Blueberry Banana Cake

IMG_8756

Bananas are one of the easiest fruit to get your hands on which is great for cake making. Sometimes the kids don’t eat them and they get squished, brown in their school bags or the fruit bowl. Over ripe brown bananas are the best for banana cakes as they get a little sweeter. One of my top berries is blueberries fresh or frozen and they go insanely good with bananas.  We were wanting to change the humble banana cake up slightly so I added some blueberries and finished with the easiest vanilla cream cheese icing. The man of the house is very happy he has a sweet treat going into the lunch box this week.

Blueberry Banana Cake

Ingredients

125 gm. butter, softened
1/2 cup. brown sugar
1/4 cup. white sugar
3 eggs
4 ripe bananas
1 tsp. baking soda
2 Tbsp. milked, warmed
2 cup. flour
1 tsp. baking powder
1 cup. blueberries
Cream Cheese Icing
125 gm. cream cheese
1 1/2 cup. icing sugar
1 tsp. vanilla

Method:

  1.  Pre-heat oven to 180 degress.
  2. Cream butter, sugar in bowl or stand mixer until it is soft and pale, scrap down the sides.
  3. Beat in eggs 1 at a time followed by the banana. I don’t mash this before hand because it has more texture in my opinion.
  4. Add baking soda to the warmed milk and stir. Sift flour and baking powder into bowl and add the warm milk mixture.
  5. Give a light stir, fold in blueberries and pour into lined cake tin. Don’t over stir as it will make the cake go blue.
  6. Bake for 45 minutes until skewer comes out clean, allow to cool.
  7. In stand mixer or with electric beater, add cream cheese, icing sugar and vanilla to bowl and beat for 2 minutes then scrap down sides and beat for 1 more minute.
  8. Cover your cake and enjoy.

Serves: 10-12 slices

 

Easy Autumn Salad and Seared Ribeye

IMG_1532

 

Seared Ribeye steak with Quinoa and fresh Rocket Salad

Ingredients

1 ribeye steak
2 tbsp. worcester sauce
1 tsp. fresh garlic, crushed
1 tbsp. olive oil

1/2 cup cooked quinoa
1 lemon, zest
1 cup fresh rocket
1/2 cup baby spinach
1/4 red capsicum, fine dice
1/2 zucchini, julienne slice
5 basil leaves, rough rip
2 tsp. balsamic vinegar
1 tsp. olive oil
Pinch salt and pepper

Method:
1. Season steak both sides generously with salt and pepper, rub in garlic and worcester sauce, leave to sit for 5 minutes for meat to take on flavours.
2. In a bowl combine all remaining ingredients apart from balsamic, lemon and second measure of olive oil.
3. Toss together gently, over mixing with bruise the greens.
4. Rub steak both sides in first measure of olive oil, heat fry pan nice and hot.
5. Sear steak 3 minutest each side for a medium rare finish. Rest steak for 5 minutes, this relaxes the meat and retains the juices.
6. Dress salad with balsamic and lemon zest and a good seasoning of salt and pepper, slice steak against the grain.
7. Serve your salad on a plate topped with your juicy seared steak.
8. ENJOY

Autumn Salad

Autumn Salad

Preserving My Sunday

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

Jams and Preserves

Jams and preserves are perfect ways to hold on to and eat delicious fruit and vegetables when not in season. From pickles, chutneys to jams and sauces the possibilities are endless. One thing I have just started really getting into. Yesterday I made mixed berry jam and a few weeks ago I made Heirloom Green Tomato and Ginger Chutney. I think I have the preserving bug and what a great one it is to have!

  • Rhubarb, Vanilla bean and Granny Smith apple jam on the go today. Rhubarb and Granny smith apples from The Otago Farmers Market in #gigatowndunedin .
  • Omega Plum and Green apple Jam
  • Quince and Cranberry Jam


Check back later for the finished products and achievable recipes that anyone out there can make.