My kids asked me to make banana bread this week. I’m convinced they only offer to help so they can lick the bowl and wreck the kitchen with my permission. I decided to sneak some chocolate into the recipe to spare my sanity during the flour explosion clear-up afterwards. My kids keep asking for a second slice of this, so I guess it must be alright.
4 bananas (this might sound excessive but they make it extra-moist)
1/2 cup of sugar
1/4 cup milk
1/2 cup veg oil
1tsp vanilla extract
1 3/4 Cups flour
1tsp bicarbonate of soda/baking soda
Handful of milk chocolate chunks (or in my case, halved chocolate buttons)
Preheat oven to 160 c
Mash bananas with a potato masher.
Whisk in the oil, milk, vanilla, eggs and sugar. I find whisking by hand works best. Don’t be too thorough – leave some banana chunks if you like.
Mix in flour and baking soda. Add chocolate at the end and stir in so it is dispersed evenly. Put mixture in a greased loaf tin.
Bake for about 40 mins in the middle of the oven. Add a layer of foil halfway through cooking so the outside doesn’t become over-crisp.
I never use the term “super” but for the sake of sibilance, I’m using it today. So if you think I’ve had a personality transplant, fear not. I made this soup today and it worked out pretty well. It was one of those days where you’re down to three items in the fridge and you either have to improvise or go outside. I chose the former. I usually come up with recipes I like when that happens; maybe I should use that as an excuse to avoid the dreaded weekly food shop and accompanying trolley tantrums.
5 small sweet potatoes (fewer if using larger sized ones)
1 litre chicken stock
1/2 tsp lazy ginger/ small piece grated ginger (it gives warmth without overpowering the soup)
Pinch of salt
Small handful of Coriander
Peel and chip sweet potatoes into fine slices/cubes. Add boiled water and salt, (and ginger if using fresh) bring to the boil. Reduce to a simmer to stop sweet potato froth 🙂 Crumble in a chicken stock cube. Cook for 15-20 mins. (Add ginger at this stage if using from a jar.) Add coriander. Blend using a hand blender. Taste to make sure it’s ok before giving it to people and stuff.
This isn’t really a proper recipe, but I thought I’d share it since it went down as well with my kids as ice cream, without the hyperactive results. I was looking for easy ways to entertain kids today since I’m sick and these took two minutes to make and eating them kept them entertained for a long time 🙂 they’re like a cross between a smoothie and frozen yogurt.
1 frozen banana (just peel and shove in the freezer and add straight to blender)
1 handful frozen strawberries
a few blueberries
2 tbsps Greek yogurt
300ml whole milk (or any milk you like)
a large squeeze of honey
1 tsp chia seeds
Add all ingredients to a blender and blend until you have achieved your desired consistency. Give it to them in little cups with spoons, party cups or add an umbrella if you want to make them for a party 🙂
I got all of the ingredients in Lidl. They have lots of frozen berries which are great for smoothies 🙂
A lot of people seem to buy jars of pre-made pizza sauce, which admittedly is probably less effort, but probably costs more and doesn’t taste as good. This sauce is so easy to make and goes particularly well with this pizza dough recipe: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
This is the best pizza dough recipe I have found. It tastes as good as takeaway pizza and you can let the dough rise in the fridge overnight if you want to make it the day before. It also freezes really well.
Here is the recipe for sauce (I am hoping all of these measurements are accurate since I typically just throw things at a pot.)
1 tin chopped tomatoes
1 clove of garlic
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1/4 tsp rosemary
1/2 tsp garlic powder
1 tsp oil
Throw all ingredients in a pot (apart from the oil) and simmer on a low heat for 10-15 minutes until all the flavours have combined.
Take it off the heat and stir in the oil, transfer to a blender and puree as smoothly as you like. I usually do mine in a smoothie maker and it comes out really smooth and a very vibrant colour, but you can use a blender, hand blender or if you have neither, just mash it really well 🙂 This usually makes enough sauce to top three 10 inch pizzas. (You can double the recipe to make a larger quantity.) The sauce also freezes well (just drain off any excess liquid when it defrosts before putting it on the pizza.)
For a really quick pizza use this on pittas, grilled muffins, bagels or make pizza toast for kids 🙂