November 26, 2017 / Lyn Jones / 0 Comments
BAKED BANANA ROLL
1 c flour and milk
1 Tab butter
1 egg, beaten
1 cup milk – heat to boil
4 bananas
2 Tab sugar
extra sugar
lemon juice
Rub fat into flour, add sugar & egg to make stiff dough, roll out.
Mash bananas, sprinkle in a little sugar & a squeeze of lemon juice. Spread over pastry.
Roll up and put into pie-dish with the cup of boiling milk.
Bake in a quick oven about 20 mins; milk should be absorbed and pud light and brown.
BANANA PLUM PUDDING
2 cups cake or bread crumbs
1 cup milk
1 Tab jam
2 cups mixed fruit
1 cup mashed bananas
1 tsp bicarb
Combine bananas, jam, crumbs and fruit. Dissolve bicarb in milk and add to mixture.
Pour into greased basin and steam 2.5 hours.
June 4, 2017 / Lyn Jones / 0 Comments
serves 4
Ingredients
1/4 small (about 1kg) watermelon, peeled, cut into 5mm-thick slices
1/2 pineapple (about 600g), peeled, cut into 5mm thick slices
250g honeydew melon, peeled, cut into 5mm-thick slices
1/2 cup fresh blueberries or red grapes
3/4 cup ricotta cheese, for vanilla-spiced ricotta
1/2 tsp vanilla extract, for vanilla-spiced ricotta
1/2 tsp ground cinnamon, for vanilla-spiced ricotta
2 tsp maple syrup, for vanilla-spiced ricotta
1. To make the vanilla-spiced ricotta, place all ingredients in a medium bowl and stir until well combined and smooth.
2. Fruit Skewers: Using flower and heart cookie cutters, cut shapes out of the watermelon and pineapple. Cut small rounds out of the honeydew melon. Thread a blueberry onto a short wooden skewer, then watermelon or pineapple. Top with a round of honeydew and a blueberry.
3. Place fruit flowers in a vase and serve with the vanilla-spiced ricotta.