Banana fritters

It is easy to make banana fritters with any type of banana. I am happy to share this Banana fritters recipe is featured as most delish on the basics magazine.

1/2 cup banana or ripe cooking banana

1/2 cup flour

1/2 tsp sugar optional

1/4 tsp baking powder optional

pinch turmeric if using cooking banana optional

pinch salt if using cooking banana optional

1 to 2 tbsp water if needed and using cooking banana

oil 1" high for frying

Mash the banana or cut into small chunks then add flour, if using baking powder, sugar, turmeric and salt. Heat oil and fry the fritters by dropping tablespoonful thick batter. If it is browning too fast lower the heat to medium high and fry till golden brown, inside will be fluffy. We love to accompany it with treacle.

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Jelly pudding

October 20, 2010 This post was featured on FoodBuzz Top 9 today

1 pkt strawberry flavoured jelly

1 pkt banana flavoured jelly

agar agar pudding

1/2 cup agar agar or ceylon moss or china grass

1/2 cup water

4 tbsp condensed milk

custard pudding

2 cups milk

4 tbsp custard powder

4 tbsp sugar

I use 100% vegetarian jelly made with agar agar.

Boil 2 cups water dissolve strawberry jelly then pour into mould. Leave for 1/2 hour to set or refrigerate.

Make the agar agar pudding by dissolving the ceylon moss with water then add condensed milk and mix. Pour over the jelly layer when the jelly layer has set well. Leave for about 15 minutes for it to set.

Make the banana flavoured jelly the same way as the strawberry jelly and pour over the pudding that has set. Leave for 1/2 hour to set.

Make the custard pudding by boiling 1 1/2 cups milk add the sugar dissolve. Mix custard powder with 1/2 cup cold milk and pour into the hot milk keep stirring till it thickens. Then pour onto the well set jelly layer. Refrigerate and serve cool.

This goes to healing food agar agar event and dish name starts with j.

Responding to a questions from friends

Agar agar in an alternate to gelatine. I usually use powder that comes in packets or sheets that are known as china grass.

The sheets of china grass is cut into small pieces and is melted in hot water. Agar agar powder like gelatine is melted in hot water and stirred.

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Kataifi

16 oz package kataifi or shredded phyllo

1 1/2 cups almonds ground coarsely or chopped

1 1/2 tsp cinnamon ground

1 1/2 cups butter melted

Separate the kataifi into two parts. Tear into small pieces and spread evenly in a 15 x 10" ungreased baking dish.

Combine almonds and cinnamon then sprinkle evenly over the kataifi. Tear the remaining into small pieces and place evenly over the mixture. Spoon melted butter and bake at 370F for 30 to 40 minutes till golden brown. I didn't want it too dark so removed it when the edges and top was golden.

Syrup

1 1/2 cups sugar

1 cup water

1 tsp lemon juice

1 tsp rose water

Combine all the ingredients, bring to a boil then lower to medium heat and boil gently for 5 to 10 minutes. The syrup doesn't have to get thick it will be pourable consistency. Cool then pour over hot baked kataifi. Serve cold.

Made this for eid-ul-fitr, can add more nuts if you prefer. I reduced the amount of butter and sugar add more if you need. Eid mubarak.

In response to a few friends I buy the kataifi dough in the frozen section at the grocery store or supermarket. I have also seen them in middle eastern stores.

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Almond cottage cheese sweets

4 tbsp cottage cheese store bought

2 tbsp milk powder

2 tbsp ground almonds

2 1/2 tbsp sugar

1/4 tsp saffron

1 tbsp warm milk

1 tbsp pistachios ground to garnish

1/2 tbsp butter for the dish optional

Mix cottage cheese, milk powder, almonds, sugar, saffron with milk. In medium high heat cook till the mixture comes off the sides of the pan. Keep stirring constantly about 15 minutes so it doesn't get burned, can take intervals stirring but keep watching. When the mixture is in the consistency of a smooth dough turn it onto a buttered dish and let it become warm enough to touch.

Make small bit sized balls then lightly flatten and make a small dent in the middle, garnish with pistachios. Eat when it is cool.

I soaked about 4 to 5 pistachios in hot water dried and ground coarsely. These pedas or barfis are sweet with a tangy taste, stays well in the fridge in an air tight container. This goes to celebrate sweets peda and sugar high friday bite size dessert.

Nanaimo bars

August 14, 2010 This post was featured on FoodBuzz Top 9 today

base layer

1/2 cup margarine

1/4 cup sugar

5 tbsp cocoa powder

1 egg

1/2 cup cashew nuts

1 cup coconut grated and lightly toasted

2 cups marie biscuits or other tea biscuits crush to crumbs

Melt margarine, sugar, cocoa powder in a double broiler. Remove from heat and beat the egg into the mixture. Add chopped cashew nuts, grated toasted coconut and crushed biscuits. Mix all the ingredients and press firm unto the ungreased baking dish.

If making half the recipe put into a loaf pan, if making this full amount put into a square baking dish.

