly because the man likes cake.

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This cake has been at the top of my cake-making bucket list for a few years now, and it is a shame that it took me so long to get round to it!

The fruit is the perfect level of sweetness, the crumble is delightfully cinnamony, and the cake batter itself makes the moistest treat you could hope for!

And! Thanks to the layers of crumble throughout the cake, the fruit doesn’t sink to the bottom! I found this amazing 🙂

The only change I made to the recipe was to substitute pecans for hazelnuts as I (strangely) didn’t have any hazelnuts in. I am excited to make it again with a different mixture of fruit and nuts! Perhaps raspberry and pear crumble cake with chocolate chips in with the crumble? Oooh…

Now, Errol has nothing to do with this fabulous cake other than the fact that he too was meant to be a birthday present. I just had to name this post ‘Errol and the Blackberry Apple Crumble Cake’ because it sounds like a book I would liked to have read when I was younger…

You may recall a post quite a while ago now where I pondered about what to get the love for his birthday. Safe but boring or slightly risky and amazing? I went with amazing 😀 and this is Errol:

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Right!?

So he’s 28 days premature because stealth-pants went routing around some papers I left out and found an Amazon invoice for a book entitled ‘How to Care for your Pet Tortoise’!!!

…Admittedly I left said papers out for him to shred at work and had no idea I’d left the invoice in with them… But yeah, he managed to figure it out from there and figured it would be better to tell the truth than to act surprised on his birthday.

I appreciated that, but of course I was gutted too!!! I had plans to make a huge deal of it on his birthday, presenting the tank to him decorated with balloons and bunting… *sigh*

Still, Errol was received VERY warmly and VERY excitably (is that a word?) so I am super happy that I chose him 😀

Off to the butterfly farm tomorrow and then it’s half term!

Oh I do love this time of year 🙂 🙂 🙂

Decoupage Cows, Panda Cupcakes and Other Nonsense.

30 Apr

The time has finally come, dear readers, to unveil the astonishing piece of art I prepared for Dave’s birthday.

Feast your eyes on this:

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Yes! Gasp you should!

For those of you who are none the wiser about these ‘amoosements’ (one of Dave’s, not mine!), here is an excerpt from my Liebster Award post that hopefully explains the madness succinctly 🙂

So I am very pleased with the result, only I do wish I’d gone for the jeans-style decoupage paper to give the little guy some comfy trews! Dave likes the 70s vibe he’s got going on though, so all is well. I also thought his shoes deserved laces, but… one can go too far…

So yes! The 30th is Dave’s birthday.

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And of course that means cake.

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BUT it is also my babe of a brother’s birthday!!! And that means MORE cake!

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I believe I mentioned how inundated I am with birthdays this month (thank God it is May tomorrow – even if it is a bit ‘say whaaaaat? May already!?’) in my Celebrations of April post… Sorry about all the references to previous posts guys but this whole cownundrum (haaaaaa) has had quite a build up for me 😛

Yes, so as I was saying, a shed-load of birthdays, but I just want to underline the fact that I don’t mean to shadow all of the other special people’s birthdays in favour of Dave’s for any other reason than COWS!!! And LOOK WHAT I MADE!!! Sorry Dave, no offence 😀 cows.

And pandas.

I thought they would please my brother as they are suitably kitsch and all the rest of it. Plus I made one of them a saaaad panda which correlates with one of his most often used quotes 🙂

I would say that they pleased me too, but after laboriously decorating 3 cows and 3 pandas, I defy anyone to get tired of the repetition. Especially when you have a poorly shoulder and… enough moaning. I also made the mistake of stacking the finished articles in a cake tin. MISTAAAAAAAAKE I tell you! The eyes are the hardest parts to do and of course they were all smudged and had to be redone. These cakes are not stackable or easy to travel with. They take patience, love and strong healthy shoulders. But they are adorable :3

It took an awfully long time because the recipe I used did not state how many cakes it was for… So I assumed that if there were going to be enough cakes for two birthdays then I’d have to double the amounts. WRRONG! The mixture was enough for 48 normal-sized cakes. Please bear in mind that the aforementioned recipe was for MINI cupcakes. Mind-blown.

