I’m pretty tired right now. I’m doing the catering for the WI AGM lunch tomorrow for 40 people. Chicken casserole with mushrooms, carrots, onions and tomato, served with green beans and new potatoes. Followed by lemon pot, with fancy little biscuits and topped with toasted almonds.
I’ll do the pudding first thought I, get that out of the way. My goodness, do you know how long it takes to zest and juice 40 lemons? Blooming ages, that’s how long! My feet ached. My back ached. My fingers ached. And I hadn’t even started the main course yet!
That is now cooking gently in the oven and everything is under control.
I accidentally double booked myself tomorrow. So I am going to have to leave the AGM quite early, to catch a train to London to see a New Scientist lecture on how scientists see health and nutrition. Really looking forward to it. I love the why and wherefore of things.
Life has been really busy over the last few days. I’ve been writing a long post for the Guinness housing association for their FoodSense campaign. And as well as that, the Money Advice Service want to come and film on Friday, so I was going through some stuff with them in preparation.
So to give you something interesting to read, I’m going to post a readers recipe again.
Tass, who gave us the lovely apple chutney recipe has also supplied this delicious sounding banana cake recipe. So if you haven’t skip dived big bags of bananas from Waitrose, or maybe if you have, and have some that need using up, this is a great way to do it.
This cake recipe is very forgiving. I make it with gluten free flour but it was designed for normal flour.It’s great for using up black & mushy bananas.
If you don’t have a liquidiser then you could do it all manually I’m sure.
1-2 ripe bananas (or 3 if very small) 1 egg (small / medium) 2 oz marg / butter ½ teaspoon vanilla or almond essence 4 oz sugar (white or light brown)
Then sieve together:
5 oz self-raising flour ¼ teaspoon bicarbonate of soda
Add to the liquidiser – pulse to mix in or stir it in with a fork until well combined.
Pour mixture into a greased or lined cake or loaf tin.
Bake at 180°C (GM4) for 40 mins until knife comes out clean.
Once cold, store in an airtight container. Should keep for 7 – 10 days. Perfect for packed lunches.
I’ll be using this recipe very soon, and I think I’ll try substituting Approved Foods tinned apricots for the banana too. We tend to scoff our bananas before they have a chance to go too soft!