Banana bread
Although we maybe all slightly over banana bread there is no denying it is a great way to use up those old browning bananas! He is a version that is slightly healthier with a bit more fibre and less sugar than your average loaf. This is also very easy to make Vegan if you like
2 large brown banana
150 g of butter or vegan butter
2 eggs or flax eggs. (2 tablespoons of ground flaxseeds with 10 tablespoons of water added and left for a few minutes)
100g coconut sugar
150g oat flour (ground oats can be done in your mixer!)
100g plain flour
50g ground fax seeds
1 teaspoon baking powder
1/2 teaspoon baking Soda
1/2 cup almond milk or Normal milk
Mix butter and sugar in your blender or with a hand whisk, then add mashed bananas and the eggs. Then add the rest of the dry ingredients saving the milk to add little at a time until you have a smooth consistency. You may not need all the milk depending on the size of your bananas and your eggs.
Bake in a loaf tin or a round tin what ever you have to hand, around about 45 mins till a tooth pick come out clean.
I like to eat mine with a little butter on it, but my son has his with chocolate protien spread. Just plain with a cup of tea is fine too!
My Grandmothers Christmas cake
Mor-Mor’s Christmas cake
2018-06-04 23:03:13
9 inch baking tin
Total Time
4 hr
Ingredients
- Currants. I'lb. 450 grams
- Sultanas. I'lb. 450 grams
- Raisins . 10 ozs. 275 grams
- Mixed Peel. 4 ozs. 100 grams
- Ground Almonds 3 ozs 75 grams
- Glacé Cherries. 6 ozs. 175 grams
- Lemon Peel grated of 1 and a half Lemons.
- Orange Peel grated of 1 Orange.
- Butter. 10 ozs. 275 grams.
- Soft Dark Brown Sugar. 10 ozs 275 grams.
- Eggs. 5.
- Brandy 4 tablespoons.
- Black Treacle. 1 and a half tablespoons.
- S.R. Flour. 3 ozs. 75 grams.
- Plain Flour 8 ozs 225 grams.
- Ground Cinnamon. 1 teaspoon.
- Mixed Spice. Three quarters of a teaspoon.
- Ground Nutmeg pinch
Instructions
- Place all the dried fruit mixed Peel in a Bowl together with the Ground Almond.
- Wash and dry the Cherries then add these together with the citrus Peel with the fruit.
- In another( large) bowl cream together the Butter Sugar and Treacle until light and fluffy.
- Sift the flours with the Spices.
- Beat the Eggs one at a time into the creamed mixture adding 2 tablespoons of flour alternately with the Brandy.
- Mix in the dried Fruit mixture.
- Give a good stir and make a Wish!
- Spread into the Tin for baking.
- In the Oven on 150 C for 3 Hours.
- Your Cake Tin should be double lined inside and 3 layers of Brown Paper tied round the Outside. Important this!
- Bake in the middle of the Oven for 3 Hours.
- I alway's check the cake after two and a half hours, not all ovens are the same, stick a wooden pin in the cake, if it comes out clean Done.
- Just so you know I don't sift my flours, just me being lazy!
Notes
- Well it's that time of year again when we need to start thinking about baking our Christmas cakes so I asked someone with lots of experience for help. Every year my Mor-Mor (Grandmother) bake Christmas cakes for the family. This year I think she has made 3 normal and 1 gluten free one for various family members. They are always made with love and with a wish stirred in!
- If you like the cake extra moist feed it with brandy every now and then before the big day. (if you don't like alcohol replace it in the recipe with orange juice)
- You can decorate it anyway you choose, I like it the traditional way with marzipan and royal icing. I will post some recipes for them soon .
- I think it is a great thing to be able to share family recipes and I'm very honoured and proud to share this one with you all. With big thanks to my Mor-Mor! The rest of what you read is her writing.
- Well here goes this one is for a nine inch cake tin.
Tina's Cooks https://tinascooks.com/
Pitta crisps
Pitta crisps
2016-07-05 22:55:38
Ingredients
- 6 Pitas
Instructions
- Heat oven to 190C/170C fan/gas 5.
- Split 6 pitas horizontally into two circles, then cut each into 6 triangles.
- Lay them in a single layer, rough side up, on 2 or 3 baking sheets.
- Use a pastry brush to brush the pita triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt.
- Bake for 10-15 mins, until golden.
- Leave to cool on the tray.
Tina's Cooks https://tinascooks.com/
Healthy blueberry muffins
Healthy blueberry muffins
2016-07-05 22:39:47
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- 5 tbsp rapeseed oil
- 225g self-raising flour
- 115g wholemeal four
- 2 tsp baking powder
- Zest of 1⁄2 lemon and 1 tsp juice
- 85g golden caster sugar
- 50g light muscovado sugar
- 1 small very ripe banana with black skin (about 85g peeled weight)
- 1 egg
- 284ml pot buttermilk
- 225g fresh blueberries
Instructions
- Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases).
- Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
- Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil.
- Using a large metal spoon, very lightly stir into the flour mix, just to combine.
- Over-mixing will make the muffins tough.
- Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
- Spoon the mixture into the tin - each hole should be very full.
- Bake for 20-25 mins until risen and golden.
- Mix the reserved caster sugar with the lemon juice.
