Kiwithrottlejockey
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« Reply #25 on: February 16, 2009, 01:05:27 pm » |
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BANANA OAT COOKIESIngredients- 1½ cups plain flour
- ½ teaspoon bicarbonate of soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup butter or margarine
- 1 cup sugar
- 1 egg
- 1¾ cups oats
- 1 cup mashed banana (3-4 bananas)
- ½ cup chopped nuts
Procedure- Sift the flour, bicarbonate of soda andsalt together.
- Cream the butter or margarine and sugar, and add the egg.
- Beat thoroughly.
- Stir in the oats, bananas, and nuts.
- Stir in the dry ingredients.
- Place the dough using two teaspoons about 4 cm (1½ inches) apart on an ungreased baking tray.
- Bake for 15 minutes in a hot oven 200°C (400°F).
- Remove the cookies from the tray and let cool on a cake rack.
Makes about 24 cookies.
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Kiwithrottlejockey
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« Reply #26 on: February 16, 2009, 01:05:41 pm » |
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BANANA JAMIngredients- 12 fairly ripe bananas, approximately 1120-1345 grams (2½-3 lbs) when peeled
- 4 cups sugar
- ¾ cup lemon juice
- ½ teaspoon salt
Procedure- Peel and slice the bananas.
- Arrange alternate layers of bananas and sugar in a preserving pan.
- Sprinkle over with lemon juice and salt.
- Leave for about 1 hour to form a syrup.
- Heat very slowly to prevent burning.
- Boil for approximately 20-25 minutes.
- Test as for jam.
- Bottle when hoiling hot, in sterilized jars.
- Seal/screw the lids on immediately.
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Kiwithrottlejockey
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« Reply #27 on: February 16, 2009, 01:05:52 pm » |
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BANANA CRUMBLEIngredients- 18 sweet plain biscuits, crushed
- ⅓ cup melted butter
- ¼ cup sugar
Filling Ingredients- 3 bananas
- 2 tablespoons lemon juice
- 18 marshmallows
- 1 cup cream
- 2½ tablespoons castor sugar
- ½ teaspoon vanilla essence
Procedure- Mix all the ingredients and press firlyinto a pie dish.
- Chill thoroughly in the refrigerator.
Filling Procedure- Slice bananas and sprinkle with lemon juice.
- Cut marshmallows into small pieces.
- Whip cream with sugar until stiff and stir in the vanilla.
- Fold banana and marshmallows into the cream.
- Spoon into the pie crust and decorate as desired.
Yields 12 portions.
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Kiwithrottlejockey
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« Reply #28 on: February 16, 2009, 01:06:04 pm » |
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BANANA CHUTNEYIngredients Banana Chutney (1) —- 12 bananas, peeled
- 225 grams (½ lb) sultanas
- 1 cup sugar
- 1 tablespoon curry powder (or to taste)
- 2 sticks cinnamon
- 2 cups white vinegar
- 1 tablespoon salt
- 2 large onions
- ¼ teaspoon cayenne pepper
Banana Chutney (2) —- 12 bananas
- 225 grams (½ lb) dates
- 1 cup sugar
- 2 teaspoons curry powder (or to taste)
- ½-1 teaspoon cayenne pepper
- 2 medium-sized carrots, grated
- 2 tomatoes, skinned and sliced
- 1 tablespoon salt
- 3 cups vinegar
- 1 tablespoon ground ginger
Banana Chutney (3) —- 36 bananas
- 3 onions
- 2 cloves garlic
- 3 green peppers
- 225 grams (½ lb) sultanas
- 1 bottle vinegar
- ¼ teaspoon mace
- 2 teaspoons ground ginger
- 1 tablespoon salt
- 1½ teaspoons ground cinnamon
Procedure- Mince fruit and vegetables.
- Cook together with the remaining ingredients until it forms a thick pulp.
- Stir frequently to prevent burning.
- Spoon the mixture, boiling hot into jars and seal.
- The chutney should not come into contact with a metal lid.
- Place wax paper between lid and jar.
- Delicious served with cold meat, curries, or as a sandwich filling.
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Kiwithrottlejockey
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« Reply #29 on: February 16, 2009, 01:06:20 pm » |
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PRESERVED BANANASIngredients- 1½ cups sugar
- 1 cup water
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 6-8 bananas
Procedure- Dissolve sugar in water and bring to boil.
