Banana loaf recipe – with pictures

The way I make my banana loaf has evolved a little since I first wrote about it, so I thought I would update my recipe. With pictures!

Banana cake steps

I don’t have scales at the moment, so everything is judged by eye. Break two eggs into the big blender cup.

Banana cake steps

Add roughly the same volume of vegetable oil

Banana cake steps

And roughly the same volume of sugar. I’m using dark brown sugar because it makes the resulting taste caramelly and toffeeey and delicious.

Banana cake steps

Add two bananas and a heaped teaspoon of ground mixed spice. You can also add any other fruit and veg you want at this point. I’ve put a carrot in this time – topped and tailed, cut into smaller pieces, but no need to peel. I often put an apple in too.

You can make other sorts of cake with the same base – I’ve made a pear and chocolate cake this way – add a heaped tablespoon of cocoa instead of the spice. You can also add cocoa nibs and desiccated coconut at the later stage.

I am usually doing this to use up extremely ripe bananas that have gone past how I like to eat them as fruit, but today I bought extra bananas specially.

Banana cake steps

Blitz

Banana cake steps

Pour into a bowl and add a few handfuls of the sorts of things you like to find in a fruitcake. I’ve used raisins and glacé cherries today. I usually add chopped walnuts but I’ve run out. I’d always prefer sultanas to raisins but they aren’t always available.

Banana cake steps

Add enough self raising flour on top to completely cover the mix and stir in with a wooden spoon. You’re aiming for dropping consistency, if you know what that means.

Banana cake steps

Banana cake steps

Pour into a lined 2lb loaf tin. Loaf tin liners used to come from Lakeland, but now they are showing up in larger supermarkets too. If you don’t think you’re going to make 40 cakes any time soon, you can also just line it the old fashioned way with plain parchment paper.

Bake in a 170 deg fan oven for around an hour.

Check after 45 minutes to see if it is burning. Stick a knife in it to see if the inside is cooked. If the knife comes out clean, it is cooked. If cake batter sticks to the knife, it is still raw inside.  If the cake looks finished on top, or is starting to catch or burn, cover the cake with tin foil so that the top doesn’t brown further, but so that the inside can catch up.

If you have go out at this point, it can sometimes work to turn the oven off now and let the rest cook in the residual heat.

If not, check the cake again every 10-15 minutes by repeating the knife test.

Banana cake steps

This is an extremely forgiving recipe. You can even make it without the eggs if you want to try for vegan – I tried a dollop of golden syrup instead that time, and it was ok…

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Cirque de Navacelles – strange coincidence

Last night I opened a bottle of wine for dinner.

Cirque de Navacelles bottle

I like a nice bottle, who doesn’t, but I don’t actually put a lot of time or effort into choosing what I drink. I send £15 a month on payday to Virgin Wine Bank, they top it up with interest and two or three times a year I have enough to pay for a crate of bottles. I drink them as I feel like it or use them as last minute hostess gifts. I try to get a huge 16 bottle box, which is always delivered by a tiny woman who can heft it to my doorstep far more easily than I can move it around the house. I can be sure that each of the bottles that arrives will be interesting and delicious, but it’s fairly random what turns up.

(If you want a referral to Virgin Wine drop me a line as there’s a friend-get-friend scheme.)

Last night’s bottle had a really irritating typographic design, with all of those letters jumbled up, unclear where the words begin and end, so I insta’d a pic and left it there. There was a bonus opportunity to make a weak, limp, rude bilingual pun, because if you work really hard you can see cir que  as cire queue which are the French words for wax and dick, although of course for it to make sense as a French phrase it would have to be a queue de cire.

A helpful friend who presumably wasn’t up to her eyes in an oven full of classic British Saturday night fare  (we had baked potatoes, Lincolnshire sausages, corn on the cob, carrots and a gravy made with fried onions, mushrooms and a spoon of caramelised red onions from a jar, which barely left any room for an oaty walnutty crumble filled with jumbo apples from the kind neighbours) deduced the phrase in full and posted a link to Cirque de Navacelles which jogged a memory.

I’ve actually been there!

