Another Banana Bread

I spent last week in something of a cooking frenzy but haven't had time to do much blogging. Ah well, better late than never!

This was a banana bread recipe that I tore out of a magazine some time ago with the intention of trying there and then. Again, better late than never LOL. This was easy to make and everyone enjoyed it. I put half the loaf into the freezer for the following week and it stored well and defrosted nicely.

Banana Bread

from Australian Good Taste, September 2007

Melted low-fat dairy spread, to grease (I used canola spray in its place)

1 3/4 cups self-raising flour

1/4 cup plain flour

1 tsp cinnamon

2/3 cup, firmly packed, brown sugar

1/2 cup skim milk

2 eggs, lightly whisked

50g butter, cooled

2 overripe bananas, mashed

1. Preheat oven to 180C. Brush an 11 x 22cm (base measurement) loaf pan with dairy spread to grease. Line the base and 2 opposite sides with non-stick baking paper, allowing sides to overhang.

2. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar. Make a well in the centre. Combine the milk, egg, butter and banana in a bowl. Add the milk mixture to the flour mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.

3. Bake in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 5 minutes to cool before turning onto a wire rack to cool completely. Cut into slices to serve.

The Tale Of A Chainsaw Lovin' Hubby

We had an order from Western Power (the electricity supplier for metro West Aust for those not here) to lop some trees along the front fence-line. They were getting a little too close to the power lines and needed to be cut back/down/off altogether! We do think that the powers-that-be have gone a little over the top in reaction to the big fire that went through this area during the summer but better to be safe than sorry. While Hubby was tending to those trees he decided to trim a few others that were overhanging the drive-way and the fire-break around the edge of the yard - you have to have a fire-break in these parts if your block is bigger than a half-acre.

The yard now looks a heap neater but we have a massive pile of branches down the front.

How big you ask? Well, here's a close-up...

And here's one from a little distance away...

Yeah, Hubby's gotta do everything BIG!

Awwwww...

Offspring #1 begged to be allowed to stay up late so he could watch the "limpics" AKA the Olympic Games Opening Ceremony. Knowing how very tired he is but also aware of how special something like this is, especially to a 6-year-old, I reluctantly agreed. We snuggled on the couch for a while, talking about what we were watching, and then I wandered off to tidy up the kitchen. We were still chatting and he was asking a bunch of questions, exclaiming over the fireworks and telling me that the whole thing was, "unbelievable!".

I had to run out the shed to ask Hubby a quick question and when I came back in the house (all of two minutes later) I glanced over at the couch and thought he seemed to be lying in an odd position. I figured I'd better check on him...

He lasted an hour. Not bad for the end of a long and tiring week :)

This Is Good

This recipe has been floating around the Ugly Binder for much longer than I'd realised and, now that I've finally made it, I'm kicking myself for putting it off for so long. This sweet slice is deliciously easy and, while it might not look all that special, it sure have a lovely flavour.

Date Muesli Slice

from Australian Table, July 2006

125g butter, melted, plus extra, to grease

3/4 cup raw sugar

2 eggs, lightly beaten

1 1/2 cups rolled oats

1/2 cup plain flour, sifted

1/2 cup pitted dates, chopped

1/2 cup sultanas

1/2 cup slivered almonds

1. Preheat oven to 190C. Grease and line a 17 x 27cm slice or baking pan.

2. Combine butter, sugar and eggs in a large bowl. Stir in oats, flour, dates, sultanas and almonds. Mix well. Press mixture into prepared pan and bake for 20 minutes, until golden brown. Turn out onto a wire rack to cool completely.

3. Slice into rectangles. (Yeah, mine are squares!)

A Great Start To The Day

Our Sunday-Morning-Breakfasts have slipped somewhat lately - once upon a time (pre-kids!) Sunday Breakfast was a leisurely affair with pots of tea, hearty food and newspapers spread across the table. The kids arrived and lounging about went by the wayside. Now the kids are that little bit bigger and don't need to be fed immediately upon opening their eyes we're starting to re-acquaint ourselves with a Sunday morning lie-in and then a yummy, unhurried, family breakfast.

Yesterday was sunny and, if you stood in a totally unshaded spot, almost pleasant. We had lots to do around the house and flipped through the recipe books for something tasty to start the day. Hubby did most of the prep and cooking for this one and it was delicious! The maple syrup topped it off beautifully but 8 slices of bread was too much for the egg mix.

French Toast with Crispy Prosciutto

Marie Claire, Breakfast by Jodiy Vassallo

Serves 4

3 tablespoons pouring, (whipping) cream

3 eggs

3 tablespoons caster (superfine) sugar

pinch of cinnamon

8 slices thick bread, cut in half diagonally

80g butter

1 tablespoon olive oil

12 slices prosciutto

maple syrup, to serve (optional)

Combine the cream, eggs, sugar and cinnamon in a wide, shallow bowl and mix together. Soak the bread in the egg mixture, one slice at a time, shaking off any excess.

Melt half the butter in a frying pan, add 3-4 slices of bread in a single layer and cook until golden brown on both sides. Cook the remaining bread in batches, adding more butter as needed, and keeping the cooked slices warm in the oven.

Heat the olive oil in a frying pan, add the prosciutto and fry until crisp. Remove and drain on paper towels. Place the prosciutto on top of the French toast and serve. Drizzle with maple syrup, if using.