As I absolutely luuuurve food, I have decided that I will post a few recipes of my favourite dishes so that you can try them.
My mum used to make these for me when I was a kid. They are delicious, especially when complimented by ice cream, preferably vanilla. Banana Fritters also go well with maple syrup or honey.
enough oil for deep frying
110g/4oz self-raising flour
1 tbsp baking soda
2 free-range eggs
splash of iced fizzy water
2 bananas, sliced on the diagonal
For the sauce
100g/3½oz caster sugar
85ml/3fl oz double cream
50g/1¾oz hazelnuts, crushed
Heat the oil in a large saucepan ready for deep frying. (CAUTION: Hot oil can be dangerous, do not leave unattended).
Mix together the flour, baking soda, eggs and water to make a batter.
Dip in the slices of banana to coat, then fry in the hot oil for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
For the sauce, caramelize the sugar by heating it gently in a hot pan until it turns golden. Once it's golden-brown, add the cream and butter and bring to the boil. Let it reduce for a minute or two, then add the hazelnuts.
Pour over the bananas fritters and serve.
BBQ Chicken and Rice
Chicken breast chopped
Jar of BBQ sauce
Ham (2 or 3 slices per person)
Boil the rice
Meanwhile, fry the chicken until nearly cooked
add the green pepper fry till chicken is cooked.
Pour on the jar of BBQ sauce and then add a few slices of ham and as much sweetcorn as you want.
Cook till hot throughout.
Add rice and serve.
Pineapple Fried Rice
(Serves 2 as a main course)
1 cup pineapple tidbits (fresh is better, but canned works too)
4 cups cooked rice, preferably at least 1 day old
4 Tbsp oil for stir-frying
2 shallots, thinly sliced
3 cloves garlic, minced
1 red or green chili (de-seeded if milder rice is desired)
1/2 cup frozen peas
1 egg, beaten (omit if vegan)
1/4 cup currants (or raisins)
3 Tbsp. chicken or vegetable stock
3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
2 tsp. curry powder
1 tsp. sugar
3 spring onions, finely sliced
1/3 cup fresh coriander
Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.
Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).
Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.
Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking. Also, continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.
Add the frozen peas, currants (or raisins), and pineapple. Stir-fry to mix in.
Continue stir frying until everything is integrated (1-2 more minutes). Cooking tip: You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.
For those of you who don’t already know, my current food obsession is Frozen Yogurt. It’s a healthy alternative to the usual endless amounts of crisps and candies I eat and is great either on its on or with fruit (my choice is pineapple and mango). Occasionally, as a treat, I like to add mini Oreos. Nom.
12.5cl semi-skimmed milk
1tbsp vanilla extract
Half litre plain low-fat yogurt
2 egg whites
6tbsp caster sugar
1. Combine the vanilla extract with unheated milk.
2. Whisk the yogurt, egg whites and sugar into the milk.
3. Freeze for about 2 hours.
My favourite toppings are circled. It’s kinda hard to see but they are: Oreos, Mango, Pineapple and Strawberries
I love going to Snog to buy Fro Yo!!
Yog is also fantastic! They do a special Fro Yo with passion fruit flavour. Nom nom nom!!!
Mini Toad In The Hole
One of my favourites. A classic “comfort” food, perfect for a night in by yourself, or as a light lunch.
3 chipolata sausages
1 tbsp oil
4 tbsp plain flour
4 tbsp milk
Pinch of salt
1. Preheat oven to 220 degrees C / Gas 7.
2. Cut each sausage in half.
3. Brush 2 Yorkshire pudding tins with oil. Add the sausages and cook for about 5 mins.
4. Place the flour, egg & pinch of salt in a bowl. Gradually whisk in the milk, beating until a smooth batter is formed.
5. Pour this into the Yorkshire pudding tins and bake for 15 mins until risen & golden.
6. When cooked, loosen with a knife & turn out on to serving plates.
All-Day Breakfast Fry-Up
Light olive oil
1 slice of bread, cut in half.
1 tomato, sliced.
2 rindless rashers of bacon
1. Preheat the oven to 200 degrees C / Gas 6.
2. Slick the sausage in a baking tray & cook for 20 mins.
3. Wait 10 mins, then heat the frying pan & drizzle in a lil oil.
4. Fry the tomatoes in the same pan & add the bacon until crisp on both sides.
5. Add the sausage to the pan & cook until warm.
6. Put the sausage, tomato & bacon onto a plate.
7. Fry the egg.
8. Toast the bread and then butter it.
9. Add the egg & bread to the plate.