- Stir in the lemon juice and salt.
- Peel bananas and slice into rounds or lengths.
- Place the bananas in boiling syrup and cook without lid for 5-7 minutes - depending on the ripeness of bananas.
- The bananas must not disintegrate.
Meanwhile sterilize the jars and lids as follows —- Place the clean jars and lids in a cold oven.
- Turn oven on to 125°C (250°F) and leave for at least 15 minutes to heat thoroughly.
- Use new rings and sterilize by pouring boling water over them.
- Use a dry cloth to remove each jar from the oven.
To Finish- Fill jar with bananas, pour on syrup until it overflows.
- Place a ring on jar and screw tight.
Makes about 1200 ml (2 pints) of preserved bananas.
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Kiwithrottlejockey
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« Reply #30 on: February 16, 2009, 01:06:39 pm » |
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BANANA MERINGUE TARTMeringue Shell Ingredients- 4 egg whites
- ⅛ teaspoon salt
- ½ cup sugar
- ⅛ teaspoon cream of tartar
Filling Ingredients- 1 packet instant caramel pudding
- 2 cups milk
- 6 ripe bananas, sliced
- ⅛ teaspoon salt
Procedure- Using a pencil, raceon grease-proof paper a circle of 20 cm (8 inches) in diameter.
- Do not use butter or wax paper, as it sticks.
- Grease the paper with oil and dredge with flour.
- Beat the egg whites until frothy.
- Add salt and cream of tartar and beat again.
- Add the sugar gradually, beating all the while.
- Beat until stiff.
- The last of the sugar will have to be folded in, since the mixture will now be too stiff to beat further.
- Spoon the mixture into a forcing bag with a star tube at the end and squeeze the meringue over the pencil line.
- Fill the inside with a meringue layer 1.5 cm (½ inch) thick.
- Pipe a wreath of continuous stars all along the edge over the first layer to form the edge of the shell.
- Bake 2-2½ hours in a very cool oven 125°C (250°F) until the meringue shell has dried out all round.
- Place on a plate and fill with the filling.
Filling Procedure- Make the caramel pudding, using the milk, according to the instructions on the packet.
- Fold in the banana and salt.
- Leave to cool.
- Spoon the filling into the shell when required.
- Decorate with banana slices, green and red cherries, and cream rosettes.
Yields 8 slices.
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Kiwithrottlejockey
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« Reply #31 on: February 16, 2009, 01:06:53 pm » |
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MARSHMALLOW & BANANA TARTIngredients- 4 cups corn flakes
- 2 tablespoons sugar
- ⅓ cup soft butter
- 225 grams (½ lb) marshmallows
- 2 teaspoons instant coffee
- ½ cup hot water
- 1 cup cream
- 2 cups banana slices
- 2 tablespoons lemon juice
Procedure- Crush the corn flakes to crumbs and mixevenly with sugar and butter.
- Press crumbs evenly over sides and bottom of a greased 23 cm (9 inch) pie dish.
- Cool thoroughly in the refrigerator.
- Heat the marshmallows, instant coffee and hot water in the top of a double boiler.
- Boil slowly until marshmallows have dissolved, stirring constantly.
- Allow to cool until mixture begins to set.
- Whip cream and fold it, together with banana, into the coffee mixture.
- Pour into pie crust.
- Allow to cool thoroughly in the refrigerator.
- Decorate with banana slices and whipped cream.
Yields 12 portions.
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Kiwithrottlejockey
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« Reply #32 on: February 16, 2009, 01:07:05 pm » |
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BANANA & GINGER TARTIngredients- 4 cups corn flakes
- 2 tablespoons sugar
- ⅓ cup soft butter (for pie case)
- 4 ripe bananas, mashed
- 2 tablespoons lemon juice
- 2 tablespoons butter (for filling)
- ¼ cup castor sugar
- 2 eggs, beaten
- ¼ cup chopped crystallised ginger
Procedure- Crush the corn flakes to crumbs and mixwith sugar and butter (for pie case).
- Press crumbs evenly over sides and bottom of a greased 23 cm (9 inch) pie dish.
- Cool thoroughly in the refrigerator.
- Place the banana, lemon juice, butter (for filling) castor sugar and eggs in the top of a double boiler.
- Heat and stir constantly until the mixture thickens.