- When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot.
- Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot.
- Remove to a wire rack.
Tina's tip
- Best eaten the day of making, but will keep for up to 2 days.
Tina's Cooks https://tinascooks.com/
Lunch box fillers
Lunch box fillers
2016-07-05 22:35:38
Ingredients
- Sliced apple or pineapple with chunks of cheese on sticks
- Fresh Berries with honey and yogurt toasted muesli to go on top
- Carrot pepper and celery sticks with hummus
- Half fat Philadelphia Cream cheese mixed with pesto and veggies to dip
- Dried fruit chopped with seeds
- Puff pastry cut into strips and sprinkle with parmesan cheese bake till golden
- Pasta shapes with pesto sauce
- Watermelon slices
- Cheese and crackers
Tina's Cooks https://tinascooks.com/
Fillings for wraps and sandwiches
Fillings for wraps and sandwiches
2016-07-05 22:34:37
Filling 1
- Boiled egg
- Tomato
- Lettuce
- 1 teaspoon of pesto mixed with mayo or greek yogurt
Filling 2
- Ham
- Cheese
- Lettuce
- Tomato
- Cucumber
- Branson pickle
Filling 3
- Hummus
- Roasted pepper
- Grilled eggplant
- Feta cheese
- Sundried tomato
Filling 4
- Smoked salmon
- Cream cheese
- Rocket leaves
- Chives
- Dill
Tina's Cooks https://tinascooks.com/
Breakfast muesli
Breakfast muesli
2016-07-05 20:30:31
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 4 cups rolled oats
- 1/2 cup chopped nuts (your favorite)
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 2-3 tablespoons runny honey or agave syrup
- 1 teaspoon cinnamon
- 1 cup of your favorite dried fruits chopped
- 1/4 cup desiccated coconut (if desired)
Instructions
- Place all dried ingredients on a baking tray except the coconut and fruit,drizzle with honey and give it a good mix before placing it in a preheated oven (180 C) for 12-15 minutes.
- take out and give a good mix then add dried fruit and coconut (if using) put back in the oven for another 5 minutes or until the fruit becomes soft.
- Remove from the oven and let cool completely before storing in an airtight container.
- This mix can be eaten with fruit and yoghurt or just with milk or even added to a crumble topping to give it a healthy twist!
- For added fiber you can add a cup of all-bran to the mix if you like!
Tina's Cooks https://tinascooks.com/
Orange Polentina
Orange Polentina
2016-07-04 23:40:46
Serves 4
Cook Time
20 min
Total Time
20 min
Ingredients
- 1 medium orange
- 2 cups water
- 1 1/2 cups low-fat milk
- 1/4 teaspoon salt
- 3/4 cup instant polenta or fine cornmeal
- 1/4 cup mascarpone (Italian cream cheese)
- 1/4 cup nonfat Greek-style yogurt
- 4 tablespoons honey
- 1 teaspoon finely chopped fresh
- Tarragon (optional)
Instructions
- Zest the orange to get 1 1/2 teaspoons; set the zest aside.
- Remove the rest of the peel and white pith with a sharp knife.
- Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.
- Combine water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil.
- Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes.
- Remove from the heat, cover and let it stand for 5 minutes.
- Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey and 1/2 teaspoon of the orange zest in a small bowl.
- Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.
- Divide among 4 bowls and top with a dollop of the mascarpone topping.
- Garnish with the reserved orange segments and sprinkle with tarragon, if desired.
- Serve immediately.
Tina's Cooks https://tinascooks.com/
Pancakes
Pancakes
2016-07-04 23:34:24
Total Time
30 min
Ingredients
- 1 cup flour
- 2 large eggs
- 1/2 cup oats
- 1 teaspoon baking powder
- 1 cup milk
- Pinch of salt
- Pinch of cinnamon if you like
- 2 bananas or cup blue berries or both!
Instructions
- Separate the eggs into two bowls.
- With the egg yolks add your flour oats, baking powder, salt and milk.
- In the other bowl whisk up the egg whites till stiff and then fold into the other mixture.
- Heat up a pan with a bit of oil and add a spoonful of the mixture then add a few slices of banana and a few berries to the top.
- When it has started to set flip it over and keep warm in the oven while you make the rest!
- Enjoy with some honey or syrup and creme fresh!
Tina's Cooks https://tinascooks.com/
Mini greek pizza muffins
Mini greek pizza muffins
2016-06-30 02:23:26
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped red bell pepper
- 1/3 cup whole-wheat pastry flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
- 1 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup low-fat milk
- 1/3 cup crumbled feta cheese
- 1 large egg, well beaten
- 2 tablespoons tomato paste
- 2 tablespoons chopped kalamata olives
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes.
- Transfer to a large bowl and let cool for 10 minutes.
- Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
- Stir milk, feta, egg, tomato paste and olives into the onion mixture.
- Make a well in the dry ingredients; add the wet ingredients and stir until just combined.
- Fill the prepared muffin cups two-thirds full.
- Bake the muffins until lightly browned, 13 to 15 minutes.
- Cool in the pan for 5 minutes before turning out onto a wire rack.
- Serve warm or at room temperature.
Tina's tip
- Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F.
Tina's Cooks https://tinascooks.com/
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