Boredom, by the way, did account for a few of the weirder cakes. I don’t know if you spotted the odd one out on the previous picture? Have another go:

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It’s a dolphin. Yes. Harry Potter also adorned the face of one cupcake, as did farm animals in a hot tub (also featured above) and the love’s artistic impression of himself.

So, moving on to the recipe which I will re-halve so that it is intended to make 24 normal-sized cupcakes 🙂

Serves 24.

Oh! (sorry, so much to fit into this post!) The cake recipe is in cups, the icing isn’t – I hope that isn’t an issue. If it is, I will totally do the honours of converting things for you 😀

For the Cakes:

  • 1 1/2 cup plain flour
  • 2/3 cup cocoa (unsweetened)
  • 1 1/3 cup caster sugar
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup vegetable oil (or other non-flavourful oil)
  • 1 tsp vanilla extract
  • 2/3 cup milk
  • 2/3 cup hot water

For the Frosting:

  • 400g cream cheese
  • 200g icing sugar
  • 1 tsp vanilla extract

For the Decoration:

First of all, a note on decoration: if you’ve taken a look at the recipe I used, you will see that the cupcakes over on there are super beautiful, perfect and all the rest of it. Trust me, if I thought I could find white sanding sugar, a black edible ink pen and pastel confetti sprinkles without too much bother then I would have. The effect is amazing. I improvised with caster sugar, leftover icing and black designer icing which comes in it’s own decorator bag… not as neat but it did the trick.

  • Icing (see above) 
  • Black designer icing
  • Caster sugar
  • Chocolate chips
  • Chocolate buttons
  • Chocolate sprinkles
  1. Preheat the oven to 180°c and prepare a cupcake tray with cupcake cases. 
  2. In a large bowl, mix all of the dry cake ingredients together.
  3. Add the eggs, oil, milk and vanilla. Mix until well combined. Add the hot water, mix and DON’T PANIC! At this stage the concoction in front of you will look like a pool of… well, brown liquid. Have faith! Keep mixing until there is some body to the mixture. It will still seem too fluid, but the cakes turn out gorgeously moist once baked. Just go with it.
  4. Fill the cupcake cases about half way up. They rise A LOT! Then bake for 15-20 minutes, until a skewer inserted into the centre of the cupcakes comes out clean.
  5. While waiting for the cakes to cool, make the icing by mixing the cream cheese with the vanilla until smooth. Then sift in the icing sugar and fold gently to incorporate. This is my brother’s favourite icing 🙂
  6. Prepare a plate of caster sugar and set up all of the other decorating bits in an assembly-line fashion. When the cakes are cool, top them with a heaped teaspoon of the icing, then turn them upside down and gently squish them in the sugar. This will spread the icing evenly over the the cake, so don’t worry too much about perfecting the smoothness of the icing beforehand 🙂
  7. For pandas, use 2 chocolate buttons as eyes and 2 as ears. A chocolate chip for the nose and chocolate sprinkles for the mouth 🙂 then use the handle of a little spoon (or something) to dip in the icing and dab a circle on each eye. Finally, use the black designer icing to draw on the pupils. For cows, it’s pretty much the same except I used 2 chocolate chips as nostrils and I halved chocolate buttons to make cow-like splodges on their faces 🙂 I also chopped up chocolate buttons for their horns.

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Woop!

One last thing before I go.

I am ever, EVER so grateful for this beautiful badge:

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I have neglected wearing too many times. From now on it shall be pinned eternally to… my heart… if not my clothes.

🙂

The Celebrations of April

18 Apr

For a long time I have been in a frustrating funk where cooking is concerned. I’d utterly lost my mojo, motivation and satisfaction.

