My Family sat down today to a lovely traditional pork roast dinner, which was lovely. So I decided to make a dessert for everyone. I was a bit dubious at the start as for starters when it comes to pastry making I feel a little devil is sitting on my shoulder watching me screw up, and secondly cooked bananas have never been my taste, ever since eating a tin foil wrapped hot banana with chocolate sauce on a very cold and wet camping trip with the Cub Scouts when I was a child. However, a new challenge is always good, and I will never perfect my pastry making skills unless I keep practising, and the result was not bad at all, but quite delicious!
What you Need:
Filling: 7 bananas, 100g of butter, 1/2 cup of water, 1tsp of mixed spice ( cinnamon, coriander and cloves), 2tsp vanilla extract, 1tablespoon of caster sugar. Syrup : 4 tsp butter (melted) 1/2 tsp of mixed spice
(For the pastry I followed a simple short-crust pastry recipe, which I let rest in the refrigerator for one hour and the rolled out and baked blind)
Preheat the oven to 180c
Simply, slice four bananas and add to a saucepan with the water, butter, vanilla, spices and sugar. On a low heat gently heat and watch the the butter melt and the bananas soften, until it forms a nice thick sauce. Set aside to cool. Then pour into the awaiting pastry case and even out with a spatula. With remaining bananas chop and arange on the top of the mixture. Place in the oven for 10mins.
Whilist in the oven prepare a light syrup with melted butter and mixed spice. Once the pie is heated take it out and pour over the syrup and spinkle the top of the tart with sugar. Pop the tart under a hot gril for 2-3mins, or until golden brown.
Serve hot with a dollop of fresh cream. (^-^)
For lunch I decided to make a nice simple quiche with left overs in the fridge for me and my younger brother, and it turned out great with lots of flavour.
What You Need:
Shortcrust Pastry Case ( I made mine using a simple recipe which I then baked blind), 5 eggs, 300ml Milk, 5 Rashers of Bacon, 1 Onion, 200g Strong Mature Cheddar, 100g Parmesan Cheese, 1 Tomato. Salt & Pepper to season.
Preheat Oven to 160C.
Firstly whisk the eggs and milk and season well. Then chop the onion and bacon roughly and on a low heat fry on the pan to gently soften. Take half of the cheddar (grated) and put on the bottom of the pie case followed by the onions and bacon. Now top with the the rest of the cheese (Cheddar & Parmesan) and the sliced tomato. Now with the egg mixture fill (Best done on the oven shelf to stop spillage when moving) and bake for 30-40mins, until golden brown. Leave to stand before eating and eat warm or cold .
What a rainy day it is in Cambridge today, so a perfect time to bake some nice thick gingerbread. The smell is amazing. This gingerbread is a traditional recipe which uses Black Treacle, so it’s not for the faint hearted, but don’t despiar if you want a lighter taste use golden syrup instead.
What you need:
680g Plain Flour
450g Black Treacle
50ml Evaporated Milk (warm)
110g Brown Sugar
3 tbsp Ground Ginger
1 tbsp Cinnamon (You could use Allspice instead, but I am not a fan)
3/4 tsp Bicarbonate of Soda
Preheat the oven at 160C.
Put sieve the flour into a basin, with the sugar, ginger and cinnamon, mix together. Then warm the butter and add it to the centre of the mixture followed by the treacle. Beat this dark sticky mixture together, trapping air. Now add the warm evaporated milk, with the the bicarbonate of soda dissolved In and vigourously beat into a smooth cake batter with the whisked eggs. Pour the mixture into a cake tin. Then bake for 1h20mins or until risen and crusty brown on top. When you take out of the oven leave in the tin for 15mins and then transfer to cooling tray.
Yummy you can then slice and eat with a little butter or custard with a nice cup of tea!