- Remove from stove and fold in the ginger.
- Fill a pie shell with the mixture.
- Decorate with whipped cream.
Yields 12 portions.
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Kiwithrottlejockey
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« Reply #33 on: February 16, 2009, 01:07:18 pm » |
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BANANA & CONDENSED MILK TARTIngredients- ½ tin sweetened condensed milk
- 1 tablespoon lemon juice
- 1 egg, separated
- 1 cup mashed banana
- 1 baked pie shell, 7 inches (approx 18 cm) diameter
- coconut
Procedure- Mix together sweetened condensed milk, lemon juice, beaten egg yolk and mashed banana.
- Stiffly beat the egg white and fold it into the mixture.
- Spoon into baked pie shell.
- Bake for approximately 20 minutes in a medium oven, 180°C (350°F).
- Remove the pie from the oven, sprinkle with coconut and brown under the grill.
Yields 10 portions.
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Kiwithrottlejockey
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« Reply #34 on: February 16, 2009, 01:07:31 pm » |
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BANANA PANCAKESIngredients- 8 tablespoons plain flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1 cup milk
- 1 tablespoon melted butter
Filling Ingredients- 4-6 bananas, mashed
- 2 tablespoons lemon juice
- 4 tablespoons mashed canned apricots or apricot jam
- 4 tablespoons whipped cream
Procedure- Sift together the dry ingredients.
- Beat egg and milk together and stir in the dry ingredients.
- Make a thin smooth batter.
- Stir in butter and beat thoroughly.
- Cook pancakes in the usual way and keep warm on a plate placed over boiling water.
Filling Procedure- Mix the bananas, lemon juice and apricot jam or mashed apricots.
- Fold in the cream.
- Place one tablespoonful of this filling in each pancake.
- Fold over, dust with castor sugar or icing sugar and serve immediately.
Makes 15-20 pancakes.
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Kiwithrottlejockey
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« Reply #35 on: February 16, 2009, 01:08:01 pm » |
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BANANA JELLY CUSTARDIngredients- 1 packet lemon jelly
- 1 cup boiling water
- 1 cup milk
- 3 eggs, separated
- ½ cup sugar
- 3 large bananas, mashed
- 2 tablespoons apricot jam
Procedure- Dissolve the jelly in boiling water andcool.
- Prepare a custard, using milk, egg yolk and sugar.
- Allow to cool.
- Mix the jelly, custard, mashed banana and apricot jam.
- As soon as the mixture is partially set, fold it into the stiffly-beaten egg white.
- Serve with cream or custard.
Serves 6.
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Kiwithrottlejockey
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« Reply #36 on: February 16, 2009, 01:08:16 pm » |
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BANANA BREAD & BUTTER PUDDING FOR ONEIngredients- 2 thin slices bread, buttered
- 1 banana, cut into thin slices
- 1 egg, beaten
- 1 tablespoon sugar
- 1 cup milk
- ¼ teaspoon vanilla essence
- ¼ teaspoon ground nutmeg
Procedure- Make a sandwich with the bread and banana slices.
- Cut the sandwich into cubes and arrange in a greased casserole.
- Beat the egg, sugar, milk and vanilla essence and pour it over bread.
- Sprinkle with the ground nutmeg.
- Put the vasserole in a pan of bot water and bake 30 minutes in a moderate oven 180°C (350°F).
Serves 1.
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Kiwithrottlejockey
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« Reply #37 on: February 16, 2009, 01:08:27 pm » |
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BANANA MILKSHAKE FOR ONEIngredients- ⅓ cup mashed banana
- 1 cup milk
- 1 teaspoon honey or sugar
Procedure- Pour all ingredients into a jam-jar or shaker.
- Cover with lid and shake throughly.
- Serve ice-cold.
- Decorate with a dash of nutmeg.
Serves 1.
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Kiwithrottlejockey
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« Reply #38 on: February 16, 2009, 01:08:41 pm » |
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BANANA MILKSHAKE FOR TWOIngredients- 1 portion ice-cream
- 1 banana, peeled
- 2 cups milk
Procedure- Place all the ingredients in a liquidiser.
- Allow the machine to run for 10 seconds.
- Serve in glasses.
Serves 2.