But! (I hope) this month things are changing, helped along by the multiple birthdays April comes with. My uncle’s, my mom’s, my friend’s, two of my brothers, the love’s step-dad AND his daughter all celebrate their birthday this month! Then come May and June during which the pressure does not reduce much.

So far the uncle, the friend’s and one of the brother’s birthdays have passed and I have made something for two out of three of those occasions. I was adamant that I would make something for my friend but she’s one of those types who plead with you not to make a fuss. Now it’s a very busy time at the moment otherwise I would have done as I pleased despite this, but just mark my words Megan – I will not let this slide 😉

I have used two recipes found online that I have barely altered, and if I made them again I would do exactly the same thing because they are perfect.

The first, which I made for my uncle, is this gorgeous nut brittle. I LOVE nut brittle, but this is the first time I’ve had a go at making it. It all seemed to be going perfectly, but unfortunately I made the mistake (I think) of taking the caramel off the heat too soon. This meant that when I looked in the fridge after leaving it to set overnight, the caramel was slowly oozing it’s way aaaaaall over the place! It was rescued however, by changing the greaseproof paper it was sitting on several times. This got rid of excess sticky stuff to leave nut brittle as it should be. You can use any combination of nuts and seeds that you like, and it has a sumptuous dark chocolate base which is just so necessary! Unfortunately I took no photos 😦 the reason being that at first, I forgot because I have become accustomed to not posting these things, and later because I thought it was ruined… But there are lots of lovely (albeit Christmassy) pictures of the finished article on the link I provided above.

For those of you out there who are caramel experts (which I am definitely not), am I right in thinking my mistake was not boiling the caramel for long enough? Or do you think there is simply too much caramel in ratio to the nuts? It is very sweet so, maybe… Not too sweet for my tastes but maybe some people’s. I’d consider making it with salted nuts actually. Oooh…

Now, I REALLY pushed the boat out for my brother’s birthday! I made a seven-layer rainbow cake which took me an awfully long time – I ended up in the kitchen at 11.30pm exhausted and covered in icing! It was so worth it, but I didn’t reap the full benefits of it there and then as I was so concerned about it having the right effect when it was sliced into.

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IT DID!

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And it was extremely well received!

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At my Grandma’s house…

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Where everyone said it tasted as good as it looks 😀

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There were so many compliments flying around I felt like it was my birthday!

Now I am out of pictures so I guess a little more description would be the way to go… Well, I highly recommend it!

My other brother (who has said that since I’ve made this for Liam I have to outdo myself for his birthday) doesn’t like icing, but he claims the ability to eat bowls of this. It is practically the same icing used for Nigella’s chocolate Guinness cake. As for outdoing myself… I don’t know what to do guys!!! I’m thinking along the lines of cupcakes, and now that this challenge paid off I’d really like another one… But I really will have to get my thinking cap on.

In other words, it is good. Do it.

Watch this space for more recipes 🙂

Battenberg Cake and a Remorseful Explanation

19 Feb

Another long absence of recipes, and I do miss the blogging community! But life has been happening in a very unfortunate way lately, and it seems that the way I’m coping is to bury my head in the sand avoiding as many of my responsibilities as I can get away with… More than I get away with in all honesty – it’s a good job I have understanding college tutors put it that way!

When I started this blog, everything was looking beautifully rosy and I was fit to burst with the need to share that with everyone. Don’t get me wrong, there are still many things I have to be thankful for, but unfortunately the bad seems a lot more prominent than the good at the moment. I won’t go into any detail because it is personal and family related, but I am outlining the current atmosphere alla Anna to ask you most pleasantly, “Please will you bear with me on this one?” I will even share a recipe for Battenberg cake with you? 🙂

This is me anyway (just to show I’m alive – it’s not flattering in the slightest, I look tired and bug-eyed, but then maybe I am bug-eyed and I am probably tired. That is fine by me! The background is cool though I think):

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And this is Martin, because he too is alive and well, although really, I wish he would eat some of my Battenberg. He refuses to eat his lizard food after all! Oh, and the back of the love’s head. Also alive:

