I had a go at making this banana bread for an afternoon tea that I was ‘hosting’ for The Husband, as a lockdown treat.
- 285g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 110g butter
- 225g caster sugar
- 2 eggs
- 3 ripe bananas
- 1 tsp vanilla extract
- 85ml buttermilk (I found a tip online that said if you don’t have buttermilk use normal milk with 1 and 1/2 tsp of vinegar)
- Mix together the flour, salt and bicarbonate of soda.
- In a separate bowl to the flour cream together the butter and sugar until light and fluffy (I used and electric whisk to do this).
- Mash the bananas with a fork
- Add the eggs, mashed banana, milk and vanilla extract to the butter and sugar and mix well. Fold in the flour mix.
- Either grease a loaf tin (8in x 5in – though to be honest I didn’t have any idea what size mine was I just used what I had) or like me you could use a loaf tin liner.
- Put into the oven and bake for about an hour or until it has risen and turned golden brown.
- Cool on a wire rack before serving.
I usually make a curry every Saturday night, sometimes from scratch and sometimes from a pre-made sauce. We always have shop bought onion bhaji’s, which never usually have the same kind of taste or texture as the restaurant variety. So I thought I would have a go at making my own.
- Vegetable oil
- 7tbsp flour (plain or Gram)
- 1 tsp turmeric
- 1tbsp ground cumin
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp chilli powder
- 2 while medium white onions
- Slice the onions into thin strips
- In a bowl mix the flour and spices
- Add water a small amount at a time, until it becomes a thick batter
- Add the onions to the batter and mix until completely coated
- Cover the bottom of a deep pan with oil and heat until a drop of batter bubbles and rises to the top
- Drop a tbsp. of the mixture, one at time, into the hot oil.
- Cook each bhaji for 2 minutes on each side until brown
- Drain on kitchen towel