I have also wondered over the years, reviewing the pictures of the awesome six-week round France trip I did after working on the successful campaign to re-elect Paul Holmes in 2005, if I was ever going to work out again where that strange, heart-shaped hollow was.  Somewhere in the south of France, somewhere on my journey from campsites near Canne and Perpignon, I followed a brown sign to something interesting to tourists and found myself overlooking a giant hole in the ground which I photographed and then got back in my car. Places to go, tents to erect, dinner to cook before dark.

Now I know!

Cirque de Navacelles

12 years later and it’s about time for another holiday of a lifetime.

Afternoon tea

Getting the tea set out is something that’s on the list of things I should do more often, so I invited my lovely friends to come over for the bank holiday weekend.

Normal people in this sitch would take photos of the people, I think, but I took photos of the food.

We ate:

Salads you can make with the grating disk in the food processor

  • carottes râpées (I grate carrots, mix with something crunchy, pine nuts or pumpkin seeds, sultanas, and then make a dressing out of the juice of half a lemon, olive oil and seasoning)
  • coleslaw (quarter of a cabbage, a carrot and an apple grated, with mayo from a jar, and a spoonful of wholegrain mustard)

Sandwiches

Two loaves from Aldi with a variety of fillings. 3 rounds of sandwiches quartered to make 12 sarnies for 8 guests. V non-u, but I left the crusts on!

  • caramelised onion hummus and grated carrot (reserved some carrot from the salad above) (whole pot of hummus)
  • egg mayonnaise and chives  (5 hardboiled eggs) (I feared these would be unpopular but they went just fine.  Bought a pot of chives and will plant into garden to see if they live!)
  • goat’s cheese and onion jam  (the caramelised red onion jam is one of those jars at the back of the cupboard that was probably left there by ex as I have no recollection of it and it is ahem approaching its sell by, but these sarnies were delicious, and will definitely make again and/or put in packed lunches.  Leave the cheese out for an hour before attempting to spread and I also loosened it a little by beating the cheese with a couple of spoons of mayo)

Cakes

So my aim is something showstoppery for the cake stand, and a variety of nice things for the two tiered plates.  Completely lacking in the time and inspiration for a show stopper (OMG did you even see bake off this week!?) I threw together another of my regular blender cakes and set it atop the cake stand. Oh well.

A few days before I had seen (and eaten!) some beautiful coconut macaroons, topped with cherries with even, chocolate decorations drizzled across – I thought those would be lovely to make and would look great topping a tier, so asked for the recipe and did my best from the resulting photo.  Only… I don’t have a mixer, or working scales at the moment… So I forked out 20 quid in Aldi for something that’s a bit like a mixer  (aargh, it says don’t put in dishwasher!!) to breach the gap and estimated the quantities by googling cup equivalents for the sugar and estimating from the packages – eg 200 grams of desecrated coconut is half the bag…

I think I didn’t beat the eggs enough. I’ve never really got along with meringues, and will have to practise a lot more to see if it’s possible to make in my new mixer or whether it’s just me… But instead of lovely pillowy domes, I got flat discs.

Afternoon tea(chers)

In the end, I decided to drizzle the chocolate on anyway and brazen it out. As it was, they were delicious.

Afternoon tea(chers)

I also wanted to make Portuguese custard tarts, having just returned from (Portuguese) Madeira where they were everywhere!

I went with this Not Quite Nigella recipe to start with except when reading it through I realised half the instructions were just “make custard” and that’s something I’ve been practising a lot lately as a way of using up egg gluts. The instruction for rolling the pastry seemed properly weird, and I was worried

Both the macaroons and the custard tarts were made the night before – and that ended up with the tarts being slightly too soft by the time they were served. Some of them poked out of their cases a bit much, but lots of them looked good and tasted good too.

Afternoon tea(chers)

Afternoon tea(chers)

I got some lovely gifts from my gracious guests – two fab boxes of chocs which did not last long, and two separate people turned up with sunflowers, which I turned into a huge bouquet which looks absolutely super! Both guests were concerned about showing up at a man’s house with flowers. People rarely bring me flowers, but I love it and was delighted to receive them. They’d both separately thought that sunflowers were sufficiently manly to hand them over.