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On a more practical note, it has been difficult for me to post as everything I touch seems to break at the moment. The love had lent his camera charger to a friend so I couldn’t upload photos and my laptop decided to develop one tiny little issue that cost me £126 to repair today. So if I really am going to get back in the posting saddle now, you can expect recipes I created before I was conned out of a ridiculous amount of money, or meals including Spam. Just for a while of course 😉

Wouldn’t you know that my phone has been on the blink for weeks now too? “Life doesn’t happen in ones”, as my wise and wonderful friend Hayley once said, “that would be too easy”…

Now, for the cakes –

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– it really is worth making 2 because it is not much more effort than making 1, and making 1 is quite a lot of effort! 😛 Well worth it though, as it tastes just perfect, just like ‘the real thing’, and it is always so fulfilling to create something that you normally only ever buy processed. Did I mention you can freeze one of the cakes for up to a month as well? So there really isn’t much to complain about 🙂

What I like to do is prepare the batter for each cake in a separate mixing bowl, just so I can relax while the first cake is in the oven. I wouldn’t bake them both at the same time to avoid uneven cooking and all that. In any case I only have one appropriate tin. So that’s why I’ve put 2 times all of the ingredients, rather than write the list out twice. I would like to make one thing VERY clear: Almond extract goes in the PLAIN cake, NOT in the PINK cake. PINK food colouring goes in the PINK cake, NOT almond extract. You would think this was straightforward, but if you’re anything like me…

If you follow my bossy rules you will find that the process of actually making the cakes is easier than you could imagine! The difficult part (for me at least) lies in assembling the damn thing, but that is because I am a caggy-handed monster who tends to balls things up when it comes to making them look neat and beautiful (have you seen my gingerbread house!?). I am sure you will be much more adept than me 🙂 

Makes 2 Cakes, Each Cuts Into 10 Slices

  • 2 x 175g softened unsalted butter
  • 2 x 175g golden caster sugar
  • 2 x 140g self-raising flour
  • 2 x 50g ground almonds
  • 2 x 1/2 tsp baking powder
  • 2 x 3 eggs
  • 2 x 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (for the PLAIN sponge mixture!!)
  • 1/2 tsp pink food colouring (for the PINK sponge mixture!!) – you may need more or less depending on the intensity of the paste. Don’t attempt to use red thinking it will pass off as pink. It really doesn’t, and again you may think this is common sense. But if you’re anything like me…

To Assemble

  • 200g apricot jam
  • 1 x 500g block marzipan (white or golden)
  • icing sugar, for dusting
  1. Firstly, line a 20cm square cake tin with baking parchment and preheat the oven to 180°c. 
  2. Literally plonk 1 times the first 7 ingredients each into 2 mixing bowls, adding the almond extract to 1 and the pink colouring to the other. Mix it aaaaall up until it is nice and smooth!
  3. Scrape one bowl of mixture into the tin, spreading it out to the corners, and bake for 25-30 minutes while you lazily scroll through Tumblr (I’m not speaking from experience of course)… The cake is ready when a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
  4. Re-line the tin and proceed as above with the second cake! While this one is baking, I would prepare the jam and the marzipan. Heat the jam in  a saucepan until runny, then sieve. Lightly dust a work surface with icing sugar, then roll out the marzipan as thinly and as oblong-y as you can, remembering that you need to be able to cover 2 rectangular cakes with it. This is easier said than done, so you can, if you like, buy 2 blocks of marzipan to save on stress. This does cause an awful lot of waste though, and once battered about on a work surface and dotted with specks of icing sugar, there isn’t really a lot to use the leftover marzipan for! It is a shame to chuck away such celestial almondness… Moving on, I find it best to lift the marzipan up off the work surface from time to time to make sure it doesn’t stick.
  5. Assuming that both of your cakes are now cool, slice a sliver of cake off three sides of the square, purely for neatness. Then substantially trim the remaining un-trimmed side of each, creating 2 rectangular Battenberg-sized cakes. Roughly measure the height of the cakes, then use a ruler to cut 4 slices the same width as the height on each cake. So you’ll have 4 pink and 4 plain long rectangles, with equal hight and width. Again, this can be very wasteful, but people tend to be more willing to eat scraps of cake than scraps of mauled marzipan.
  6. Brush the marzipan with the apricot jam. Lay one pink and one almond slice next to each other at one end of the marzipan, leaving about 5cm clear marzipan at the end. Brush jam in between the slices to stick them together. Brush more jam on top of the sponges, then lay a pink slice on top of the almond slice, and an almond slice on top of the pink slice. You know what you want, a checkerboard pattern! Trim the marzipan to the length of the cakes, then lift it up over the cake, smoothing it as you go. Crimp the edges with your fingers and thumb, or use the prongs of a fork. Repeat with the remaining cake!