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Kiwithrottlejockey
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« Reply #39 on: February 16, 2009, 01:08:51 pm » |
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BANANA SAUCEIngredients- 3 medium onions, sliced thinly
- 1 tablespoon butter
- 3 cups boiling water
- 2 tablespoons flour
- 1 tablespoon curry powder (or to taste)
- 1 teaspoon mustard, prepared or dry
- 3 tablespoons sugar
- ½ cup water
- ½ cup vinegar
- salt and pepper to taste
- 8 bananas, quartered
Procedure- Brown onions in butter.
- Add 3 cups boiling water and cook gently until the onion is soft.
- Blend flour, curry powder, mustard, sugar, ½ cup of water and vinegar to form a smooth paste.
- Stir it into the boiling onion mixture.
- Cook for approximately 3 minutes until done, stirring constantly.
- Season with salt and pepper.
- Stir in the quartered bananas.
- Serve with meat, fish, or hard-boiled eggs.
Serves 6-8.
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Kiwithrottlejockey
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« Reply #40 on: February 16, 2009, 01:09:02 pm » |
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SPICED BANANAS (1)Ingredients- 1¼ cups vinegar
- ⅔ cup sugar
- 1 stick cinnamon
- 4 cloves
- 3 bananas
Procedure- Boil vinegar, sugar, cinnamon and cloves together until the syrup thickens slightly — approximately 5 minutes.
- Cut bananas into quarters and add to the syrup.
- Boil slowly for a few more minutes.
- The bananas should not disintegrate.
- Remove bananas and place on an attractive glass dish.
- Serve with roast beef, with or without the sauce.
Serves 3.
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Kiwithrottlejockey
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« Reply #41 on: February 16, 2009, 01:09:22 pm » |
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SPICED BANANAS (2)Ingredients- 1 cup dry red wine
- 1 cup brown sugar
- ½ cup pineapple juice
- 2 sticks cinnamon
- 14 cloves
- ⅛ teaspoon grated nutmeg
- 6 bananas
Procedure- Bring to the boil all the ingredients except bananas.
- Cook slowly for 8 minutes until the sauce thickens slightly.
- Cut bananas into 2.5 cm (1 inch) slices and add to the syrup.
- Cook 5-7 minutes.
- Serve with grilled chops, roast meat, or curry dishes.
Serves 4.
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Kiwithrottlejockey
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« Reply #42 on: February 16, 2009, 01:09:32 pm » |
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BANANA & APPLE COFFEE CAKEIngredients- 1 cup brown sugar
- ¾ cup butter
- ¼ cup walnuts, halved
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ⅔-1 cup milk
- 1 cup raw grated apple
- 1 cup sliced banana
- 4 tablespoons cinnamon-sugar
Procedure- Mix the brown sugar with a ¼ cup of thebutter and spread evenly on bottom of 23 cm (9 inch) cake tin.
- Press the walnut halves into this, to form a pattern.
- Sift together the flour, the baking powder and the salt and cut in the remaining butter with a knife.
- Rub it in lightly with finger-tips.
- Cut in the milk, using a knife, to form a soft, pliable dough.
- Roll the dough into an oblong on a floured pastry board, approx 50 cm (20 inches) long and 25 cm (10 inches) wide.
- Arrange the fruit on the dough and sprinkle with cinamon-sugar.
- Roll up like a jam roll.
- Press ends together and cut the roll into 20 2.5 cm (1 inch) slices.
- Place the slices flat on the sugar and butter mixture in the pan.
- Bake for 30 minutes in a warm oven 215°C (425°F), until golden-brown.
- Turn out and serve warm with coffee.
Yields 20 slices.
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Kiwithrottlejockey
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« Reply #43 on: February 16, 2009, 01:09:45 pm » |
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BANANA SALAD MOULDIngredients- 1½ tablespoons gelatine
- ½ cup cold water
- 1 cup boiling water
- ½ cup lemon juice
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup sliced banana
- ½ cup cooked green peas
- ½ cup canned pineapple cubes
- ½ cup grated apple
Procedure- Soak the gelatine in the cold water anddissolve over boiling water.
- Stir in the lemon juice, salt and sugar.
- Let it cool.
- Fold in the remaining ingredients as soon as the gelatine mixture begins to thicken.
- Pour into a wet mould and allow to set in the refrigerator.
- Turn out onto lettuce leaves.
- Decorate with tomato wedges, banana slices dipped in lemon juice and sprigs of parsley.
Serves 4.
