Monday, 20 February 2012


Two recipes that used up some fruit and veg lying around.  The bananas were squishy and black.  The carrots and peppers were leftover crudities.  The banana loaf is an old handwritten recipe I've used for years.  Measurements are imperial, not metric. 

Banana and Cranberry loaf

6oz self raising flour (sifted)
5oz butter (softened)
4oz caster sugar
3 eggs (beaten)
2 or 3 ripe bananas (mashed)
2oz dried cranberries (or any dried fruit)

Cream butter and sugar until light and fluffy
Add eggs a little at a time, adding a spoonful of flour to prevent curdling
Add bananas and cranberries
Fold in flour
Pour into a greased loaf tin
Bake at 190C or baking oven for 40 mins until middle is firm (skewer test)
If it needs longer cover top with tin foil and bake for another 10 mins
Cool on a wire rack

I use paper liners from Lakeland, saves a lot of faffing with greasing tins and it looks nicer if you're giving it to someone

Carrot and Red Pepper Soup

Approx 3 carrots, 1 red pepper and 1/2 yellow pepper cut into sticks
Approx 25g red lentils
3/4 litre veg stock
1/2 tsp crushed chillies

Add everything to a pan and bring to the boil
Simmer until carrots are soft
Blitz until smooth
Serve with a dollop of yoghurt

1 comment:

  1. Ali your timing is perfect. I've been wasting my day off trying to find new ways of avoiding housework. I have all the ingredients for your banana and cranberry loaf - off to bake now.


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