2nd layer

4 tbsp custard powder

4 tbsp sugar or more if needed

2 cups milk

Heat 1 1/2 cup milk add sugar bring into a boil in medium heat. In 1/2 cup water melt the custard powder add it to the hot milk and keep stirring till thick and pour over the cold first layer. Let it set before putting the 3rd layer.

3rd layer

2 tbsp margarine

1/2 cup semi sweet chocolate chips

Melt the margarine and chocolate chips in a double broiler and pour over the 2nd layer after it has set.

When the layers are set and firm, cut bars with a hot knife and serve cold.

This recipe goes to MKMW Canada and cold desserts.

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Roasted rice and jaggery snack

1 cup samba rice

1/2 cup jaggery

2 tbsp water to melt the jaggery

1/2 cup coconut grated

1/4 tsp cardamom powder optional

Bread pudding

This easy to make delicious bread pudding can be enjoyed for breakfast, dessert or snack.

3 oz raisins

10 to 12 pieces bread it is optional to cut out the crust

2 oz margarine or butter

2 eggs

2 oz sugar

1 tsp vanilla

1 1/2 cups milk

1/2 tsp powdered cinnamon

1 tbsp brown sugar

Scatter half the raisins over the bottom of a baking dish. Butter one side of the bread slices, cut in half and layer overlapping it buttered side down over the raisins. Beat eggs, sugar, vanilla and milk and pour over the bread. Scatter the remaining half of raisins.

Sprinkle cinnamon, brown sugar and bake at 350F for 30 minutes until the top is golden brown. Let it cool and then leave in the fridge for few hours before serving.

For a variation add other dry fruits, chocolate chip or nuts.

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Caramel pudding

300 ml (1 tin) condensed milk

500 ml (1 1/4 tin) milk

4 eggs

vanilla

2 tbsp sugar caramelized to coat the dish

Caramelize the sugar by heating the sugar in a pan (don't leave it too long as it will burn and harden). Quickly pour onto the baking dish to coat the bottom and sides, it will harden soon if it doesn't coat the sides that is okay.

Combine all the ingredients beating lightly with a whisk, don't beat for a long time as the eggs will form bubbles. Strain the mixture which is optional and pour into the prepared dishes with the caramelized sugar and place it in the oven.

This flan can be steamed in the pan on top of the stove with water covering up to half the dish covered lightly so the steam evaporates, keep checking to make sure there is water in the pan.

It would be easier in the oven. Place the ramekins or the dish in a shallow pan filled half way with water and bake at 350F for about 30 to 40 minutes until a toothpick inserted in the middle comes out clean.

When it is cool refrigerate for at least 6 hours before unmoulding and serve cold.

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Hot chocolate and doughnut from Spain

This hot chocolate or chocolate caliente compliments the churros.

1 cup milk

1 oz baking chocolate

1 tbsp sugar

1/2 tsp cornstarch

Mix the cornstarch with milk. In a pan bring the milk to a boil in medium heat. Remove from heat and add the chocolate, then the sugar. Serve hot.

This has a consistency of chocolate pudding. If using milk chocolate omit the sugar.

Churros

1 cup flour

1/4 tsp baking powder

1 cup water

1 tbsp vegetable oil

1/8 tsp salt

1 tsp sugar

oil to fry 2 inches high

Boil the water with vegetable oil, salt and sugar in a pan. Remove from heat and add flour. With a fork stir quickly and make a smooth dough, it will be a little sticky.

Squeeze through a thick mould or pastry bag onto hot oil and fry till golden brown. It will float while frying.

Amount of flour and water has to be even. Serve warm sprinkled with sugar or drizzle honey.

This recipe is adapted from about.com and goes to A.W.E.D Spain and Mexico and regional recipes Brazil.

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Electrolux #splits: Banana split ice cream

1 banana vertically cut then cut horizontally

2 scoops chocolate ice cream

2 scoops strawberry ice cream

1 tbsp chocolate sauce

1 tbsp raspberry sauce

raspberry garnish

This recipe serves 2. To assemble cut the banana and place 2 pieces on each serving bowl. Put a scoop of each ice cream. Pour sauce and garnish. Serve cold.

This recipe goes to ovarian cancer research cause and the Top 9 takeover.

Raspberry picking, sauce, cocktail and jam

A peek at raspberry picking

Raspberry sauce

2 cups raspberry

3 tbsp brown sugar

1 tbsp lemon juice

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and strain it or make it thick and use it as jam.

I strained and refrigerated the sauce to use with ice cream and dessert.

Before discarding blended the pulp with water to make a cream soda raspberry cocktail.

2 cups raspberry pulp cooked and strained

1 cup cold water

1/2 cup cream soda

Blend the pulp that was strained with water and strain it again, add the cream soda and enjoy.
This tastes like the raspberry cordial sold in Prince Edward Island.

Chocolate biscuit pudding

This fun pudding is a delicious cold dessert that we can involve the children to help make it. 

1 1/2 tbsp cocoa powder

1 1/2 cups icing sugar 

4 tbsp salted butter 

2 egg

2 packages of Maria tea biscuits

1 cup lightly warm milk to dip biscuits

cashews to garnish

Prepare the cream by beating the cocoa powder, icing sugar, egg and butter until it is creamy.