Afternoon tea(chers)

Here are a couple of other posts about times I’ve used the tea set – as a farewell party for councillors and last year with a vegan twist.

And here’s more photos on flickr.

Ringers’ dinner

Last year I volunteered to host a Christmas dinner for our troupe of bellringers at Daybrook St Paul’s. We all agreed that while it would be a Christmassy meal, it would be much too difficult and expensive to get it in our diaries for December, so decided to try for January instead. And rather than go out for a meal, I volunteered to host.

I’ve been getting excited about it for months. I initially thought it would be an interesting way of having a second go at mass catering in my house after a friend’s vegan supper club  over five years ago. I bought a spare table and thought I could sit 14 and started to think about the logistics of cooking so much. I bought tablecloths that turned out to be way way too big and ended up using my old  but lovely ones. I used the day to day charity shop crockery and a bit of the tea set for desserts.  I bought new tart moulds to be able to make a lot of cheesecake and not fill the fridge up too much.

Ringing dinner Feb 17

In the end we had a much  more manageable 8, the core team of ringers, and we could sit around one table and use the new trestle as a buffet table again.

There were aspects of the food where my mind was still on a larger number, so I massively overcatered and there are a lot of leftovers.

We had young people and drivers represented, as well as vegetarians so there were some menu challenges, but quite quickly I settled on…

Mulled apple juice

Ringing dinner Feb 17

Ringing dinner Feb 17

Oven roasted apples – deglaze the pan on the hob to get the natural caramel flavour out.

Crudités and hummus (no caramelised onion hummus when I shopped, natch 😦

Ringing dinner Feb 17

Bit unseasonal here.

Bruschetta of sorts – Aldi’s jars of antipasti, one each of sundried tomatoes and roasted peppers, blitzed to make a pâté and spread on toasted baguette slices with an additional whole piece of pepper or tomato as a garnish.

Ringing dinner Feb 17

Main was jacket potatoes with a variety of toppings – beans, cheese, sausages, vegetarian sausages, coleslaw, carottes râpées.

Ringing dinner Feb 17

I have not used the food processor so much in ages! Grated carrots, cabbage and cheese in huge quantities. There is no need to make a whole cabbage of coleslaw for only 8 people, there is so much surplus!  The recipe was cabbage, carrots, 2 apples, 1 onion with a dressing of mayo, Dijon mustard and a little cider vinegar, salt, pepper, dried Italian herbs.  The carrot salad was carrots, sultanas, sunflower seeds with a lemon juice / olive oil dressing.

For dessert I used the rectangular tart moulds from Lakeland to make two cheesecakes. A slight wasted opportunity here – I could have made two different flavours – but the one was easier. Simple lemon cheesecake with four ingredients – 2 packets of Speculoos biscuits blended in the food processor, 160gr butter melted, and the base packed into the frame

Ringing dinner Feb 17

Chill for at least an hour, then mix 500gr mascarpone with a whole jar of lemon curd (411gr!) and spread on the top.

With the old Queer Eye for the Straight Guy maxim, “if it’s not garnished, it’s not finished” I liberally decorated with monstrously unseasonal berries and served on an Ikea bread board:

Ringing dinner Feb 17

More mascarpone ideas.

Coffees and chocolates – a box of Aldi Choceur Mint Selection, which I really enjoyed but don’t seem to have been eaten much by others.

I got my 10,000 steps wandering around my house cleaning and tidying and cooking, but really enjoyed putting a meal together for friends. I must do this more often 🙂

I also injured myself hanging fairy lights. They were in my front window for Christmas and I really like the warm glow they provided, so I decided not to put them away but hang them more permanently in my living room.

Unfortunately to hang them I decided to stand on a chipboard desk that couldn’t support my weight, so I fell through it. I have a huge graze and bruise on the back of my thigh, and the wrist I landed on is quite painful and I can’t lift anything with it.  This came on top of falling over hard on slippery mud in the garden one morning this week as I went down in the dark to feed the chickens before dawn. Add in a minor car accident as well and everything hurts!

Still, the fairy lights look lovely!