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Kiwithrottlejockey
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« Reply #44 on: February 16, 2009, 01:09:57 pm » |
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BANANA & FISH SALADIngredients- 3 ripe bananas
- ½ cup pineapple cubes
- 1½ cups tinned fish, flaked
- 4 tablespoons chopped celery
- 1 tablespoon chopped gherkins
- ½ teaspoon salt
- mayonnaise
- 2 tablespoons lemon juice
Procedure- Mix the fruit, fish and vegetables.
- Season with salt and moisten with mayonnaise.
- Spoon onto lettuce leaves and garnish with banana sprinkled with lemon juice and tomato slices.
- Serve as a lunch or light supper dish.
Serves 3-4.
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Kiwithrottlejockey
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« Reply #45 on: February 16, 2009, 01:10:06 pm » |
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RICE & BANANA SALADIngredients- 2 cups minced, cooked rice
- ½ cup banana slices
- 1 tablespoon chopped, green sweet peppers
- 1 tablespoon chopped, red sweet peppers
- Salt to taste
- ¼ cup mayonnaise
- 2 tablespoons chutney
- 1 teaspoon finely chopped onion
- 2 hard-boiled eggs, coarsely chopped
Procedure- Mix all ingredients together and place spoonfuls on whole lettuce leaves.
- Arrange in a shallow salad bowl.
Serves 2-3.
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Kiwithrottlejockey
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« Reply #46 on: February 16, 2009, 01:10:17 pm » |
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BANANA SAMBALIngredients- 3 apples
- ¼ cup lemon juice
- 4 bananas
- 1 cup sultanas
- ¼ teaspoon salt
Procedure- Grate the unpeeled apples, using a coarse grater.
- Sprinkle each apple with lemon juice after grating.
- Slice bananas, mix with grated apple and the rest of the lemon juice, sultanas and salt.
- Serve with meat and curries, and baked potatoes.
Serves 2.
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Kiwithrottlejockey
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« Reply #47 on: February 16, 2009, 01:10:33 pm » |
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STEWED BANANASIngredients- 6 firm bananas
- 1 cup dry white wine
- 1 tablespoon melted butter
- 2 tablespoons flour
- ⅛ teaspoon grated nutmeg
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground cloves
Procedure- Peel the bananas and arrange in a casserole greased with butter.
- Pour over the wine and stew for 25 minutes.
- Blend butter, flour and spices with a little water and slowly pour it over the bananas.
- Cook for a further 3 minutes.
- Serve as a vegetable.
Serves 3.
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Kiwithrottlejockey
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« Reply #48 on: February 16, 2009, 01:10:50 pm » |
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SWEET POTATOES (KUMERA) WITH BANANASIngredients- 2 tablespoons lemon juice
- 1½ cups sliced banana
- 4 cooked sweet potatoes (Kumaras) cut into strips
- 4 tablespoons brown sugar
- 1 teaspoon salt
- 3 tablespoons butter
- ¼ cup boiling water
Procedure- Pour the lemon juice over banana slices.
- Grease a casserole with butter and arrange alternate layers of sweet potato (kumara) and banana.
- Sprinkle with sugar, season with salt, and dot with butter.
- Top with a layer of sweet potatoes (kumaras).
- Pour over the boiling water and bake 35 minutes in a moderate oven 180°C (350°F).
Serves 4.
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Kiwithrottlejockey
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« Reply #49 on: February 16, 2009, 01:11:04 pm » |
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PORK CUTLETS WITH BANANASIngredients- 4 pork cutlets
- 1 tablespoon oil
- 4 cloves
- 2 bananas, sliced
- 1 tablespoon butter
- 2 sweet potatoes (kumaras), peeled and sliced
- 2 tablespoons brown sugar
Sauce Ingredients- ¾ cup tomato purée
- 2 tablespoons lemon juice
- 1 finely chopped onion
- 1 tablespoon Worcestershire sauce
- salt to taste
Procedure- Mix together all sauce ingredients.
- Marinate the cutlets in the sauce for 1-2 hours.
- Insert a clove into each cutlet.
- Place the cutlets in a casserole, greased with oil.
- Cover with the bananas and sweet potatoes (kumaras).
- Sprinkle with sugar, dot with butter and bake in a moderate oven 180°C (350°F) until the meat is brown and tender.
Serves 4.
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