Dip the biscuits in the warm milk and layer them in a dish. Then spread the prepared cream and keep layering about 3 times ending with cream. Garnish with chopped cashew nuts.

Cover with a cling film and place in the fridge for 6 hours before serving this cold creamy dessert.

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Cashew tartlets

 

These cashew filled tarts tastes like cheesecake without the cheese. The cashews can be substituted with almonds.

Sweet semolina sago porridge

1/2 cup roasted semolina

2 tbsp cooked vermicelli noodles

1 tbsp sago seeds

1/2 cup jaggery

2 cup water

2 tbsp coconut milk powder or milk

1/4 tsp salt

Dry roast semolina and keep aside. Melt jaggery with water add roasted semolina, sago seeds, salt and cook. Then add the noodles and coconut milk powder mix and cook for few minutes till the porridge is thick. Serve hot with coconut roti (this roti to is made without the spices using only flour, coconut, salt and water please see link for instruction).
Can substitute jaggery with brown sugar about 3 tbsp, add more if needed the taste may differ a little.

This recipe goes to No croutons required and cooking with seeds sago event.

Lemon squares

8 oz plain flour
2 oz icing sugar
1/4 tsp salt
6 oz margarine
1 tsp cold water

lemon layer
4 eggs
1 1b caster sugar
1 oz plain flour
1/2 tsp baking powder
1 tsp grated lemon rind
2 oz lemon juice
icing sugar for sprinkling

Sift flour, icing sugar, salt and rub in the margarine using fingertips to resembles coarse breadcrumbs. Add water and toss with fork until the mixture forms a ball. Press the mixture evenly into an ungreased 13 X 9 inch baking dish. Bake at 350F for 15 to 20 minutes. Remove and cool slightly.
Beat eggs, caster sugar, flour, baking powder, lemon rind and juice with an electric mixer. Pour the lemon mixture over the baked base and return to oven for 25 minutes. Remove from oven and cool. Before serving sprinkle the top with icing sugar and cut into squares.

This recipe goes to the baking from a book by veggieplatter, breadmania, best out of waste, sugar high Fridays bar cookies and cookbook Sundays events.

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Rice crispy squares

2 cups rice crispy cereal

1 cup mango flavoured marshmallow

1 tbsp margarine

Melt margarine add the marshmallow, keep stirring till it melts remove from heat quickly add the cereal and stir. Put it into a buttered dish and press. Cut into bars and serve.

This recipe goes to Sugar High Fridays bar cookies event.

Cornflake muffin

This is a healthy breakfast and snack. Can substitute raisins and apricots with cranberries, blueberries, dates and chocolate chips.

4 oz oats

1 cup milk

little butter

1 egg

4 oz vegetable oil

6 oz brown sugar

2 oz cornflakes

5 oz raisins

5 oz apricots chopped

5 oz four

4 tsp baking powder

1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak. Grease the muffin cups with a little bit of butter. Beat the egg, oil, 3/4 of the brown sugar, half the cornflakes, raisins, apricots and the oat milk mixture. Beat the flour, baking powder and salt into the mixture. Divide the mixture into muffin cups and sprinkle the tops with the cornflakes and brown sugar. Bake at 400F for 20 to 25 minutes until puffed up and golden brown.

Can keep in an airtight container for about a week.

This recipes is from the Kids' cookbook by Igloo publishing.

Sweet savoury semolina

1 cup semolina

1/4 tsp mustard seeds

2 to 3 dry red chillie

1 tbsp onion

1/2 tbsp curry leaves

1/4 tsp salt

1 tbsp sugar

1 tbsp butter

3 tbsp water

Heat butter, add mustard seeds. Saute the onions with curry leaves and red chillie. Then add semolina, salt, sugar and water. Don't add too much water, it should have a crumbly appearance. Serve warm for breakfast or snack.

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Sweet filled string hoppers

1 cup rice flour or steamed flour

1 tsp salt

1/2 cup boiling water

With a wooden stick mix flour and salt quickly using boiling water to make a dough. Add water a little at a time about 1/2 cup. While the dough is warm put into the string hopper mould and make a string hoppers in a circular motion.

If you want plain steamed string hoppers to serve as a main dish with sweet or savoury curries steam for about 2 to 3 minutes till the colour changes.

For the sweet filled string hoppers fill a tsp of sweet coconut filling and cover lightly without pressing too much. In a steamer, steam for about 3 to 4 minutes. When it is cooked the flour will change colour and will come out easy, don't steam it for a long time.

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Banana chocolate bread

1 3/4 cup flour

1/4 cup cocoa powder

1 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup mashed bananas

2 eggs

1/2 cup margarine melted and cooled

1 tsp vanilla

1/2 cup chocolate chip

1/2 cup nuts optional

Mix the wet ingredients separate and the dry ingredients separate. Then add the dry ingredients slowly with a wooden spoon and mix, lastly add nuts and chocolate chip mix to blend. Don't over mix.

Pour mixture into a buttered, floured square pan and bake at 350F in the middle rack of the oven for 55 to 65 minutes till the centre pricked with a toothpick comes out clean.

If making half the quantity bake for 30 minutes in a loaf pan.

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