Monday, 25 May 2009
Banana bread & my first attempt at risotto.
The family members that went to England (two siblings and both parents) returned today.
I wanted to cook something nice.
Possiblities were narrowed somewhat as dinner had to involve a whole cooked chicken that had been lurking in the fridge. Serving it whole was out of the question because it wouldn't stretch to seven people. A salad seemed too dull, sandwiches too pedestrian, a pie too boring. So funnily enough I settled on a dish that many find repellent in it's blandness, but seemed slightly exciting to me as I had never cooked it before. I have eaten risotto half-heartedly many times, yet never once made it myself.
I shredded the meat and used the carcass to make the chicken stock. I had no peas so instead sliced green beans into tiny rounds which were added with the shredded chicken to the risotto. Alongside, we had asparagus that had been brought from England. I forgot to add saffron.
Don't you hate it when bananas go brown before you have a chance to eat them? There were five like that in the fruit bowl this morning so I baked banana bread. We haven't had it in a while, so it was lovely to make it again.
Banana bread is pretty hard to get wrong. Case in point, I completely made up this 'recipe' today and it turned out beautifully. This recipe is not very sweet, so tweak the sugar content to your liking. I used five bananas to save them the fate of being chucked in the bin, however three is around the right number.
The riper the bananas the better.
Makes one loaf.
3 tablespoons natural yoghurt
1/2 cup granulated or muscavado sugar
2 teaspoons vanilla extract
2 free-range eggs
100g butter, melted
2 cups self-raising flour
How to do it:
Preheat oven to 350°F/gas 4
1. In a large bowl mash the bananas with the yoghurt, sugar, and eggs.
2. Stir in the butter, vanilla, salt and cinnamon.
3. Fold in the flour.
4. Pour mixture into a loaf tin lined with greaseproof paper. Bake until a skewer comes out clean.
This weekend was good.
My first loaf of bread and my first risotto.