THAI BANANA SALAD
Serves 4
1 packet of mixed baby salad leaves
3 bananas, peeled and sliced
1-2 carrots, peeled and cut into thin ribbons with a potato peeler
1 small cucumber, seeded and sliced
125ml roasted cashew nuts
45ml chopped coriander
45ml chopped mint
DRESSING
1 red chilli, seeded and chopped
5ml chopped ginger
30ml fish sauce
15ml lime juice
50-60ml brown sugar
125ml coconut milk
Line a serving plate with lettuce leaves.
Add the remaining ingredients.
Drizzle the dressing over the salad ingredients and serve.
DRESSING: Combine all the ingredients and mix well.
BANANA BUTTERSCOTCH PUDDING
Makes 6
2 ripe bananas
180ml boiling water
2ml bicarbonate of soda
250ml flour
5ml baking powder
125ml castor sugar
125ml ground almonds
60g butter, melted
2 eggs
BUTTERSCOTCH SAUCE
80g butter
125ml brown sugar
60ml golden syrup
250ml cream
Grease 6 extra-large muffin cups well with non-stick cooking spray.
Put the bananas in a bowl and add the water and bicarbonate of soda and mix well.
Set aside. Combine the flour, baking powder, castor sugar, and almonds in a bowl. Add the butter, eggs and banana mixture and stir to combine. Spoon the mixture into the muffin cups and bake at 180°C for 30 minutes or until a skewer inserted into the muffin comes out clean.
Remove and cool in the tin for 5 minutes before removing.
Serve warm drenched with butterscotch sauce.
SAUCE: Combine all the ingredients in a small pot and heat gently until the butter has melted. Bring to the boil and simmer until the mixture thickens and turns a golden caramel colour.
BANOFFEE MERINGUE PIES
Makes 6-8
300g shortcrust pastry
385g can Caramel Treat
15ml lemon juice
2-3 bananas
3 egg whites
180ml castor sugar
Roll out the shortcrust pastry on a floured surface. Line 8 small or one 20cm loose-bottom quiche pans with the pastry. Cover the pastry with non-stick baking paper, weigh it down with dried beans and bake blind at 180ºC for 10 minutes or until the pastry is a pale-golden colour.
Remove the paper and beans and return the pastry to the oven for another 5-10 minutes to dry out the base.
Remove and allow to cool completely. Spread a thick layer of caramel over the base of the pastry.
Sprinkle lemon juice over the sliced bananas and arrange a layer over the caramel.
Beat the egg whites until stiff, then gradually beat in the castor sugar. Beat until thick and glossy.
Pipe or spoon the meringue on top of the bananas.
Bake at 160degC for 15-20 minutes until meringue is lightly golden. Remove from the oven and cool before serving.
BANANA CRUMPETS
Makes 12-14
500ml self-raising flour
60ml castor sugar
5ml ground cinnamon
2 ripe bananas, mashed
2 eggs, beaten
250ml buttermilk
250g streaky bacon, cooked
2-3 bananas, sliced
maple-flavoured syrup to serve
Combine the flour, sugar and cinnamon in a bowl. Mix in the mashed bananas.
Combine the eggs and buttermilk and add to the bowl.
Mix to form a thick batter. Drop spoonfuls of mixture into a frying pan that has been greased with oil.
Cook until bubbles appear, then flip over and cook on the other side.
Serve warm, stacked with bacon, sliced bananas and drizzled with syrup.
ANGELA DAY
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