Ringing dinner Feb 17

Ringing dinner Feb 17

A light lunch

After a few days in the bosom of my family I returned home, dropping father in Leominster and heading on to Nottingham, where I arrived late on the 27th – after the larger supermarkets had closed. I knew I was planning to cook for my dere friends and their darling children for lunch the following day and so I had to stock up in a little late night supermarket on the way home. Which affected my purchases somewhat as things I wanted weren’t there.

No harm done at all – plenty of food available and consumed and interesting stuff at that.

Caples Christmas lunch 2016

We had mulled apple juice – forgot to offer the grownups an enlivening shot of crab apple vodka!

Caples Christmas lunch 2016

I made fondue (melted half a tub of cream cheese into a cup of white wine and added cups each, roughly, of grated cheddar and gruyère) the night before and reheated in the morning.  Accompaniments of crudités, chunks of salami and saucisson sec and some dry toast chunks.

Caples Christmas lunch 2016

There was a plate of plain ham sandwiches which looked like an awful lot but mostly went 🙂

Caples Christmas lunch 2016

For afters, there was shop bought yum yums, rocky road,

Caples Christmas lunch 2016

and a version of the weekly nutribullet banana loaf with a not entirely successful cream cheese frosting. The cake I now make pretty much by eye – my scales broke ages ago or the battery ran out – so I just dump stuff in the blender to try and get the right consistency. I don’t use butter any more, it’s pretty much as good if you just use veggie oil, and easier to store.

Caples Christmas lunch 2016

After lunch we went for a walk in Wordthorpe Park, and came back to play a couple of quick card games – Game of Thrones: Hand of the King and a rather cutesy foresty one, where you have to grow a tree, called Kodama.

Caples Christmas lunch 2016

Blimmin cold! Barely over freezing all day, and the heating has been working hard.

Caples Christmas lunch 2016

Caples Christmas lunch 2016

My present to myself this year was a cheap but sturdy trestle table with matching benches. This means I can now seat about 14 for a meal in my conservatory, especially if I borrow chairs – but the new table with a cloth over it was ideal for a smaller gathering too to stop the dining table getting too congested.

Caples Christmas lunch 2016

Food I considered but didn’t make: Mincepie pinwheels – I have mincemeat in stock but couldn’t find puff pastry in the smaller supermarkets.  I looked for frozen sausage rolls, but found none. I rather liked this list of quick festive food, especially the parmesan carrot fries and the fast German mousse

 

Vegan afternoon tea

Friends of mine were looking for an excuse to meet, and were thinking about visiting one of my awesome neighbourhood cafés The Crimson Tree. But I have tea set, I have cooking skillz *uh* vegan afternoon tea.

Of my friends, I had a veggie, a vegan-who-eats-tuna, and someone who is with child, which presented slight fun on the catering front, and I though I would try where poss to make everything as vegan as possible, then everyone could eat it.

With a bit of warning, I was able to cook some things in advance. The vegan shortbread had gone into school for a taster earlier in the week, and I managed to make a vegan cake early on Saturday morning.

To add to the complication my weekend was quite busy: I spent almost all of Saturday behind all three of the cider bars at the Robin Hood Beer Festival. By the end of the day I had excellent product knowledge of the full range of ciders and perries on offer and Sunday morning, I was not quite ready to leap out of bed at 8AM to start hoovering.

I got out all the food I had planned, but my dining chairs were slightly cat-hairier than desirable. (The cats rather like sleeping on the dining chairs under the table, and to be honest, months pass when only the cats use the dining furniture. To mitigate this I keep bags-for-life on some of the chairs to dissuade feline encroachment and on the others I flip the seat pads so they are not sitting where people sit.)

A day on Saturday out of the house, and catering for a 2pm kick off made timing a sourdough loaf a little interesting. In the end I made the leaven at 11am on Saturday, went to the festival, made a dough at midnight and allowed it to prove all night. I knocked it back and put it in the banneton at 10am Sunday and sat it on the hob with the oven on beneath it at 50deg to take some of the chill of my unheated kitchen off. It went in the oven at 1315 and came out shortly before 1400 ever so slightly raw on the bottom.