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As mentioned previously, the cake can be frozen for up to a month. Otherwise, keep them in airtight containers/covered in cling-film for 3-4 days.

This has got me thinking of all sorts of exciting flavour combinations you could use! I keep thinking lavender and something… Maybe lemon? It will have to be done.

And may I leave you with a stunning but entirely unrelated picture of flowers courtesy of the love?

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Banana Bread with Macadamias and Coconut

7 Jan

To me, banana bread has the headiest, most irresistible scent in the world of cooking and baking. It might even overtake rosemary… but that would be a close call.

This is my first go at making it, but it definitely won’t be the last as I am overwhelmed by variations of the recipe that I want to try! Plus, it is so, so easy and cheap to make.

Here are some of my ideas:

  • Banoffee bread
  • Pineapple topping (dried)
  • Chocolate (although I do usually believe that chocolate and fruit should stay away from each other. Once you think Nutella your mind plays tricks on you to make it happen)
  • Fresh strawberries or blueberries in the Summer
  • Butterscotch chips
  • Coffee
  • Pumpkin
  • Apple juice to add moisture and make a healthier loaf…

The sorry thing is that I could go on!

Anyway, this in no way means that the ingredients I have chosen for this particular banana bread are not heavenly and delectable. Using macadamia nuts and coconut was at the top of my ideas list, but now of course it has been crossed off! Substitute whatever nuts you like, though I would suggest macadamias or brazils for a slightly tropical feel like this one has. I chose sweetened flaked coconut and scattered it over the top of the loaf before baking, to give an ‘almost icing’. I also didn’t want to confuse the textures in the main body of the bread.

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Cuts into 8 (as marked by banana chips!)

  • 3 ripe bananas, peeled
  • 150g caster sugar
  • 2 eggs
  • 140g butter, softened
  • 250g plain flour
  • 2 tsp baking powder
  • 100g halved macadamias (bashed or whizzed into smaller pieces, if you like)
  • sweetened coconut flakes, to scatter
  • 8 dried banana chips, to mark portions
  1. Preheat the oven to 180°c and line a 2lb loaf tin with baking parchment. 
  2. In a large bowl, mash the bananas and the sugar with a potato masher. And the eggs and mix well to incorporate fully, then add the butter and do the same. Add the flour and baking powder and again, mix until everything is well combined. Tip in the macadamias and mix once more before pouring it into the loaf tin. Shake over some sweetened coconut flakes for a lovely texture, and mark 8 portions, each with a dried banana chip.
  3. Bake for 1 hour to 1 hour and a half (mine took 1 hour 10 minutes) until a skewer inserted into the middle comes out clean. Leave to cool in the tin before turning out onto a wire rack.

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Leftovers will keep for 3-4 days in an airtight container 🙂

A final word is that, when searching for banana bread recipes, I noticed wide variations in the amounts of ingredients used. Some people used 2 bananas and no sugar, while others used 4 bananas and 250g! It is all about taste, so go by how much your sweet tooth nags you. I found 150g to be just fine. And I ate mine with butter. Mmm!!!