1 cup cinnamon chip (or butterscotch or chocolate) chips 2/3 cup (packed) light brown sugar 3/4 cup chopped pecans or walnuts 1T ground cinnamon 1 1/2 cups all purpose flour 3/4 t baking soda 3/4 t baking powder 1/4 t salt 3/4 cup sugar 1/2 cup unsalted butter, room temperature 1 large egg About 4 mashed bananas 3 T buttermilk
1) Preheat oven to 180 degrees Celsius. 2) Butter and flour 8x8x2 inch baking pan. Stir chocolate chips, brown sugar, walnuts and cinnamon in small bowl until well blended; set streusel aside. 3) Mix the all-purpose flour, baking soda, baking powder and salt into medium bowl. Set aside. 4) Using electric mixer, beat sugar, room temperature butter and egg in a separate bowl until fluffy. Beat in mashed bananas and buttermilk. 5) Add dry ingredients and blend well. 6) Spread half the batter in prepared baking pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. 7) Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
Source: Margot-Lisa and Allan Ware – (Googled recipe)
Ingredients: 3 ripe Bananas 1 teaspoon baking soda ¼ cup margarine 1 cup sugar 1 egg 1 teaspoon vanilla 1 ½ cups self-raising flour pinch of salt
Directions: Pre-heat the oven to 325ºF. Grease 1 loaf pan generously with spray and cook or something similar. The bananas I used, I nuked in the microwave for approximately 40 seconds, this helps to soften them if not very ripe. Mash bananas in a small bowl and sprinkle with baking soda; set aside In a separate bowl cream margarine, sugar, egg and vanilla. Add the bananas. Mix thoroughly. Add flour and salt. Mix well. Pour in greased loaf pan. Add a large handful of slivered almonds to the top and then bake. Sorry, I do not know the measurement, but thinking back I guess it could have been about ¼ to ½ cup, as I used what I had left over. Bake for approximately 50 minutes – 1 hour. Mine done after 50 minutes
Source: Esme’s kitchen – adapted version of Mona Aumair’s post back in February 2015 TRIED AND TESTED
12 eggs 1 cup cottage cheese 2½ cups chicken (diced) 1½ cup cheddar cheese (grated) ½ orange/red pepper (diced) 4 green onions (chopped) 284ml tin sliced mushroom 200ml (½ tin) small peas 1 Tbsp crushed garlic 3 Tbsp fresh grated parmesan Salt and freshly ground pepper to taste
Mix everything in a bowl. Pour into a large flat and square baking pan (I will for sure do this next time, better option). Sprinkle the grated parmesan over the top. Bake in a preheated 375°F oven until the eggs are firmly set and golden brown. Serve with fresh green salad.
Note: You will see the inside of this one not properly set, so we started with the outside as I did not want it to dry out, and returned it to the oven and it was perfect, but as mentioned next time I will use a flat square baking pan to ensure that its thinner and easier to bake through. Despite this, it’s super yummy and hubby liked it very much, so this will be on the menu soon again.
Source: Esme’s kitchen – The Recipe Hunters own creation TRIED AND TESTED
1 x 1.5kg oxtail, cut in pieces 2 x medium onions sliced 1 x Banana sliced 2 x Bay leaves 3 x tablespoons Worcestershire sauce 20ml x Tomato Sauce 20ml x Chutney 20ml x Honey 6ml x Med curry powder 4ml x Salt 1ml x Pepper 1 x packet of brown onion soup mixed with ½ cup water
Wash meat and place with onions, banana and bay leaves in pot. Mix remaining ingredients and pour over. Cook over low heat for about 2-3 hours (1 ½ hours in a pressure cooker) until meat is tender. Can add vegetables like potatoes, sweet potatoes and carrots.
Source: Sourced from Internet many years ago and modified to taste by Ria Cozza. TRIED AND TESTED
1 onion, sliced Lots of finely diced garlic 2 cups sliced mushrooms 12 Roma tomatoes, diced Salt & pepper Italian seasoning Chilli powder 8 eggs
Fry the onion and garlic in butter/margarine in a large saucepan until softened. Add the mushrooms and cook through. Add the tomatoes and all seasonings, cover, and allow it to simmer for 20-30 minutes. You could add some water to ensure it stays saucy. Taste for seasoning and then create 8 little wells in the sauce. Break the eggs into the wells, cover again, and allow to cook for about 5-8 minutes. I jiggled them to assess their done-ness, and they were wonderfully runny when cut open.
Serve over fresh bread with some cucumber salad on side for crunch.