What do vegans eat in sandwiches? Last time I did an afternoon tea, over five years ago, I did ham and cheese, and tuna. Last time I fed sandwiches to this group of people we were still only veggie so I made egg mayo. This time a little more challenging.

Vegan afternoon tea

Cucumber sandwiches with sunflower spread. Peeled and sliced cucumbers with salt and pepper. Unfortunately the Aldi shop done barely minutes before the guests arrived had not found a fully vegan spread, and the sunflower stuff had traces of whey in it.  Should have just stuck to actual butter!

Caramelised onion hummus and grated carrot. I’m a huge fan of caramelised onion hummus and was delighted to find it in Aldi too. The grated carrot hides extra veg in your sarnie and adds some texture. I think the idea came from the Archers originally – it was an organic lunch that Pat Archer made.

Antipasto pâté Smørbrød. Another use for the nutribullet. Blitz a handful of sundried tomatoes, chargrilled peppers and green olives, all from jars, in just enough of the oil to make the thing work.  This was absolutely delicious and I shall be doing it again, vegans or no vegans.  Served as open sandwiches.

Vegan afternoon tea

Vegan shortbread. This recipe, but a great deal simpler. I bought a bottle of coconut oil a few years ago after having read about butter coffee and some other alternatives. I have never quite managed to blitz coconut oil into coffee before heading to school, mainly because it’s solid at room temperature, and I bought it in a bottle. So this was finally a use for it. The entire recipe was 250ml coconut oil, 3 cups plain flour, 3 cups dark brown sugar, mix, chill, bake at 150 deg for 50 minutes.

Vegan choc fruit loaf. One of the many iterations of my now almost weekly nutribullet fruit cake. Blitz two bananas, two pears topped and tailed but otherwise not peeled or deseeded, two heaped tablespoons of cocoa powder, half a bag of dark brown sugar, a good dollop of desiccated coconut, and since, I wasn’t using eggs, a dollop of golden syrup. This was too stodgy for the nutribullet to turn properly so needed some water as well.  Pour out into a bowl and add a teaspoon of baking powder and enough desiccated and SR flour to get to a stiff dropping consistency, along with a handful of cocoa nibs for texture, then bake in a 2lb loaf tin at 170 deg for over an hour, until a skewer comes out clean, covering with a foil couche halfway through to stop the top burning.  Sorry for the vague recipe, but my scales have been broken for weeks and my baking is increasingly approximate.

Vegan afternoon tea

Also all the table: Aldi iced finger buns (traces of whey). Ikea gingerbread Christmas biscuits (traces of milk), Italian nougat brought by a guest, fruitbowl (untouched) elderflower gin, crab apple vodka, bottle of champagne, coffee, tea. A roundly admired beautiful spotty teapot made by my friend The Purple Potter.

Homebrew… disaster?

Annie Gray suggested on the Kitchen Cabinet making basil wine and gave instructions here on her blog.

I had a go at it a few weeks ago and  have had a demi john sitting and bubbling in front of the telly right in front of me.  I carefully sterilised the demi john with brewing powder before adding the sugar syrup and basil leaves, but as I did so I wondered about whether the fresh basil leaves, harvested from a supermarket plant, would stay the course of the brewing process.

Homebrew

And of course they didn’t. They are now a festering morass of mould sitting on top of a pale green liquid with a yeasty mess underneath. This could have been avoided, I think, if I  had just boiled them with the sugar syrup, as that should have been enough to kill off anything nasty.  Similarly, it’s odd to have a recipe that only half fills the demi john. Why not simply double and fill up the space?

Is this normal? Should I throw it out? Siphon the liquid out carefully and strain?

(I don’t have a more recent photo because the camera on my phone has stopped working 😦

Slightly more optimistically, the crab apple tree in the garden is looking highly healthy.

Homebrew

So I had a go at this recipe for crab apple liqueur – basically halve and steep in vodka and sugar.

Homebrew

Homebrew

Homebrew

Homebrew

This has very quickly turned a highly satisfying deep ruby colour and as the weeks pass, the apple halves are slowly sinking down the kilner jar.