body

Thank Banana's its Friday xxx



Thank Banana's its Friday is here again.  Everyone needs a hobby this just happens to be mine...


When I was doing my research on Cucumber recipes for my other weekly blog I discovered a great recipe for  Banana and cucumber salsa.  Seamlessly blending my 2 loves together.

 I couldn't not give the recipe a try, the only change I made was  using ginger.  I didn't have any in my fridge so left it out.  




Recipes  are for inspiration if you don't like one of the ingredients or don't have any, leave it out.  Or replace it with something else, I added some chopped spring onion to my salsa.  

It had the cool refreshing taste of the cucumber and mint, a bite from the spring onion and chili and sweetness from the banana's.  Surprisingly the flavours all worked well together, I'll definitely be making this recipe again.  




I love banana chips, however the ones in the shops are either too expensive or deep fried.  Fried food and my IBS do not really mix well together.  I'v had  Baked Banana chips on my to do list of recipes for a while, and finally made them this week.

The recipe suggests using greaseproof or parchment paper, DONT!!! 

 The moisture in the banana's caused mine to stick to the paper. Making it really hard to get them off....  

 Next time I plan to rub oil onto a baking sheet instead.   I would also turn them over halfway through the cooking time.  Mine were a bit soft, so I had to put them back into the oven for a bit longer.  

Once they totally cooled, I stored them in a airtight container to keep them crisp. I followed the recipe and brushed them with lemon juice to stop them discolouring.  It also gave the banana chips a sweet and sour taste, which I love. 

You could change up the flavours by sprinkling ground cinnamon or smoked paprika for a BBQ taste xxx



Comments

Post a Comment

Popular posts from this blog

How not to make a pineapple upside down cake

Image
My personal philosophy is that you should try to look for the positive in every situation.  - If you never try something, how are you going to know if it works?  - While mistakes are just ways too learn how not to do something.  So I thought Id share with you a few ways Iv learnt how to not make an upside down cake.   Thursday at the Pantry I  made a Pineapple Upside down cake for lunch.  Since it was for the canteen, it was a full dairy version.   Another dessert I couldn't eat, and I so wanted a piece.  We used a ceramic oven dish to bake the cake in.  Which leads me to the first mistake.  Last year I made a dairy free version at home, and used a loose bottom cake tin.  Not one of my better idea's, since the syrup seeped out of the tin all over my oven.  - Always use a solid baking tin or pan.  If you do use a loose bottom tin, wrapped tin foil round it to stop the syrup seeping out.  Also place the tin on a baking tray, just in case anything does le
Read more

Scottish Tablet - Dairy free & Vegan

Image
          Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter.   Scottish Tablet - wiki    One of our regular customers at work dropped off some home made Tablet for us this week.  As always everyone but me could eat it, so I took a piece home for my mum instead.  It got me thinking that there must be some way to make it dairy free.   Shop bought packaged Scottish tablet is never as good as homemade.  As a child growing up in Scotland, I have fond memories of the sweet.  It was sold at cake and bake sales, and if you were really lucky the little corner shop would have a regular supplier.  It was always wrapped into portions with greaseproof paper, that way you knew it was authentic.        Scottish Tablet recipe     Traditional Scottish tablet is not exactly dairy free.  Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk.  So Iv kind of giv
Read more

Curdled Rice pudding

Image
What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today.  Also it mean't I'd have a pre-made breakfast for tomorrow morning and 15 mins more in bed.  Cold porridge just doesn't taste as good as cold creamy rice pudding. For me rice pudding has to be baked in the oven as that's the way my mum taught me to make it.  It was also one of the first recipes I was able to make dairy free.    Basic rice pudding constists of 3 simple ingredients  1 1/2 oz Rice 1 pint Milk  1tbsp Sugar Baked at 150 celsius for 1 1/2hrs - 2 hrs Something magical seems to happen to them, when cooked for a few hours in a low oven.  Only not this time because I decided to add some extra ingredients!!! One of which managed to react with the soy milk and curdle it.  Suspects are Mixed raisins, diced almonds or desiccated coconut.  I was able to save it and make it edible by adding some Bird's Custard powder, co
Read more