Posts Tagged 'recipe'

Happy Easter Everyone!

Easter this year is supposed to make up for last Christmas. My brother was sick then, and we couldn’t get the whole family together, because my aunt and uncle were hosting the dinner, and they had the in-laws over from England as well. So we’re hoping to get the whole clan together today. The problem is though, that the weather is atrocious with snow and icy rain and gales predicted, so the family gathering might not happen yet again.

But in case it does happen, I’ve made banana bread and scones… Yum! So I decided to give you my recipe. I use metric, so you may need to convert into imperial, and I’m too lazy this morning to do it.

Banana Bread (please note there’s no added sugar in this recipe… it doesn’t need it)

  • 200g self-raising flour
  • 125g butter or margarine
  • 4 eggs
  • pinch of salt
  • 4 bespeckled bananas that have been frozen and defrosted (just stick bananas in the freezer when they start going off, then when you have a few, defrost them, see how they’ve gone black and almost liquid, and bake)
  • 3 heaped tbsp quick-cooking oatmeal
  • 1 heaped tbsp crushed flax seed
  • 1 heaped tbsp (wheat)bran
  • 75-100g chocolate chips or chopped dark chocolate
  • handful of chopped or sliced almonds
  • handful of chopped pecans

Heat oven to 160C. Grease and dust a 10x30cm approx. loaf pan.While oven is heating, mix dry ingredients in a bowl and wet ingredients in another. You can use a mixer to quickly beat the eggs, bananas and butter together to a smooth mix. Then stir the wet ingredients into the dry ones, pour into loaf pan and stick in the oven for 45 mins to 1 hour. Check whether the loaf is done by sticking a toothpick in. If it comes out clean (or just with melted chocolate on it), take it out and leave to cool. Enjoy!

Scones

  • 225g self-raising flour
  • 50g butter
  • 25g sugar
  • 1 egg
  • pinch of salt
  • some milk (you add a little as you go)
  • 50g raisins or dried fruit (optional)

Heat oven to 220C. Beat the egg in a cup with a splash of milk. In a bowl, mix flour, salt and sugar. Rub in butter until you have a dry flaky texture. Add the milk and egg mix, and fold it in a little. Add raisins and knead dough to a ball. The ball should be a little sticky. If it’s not, add a splash of milk, and knead some more.

Dust a flat surface with flour, and carefully roll out the ball of dough until you have a sheet around 2cm thick. Punch  out circles of about 5-7 cm in diameter (use a cup or glass) and reshape for maximum yield (I get 6 scones out of this). Dab a little milk on the top of each scone and put them on a cookie tray. They go in the oven for 10-15 minutes, until the top goes a nice golden colour. Leave to cool a little and enjoy with some butter, clotted cream and/or jam!

Advertisements